Stability of anthocyanin in spinach vine (Basella rubra) fruits

The stability of anthocyanin in the extract of spinach vine fruit (Basella rubra L.) was studied in relation to degradative factors such as light, temperature and pH acting alone or in combination. In this work, the possible use of spinach vine fruit as a source of natural pigments for use in food c...

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Autores principales:	Ferreira Ozela,Eliana, Stringheta,Paulo César, Cano Chauca,Milton
Lenguaje:	English
Publicado:	Pontificia Universidad Católica de Chile. Facultad de Agronomía e Ingeniería Forestal 2007
Materias:	Anthocyanin bertalha coloring food color spinach vine
Acceso en línea:	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-16202007000200004
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spelling	oai:scielo:S0718-162020070002000042007-11-22Stability of anthocyanin in spinach vine (Basella rubra) fruitsFerreira Ozela,ElianaStringheta,Paulo CésarCano Chauca,Milton Anthocyanin bertalha coloring food color spinach vine The stability of anthocyanin in the extract of spinach vine fruit (Basella rubra L.) was studied in relation to degradative factors such as light, temperature and pH acting alone or in combination. In this work, the possible use of spinach vine fruit as a source of natural pigments for use in food coloring was evaluated. Extraction of the pigment was carried out with 99.9% methanol at pH 2.0. The stability of the anthocyanin extract was estimated. From these values, reaction velocity constants (k) as well as the half-life time (t l;2) were calculated at pH 4.0, 5.0, and 6.0 in the presence and absence of light both at 40 and 60°C. Results indicate that, independent of pH values, spinach vine extract suffered an interference of light in its anthocyanin degradation kinetics with the mean t l;2being greater in samples place in darkness (654.5 + 66.6 h) compared to exposed to light (280 + 60.62 h). In the presence of light, degradation of the anthocyanin pigment increased with increased temperature and had an average half life time of 280 + 60.62 h, 6.88 + 0.76 h and 2.42 + 0.31 h at room temperature (25 + 1°C), 40 and 60°C, respectively. Spinach vine extract was more stable at pH 5.0 and 6.0 than at pH 4.0 both in the presence and absence of light. This characteristic differs from other anthocyanins. This property could facilitate its application as a natural food colorantinfo:eu-repo/semantics/openAccessPontificia Universidad Católica de Chile. Facultad de Agronomía e Ingeniería ForestalCiencia e investigación agraria v.34 n.2 20072007-08-01text/htmlhttp://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-16202007000200004en10.4067/S0718-16202007000200004
institution	Scielo Chile
collection	Scielo Chile
language	English
topic	Anthocyanin bertalha coloring food color spinach vine
spellingShingle	Anthocyanin bertalha coloring food color spinach vine Ferreira Ozela,Eliana Stringheta,Paulo César Cano Chauca,Milton Stability of anthocyanin in spinach vine (Basella rubra) fruits
description	The stability of anthocyanin in the extract of spinach vine fruit (Basella rubra L.) was studied in relation to degradative factors such as light, temperature and pH acting alone or in combination. In this work, the possible use of spinach vine fruit as a source of natural pigments for use in food coloring was evaluated. Extraction of the pigment was carried out with 99.9% methanol at pH 2.0. The stability of the anthocyanin extract was estimated. From these values, reaction velocity constants (k) as well as the half-life time (t l;2) were calculated at pH 4.0, 5.0, and 6.0 in the presence and absence of light both at 40 and 60°C. Results indicate that, independent of pH values, spinach vine extract suffered an interference of light in its anthocyanin degradation kinetics with the mean t l;2being greater in samples place in darkness (654.5 + 66.6 h) compared to exposed to light (280 + 60.62 h). In the presence of light, degradation of the anthocyanin pigment increased with increased temperature and had an average half life time of 280 + 60.62 h, 6.88 + 0.76 h and 2.42 + 0.31 h at room temperature (25 + 1°C), 40 and 60°C, respectively. Spinach vine extract was more stable at pH 5.0 and 6.0 than at pH 4.0 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
author	Ferreira Ozela,Eliana Stringheta,Paulo César Cano Chauca,Milton
author_facet	Ferreira Ozela,Eliana Stringheta,Paulo César Cano Chauca,Milton
author_sort	Ferreira Ozela,Eliana
title	Stability of anthocyanin in spinach vine (Basella rubra) fruits
title_short	Stability of anthocyanin in spinach vine (Basella rubra) fruits
title_full	Stability of anthocyanin in spinach vine (Basella rubra) fruits
title_fullStr	Stability of anthocyanin in spinach vine (Basella rubra) fruits
title_full_unstemmed	Stability of anthocyanin in spinach vine (Basella rubra) fruits
title_sort	stability of anthocyanin in spinach vine (basella rubra) fruits
publisher	Pontificia Universidad Católica de Chile. Facultad de Agronomía e Ingeniería Forestal
publishDate	2007
url	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-16202007000200004
work_keys_str_mv	AT ferreiraozelaeliana stabilityofanthocyanininspinachvinebasellarubrafruits AT stringhetapaulocesar stabilityofanthocyanininspinachvinebasellarubrafruits AT canochaucamilton stabilityofanthocyanininspinachvinebasellarubrafruits
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Stability of anthocyanin in spinach vine (Basella rubra) fruits

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