Red Pigment of the Korean Cockcomb Flower: Color Stability of the Red Pigment

한국산 맨드래미 꽃의 적색 색소 : 적색 색소의 식품학적 안정성

  • Lee, S.Y. (Department of Biological Science and Engineering, Korea Advanced Institute of Science and Technology) ;
  • Cho, S.J. (Department of Home Economics Education, Seo Won University) ;
  • Lee, K.A. (Department of Biological Science and Engineering, Korea Advanced Institute of Science and Technology) ;
  • Byun, P.H. (Department of Food and Nutrition, Dong-Duck Women's University) ;
  • Byun, S.M. (Department of Biological Science and Engineering, Korea Advanced Institute of Science and Technology)
  • 이상열 (한국과학기술원 생물공학과) ;
  • 조숙자 (서원대학교 가정교육과) ;
  • 이경애 (한국과학기술원 생물공학과) ;
  • 변평화 (동덕여자대학교 식품영양학과) ;
  • 변시명 (한국과학기술원 생물공학과)
  • Published : 1989.06.01

Abstract

The pigment of the Korean cockscomb flower, a betacyanin, was evaluated for its stability in terms of temperature, pH, and its behavior upon exposure to water, light, and air. The pigment was the most stable at pH 4.0, and its activation energy (Ea) for degradation was shown to be 17.55Kcal/mol. In general, sugars protected against color degradation at the concentration of 0.1M. Degradation of this pigment in the presence of food constituents, such as organic acids , metal ions, or antioxidants, at the concentrations normally present in food preparations, can be kept to a minimum by selective adjustment of conditions. This pigment, therefore, has potential value as a food colorant under selected conditions.

Keywords

natural red pigment;betacyanin