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The Difference in Colour Shifting of Clitoria ternatea L. Flower Extract at pH 1, 4, and 7 During Storage

[ Vol. 15 , Issue. 7 ]

Author(s):

Abdullah M. Marpaung*, Nuri Andarwulan, Purwiyatno Hariyadi and Didah N. Faridah   Pages 694 - 699 ( 6 )

Abstract:


Objective: A research to evaluate the colour shift of Clitoria ternatea L. flower (CT) extract at pH 1, 4, and 7 during storage at 30oC in the dark has been conducted.

Methods: The evaluation comprised of the measurement of colour intensity (CI), violet index (VI), and browning index (BI).

Results: The extract was very stable at pH 1, although its colour slightly shifted to redder. Conversely, at pH 4 the extract slightly decreased, but the colour hue remained stable. At pH 7, the extract exhibited much less colour stability by demonstrating considerable decrease of CI and VI.

Conclusion: The absence and presence of the colour shift at pH 4 and 7, respectively, indicated that there were two different ways of the colour fading. It was proposed that the colour degradation at pH 4 occurred through the unfolding of hydrophobic interaction, while at pH 7 through the deacylation. The deacylation was proven by the high-performance liquid chromatography analysis equipped by diode array detector at 530 nm.

Keywords:

Anthocyanins, colour intensity, deacylation, degradation, violet index, colour shift.

Affiliation:

Department of Food Science and Technology, Bogor Agricultural University, Jalan Raya Darmaga, Bogor, 16680, Department of Food Science and Technology, Bogor Agricultural University, Jalan Raya Darmaga, Bogor, 16680, Department of Food Science and Technology, Bogor Agricultural University, Jalan Raya Darmaga, Bogor, 16680, Department of Food Science and Technology, Bogor Agricultural University, Jalan Raya Darmaga, Bogor, 16680

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