EFFECT OF TEMPERATURE, LIGHT, PH ON THE STABILITY OF ANTHOCYANIN PIGMENTS IN COCCULUS HIRSUTUS FRUITS
Authors/Creators
- 1. Assistant Professor, PG Department of Botany, NGM College, Pollachi, Tamilnadu
- 2. Dr. Mahalingam Center for Research and Development, Research Department of Biotechnology, NGM College, Pollachi, Tamilnadu
Description
The fruit of Cocculus hirsutus (L) Diels is often considered as waste so the study was aimed at exploring the feasibility of using the fruit as natural colorant using acidified methanol extraction. The extracted anthocyanin pigments then were exposed to number of environmental conditions, which could destabilize the anthocyanin molecules. These environmental conditions were included different pH, various temperatures and presence or absence of light. The results of the study showed that increasing in pH, temperature or exposure to light is able to spoil the anthocyanin molecule. Cocculus hirsutus fruit antocyanin extract was more stable at pH 1.0 and 3.0, temperature at 4° C and 37° C both in the presence and absence of light. The results show that anthocyanin obtained from Cocculus hirsutus fruit has a high potential to be used as a natural food colorant
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References
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