JOURNAL BROWSE
Search
Advanced SearchSearch Tips
Stability Study of the Pigment Extract from Yangha (Zingiber mioga ROSC)
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
 Title & Authors
Stability Study of the Pigment Extract from Yangha (Zingiber mioga ROSC)
Kim, Myung-Hyun; Han, Young-Sil;
  PDF(new window)
 Abstract
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 were effective in stabilizing the pigment. Conclusion: These results provide useful reference data for the use of pigments from Yangha in processed foods.
 Keywords
Yangha;Zingiber mioga ROSC;anthocyanin;pigment stability;
 Language
Korean
 Cited by
 References
1.
Bassa LA, Francis FJ. 1987. Stability of anthocyanins from sweet potatoes in a model beverage. J Food Sci 52(6):1753-1754. crossref(new window)

2.
Bayer E. 1958. Uber den blauen farbstoff der kornblume, I. Naturliche und synthetische anthocyan-metallkomplexe. Chem Ber 91(5):1115-1122. crossref(new window)

3.
Cho SB, Kim HJ, Yoon JI, Chun HS. 2003. Kinetic study on the color deterioration of crude anthocyanin extract from schizandra fruit (Schizandra chinensis fructus). Korean J Food Sci Technol 35(1):23-27.

4.
Chung KW, Joo YH, Lee DJ. 2004. Content and color difference of anthocyanin by different storage periods in seed coats of black soybean [Glycine max (L.) Merr.]. Korean J Int Agric 16(2):196-199.

5.
Durge AV, Sarkar S, Singhal RS. 2013. Stability of anthocyanins as pre-extrusion colouring of rice extrudates. Food Res Int 50(2):641-646. crossref(new window)

6.
Fossen T, Cabrita L, Andersen OM. 1998. Colour and stability of pure anthocyanins influenced by pH including the alkaline region. Food Chem 63(4):435-440. crossref(new window)

7.
Francis EJ, Markakis PC. 1989. Food colorants: Anthocyanins. Crit Rev Food Sci Nutr 28(4):273-314. crossref(new window)

8.
Henry BS. 1992. Natural food colors. pp 39-79. In: Natural food colorants. Hendry GAF, Houghton JD (eds.). Blackie and Son Ltd, Glasgow, UK.

9.
Hirono I, Mori H, Kato K, Hosaka S, Aiso S. 1982. Carcinogenicity examination of inflorescence of Zingiber mioga Roscoe. Cancer Lett 15(3):203-208. crossref(new window)

10.
Hong JH, Chung HS, U H, Youn KS. 2002. Storage stability of anthocyanin pigment isolated from a wasted grape peels. Korean J Food Preserv 9(3):327-331.

11.
Hwang ES, Ki KN. 2013. Stability of the anthocyanin pigment extracted from aronia (Aronia melancocarpa). Korean J Food Sci Technol 45(4):416-421. crossref(new window)

12.
Jackman RL, Yada RY, Tung MA, Speers RA. 1987. Anthocyanins as food colorants -A review. J Food Biochem 11(3):201-247. crossref(new window)

13.
Jeong GS, Im SI, Jung BM. 2005. Comparison of nutritional constituents of native Yangha (Zingiber mioga) in Yeosu and Cheju area. Korean J Food Sci Technol 37(5):713-716.

14.
Kang CS, Ma SJ, Cho WD, Kim JM. 2003. Stability of anthocyanin pigment extracted from mulberry fruit. J Korean Soc Food Sci Nutr 32(7):960-964. crossref(new window)

15.
Kim HB, Kim JB, Seok YS, Seo SD, Kim SL, Sung GB. 2012. The effect of citric acid and enzyme inactivation treatment on C3G stability and antioxidant capacity of mulberry fruit jam. J Seric Entomol Sci 50(2):82-86.

16.
Kim HS, Ahn SY. 1978. Studies on the formation of anthocyanin metal complex. J Korean Agric Chem Soc 21(1):22-30.

17.
Kim JH, Lee JH, Baik CK. 2003. Characteristics and stability of the color of the cranberry solution. J Korean Soc Food Sci Nutr 32(6):806-811. crossref(new window)

18.
Kim MH. 2015. Analysis of physiological activities of Yangha (Zingiber mioga Rosc) and quality characteristics of Yangha pickle. Doctorate dissertation. Sookmyung Women's University, Seoul, Korea. p 81.

