Stability of Anthocyanin Pigment Extracted from Mulberry Fruit

Kang, C.S.; Ma, S. J.; Cho, W.D.; Kim, J.M.

Stability of Anthocyanin Pigment Extracted from Mulberry Fruit

2003

Kang, C.S. | Ma, S. J. (Kwangju Health College, Kwangju, Republic of Korea) | Cho, W.D. (Agricultural Cooperative College, Koyang, Republic of Korea) | Kim, J.M. (College of Health Sciences, Korea University, Seoul, Republic of Korea)

Effects of pH, sugars, organic acids, and metal ions on the stability of anthocyanin pigments extracted from mulberry (Morus alba L) fruit were studied. The pH had marked influences on the color of the anthocyanine pigment: i.e. the lower pH of the anthocyanin solution was, the more stable and intense of the pigment was.

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