Characterization of Red Poppy (Papaver rhoeas L.) Extract: an Alternative Food Colorant

OpenAlex İngilizce

The growing interest in natural products has prompted researchers and the food industry to seek out clean additives. The red petals of the poppy plant offer a strong alternative to synthetic additives, thanks to their bioactive compounds and vibrant color. This study extracted anthocyanins from poppy petals using an acid-ethanol-water mixture and examined the nutritional properties and color stability of the resulting pigment. It was found that the poppy extract (PE) is rich in sodium and potassium minerals and contains major phenolic compounds, such as quercetin and kaempferol. The total anthocyanin content was determined to be 17.11 ± 0.60 mg cyanidin-3-glucoside g-1. The antioxidant activity of PE was evaluated using DPPH, CUPRAC, and FRAP assays, with results of 0.92 ± 0.08 µg mL-1, 155.98 ± 8.73 mM TE g-1, and 581.94 ± 12.09 µmol TE g-1, respectively. Antimicrobial activity of PE was determined on 4 pathogenic microorganisms, Salmonella enteridis, Listeria monocytogenes, Escherichia coli O157:H7, and Staphylococcus aureus, with the highest inhibition order. The anthocyanins were found to decrease by approximately 15% after 60 minutes of heat treatment at 100°C, and oxidative degradation (H2O2) increased over time but did not exceed 13%. Additionally, under different pH levels, the anthocyanins exhibited characteristic behavior, shifting in color from red to purple and then to a yellowish green. In conclusion, poppy extract has the potential to be used as a functional colorant in food products subjected to heat treatment and oxygen exposure. Furthermore, its ability to change color with pH paves the way for its application in the development of smart packaging.