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The Study of Anthocyanin Stability Affected By Color of Container to Serve Butterfly Pea Flower Drink at Home

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Nowadays there are so many studies about anthocyanin. Anthocyanin stability can be affected by many factors which is temperature, light, oxygen, pH, metal ion, and storage. This experiment was aimed to find if the color of the container to extract the butterfly pea flower can affect the anthocyanin stability or not. There are only one factor during extraction process. There was transparent glass, red glass, purple glass, green glass, and glass wrapped with aluminum foil. in this experiment, butterfly pea flower was extracted for 60minutes with hot water 100°C. Monomeric anthocyanin and polymeric color were not stable even though percent polymeric color gradually increasing, so total anthocyanin content was needed to observe the pattern of the anthocyanin within one hour. With ANOVA single factor, there was significant different in total anthocyanin content obtained by extracted the butterfly pea flower with different color of glass and the best color of glass to obtain the biggest amount of anthocyanin is using purple glass.

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Availability

B01774

(Rack Thesis)

Available

Detail Information

Series Title

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Call Number

1774

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)

FT
Anthocyanin
Butterfly pea flower
Color
total anthocyanin content
Polymeric anthocyanin

Specific Detail Info

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Statement of Responsibility

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