Flower pigment analysis of Melastoma malabathricum
2004
Khairul A. | Janna Ong Abdullah | Maziah M. | Mohd Y.
Anthocyanin is among the permitted pigments that can be used as food colourant and a potential replacement for synthetic dyes. The objective of this study is to detect the colour pigment, anthocyanin, in Melastoma malabathricum flower and study their stability level in extracted form. The data showed that S2 flower developmental stage contains the highest anthocyanin content. The anthocyanin content in extracts kept in darkness was quite stable throughout the experiments (26 days) except for extracts exposed to light lost more than 50% of their anthocyanin contents. It was found that the anthocyanin concentration decreased as the pH values increased from 0.5 to 3.0, concomitant with extract fading in colour. Extracts stored at 31°C showed higher degradation levels compared to keeping at 4°C. From the study we found that the suitable storage condition for coloured anthocyanin pigments in extracted form was in acidic solution (pH 0.5 and 1.0) maintained in the dark at 4°C.
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