1Universitas Islam Riau, Indonesia
2Universitas Andalas, Indonesia
BibTex Citation Data :
@article{JKSA18944, author = {Yelfira Sari and Adlis Santoni and Elisabet Elisabet}, title = {Comparative Test of Color Stability between Betalain Pigments of Red Dragon Fruits and Anthocyanin Pigments from Tamarillo Fruit at Various pH}, journal = {Jurnal Kimia Sains dan Aplikasi}, volume = {21}, number = {3}, year = {2018}, keywords = {betalain; betacyanin; anthocyanin; dragon fruit extract; tamarillo extract}, abstract = { Betalains and anthocyanins are classes of natural and water soluble pigments. Now days, these pigments have been developed as a replacement colouring agents. One of betalain resource is dragon fruit and anthocyanin resource is tamarillo. These pigments are relative unstable in some condition, one of them is pH. This research aim is to determine stability of betalain and anthocyanin pigments by pH parameter. These pigments can be isolated by macerated methods, technically processed by chopping the fruit and than soaking in ethanol for ± 24 h. These extracts were condensed by rotary evaporator. These extracts were analysed by ultraviolet-visible spectrophotometer at wavelength (λ) 200-800 nm. The absorption spectrum showed two major absorption peaks at 269 nm and 536 nm for betalain and 531 nm for anthocyanins. The result showed the optimal pH for betalain stability was at pH 5 and pH 3 for anthocyanin }, issn = {2597-9914}, pages = {107--112} doi = {10.14710/jksa.21.3.107-112}, url = {https://ejournal.undip.ac.id/index.php/ksa/article/view/18944} }
Refworks Citation Data :
Betalains and anthocyanins are classes of natural and water soluble pigments. Now days, these pigments have been developed as a replacement colouring agents. One of betalain resource is dragon fruit and anthocyanin resource is tamarillo. These pigments are relative unstable in some condition, one of them is pH. This research aim is to determine stability of betalain and anthocyanin pigments by pH parameter. These pigments can be isolated by macerated methods, technically processed by chopping the fruit and than soaking in ethanol for ± 24 h. These extracts were condensed by rotary evaporator. These extracts were analysed by ultraviolet-visible spectrophotometer at wavelength (λ) 200-800 nm. The absorption spectrum showed two major absorption peaks at 269 nm and 536 nm for betalain and 531 nm for anthocyanins. The result showed the optimal pH for betalain stability was at pH 5 and pH 3 for anthocyanin
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