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Photostability of Anthocyanin Extracted from Purple-Fleshed Sweet Potato  

Rhim, Jong-Whan (Department of Food Engineering and Food Industrial Technology Research Center, Mokpo National University)
Lee, Jang-Wook (Department of Food Engineering and Food Industrial Technology Research Center, Mokpo National University)
Publication Information
Korean Journal of Food Science and Technology / v.34, no.2, 2002 , pp. 346-349 More about this Journal
Abstract
Effect of EDTA, gallic acid, phosphoric acid, propyl gallate and sodium ascorbate on the photostability of anthocyanin extracted from purple-fleshed sweet potato were investigated by measuring the absorbance at 530 nm with a spectrophotometer. White light of 20,000 lux was used to illuminate the pigment and the temperature was $20^{\circ}C$. EDTA and sodium ascorbate were more effective in improving the photostability of the pigment when added at least 100 or 1,000 ppm, respectively.
Keywords
anthocyanin; photostability; EDTA; sodium ascorbate;
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