The effect of copigmentation on the stability of butterfly pea anthocyanins

• Main Authors: Hassan, Nor Diana, Muhamad, Ida Idayu, Sarmidi, Mohammad Roji
• Format: Conference or Workshop Item
• Published: 2013
• Subjects: TP Chemical technology
• Online Access: http://eprints.utm.my/id/eprint/67172/; http://dx.doi.org/10.4028/www.scientific.net/KEM.594-595.245
• Institution: Universiti Teknologi Malaysia

The objective of this research was to study the effects of co-pigmentation on the colour display and stability of Butterfly Pea extracts with plant extracts under different pH. The scopes of the work focus on the effect on co-pigmentation of the Cinnamon, Cumin and Turmeric extract on the colour display. The effects on colour enhancement and the stability of Butterfly Pea extract were evaluated. LC/MS/MS analysis shows that the anthocyanin in Butterfly Pea is highly acylated and therefore, is stable due to intramolecular copigmentation. The flavonoids content in Cinnamon extract was identified as Cinnamtannin B1 (m/z 864.7, MW 864.7156) while in. Cumin extract, Apigenin 7-galacturonylglucoside (m/z 609.409, MW 608.524) and Luteolin 7-digalacturonide-4-glucoside (m/z 625.376, MW 624.376) were presented. Dimethoxycurcumin (m/z 394.2, MW 394.0134 and m/z 313.0, MW 312.975) was identified in Turmeric extract. Turmeric was suggested as the best copigment for Butterfly Pea since it showed the highest hyperchromic shift (61.41%), followed by Cinnamon extract (17.04%) and Cumin extract (16.08%).