19.
Kim TS. 1998. Natural plant of Korea. Seoul National University Publishing Department, Seoul, Korea. p 203.

20.
Kim YH. 1999. Stabilities of anthocyanin pigmenta obtained from crab apple (Malus prunifolia Wild. Borkh. "Red Fruit") by ethanol extraction. Korean J Food Nutr 12(1):85-90.

21.
Lee HH, Lee JW, Rhim JW. 2000. Characteristics of anthocyanins from various fruits and vegetables. Korean J Postharvest Sci Technol 7(3):285-290.

22.
Lee HJ, Choi EY, Sim YJ, Kim OS, Yoo HJ, Do WN, Kim YH. 2009. Anthocyanin contents and pigment stability of black soybean by different extract condition and stabilizer. Korean J Food Nutr 22(1):150-157.

23.
Lee LS, Rhim JW, Kim SJ, Chung BC. 1996. Study on the stability of anthocyanin pigment extracted from purple sweet potato. Korean J Food Sci Technol 28(2):352-359.

24.
Masako A, Yoshio O, Yasushi U, Yasujiro M, Yoshimasa N, Toshihiko O. 2006. A novel labdane-type trialdehyde from myoga (Zingiber mioga Roscoe) that potently inhibits human platelet aggregation and human 5-lipoxygenase. Biosci Biotechnol Biochem 70(10):2494-2500. crossref(new window)

25.
Mok C, Hettiarachchy NS. 1991. Heat stability of sunflower-hull anthocyanin pigment. J Food Sci 56(2):553-555. crossref(new window)

26.
Park HJ, Jeon TW, Lee SH, Cho YS, Cho SM, Chang KS. 2004. Studies on characteristics and stability of anthocyanin pigment extracted from Korean purple-fleshed potatoes. J Korean Soc Food Sci Nutr 33(9):1544-1551. crossref(new window)

27.
Park YJ, Kim HJ, Heo BG. 2006. Stability of anthocyanin pigment extracted from Begonia semperflorens 'Red' with ethanol. Flower Res J 14(3):203-210.

28.
Roobha JJ, Saravanakumar M, Aravindhan KM, Devi PS. 2011. The effect of light, temperature, pH and stability anthocyanin pigments on Musa acuminata bract. Res Plant Biol 1(5):5-12.

29.
Shin JH, Lee SJ, Sung NJ. 2002. Effects of Zingiber mioga root and Zingiber officinale on the lipid concentration in hyperlipidemic rats. J Korean Soc Food Sci Nutr 31(4):679-684. crossref(new window)

30.
Shimpson KL. 1985. Chemical changes in natural food pigments. pp 409-441. In: Chemical changes in food during processing. Richardson T, Finley JW (eds). Editorial AVI Publishing Company, Inc., Westport, CT, USA.

31.
Sistrunk WA, Cash JN. 1970. The effect of certain chemicals on the color and polysaccharides of strawberry puree. Food Technol 24(4):473-477.

32.
Son JH, Jung MG, Choi HJ, Jang UB, Bae JH, Lee HD, Choi C. 2002. Stability of black soybean pigment extract. J Korean Soc Appl Biol Chem 45(3):179-184.

33.
Raynal J, Moutounet M. 1989. Intervention of phenolic compounds in plum technology. 2. Mechanisms anthocyanin degradation. J Agric Food Chem 37(4):1051-1053. crossref(new window)

34.
Wang H, Cao G, Prior RL. 1997. Oxygen radical absorbing capacity of anthocyanins. J Agric Food Chem 45(2):304-309. crossref(new window)

35.
Yang HC, Lee JM, Song KB. 1982. Anthocyanins in cultured Omija (Schizandrea chinensis Baillon) and its stability. J Korean Agric Chem Soc 25(1):35-43.

36.
Yoon JM, Cho MH, Hahn TR, Paik YS, Yoon HH. 1997. Physicochemical stability of anthocyanins from a Korean pigmented rice variety as natural food colorants. Korean J Food Sci Technol 29(2):211-217.