Comparative study of potential use of Bougainvillea Spectabilis as useful compounds

¹ Department of Food Science and Department, SSBT Sharda University, Knowledge Park III, Greater Noida, 201310, U.P India.
² Department of Food Technology, GJUS&T Hisar, Haryana 125001

^* Corresponding author: This email address is being protected from spambots. You need JavaScript enabled to view it.

Abstract

The widely known ornamental plant Bougainvillea spectabilis has recently gained the popularity because of its useful applications in many fields such as in health, food and many more. There are many multiple natural compounds are found in it namely phenolic, flavonoids, and betalains pigments, which are known for their vital antioxidant action. Such chemicals are co-related with different biological actions, which includes antibacterial, anti- inflammatory, antidiabetics, antifertility, and anticancer activities that makes this plant effective in managing different types of health disorders. The quality and volume of such chemicals can easily be alter depending on the environment and the processing processes. Some of the new procedures which includes a better extraction, encapsulation that have shown the aided in maintaining these beneficial components. Additional to its natural pigments, especially betacyanins and betaxanthins, which shows good colour stability that can be used as safer alternatives to synthetic colours in food and textiles. Recent studies have indicated that it has various applications for example in functional food and natural preservation. This review paper shows the recent work that has been carried out on bougainvillea in food science.