ISABELA STATE UNIVERSITY – ECHAGUE, ISABELA 1

Alternative food dye: Bougainvillea Spectabilis

Siruno, Jasmin1, Aquino, Gwyneth2, Batarao, John Mark3

(Senior High School, Isabela State University- Main Campus, Philippines)1

(Senior High School, Isabela State University- Main Campus, Philippines)2
(Senior High School, Isabela State University- Main Campus, Philippines)3
 ISABELA STATE UNIVERSITY – ECHAGUE, ISABELA 2

Abstract

Bougainvillea is known as a garden flower which is red in color that contains betacyanin, a
betalain pigment. Recently, betacyanin is becoming an increasingly popular active ingredient as
a dye especially in textile and food industries. This pigment has acquired greater significance
because of its excellent color value. Consumption of the edible flowers forms new trend in
human nutrition. Therefore, the determination of bioactive compounds content in their petals
presents important tasks for their evaluation as natural source of antioxidants for human diet. In
the present study, extraction of dye from bracts of Bougainvillea Spectabilis has been carried out
by boiling water at 80 degrees celcius, In this study, solvent extraction was conducted to
investigate the factors contributing for pigment extraction from the flowers’ bracts. The reaction,
the duration of the expiry, the physical appearance and the overall taste of the foods are to be
evaluated in relation to the Bougainvillea Spectabilis dye. Thus, this study shows a realistic
strategy to using natural dyes in foods for human consumption.
Keywords: Antioxidants, Bougainvillea, Bougainvillea Spectabilis, Consumption, Flower Dye, Pigment

Introduction

Colorants are known as highly colored substances that give color to an infinite variety of
materials. Dyes are part of colorants and the common application of dyeing is for coloring
substances that is also known as staining. Natural dyes can be derived from plants, minerals, and
even some insects. Most natural dye colors are found in bark, roots, leaves, flowers, skins, and
shells of plants. Unlike the synthetic dyes, which are carcinogenic, these dyes are very eco-
friendly and can be used in specific applications where non-toxicity is a must. The advantage of
natural dyes is that they do not create any environmental problems at the stage of production or
use, and maintain ecological balance (Sivakumar et al., 2011). Moreover, people are increasingly
preferring natural pigments over synthetic colorants, which are considered to be harmless or even
healthy. These requirements compel numerous regulation changes worldwide (Azeredo, 2009).

Flowers have been used for production of various types of cooked food - syrups, jellies, sauces,
and different desserts. Flowers were included in the composition of products such as liquors,
vinegars, teas and other beverages, honey, oils, candied flowers, ice cubes and salads. Flower
petals were eaten most often fresh in salads or as garnishes, included in food the flowers can
affect the sensory characteristics of food. They contribute to improve the color, taste and
aesthetic appearance of food.

Natural pigments that are produced from plant sources include antocyanins, betacyanins,
quinones, chlorophylls, carotenoids, and flavonoids. Bougainvillea glabra, an abundantly
available ornamental plant in India, is a good source of betacyanin which has anti-inflammatory,
anticancer, anti-hyperlipidemic, anti-diabetic, anti-microbial, antioxidant and antiulcer properties
(Lawrence and Lawrence 2017, Raju et al 2019, Shaheena et al 2019). Owing to the afore
mentioned properties present investigation is to extract the betacyanins from the bracts of
bougainvillea using aqueous solvent, characterize it and use it in clear gelatine, low- fat milk and
pancake as food dye preparation due to its nutraceutical properties.
 ISABELA STATE UNIVERSITY – ECHAGUE, ISABELA 3

Objectives of the Study

- The researchers were successful in identifying a flower extract from this plant that can be
utilized as a natural dyeing agent.
- Demonstrated that betacyanin pigment dye from Bougainvillea flower bracts could be used as a
future food color.
- That foods containing natural flower can enhance the taste of the food because it acts as a
natural food dye with health benefits.
- that chemical dyed food can actually be replaced by natural food dye.
- that the color can be employed in solid and liquid dishes, not only in fabrics and in decorations.

Materials and Methods

a) Materials

Boiling Water- used together with the grinded bracts of the flower to bring out the
color.
Room temperature water- used to wash the flowers
Flowers from the Bougainvillea Spectabilis plant- used to produce the dye.
Blender or food processor- used to grind the dried flowers by releasing the pigment.
Containers- used to store items.
Freezer- The dye and the meals tested are stored in the freezer to bring out the
vibrant color of the dye.
A coffee filter or other filtering material- will be used to separate the bracts and
filter out solid particles from the dye.
Gelatin- one of the experimental group for observation.
Milk- one of the experimental group for observation.
Pancake batter- one of the experimental group for observation.
Camera- used to record the procedures as well as the reaction of the food dye to the
meals tested.

b) Design

The efficiency of bougainvillea spectabilis food color in real foods are tested. The researchers
have compared the Control Group (low- fat milk, gelatin, and pancake batter) to Experimental
Group (natural dyed low fat- milk, gelatin, and pancake batter). Before and after a week and one
day, with a follow-up examination every 2 days, the overall acceptability of the foods are
compared. The researchers have accomplish this by employing a true experimental research
design that includes manipulation and control.

c) Experimental Layouts

Bougainvillea flowers’ bract were collected from the residence of the researchers at San Fabian,
Echague Isabela. The sample will be dried under the sunlight. Then, grounded in a blender to
produce fine powder sample required for the experimental work and be kept in the freezer to
preserve its freshness (Ghasemi et al., 2011). Boiling water was chosen as the solvent for the
 ISABELA STATE UNIVERSITY – ECHAGUE, ISABELA 4

isolation of betacyanins from the bracts of Bougainvillea for the preparation of natural dye, to
make sure that the dye is safe from harmful chemical substances. (Kaur, 2014).

