Open AccessPlant-derived anthocyanin extract for qualitative test of food additives and preservatives
Author(s) -
Thi-An-Sa Do,
Roya Thach-Nguyen,
Hoa-Hung Lam,
Trung DangBao
Publication year - 2020
Publication title -
journal of physics. conference series
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.21
H-Index - 85
eISSN - 1742-6596
pISSN - 1742-6588
DOI - 10.1088/1742-6596/1711/1/012005
Subject(s) - borax , anthocyanin , preservative , detection limit , chemistry , nitrite , formaldehyde , food science , vigna , chromatography , horticulture , biology , organic chemistry , nitrate , raw material
In this study, anthocyanin was extracted from purple cabbage and skin of vigna cylindrica skeels in aqueous solution at room temperature. The anthocyanin extracts indicated the pH-dependent color changes, envisaging the detection of the chemicals involving urea, nitrite, benzoate, formaldehyde and borax. The response time of the tests was quickly (either immediately or less than 5 min) and the solution colors were stable until 1 hour, offering the good sensitivities towards formaldehyde (detection limit of 250 ppm) and borax (detection limit of 10 ppm).