The Effect of Light, Temperature, pH and Species on Stability of Anthocyanin Pigments in Four Berberis Species
By G.H. Laleh, H. Frydoonfar, R. Heidary, R. Jameei, S. Zare. 2006
204 citations recorded by the source corpus.
The anthocyanin pigment was extracted from the four different Berberis plant (B. khorasanica, B. integerrima, B. orthobotrys, and B. vulgaris) using the soaking and wetting in Ethanol (1% acidified). The extracted anthocyanin pigments then were exposed to number of environmental conditions, which could destabilize the anthocyanin molecules. These environmental conditions were included three different pHs (0, 1.5 and 3), various temperatures (5oC, 15oC, 25oC and 35oC) and presence or absence of light. The results of the study showed that increasing in pH, temperature or exposure to light is able to spoil the anthocyanin molecule. Another factor affecting the tolerance of anthocyanin towards the environmental condition is the role of different species. Among the various Berberis species anthocyanin pigment in B. khorasanica, showed the greatest resistance to destruction by environmental conditions followed by B. vulgaris, B. orthobotrys, and B. integerrima.
Subfields: Biochemistry, Biotechnology, Food Science
View Paper: https://www.semanticscholar.org/paper/91736f73653bc11a648843e5861ba7bd4227f483
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In Biochemistry
Citations in the corpus
- Anthocyanidins and anthocyanins: colored pigments as food, pharmaceutical ingredients, and the potential health benefits (2017, background): “The stability of anthocyanin is dependent on pH, light, temperature, and its structure [1].”
- Anthocyanins: Factors Affecting Their Stability and Degradation (2021, background): “Therefore, temperature is another factor that affects the stability of the molecular structure of anthocyanins, so with increasing temperature the degradation of these compounds occurs [60] and determines the browning of products in the presence of oxygen [42].”