%0 Journal Article
%T The effect of light, temperature, ph on stability of anthocyanin pigments in Musa acuminata bract
%A J. Jenshi roobha
%A M. Saravanakumar
%A K. M. Aravindhan
%A P. Suganya devi
%J Research in Plant Biology
%D 2011
%I GKS Puhlishers
%X The anthocyanin pigment was extracted from Musa acuminata bract using theacidified methanol. The extracted anthocyanin pigments then were exposed to number ofenvironmental conditions, which could destabilize the anthocyanin molecules. Theseenvironmental conditions were included fourteen different pHs, various temperatures andpresence or absence of light. The temperature stability of the anthocyanin extract wascalculated by reaction velocity constants (k) as well as the half-life time (t1/2). The results ofthe study showed that increasing in pH, temperature or exposure to light is able to spoil theanthocyanin molecule. Copigmentation of anthocyanin resulting in increase in bothhypochromic effects and bathochromic shifts. Musa acuminata bract anthocyanin extractwas more stable at pH 5.1 and 6.0, temperature at 20กใ C and 30กใ C both in the presence andabsence of light. This characteristic differs from other anthocyanins. This property couldfacilitate its application as a natural food colorant.
%K Musa acuminata bract
%K anthocyanin
%K Color stability
%K pH
%K temperature
%K light.
%U http://www.resplantbiol.com/view/article/2/5/2