• Asian-Australasian Journal of Animal Sciences
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• v.22 no.4
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• pp.528-533
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• 2009

The fermentative quality and quantitative change in anthocyanin of anthocyanin-rich corn (Zea mays L.) during storage and in vitro ruminal fermentation were studied. The anthocyanin-rich corn silages in bag silo, drum silo and round bale had good fermentative qualities, such as low pH (5% DM) and butyric acid-free, and its quality was maintained for more than 370 d. The amount of anthocyanin in the anthocyanin-rich corn decreased after ensiling by about 45% (from 3.34 to 1.88 mg/g DM), but stayed constant after day 60. The in vitro incubation of the anthocyanin-rich corn with ruminal fluid revealed little degradation of anthocyanin. These results indicate that the anthocyanin had no negative effect on silage fermentation, and the anthocyanin-rich corn silage is utilizable for practical use as a feedstuff. Our results also demonstrate alteration of the anthocyanin content during storage, and show that anthocyanin-rich corn is a suitable antioxidant source for ruminants because of the high stability of the anthocyanin in ruminal fluid.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.9
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• pp.1544-1551
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• 2004

Effects of pH, sugar, ascorbic acid, organic acids and light sources on the stability of anthocyanin pigment extracted from Korean purple-fleshed potatoes (PL-6, PL-28, PL-31 and Jasim) were studied. The pH had remarkable influence on the color stability of anthocyanin pigment. With increasing pH, the color gradually fades as colorless pseudobases are formed. In acidic pH, anthocyanin was stable, but with increasing pH the color gradually changed to colorless. The addition of sugar decrease in color stability of the pigment during storage period. The most of organic acids, such as a tartaric, citric and succinic acids, were found to improve the stability of the pigment, while malic and malonic acid reduced the stability of the pigment. The addition of ascorbic acid considerable decreased in anthocyanin pigment stability, but the effect was not decreased by adding thiourea. The effect of light sources such as a darkroom, a fluorescent light, and sunlight, reduced gradually the stability of anthocyanin pigment. Therefore the pigment degradation could be minimized by shielding the light from the pigment.

• Korean Journal of Food Science and Technology
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• v.31 no.2
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• pp.348-355
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• 1999

Effects of pH, sugars, organic acids, metal ions, ascorbic acid and light on the stability of anthocyanin pigment extracted from purple-fleshed potato (Solanum tuberosum L.) were studied. The pH had marked influences on the color of the potato anthocyanin pigment: i.e., the lower the pH of the anthocyanin solution was, the more stable and intenser of the pigment was. It showed characteristic bathochromic shift as the pH of the solution increased. Generally, the addition of sugars into the purple-fleshed potato anthocyanin solution caused decrease in color stability of the pigment. Among the sugars tested, maltose was the most deleterious followed by sucrose, galactose, fructose and glucose. The addition of organic acids greatly increased the stability of the pigment. Malic acid was found to be the most effective in stabilizing the pigment followed by tartaric, citric and succinic acids, while malonic acid was found to be deteriorative to the stability of the pigment. Most metal ions except $Cu^{2+}$ increased stability of the pigment-especially, $Cd^{2+}\;and\;Al^{3+}$ were more effective than the others. Ascorbic acid degraded the pigment considerably, but the adverse effect was diminished by adding thiourea. Light gave an adverse effect to the stability of the purple-fleshed potato anthocyanin pigment, which could be minimized by shielding the light from the pigment.

• Korean Journal of Medicinal Crop Science
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• v.18 no.3
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• pp.191-200
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• 2010

Anthocyanin and polyphenolic compounds present in fruits of mulberry (Morus alba L.) were determined and the influence of temperature and UV irradiation on stability of the anthocyanin-copigment complex were investigated. The copigmentation substance selected in non-anthocyanin fraction from mulberry for the study included: phenolic acid (hydroxybenzoic acid) and flavonoid (quercetin-3-O-$\beta$-D-glucopyranoside). The copigmentation effect increased with the copigment content. UV irradiation had a stronger degradation effect on the copigmentation complex than heating at $80^{\circ}C$. The non-anthocyanin fraction of mulberry and isolated flavonoid (quercetin-3-O-$\beta$-D-glucopyranoside) from mulberry fruit predominated over other copigment substances.

• Food Science and Preservation
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• v.9 no.3
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• pp.327-331
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• 2002

To develop the use of natural pigment for food, anthocyanins were isolated from grape peels which were wasted much in korea, and their characteristics were as fellows. pH has a marked influences on the color of the grape peels anthocyanin solution(GPAS). At low pH the color of GPAS was more stable than high pH. With increasing pH the color gradually fades as colorless pseudobases are formed. It showed characteristic bathnochromic shift as the solution increased. Among the sugars tested, glucose showed the most protective effect on the color of GPAS to raise the color stability, while fructose showed an adverse effect. Orgarnic acid such as citric acid prevented the degradation of anthocyanin, but ascorbic acid lowered stability of color considerably. The effect of light on GPAS was found to be very deleterious. The pigment degradation can be minimized by shielding the light from the pigment solution.

