Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
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Stability for Rose Petals Pigment as a Food Material

식품 소재로서 장미꽃잎 색소의 안정성

  • Yang Mi-Ok (Dept. of Food and Nutrition, Sungshin Women's University) ;
  • Cho Eun-Ja (Dept. of Food and Nutrition, Sungshin Women's University)
  • 양미옥 (성신여자대학교 식품영양학과) ;
  • 조은자 (성신여자대학교 식품영양학과)
  • Published : 2006.08.01
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Abstract

This study was conducted to develop pigment of flowers as a food material and the red rose(Rosa hybrida L.) was used for this study. To check the possibility of using the rose pigment as a food additive we have extracted the pigment from rose and examined all the factors (pH, temperature, free sugars, organic acids, metal ions) for stability. The results obtained are as follows: In examining the stability of the pigment, the residue of the pigment noticeably decreased with the increase of the pH and the temperature, and among free sugars (fructose, glucose, sucrose) the addition of fructose made the residue the lowest. With the addition of organic acids the samples exhibited the hyperchromic effect throughout the period of the storage. The pigment residue decreased when the amount of the metal ions increased and especially the Cu$^{2+}$ ion was most destructive.

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