JingMing, W. and XueFeng, S. and Yong, C. (2013) Effect of pH, temperature and iron on the stability of anthocyanins from black-skinned peanuts (Arachis hypogaea L.). African Journal of Agricultural Research, 8 (18). pp. 2044-2047.
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Abstract
As public concerns about the safety of synthetic colorants increases, natural colors are assuming greater importance in the food and beverage industries. Anthocyanins are non poisonous abundant natural pigments. However, color deterioration during storage and processing limits their application as commercial colorants. The pigment extracts from black peanut skin are natural and safe colorants. The goal of this study was to study the effect of pH, temperature, metal ions, and ascorbic acid on the stability of pigments from the skins of black peanuts. The addition of Iron (Fe3+) rapidly generated black or dark brown precipitate, but other metal ions did not significantly affect the absorbance of anthocyanins. The ideal conditions for extraction of anthocyanins from black peanut skins were pH 2.0 and 60°C
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Black peanut, pre-extraction coloring, anthocyanin, stability, extrusion |
| Author Affiliation: | Weed Science Laboratory, College of Agriculture, South China Agricultural University, Guangzhou 510642, China |
| Subjects: | Atmosperic Science > Climatology Plant Protection Plant Physiology and Biochemistry > Plant Physiology |
| Divisions: | Groundnut |
| Depositing User: | Mr B Krishnamurthy |
| Date Deposited: | 23 Aug 2013 09:13 |
| Last Modified: | 23 Aug 2013 09:13 |
| Official URL: | http://www.academicjournals.org/ajar/abstracts/abs... |
| URI: | http://eprints.icrisat.ac.in/id/eprint/11500 |
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