• Korean journal of food and cookery science
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• v.32 no.3
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• pp.325-332
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• 2016

Purpose: The purpose of this study was to investigate the stability of anthocyanin pigment extract from Yangha (Zingiber mioga ROSC). Methods: Yangha extract was investigated for the effects of metal ion, temperature, light, heating time, sugars, and organic acids on the stability of anthocyanin pigments. Results: Yangha pigment was more stable than other anthocyanin pigments at unstable temperatures. The stability of anthocyanin pigment significantly decreased one day after exposure to light. All tested sugars decreased the abundance of Yangha pigments, with highest levels in the presence of sucrose, and progressive decrease in the presence of maltose, fructose, glucose and galactose, in order. Among the organic acids tested, citric acid and malic acid were the most effective in stabilizing the Yangha pigment, followed by acetic acid and formic acid. Most metal ions except $Fe^{2+}$ were effective in stabilizing the pigment. Conclusion: These results provide useful reference data for the use of pigments from Yangha in processed foods.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.7
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• pp.996-1000
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• 2016

Effects of copigments (succinic acid, $Cu^{2+}$, ascorbic acid, sucrose, and pH) on stability of anthocyanin extracted from black beans (Glycine max Merrill.) were investigated during storage for 8 days at 4 and $40^{\circ}C$. Succinic acid improved stability of anthocyanin by 7~15% compared to the non-treatment group at $40^{\circ}C$. $Cu^{2+}$ maintained stability of anthocyanin by about 100% for 8 days at $4^{\circ}C$. Ascorbic acid reduced stability of anthocyanin by 64~72% of non-treatment at $40^{\circ}C$. Sucrose treatment did not significantly affect stability compared to the control. The lower pH improved stability of anthocyanin. Stability at pH 1 was improved by 81~87% compared to that at pH 7. These results show that temperature, organic acid, and pH were effective in improving storage stability of anthocyanin from black beans.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.10
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• pp.1543-1549
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• 2015

Black rice bran, a by-product from rice milling process, is a good natural source of anthocyanin pigment. The purpose of this study was to determine the optimum conditions for anthocyanin extraction from black rice bran as well as the stability of anthocyanin extract according to different storage temperatures. The main anthocyanin in 'Heugkwang' rice bran was identified as cyanidine-3-glucoside (C3G) by HPLC and LC-MS/MS. The yield and C3G content of black rice bran extract were investigated with various extraction solvents, temperatures, and times. The results indicate that the optimum extraction solvent, temperature, and time were 50% ethanol, $70^{\circ}C$, and 2 h, respectively. The stability of anthocyanin extract was studied during a storage period of 168 days at various temperatures ($-20^{\circ}C$, $4^{\circ}C$, and room temperature). Hunter's values (L, a, and b) of anthocyanin extract increased, whereas C3G content continuously decreased up to 168 days. Variations in Hunter's values and C3G content become larger as storage temperature increased. Anthocyanin extract from black rice bran was very stable, as C3G content after storage at all temperatures was maintained at more than 90% of initial content. These results suggest that anthocyanin extract from black rice bran may be useful as a natural food colorant.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.53 no.spc
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• pp.84-88
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• 2008

This study was carried out to develop the methods for efficient extracting and stabilization of anthocyanin pigments in black colored soybean. The optimum solvent concentration for the highest pigment extraction from seed coat of black colored soybean was 60% MeOH with 0.1% HCl in laboratory test. The higher temperature of the solvent until $60^{\circ}C$ led to better extraction efficiency of anthocyanin. The anthocyanin extracts maintained almost its stability in strong acidity area whereas it destroyed markedly over pH 4. Also anthocyanin extracts was stable for a while under weak light condition, but it showed rapid degradation of pigment color and markedly decreased HPLC value for anthocyanin content after one month storage days. In case storage temperature and instrument, glass vessel on low temperature ($4^{\circ}C$) was good storage condition among some treatments. And C3G was more stable than other pigments.

• Korean Journal of Food Science and Technology
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• v.28 no.2
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• pp.352-359
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• 1996

Stabilities of purple sweet potato (PSP) anthocyanin pigment on pH, sugars, organic acids, metal ions, ascorbic acid and light were investigated to provide the basic information for utilization of PSP as a potential source of anthocyanin pigment. pH has a marked influences on the color of the PSP anthocyanin solution; i.e., at low pH the color of PSP was more intense and stable. It showed characteristic bathochromic shift as the pH of the solution increased. Among the sugars tested, glucose showed a protective effect on the color of PSP pigment to raise the color intensity and stability, while sucrose and fructose showed an adverse effect. Addition of organic acids greatly increased the stability of PSP anthocyanin pigment. Citric acid was found to be the most effective followed by malic. tartaric, and succinic acids. Most metal ions except $Al^{3+}$ and $Cd^{2+} were found to be detrimental effect on the stability of PSP pigment. Ascorbic acid degraded PSP pigment considerably, and had a synergistic effect with oxygen on the pigment degradation. The effect of light on PSP pigment was found to be very deleterious. The pigment degradation can be minimized by shielding the light from the pigment solution.