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The Role of Various Salts Effect on Butterfly Pea Flower Extract

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Anthocyanin stability can be affected by several factors such as metal ion, temperature, pH and co-pigmentation. This research aim was to determine the stability of anthocyanin when added to common salt. They were NaCl, KCl, CaCl2, MgCl2, AlCl3 and FeCl3 with the same concentration, which was 0.025M. the ratio between extract and salt was 1 ml : 0.6 ml. the extracts that were added with salts were storage for 2 weeks. the result was calculated and determined using regression statistic analysis. total anthocyanin content, polymeric color, browning index, color intensity were the parameter that observed to determine the degradation of anthocyanin content in butterfly pea flower extract. the result can be concluded that salt did affect anthocyanin stability of butterfly pea flower extract. NaCl and KCl significantly react the most to the butterfly pea flower from overall perspective.

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Availability

B01753

(Rack Thesis)

Available

Detail Information

Series Title

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Call Number

1753

Publisher

: Swiss German University., 2014

Collation

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Language

English

ISBN/ISSN

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Classification

NONE

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

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Anthocyanin
Butterfly pea flower extract
Degradation
Browning index
Salts
NaCl
KCl
Cacl2
Mgcl2
Alcl3
Fecl3

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