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http://dx.doi.org/10.3839/jabc.2014.005

Extraction and Stabilization of Anthocyanin Pigments from Morus alba Fruits  

Seo, Kyeong-Hwa (Graduate School of Biotechnology and Department of Oriental Medicinal Materials & Processing, Kyung Hee University)
Lee, Dae-Young (Department of Herbal Crop Research, National Institute of Horticultural and Herbal Science, RDA)
Jeong, Rak-Hun (Graduate School of Biotechnology and Department of Oriental Medicinal Materials & Processing, Kyung Hee University)
Kim, Young-Eon (Korea Food Research Institute)
Kim, Young-Rae (School of Biotechnology and Bioengineering, Kangwon National University)
Hong, Eock-Kee (School of Biotechnology and Bioengineering, Kangwon National University)
Bang, Myun-Ho (Graduate School of Biotechnology and Department of Oriental Medicinal Materials & Processing, Kyung Hee University)
Baek, Nam-In (Graduate School of Biotechnology and Department of Oriental Medicinal Materials & Processing, Kyung Hee University)
Publication Information
Journal of Applied Biological Chemistry / v.57, no.1, 2014 , pp. 29-32 More about this Journal
Abstract
This study was initiated to search for the most effective method for extraction of anthocyanins from Morus alba Fruits using organic acids and to evaluate the stability of the pigments at various storage environments. The anthocyanins were effectively extracted by addition of organic acids such as citric acid, malic acid and fumaric acid. The anthocyanins were not degraded at $25^{\circ}C$ and under a fluorescent light with 183 lux, but sharply degraded at $60^{\circ}C$.
Keywords
anthocyanin; extraction; Morus alba; mulberry; organic acid; stability;
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Times Cited By KSCI : 7  (Citation Analysis)
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