Sample collection and processing: The

bracts of Bougainvillea were collected from
the residence of the researchers at San Fabian,
Echague Isabela. The sample was rinsed
thoroughly then sun dried.

Extraction of pigment: The researchers

ground the bougainvillea bracts from the
flower in a food processor to generate a semi-
fine powder sample that will be the main
component of the food dye; the powder
sample was then kept fresh for 24 hours in the
freezer. The researchers blended the semi-
fine powder with 3g: 20ml, 6g: 25ml, and 9g: 30ml bougainvillea powder to hot water ratio in a
clean bowl, when the powder was entirely crunchy and frozen. The combination has been
combined once in total.

Filtration of the Bougainvillea bracts: The solid particles are separated from
the liquid in a separate container using a strainer that can filter the bougainvillea
bracts. After the process, the researchers placed it in the refrigerator before
putting it in the experimental group.

Preparation of the Experimental Group: After

preparing all of the necessary containers for the
experiment Food-to-food dye factors to create from
1/2 teaspoon to 40 grams. In the gelatin solution,
the water to gelatin powder ratio is 6:1. Then by
m aking the pancake batter combination follow the
instructions on the box of "Maya: the original hotcake mix",  Low-fat milk of any brand will
suffice.
Testing: After cooking the foods, the researchers compared the food
stability, physical appearance, and taste differences between the
experimental and control groups. The researchers made 12 batches of
food: 3 without natural food dye and 9 with natural food dye. The food
was kept in the refrigerator for 8 days, allowing the natural food
coloring response to be visible in the meals.

Data Gathering: By comparing the same meal with and without food dye over the period of one
week, with a follow-up assessment every two days, the pigmentation of the bougainvillea flower
dye was examined.
 ISABELA STATE UNIVERSITY – ECHAGUE, ISABELA 5

Data analysis: The images of the experimental group was evaluated. The food was examined for
signs of discoloration, mold, or a foul odor, as well as any physical changes, and the taste is
evaluated.

d) Statistical Treatment

The researchers have examined the bougainvillea spectabilis dye to see if it improves a food's
overall trait. The control group to be used in this investigation (low-fat milk, gelatin, and
pancake batter). Because no dye was added, the control group (naturally dyed low-fat milk,
gelatin, and pancake batter) show no evidence of change, but the experimental group (naturally
dyed low-fat milk, gelatin, and pancake batter) have exhibit signs. By assessing this, researchers
have used a T-test to compare the experimental and control groups' results to see if the
differences are significant or if the results have happened by coincidence. The experimental and
control group samples were evaluated by a panel of 3 members (2 females, 1 male of age group
17-18) using a standard scale from 1-10. The foods were served to all the members to examine
the product quality and to assign scores for characteristics viz., color, taste, texture and overall
acceptability.

Results and Discussions

The extraction of bougainvillea bract color and the mixing approach: The clean bracts of
Bougainvillea upon aqueous extraction resulted in pink color clear extract, The dye extracted
from the flower and the color of the dye is depended on the compounds (betacyanin,
betaxanthin, phenolic acid and various flavonoids) present in the respective plant. The
bougainvillea did not became completely powdered. Semi- grounded bougainvillea bracts was
the result, The dye is then used in the experimental group namely: gelatin, pancakes and low- fat
milk. as seen on Table (1, 2 and 3). On the table below, it is shown that the results with the
Control group and the Experimental group does not have that dissimilarity. The results of the
bougainvillea to the experimental group has surprisingly sustained the foods stability.

Characteristics of jellies: Upon comparing the three types of jellies, (Table 1, 2 & 3) all
treatments, exhibited appealing dark pink color ranging from lighter to darker as the treatment
goes higher, with shiny appearance just like the control group jelly. After observing it for 8
days, the researchers have noticed that the color of the jelly turned from dark pink color to dark
violet color. Thus, we can use the extract as an alternative to the Bougainvillea synthetic
color. This attempt not only cuts down the excess usage of chemical or synthetic coloring
agents which are dangerous to the health but also adds more nutritional value to the jelly
(Yong et al 2018).

Characteristics of pancakes: The color of the pancakes changed from pale yellow to dark pink
when comparing the three types of pancakes (Tables 1, 2, and 3), but when the three
experimental groups were tasted, the natural dye had an effect on the texture and taste of the
pancake for all of the treatments, as detailed in each table.
 ISABELA STATE UNIVERSITY – ECHAGUE, ISABELA 6

Characteristics of milk: All of the treatments maintained the milk's consistency and texture;
however, one treatment is shown that it has improved the taste of the milk, although all of the
treatments color changed to a dark pink tint as the treatments were increased at each table, the
details is seen in each table.

