The Difference in Colour Shifting of Clitoria ternatea L. Flower Extract at pH 1, 4, and 7 During Storage

Author(s): Abdullah M. Marpaung*, Nuri Andarwulan, Purwiyatno Hariyadi, Didah N. Faridah.

Journal Name: Current Nutrition & Food Science

Volume 15 , Issue 7 , 2019

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Graphical Abstract:


Abstract:

Objective: A research to evaluate the colour shift of Clitoria ternatea L. flower (CT) extract at pH 1, 4, and 7 during storage at 30oC in the dark has been conducted.

Methods: The evaluation comprised of the measurement of colour intensity (CI), violet index (VI), and browning index (BI).

Results: The extract was very stable at pH 1, although its colour slightly shifted to redder. Conversely, at pH 4 the extract slightly decreased, but the colour hue remained stable. At pH 7, the extract exhibited much less colour stability by demonstrating considerable decrease of CI and VI.

Conclusion: The absence and presence of the colour shift at pH 4 and 7, respectively, indicated that there were two different ways of the colour fading. It was proposed that the colour degradation at pH 4 occurred through the unfolding of hydrophobic interaction, while at pH 7 through the deacylation. The deacylation was proven by the high-performance liquid chromatography analysis equipped by diode array detector at 530 nm.

Keywords: Anthocyanins, colour intensity, deacylation, degradation, violet index, colour shift.

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Article Details

VOLUME: 15
ISSUE: 7
Year: 2019
Page: [694 - 699]
Pages: 6
DOI: 10.2174/1573401314666180503152636
Price: $65

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