The effect of pH, temperature and copigmentation on stability of anthocyanin pigments extracted from fruits of Garcinia indica (choisy)

Authors

  • Jayesh Anerao Dept. of Botany, K.E.T’s V. G. Vaze College, Mulund (East), Mumbai- 400 081
  • Anuja Kenekar Dept. of Biotechnology, K.E.T’s V. G. Vaze College, Mulund (East), Mumbai- 400 081
  • Manjushri Deodhar Dept. of Botany, K.E.T’s V. G. Vaze College, Mulund (East), Mumbai- 400 081

Keywords:

anthocyanin, stability, copigmentation, pH, Garcinia indica and temperature

Abstract

Anthocyanin extracted from fruit rinds of Garcinia indica were exposed to numberof environmental factors to study its stability. The factors included various pH (3 to 11),various temperature (room temperature, 50°C and 60°C). Effect of copigments like tannicand gallic acid on stability was also studied. Garcinia anthocyanins appears to be stableupto pH 5, and is comparable to acylated anthocyanin. Addition of copigment improvesthe stability of pigment at higher pH upto 6 and at temperature upto 50°C at higher pH.Tannic acid predominate copigment among all copigments.

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Published

22-08-2013

How to Cite

Anerao, J., Kenekar, A., & Deodhar, M. (2013). The effect of pH, temperature and copigmentation on stability of anthocyanin pigments extracted from fruits of Garcinia indica (choisy). Research in Plant Biology, 3(4). Retrieved from https://updatepublishing.com/journal/index.php/ripb/article/view/2507

Issue

Vol. 3 No. 4 (2013)

Section

Articles