Open AccessComparative Test of Color Stability between Betalain Pigments of Red Dragon Fruits and Anthocyanin Pigments from Tamarillo Fruit at Various pH
Author(s) -
Yelfira Sari,
Adlis Santoni,
Elisabet Elisabet
Publication year - 2018
Publication title -
jurnal kimia sains dan aplikasi/jurnal kimia sains dan aplikasi
Language(s) - English
Resource type - Journals
eISSN - 2597-9914
pISSN - 1410-8917
DOI - 10.14710/jksa.21.3.107-112
Subject(s) - betalain , pigment , anthocyanin , chemistry , biological pigment , botany , food science , biology , organic chemistry
Betalains and anthocyanins are classes of natural and water soluble pigments. Now days, these pigments have been developed as a replacement colouring agents. One of betalain resource is dragon fruit and anthocyanin resource is tamarillo. These pigments are relative unstable in some condition, one of them is pH. This research aim is to determine stability of betalain and anthocyanin pigments by pH parameter. These pigments can be isolated by macerated methods, technically processed by chopping the fruit and than soaking in ethanol for ± 24 h. These extracts were condensed by rotary evaporator. These extracts were analysed by ultraviolet-visible spectrophotometer at wavelength (λ) 200-800 nm. The absorption spectrum showed two major absorption peaks at 269 nm and 536 nm for betalain and 531 nm for anthocyanins. The result showed the optimal pH for betalain stability was at pH 5 and pH 3 for anthocyanin