What is it about?
Butterfly pea flower is one of the most interesting sources of blue anthocyanin. Through this research, we observed the spectrophotometric change of butterfly pea flower extract in various solution during storage. We found that the change was different depending on the solution type. We interpreted the difference as a sign that the colour of the anthocyanin degraded through two different mechanisms.
Featured Image
Why is it important?
The demand for natural colourant has been increasing. However, the natural colourant like anthocyanins shows a relatively low stability. The understanding of how the anthocyanins degrade is important in the effort to improve their stability.
Perspectives
Polyacylated anthocyanins are the best source of plant-based water-soluble colourant. Up to now, there is no clear explanation of how their colour fade. I hope this article would give a contribution to construct the clear colour degradation mechanism of a polyacylated anthocyanins. The understanding of the mechanism will bring to the best way to improve their colour stability.
Dr Abdullah Muzi Marpaung
Swiss German University
Read the Original
This page is a summary of: The colour degradation of anthocyanin-rich extract from butterfly pea (Clitoria ternatea L.) petal in various solvents at pH 7, Natural Product Research, March 2017, Taylor & Francis,
DOI: 10.1080/14786419.2017.1303689.
You can read the full text:
Contributors
The following have contributed to this page
