Compounds, compositions and methods for coloring edible materials
The present invention provides compounds isolated from avocado seeds for use as a natural colorant in edible materials. The compounds of the invention are useful for coloring edible materials red, orange or yellow. The invention also provides compositions and methods for coloring edible materials to a desired color such as red, orange or yellow.
1. A method of isolating a stable compound selected from the group consisting of
wherein the method comprises the steps of:
obtaining a seed of Persea americana;
grinding the seed to a slurry;
incubating the slurry;
extracting the compound from the incubated slurry by incubating with an alcohol, an organic acid, or a combination thereof, to form a first mixture;
isolating a first liquid from the first mixture;
removing starch from the first liquid;
precipitating an impurity in the liquid to form a second mixture;
isolating a second liquid from the second mixture;
precipitating an insoluble material from the second mixture to form a third mixture;
isolating a third liquid from the third mixture;
adsorbing the third liquid to a resin; and
eluting a stable compound from the resin with an alcohol, an organic acid, or a combination thereof, thereby isolating the stable compound selected from the group consisting of
2. The method of claim 1 , wherein the alcohol, an organic acid, or a combination thereof, is methanol, ethanol, acetone, citric acid, acetic acid, or any combination thereof.
3. The method of claim 1 , wherein the resin is a XAD-7 resin.
4. A method of imparting a color to a substrate, comprising applying the compound isolated by the method of claim 1 to the substrate.
5. The method of claim 4 , wherein the color is selected from the group consisting of red, yellow and orange.
6. The method of claim 4 , wherein the substrate is an edible material.
7. The method of claim 6 , wherein the color is selected from the group consisting of orange, red and yellow.
8. The method of claim 1 , wherein the slurry is incubated between about 30 minutes and about 2 hours at a temperature of between about 10° C. and 30° C.