Anthocyanin stability studies in Tibouchina semidecandra L.

O. A., Janna and A. K., Khairul and M., Maziah (2007) Anthocyanin stability studies in Tibouchina semidecandra L. Food Chemistry, 101 (4). pp. 1640-1646. ISSN 0308-8146

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Official URL: http://dx.doi.org/10.1016/j.foodchem.2006.04.034

Abstract

The effects of pH, storage period, temperature, light and dark conditions on the stability of anthocyanins extracted from Tibouchina semidecandra flowers of different developmental stages was evaluated. Fully formed but unopened flower bud had the highest amount of total anthocyanin extracted from fresh petals. The anthocyanin contents for all flower developmental stages were stable at pH 0.5–3.0 but the colour of the extracts faded at higher pH values. Degradation percentages of total anthocyanins in the extracts kept at 25 °C were 7–20% lower than that maintained at 31 °C. Extracts stored in darkness at 25 °C maintained their purple colour for 26 days while light exposure reduced it to an average of 10 days. The study shows that suitable storage condition for coloured anthocyanin pigments in extracted form is in acidic conditions in the dark. This implies the potential usage of coloured anthocyanins as natural food colourants and shelf life indicator for acidic foods.

Item Type:Article
Keyword:Anthocyanin, Colourant, Pigment, Melastomataceae, Tibouchina semidecandra L.
Faculty or Institute:Faculty of Biotechnology and Biomolecular Sciences
Publisher:Copyright © 2005 Elsevier Ltd
DOI Number:10.1016/j.foodchem.2006.04.034
Altmetrics:http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1016/j.foodchem.2006.04.034
ID Code:7252
Deposited By: Erni Suraya Abdul Aziz
Deposited On:14 Jun 2010 07:04
Last Modified:14 Jun 2010 07:07

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