Table 1: Organoleptic analysis of 1st treatment (3g:20ml)

Attribute
Taste Texture Color Overall
Acceptability

8.33±1.72 10 ±0 10 ±0 9.44±1.091
Jelly with 9
dye

Jelly 9 ±1.132 6.67±1.72 8.11±1.427

without 8.67±1.30 9
dye 7

Milk with 10 ±0 8.67±2.613

dye 10 ±0
6 ±1.132

Milk 8.67±1.729 9±0.653

without 8.67±1.30
dye 9.67±0.65 7
3
Pancake
with dye 9.67±0.653 8.45±2.728

10 ±0
Pancake 5.67±3.45
without 7
dye 8.67±1.307 8.67±0.379

8.33±1.72
9
9 ±1.132

Data is expressed as mean ± SD

The results in Table (1), revealed that there isn't much of a difference between the foods in the
control and experimental groups except for the pancakes and the milk. In fact, they pretty evenly
 ISABELA STATE UNIVERSITY – ECHAGUE, ISABELA 7

matched in overall acceptability. Despite the fact that the experimental group was significantly
more appealing due to its color, all of it received excellent comments, with the exception of the
pancakes and the milk, which were described as "bitter" but tolerable (for the pancake) and the
milk has a “bland” taste. Overall, the bougainvillea maintained the experimental group's food
stability.

Table 2: Organoleptic analysis of 2nd treatment (6g:25ml)

Attribute
Taste Texture Color Overall
Acceptability

Jelly with 9.33±1.30 10 ±0 10 ±0 9.78±0.438

dye 7

Jelly
without 9 ±1.132 6.67±1.72 8.11±1.427
dye 8.67±1.30 9
7

Milk with 9.33±1.307 9.44±0.222

dye 9.67±0.65
9.33±1.30 3
7
Milk
without 8.67±1.729 9±0.653
dye
8.67±1.30
9.67±0.65 7
Pancake 3
with dye 9.67±0.653 8.89 ±1.862

Pancake 10 ±0
without 7 ±1.96
dye 8.67±1.307 8.67±0.379

8.33±1.72
9 ±1.132 9
 ISABELA STATE UNIVERSITY – ECHAGUE, ISABELA 8

Data is expressed as mean ± SD

Table (2) shows that the experimental gelatin received higher overall acceptability than the
standard gelatin, and that the milk surpassed the standard milk because it improved the taste.
Generally the foods are "creamy" and the natural dye did not change the gelatins flavor and the
overall taste for the experimental group, as the respondents stated. Overall, this table shown that,
the treatment 6g:25ml enhances flavor. Overall, the bougainvillea maintained the experimental
group's food stability.

Table 3: Organoleptic analysis of 3rd treatment (9g:30ml)

Attribute
Taste Texture Color Overall
Acceptability

9.33±1.30 10 ±0 10 ±0 9.78±0.438
Jelly with 7
dye

Jelly 9 ±1.132 6.67±1.72 8.11±1.427

without dye 8.67±1.30 9
7

9.33±1.307 8.22 ±2.857

Milk with 10 ±0
dye 5.33±2.35
6

Milk 8.67±1.729 9±0.653

without dye 8.67±1.30
7
9.67±0.65
3
Pancake 10 ±0 9 ±1.96
with dye
10 ±0

Pancake 7 ±2.263
without dye 8.67±1.307 8.67±0.379

8.33±1.72
9
9 ±1.132
 ISABELA STATE UNIVERSITY – ECHAGUE, ISABELA 9

Data is expressed as mean ± SD

Except for flavor, the results in table (3) show that there is a significant difference between the
taste of foods in the control and experimental groups. Because some people thought the food was
"bland" and most said it was "the most bitter," the flavor received a moderate rating because the
treatment was too intense and you could taste the bitter aftertaste of the natural food dye. This
was by far the least popular treatment. Overall, the bougainvillea maintained the experimental
group's food stability.

Conclusion
As a result, the pigments extracted from colorful bougainvillea were employed as natural food
colorants rather than potentially harmful synthetic colorants. Treatment 2 is the most popular
among the experimental group in this study because of its appealing color and improved taste.
Each treatment also has its own nutraceutical properties, such as anti-diabetic, anti-inflammatory,
and ulcer-relieving properties, which are obtained from Bougainvillea extract. Natural colors are
advantageous since they have no negative side effects, unlike synthetic dyes, which are
hazardous to one's health. With the correct quantity of treatment, it can also be used as a food
color, according to the experiment. It has no negative impact on the panels' health. Although
prior research had only shown that the bougainvillea could be eaten as a fresh flower, this
research has shown that the color can be employed in solid and liquid dishes, not only in fabrics
and in decorations.
 ISABELA STATE UNIVERSITY – ECHAGUE, ISABELA 10

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