The effect of copigmentation on the stability of butterfly pea anthocyanins
The objective of this research was to study the effects of co-pigmentation on the colour display and stability of Butterfly Pea extracts with plant extracts under different pH. The scopes of the work focus on the effect on co-pigmentation of the Cinnamon, Cumin and Turmeric extract on the colour dis...
| Main Authors: | , , |
|---|---|
| Format: | Conference or Workshop Item |
| Published: |
2013
|
| Subjects: |
| _version_ | 1796861588343357440 |
|---|---|
| author | Hassan, Nor Diana Muhamad, Ida Idayu Sarmidi, Mohammad Roji |
| author_facet | Hassan, Nor Diana Muhamad, Ida Idayu Sarmidi, Mohammad Roji |
| author_sort | Hassan, Nor Diana |
| collection | ePrints |
| description | The objective of this research was to study the effects of co-pigmentation on the colour display and stability of Butterfly Pea extracts with plant extracts under different pH. The scopes of the work focus on the effect on co-pigmentation of the Cinnamon, Cumin and Turmeric extract on the colour display. The effects on colour enhancement and the stability of Butterfly Pea extract were evaluated. LC/MS/MS analysis shows that the anthocyanin in Butterfly Pea is highly acylated and therefore, is stable due to intramolecular copigmentation. The flavonoids content in Cinnamon extract was identified as Cinnamtannin B1 (m/z 864.7, MW 864.7156) while in. Cumin extract, Apigenin 7-galacturonylglucoside (m/z 609.409, MW 608.524) and Luteolin 7-digalacturonide-4-glucoside (m/z 625.376, MW 624.376) were presented. Dimethoxycurcumin (m/z 394.2, MW 394.0134 and m/z 313.0, MW 312.975) was identified in Turmeric extract. Turmeric was suggested as the best copigment for Butterfly Pea since it showed the highest hyperchromic shift (61.41%), followed by Cinnamon extract (17.04%) and Cumin extract (16.08%). |
| first_indexed | 2024-03-05T19:58:41Z |
| format | Conference or Workshop Item |
| id | utm.eprints-67172 |
| institution | Universiti Teknologi Malaysia - ePrints |
| last_indexed | 2024-03-05T19:58:41Z |
| publishDate | 2013 |
| record_format | dspace |
| spelling | utm.eprints-671722017-06-19T00:56:46Z http://eprints.utm.my/67172/ The effect of copigmentation on the stability of butterfly pea anthocyanins Hassan, Nor Diana Muhamad, Ida Idayu Sarmidi, Mohammad Roji TP Chemical technology The objective of this research was to study the effects of co-pigmentation on the colour display and stability of Butterfly Pea extracts with plant extracts under different pH. The scopes of the work focus on the effect on co-pigmentation of the Cinnamon, Cumin and Turmeric extract on the colour display. The effects on colour enhancement and the stability of Butterfly Pea extract were evaluated. LC/MS/MS analysis shows that the anthocyanin in Butterfly Pea is highly acylated and therefore, is stable due to intramolecular copigmentation. The flavonoids content in Cinnamon extract was identified as Cinnamtannin B1 (m/z 864.7, MW 864.7156) while in. Cumin extract, Apigenin 7-galacturonylglucoside (m/z 609.409, MW 608.524) and Luteolin 7-digalacturonide-4-glucoside (m/z 625.376, MW 624.376) were presented. Dimethoxycurcumin (m/z 394.2, MW 394.0134 and m/z 313.0, MW 312.975) was identified in Turmeric extract. Turmeric was suggested as the best copigment for Butterfly Pea since it showed the highest hyperchromic shift (61.41%), followed by Cinnamon extract (17.04%) and Cumin extract (16.08%). 2013 Conference or Workshop Item PeerReviewed Hassan, Nor Diana and Muhamad, Ida Idayu and Sarmidi, Mohammad Roji (2013) The effect of copigmentation on the stability of butterfly pea anthocyanins. In: International Conference on Advanced Materials Engineering and Technology, ICAMET 2013, 28-29 Nov, 2013, Bandung, Indonesia. http://dx.doi.org/10.4028/www.scientific.net/KEM.594-595.245 |
| spellingShingle | TP Chemical technology Hassan, Nor Diana Muhamad, Ida Idayu Sarmidi, Mohammad Roji The effect of copigmentation on the stability of butterfly pea anthocyanins |
| title | The effect of copigmentation on the stability of butterfly pea anthocyanins |
| title_full | The effect of copigmentation on the stability of butterfly pea anthocyanins |
| title_fullStr | The effect of copigmentation on the stability of butterfly pea anthocyanins |
| title_full_unstemmed | The effect of copigmentation on the stability of butterfly pea anthocyanins |
| title_short | The effect of copigmentation on the stability of butterfly pea anthocyanins |
| title_sort | effect of copigmentation on the stability of butterfly pea anthocyanins |
| topic | TP Chemical technology |
| work_keys_str_mv | AT hassannordiana theeffectofcopigmentationonthestabilityofbutterflypeaanthocyanins AT muhamadidaidayu theeffectofcopigmentationonthestabilityofbutterflypeaanthocyanins AT sarmidimohammadroji theeffectofcopigmentationonthestabilityofbutterflypeaanthocyanins AT hassannordiana effectofcopigmentationonthestabilityofbutterflypeaanthocyanins AT muhamadidaidayu effectofcopigmentationonthestabilityofbutterflypeaanthocyanins AT sarmidimohammadroji effectofcopigmentationonthestabilityofbutterflypeaanthocyanins |