Open AccessPotential alternative natural colourant from Dendrobium Sonia ‘Earsakul’
Author(s) -
S. Netramai,
Thitisilp Kijchavengkul,
Hayati Samsudin,
S. Lertsiri
Publication year - 2022
Publication title -
food research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.218
H-Index - 7
ISSN - 2550-2166
DOI - 10.26656/fr.2017.6(2).300
Subject(s) - anthocyanin , orange (colour) , dendrobium , magenta , chemistry , pigment , cyanidin , extraction (chemistry) , food science , botany , chromatography , biology , materials science , organic chemistry , inkwell , composite material
This study aimed to investigate optical properties, colour-changing characteristics, andstorage stability of crude aqueous extract of fresh Dendrobium Sonia ‘Earsakul’ (DSE)orchid flower obtained through microwave-assisted extraction. IR spectra of the extract atvarious pH indicated that anthocyanins were major pigments present in the crude extract.As the pH of the extract increased from 2 to 11, its colour turned from reddish-orange tomagenta to purple to blue to green. Crude extract of DSE could be prepared in advanceand used within 2 weeks after preparation (if kept at 4°C) without significant reduction ofanthocyanin levels (P<0.05). The findings showed that DSE had the potential to beutilized as a natural food colourant as an alternative for those from plants containingcyanidin as the major anthocyanin, due to their similarities in colour-changing patternsand high storage stability.