The effect of light, temperature, ph on stability of anthocyanin pigments in Musa acuminata bract

Abstract

The anthocyanin pigment was extracted from Musa acuminata bract using the acidified methanol. The extracted anthocyanin pigments then were exposed to number of environmental conditions, which could destabilize the anthocyanin molecules. These environmental conditions were included fourteen different pHs, various temperatures and presence or absence of light. The temperature stability of the anthocyanin extract was calculated by reaction velocity constants (k) as well as the half-life time (t1/2). The results of the study showed that increasing in pH, temperature or exposure to light is able to spoil the anthocyanin molecule. Copigmentation of anthocyanin resulting in increase in both hypochromic effects and bathochromic shifts. Musa acuminata bract anthocyanin extract was more stable at pH 5.1 and 6.0, temperature at 20° C and 30° C 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.