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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...

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Main Authors: Hassan, Nor Diana, Muhamad, Ida Idayu, Sarmidi, Mohamad Roji
Format: Article
Published: Trans Tech Publication 2014
Subjects:
TP Chemical technology
Online Access:http://eprints.utm.my/id/eprint/62874/
http://dx.doi.org/10.4028/www.scientific.net/KEM.594-595.245
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spelling my.utm.628742017-06-19T00:55:49Z http://eprints.utm.my/id/eprint/62874/ The effect of copigmentation on the stability of butterfly pea anthocyanins Hassan, Nor Diana Muhamad, Ida Idayu Sarmidi, Mohamad 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%). Trans Tech Publication 2014 Article PeerReviewed Hassan, Nor Diana and Muhamad, Ida Idayu and Sarmidi, Mohamad Roji (2014) The effect of copigmentation on the stability of butterfly pea anthocyanins. Advanced Materials Engineering and Technology II, 594-59 . pp. 245-249. ISSN 1013-9826 http://dx.doi.org/10.4028/www.scientific.net/KEM.594-595.245 DOI:10.4028/www.scientific.net/KEM.594-595.245
institution Universiti Teknologi Malaysia
building UTM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Teknologi Malaysia
content_source UTM Institutional Repository
url_provider http://eprints.utm.my/
topic TP Chemical technology
spellingShingle TP Chemical technology
Hassan, Nor Diana
Muhamad, Ida Idayu
Sarmidi, Mohamad Roji
The effect of copigmentation on the stability of butterfly pea anthocyanins
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%).
format Article
author Hassan, Nor Diana
Muhamad, Ida Idayu
Sarmidi, Mohamad Roji
author_facet Hassan, Nor Diana
Muhamad, Ida Idayu
Sarmidi, Mohamad Roji
author_sort Hassan, Nor Diana
title 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_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_sort effect of copigmentation on the stability of butterfly pea anthocyanins
publisher Trans Tech Publication
publishDate 2014
url http://eprints.utm.my/id/eprint/62874/
http://dx.doi.org/10.4028/www.scientific.net/KEM.594-595.245
_version_ 1643655548105654272
score 13.211869

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