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http://dx.doi.org/10.9721/KJFST.2013.45.4.416

Stability of the Anthocyanin Pigment Extracted from Aronia (Aronia melancocarpa)  

Hwang, Eun-Sun (Department of Nutrition and Culinary Science, Hankyong National University)
Ki, Kyong-Nam (Department of Food and Biotechnology, Hankyong National University)
Publication Information
Korean Journal of Food Science and Technology / v.45, no.4, 2013 , pp. 416-421 More about this Journal
Abstract
The purpose of this study was to investigate the effects of pH, temperature, light, sugars, and organic acids on the stability of anthocyanin pigments extracted from aronia (Aroniamelanocarpa). Pigments from aronia were most stable at pH 3.0, with maximal absorbance at 514 nm. High temperatures and prolonged heating substantially reduced anthocyanin contents. Anthocyanin levels were as low as approximately 21.70 and 79.63% of normal levels after 300 min of heating at 30 and $100^{\circ}C$, respectively. All of the sugars tested decreased the abundance of aronia pigments, with the levels highest in the presence of maltose, and decreasing progressively in the presence of galactose, sucrose, glucose, and fructose. Among the organic acids tested, citric acid was the most effective in stabilizing the aronia pigment, followed by tartaric acid, malic acid, formic acid, and ascorbic acid. These results provide useful reference data for efforts to use pigments from aronia in processed foods or for developing natural food colorants.
Keywords
aronia; anthocyanin; pigment stability;
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Times Cited By KSCI : 4  (Citation Analysis)
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