Stability of anthocyanin in spinach vine (Basella rubra) fruits

Abstract

E. Ferreira Ozela, P. César Stringheta, and M. Cano Chauca. 2007. Stability of anthocyanin in spinach vine (Basella rubra) fruits. Cien. Inv. Agr 34(2):115-120. The stability of anthocyanin in the extract of spinach vine fruit (Basella rubra L.) was studied in relation to degradative factors such as light, temperature and pH acting alone or in combination. In this work, the possible use of spinach vine fruit as a source of natural pigments for use in food coloring was evaluated. Extraction of the pigment was carried out with 99.9% methanol at pH 2.0. The stability of the anthocyanin extract was estimated. From these values, reaction velocity constants (k) as well as the half-life time (t 1/2) were calculated at pH 4.0, 5.0, and 6.0 in the presence and absence of light both at 40 and 60ºC. Results indicate that, independent of pH values, spinach vine extract suffered an interference of light in its anthocyanin degradation kinetics with the mean t 1/2 being greater in samples place in darkness (654.5 ± 66.6 h) compared to exposed to light (280 ± 60.62 h). In the presence of light, degradation of the anthocyanin pigment increased with increased temperature and had an average half life time of 280 ± 60.62 h, 6.88 ± 0.76 h and 2.42 ± 0.31 h at room temperature (25 ± 1ºC), 40 and 60ºC, respectively. Spinach vine extract was more stable at pH 5.0 and 6.0 than at pH 4.0 both in the presence and absence of light. This characteristic differs from other anthocyanins. This property could facilitate its application as a natural food colorant.

Optimization of extraction, characterization, and stability of the natural pigment from sorghum genotype SC 319

“…Brazilian Journal of Development, Curitiba, v.9, n.3, p. 10783-10798, mar., 2023 It was observed that the reddish hue (a*) increased during storage, showing a significant difference on all evaluated days. This fact is desirable since anthocyanins present the possibility of replacing the artificial dyes Red 40, Ponceau 4R, Erythrosine and Bordeaux S (Ozela et al, 2007).…”

Optimasi Persentase Penggunaan Tepung Ubi Jalar Ungu (Ipomoea batatas L. Poir) pada Yoghurt Berdasarkan Parameter Aktivitas Antioksidan, Derajat Keasaman, Viskositas dan Mutu Hedonik

“…Pada perlakuan T1, T2, dan T3 aktivitas antioksidan bernilai rendah dapat dikarenakan adanya oksigen, suhu serta paparan cahaya yang masuk. Hal ini sesuai dengan pernyataan Ozela et al, (2007) yang menyatakan bahwa pengaruh paparan produk terhadap cahaya langsung dan oksigen dapat membuat antosianin mengalami degradasi sehingga nilai aktivitas antioksidan pada produk dapat menurun seiring dengan berjalannya waktu. Rendahnya antioksidan ini juga disebabkan oleh proses penepungan yang memerlukan pemanasan yang dapat menurunkan antosianin.…”

Combining Ability and Performance Evaluation of Vegetative and Reproductive Traits of Hybrids of Basella alba var alba and Basella alba var rubra Morphotypes from Southwestern Nigeria

“…Basella alba and Basella rubra are the most common forms in the family Basellaceae (Ozela et al 2007). Basella alba is native to Africa and Asia and it is widely cultivated in tropical and sub-tropical arrears where it is used as vegetables.…”