Open AccessThermal Stability Characterization of Anthocyanin from Ficus aurata as Natural Food Colorant
Author(s) -
Daimon Syukri,
Ismed,
Vioni Derosya
Publication year - 2020
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/515/1/012060
Subject(s) - ficus , anthocyanin , pigment , citric acid , biological pigment , food science , thermal stability , chemistry , botany , moraceae , biology , organic chemistry
The fruit of Ficus aurata has been identified as a potential source of anthocyanin pigment based on its physical Properties. This study focused on a simple characterisation of contained anthocyanins in the fruits of Ficus aurata as a food colorant material. The fresh Ficus aurata were extracted with the acidified ethanol with citric acid at room temperature for 8 hours in the dark environment. The pigment stability under several heat treatments such as on (30,50,70,100 °C) and three different pH solution (pH1,3,9) were observed with UV-Vis Spectroscopy measurement. As results, it can be concluded that anthocyanin pigment from Ficus aurata has thermal resistant capability in all acidic, neutral and alkali conditions.