동아시아식생활학회지 (Journal of the East Asian Society of Dietary Life)

  • 제14권4호
  • /
  • Pages.355-362
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  • 2004
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  • 1225-6781(pISSN)
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  • 2288-8802(eISSN)
동아시아식생활학회 (The East Asian Society of Dietary Life)
권호 표지

떫은감 Carotenoid의 색소 안정성

The Stability of Carotenoid Pigments in Astringent Persimmon(Diospyros kaki) Consumed in Korea

  • 발행 : 2004.08.01
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초록

Studies on extraction and color stability of carotenoids from astringent persimmon(Diospyros kaki) were performed to provide the basic information for the utilization of persimmon pigment as a new source of natural food colorant. The major carotenoids in astringent persimmon were beta-cryptoxanthin, lycopene and beta-carotene. Beta-cryptoxanthin was the first major pigment and lycopene the next. Total carotenoid content in persimmon calculated as beta-carotene equivalent was 107.4 $\mu\textrm{g}$/g. The data indicated that the astringent persimmon was a good source of carotenoid pigment. The physical and chemical stabilities of carotenoid from astringent persimmon were investigated at various conditions of temperature, pH and antioxidant. The effects of oxygen and light on the stability of carotenoid pigment has been investigated. The factors that cause the discoloration were visible light, temperature above 60, pH below 5 and oxygen. Especially, the carotenoid pigment was very sensitive to light and oxygen. Carotenoid stability was much improved with increasing nitrogen concentration in the atmosphere. Persimmon pigments have been found to be most stable at 5∼10. And tocopherol was the most effective inhibitor of the pigment discoloration.

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