This document discusses pigments and focuses on natural pigments like carotenoids and anthocyanins. It summarizes that carotenoids are important antioxidants that may help prevent cancer and cardiovascular disease, while anthocyanins give fruits and vegetables their red/blue colors and may help prevent cancer and heart disease. The study aimed to isolate and estimate levels of carotene and anthocyanin from carrot and cauliflower extracts using chromatography and spectrophotometry. It found higher levels of carotene in carrots and anthocyanins in cauliflower. Both compounds showed antimicrobial activity against bacteria and fungi.

1. By
R. Laann swick, III B. Sc., Biotechnology
*S. V. Bakiya lakshmi M. Sc., (PhD), Asst. Professor,
Department of Botany & Biotechnology,
Bon Secours College for women, Thanjavur.

2. WHAT IS PIGMENT?
 Pigments produce the colors that we observe at each
step of our lives , because pigments are present in each
one of the organisms in the world , and plants are the
principal producers.
 They are in leaves , fruits , vegetables , and flowers;
also present in skin , eyes , and other animal
structures: and in bacteria and fungi.

3. TYPES OF PIGMENTS:
 NATURAL PIGMENTS
SYNTHETIC PIGMENTS
(natural and synthetic pigments are used in medicines ,
Foods , clothes , furniture , cosmetics , and in other
products )

4.  Natural pigments have more important functions
other than the synthetic pigments.
 Historically ,at the beginning of the food industry
consumers did not take care about the kind of
pigments used in food coloring , but the “synthetic
pigments” produce various side effects where the
natural pigments attributed pharmacological benefits .

5. NATURAL PIGMENTS
 Natural pigments are classified by their structural
characteristics such as
e.g.,
Chlorophylls
Carotenoids
Purines
Flavins
Anthocyanin

6. CAROTENOIDS
 Carotenoids are widely known as provitamin A .
 Increasing interest in their role as antioxidants .
( Antioxidants – to prevent the cell damage caused
by oxidants )
 Anti cancer activity .
 The protection against cardiovascular disease .
 In recent studies , protective effects of carotenoid on bladder
cancer .

7. ANTHOCYANIN:
 Anthocyanin pigments are responsible for red ,
purple, and blue colors of many fruits , vegetables ,
cereal grains , and flowers .
 It’s present in some foods and beverages.
 To play an important role in the prevention of cancer ,
cardiovascular disease , induction of apoptosis .
( Apoptosis – programmed cell death )

8. AIM &OBJECTIVES:
 To study the antimicrobial activity of carotene and
anthocyanin compounds isolated from Daucus carota ,
Brassica oleracea .
 To isolate the bioactive compounds carotene and
anthocyanin by thin layer chromotography .

9. MATERIALS & METHODS:
Collection of
plant materials
Extraction
Isolation
Estimation

10. COLLECTION OF PLANT MATERIAL:
The fresh samples of Daucus carota and
Brassica oleracea were collected
the 10g of plant materials were crushed
and extracted
the extract was filtered using
Whatmann filter paper

11. ISOLATION:
The extracted compounds were isolated
by TLC
TLC:
THIN LAYER CHROMATOGRAPHY is one of the
simplest techniques used to separate organic
compounds and to test the purity of compounds.

12. ESTIMATION:
The carotene and anthocyanin was estimated by
spectrophotometer method.
( In spectrophotometer the number of particles FOOD
COLORING present in a given volume of the sample
increases , the light absorbance increases too)

13. ESTIMATION OF CAROTENE AND
ANTHOCYANIN:
S.no Sample Carotene ( % ) Anthocyanin
(%)
1 Daucus carota L 25.4 2.78
2 Brassica oleracea 11.88
50.4
The maximum amount of carotene as present in Daucus carota L and the high
Anthocyanin compare with Daucus carota L .

14. ANALYSIS OF ANTIMICROBIAL
ACTIVITY OF Daucus carota L and
Brassica oleracea phytocompounds
The antimicrobial activity was assessed by disc
diffusion method. The zone of inhibition was assessed
and the plate were kept at room temperature for 24
hours. The isolated compound Carotene and
Anthocyanin was assessed , against bacteria and
fungus species.

15. ANTIBACTERIAL ACTIVITY OF
CAROTENE &ANTHOCYANIN:

16. ANTIFUNGAL ACTIVITY OF
CAROTENE & ANTHOCYANIN:

17. FUTURE ASPECTS:

18. CONCLUSION:
This study demonstrated that
phytocompounds from Daucus carota L and Brassica
oleracea had significant degrees of antimicrobial activity
both bacteria and fungi. Hence this preliminary
investigation will be used for isolation of
phytocompounds which can be used as food
preservatives and pharmaceutical product development.

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