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Titikan Liangpanth. Extraction of food colorants from plants and their antioxidant stability as affected by pH, heat and in-vitro digestion. Master's Degree(Posthavest Technology and Innovation). Mae Fah Luang University. Learning Resources and Educational Media Center. : Mae Fah Luang University, 2019.
Extraction of food colorants from plants and their antioxidant stability as affected by pH, heat and in-vitro digestion
Name: Titikan Liangpanth
keyword:
Anthocyanins
Classification :.DDC: QK898.A57
Abstract:
The targeted four plant pigments; anthocyanin, betalain, curcuminoids and
chlorophylls had been successively extracted from the respective four plant sources;
butterfly pea flower) Clitoria ternatea L (dragon fruit peels)Hylocereus undatus
(tumeric rhizomes)Curcuma longa (and pandan leaves)Pandanus amaryllifolius The
obtained pigment extracts showed varying concentration of pigment compounds
based on type of solvents and method of extraction, exhibiting different hues of color
and tinctorial strength.
In extraction study, two edible solvents including water and 50% (v/v) ethanol
were compared with acidic 70% (v/v) acetone. The appropriate solvent for the watersoluble anthocyanins and betalains was distilled water whereas, the suggested solvent
for oil-soluble curcuminoids and chlorophylls was 50% (v/v) aqueous ethanol.The most effective method in extraction of all plant pigments was ultrasound assisted
extraction (UAE) at 25o
C compared to UAE at 65°C and maceration with agitation
(MA) at 25o
C. Among extraction methods, UAE at 25o
C had been proved to
significantly improve extraction efficiency, yielding the highest concentration
corresponding to the high antioxidant activities measured by FRAP and DPPH assays.
The obtained plant pigment extract showed the changes in color parameters (L*, a*,
b* and Hue) and spectrophotometric spectrum, indicating structural change based on
pH changes between 1.0-10.0. Based on in vitro gastrointestinal digestion, digestive
recovery of pigment compounds from UAE and their antioxidant activities increased
upon gastric digestion (G30) and gradually declined along intestinal digestion (I0-
I120) to a lower concentration than undigested sample, revealing the low
bioaccessibility upon digestion.
Either pH adjustment (pH 3.0 and 7.0) alone or in combining with heat
treatments (pasteurization at 75o
C for 15 min and sterilization at 121 oC for 15 min)
caused a significant change in color appearance and CIE* color coordinates, regarding
type of pigment. The combined treatments affected the stability of plant pigments. In
plant pigment solution containing 1% (w/v) butterfly pea flower, 2% (w/v) dragon
fruit peel, 1% (w/v) and turmeric rhizome and 3% (w/v) pandan leaf extracts,
pasteurization of pH 3.0 could increase pigment compound concentration and their
associated antioxidant activities based on FRAP and DPPH to a significant extent.
However, sterilization gave detrimental effect since pigment compound and phenolics
profoundly degraded and consequently the reduction in antioxidant capacities.
The only exception was for butterfly pea flower extract rich in anthocyanin
that sterilization could also increase the pigment compounds and antioxidant
properties. Pasteurization of plant pigment solutions at pH 3.0 could also enhance
the stability of pigment compounds and their related antioxidant activities along
in-vitro gastrointestinal digestion. The greater recovery of pigment concentration,TPC, FRAP and DPPH values were observed in pasteurized samples than in unheated
samples.
In soft drink model samples containing 10% (w/v) glucose, 0.1% (w/v) 0.1 M
citric acid and coloring with plant pigments, the similar changes in color to that of
plant pigment solutions (without glucose and citric acid) were observed after pH
adjustment and heat treatments. The most color change was observed after
sterilization in both pH 3.0 and 7.0 samples. The highest level of pigment compounds,
TPC and related antioxidant capacities based on FRAP and DPPH were obtained from
all soft drink model samples at pH 7.0 after pasteurization. The exceptions were
butterfly pea flower and pandan leaf samples whose DPPH was higher in pasteurized
pH 3.0 than in pH 7.0 samples. The different observation might be contributed to the
addition of sugar and acid in soft drink model samples. Overall, digestive recovery of
pigment compounds in soft drink model samples was similar to that of plant pigment
solutions in that pigment compounds, TPC and antioxidant capacities increased
during gastric phase (G30) and subsequently decreased on intestinal phase (I120).
Pasteurization could also increase their stability during in vitro gastrointestinal
digestion.
Mae Fah Luang University. Learning Resources and Educational Media Center
Address:
CHIANG RAI
Email:
library@mfu.ac.th
Name: Rungarun Sasanatayart
Role:
Advisor
Created:
2019
Modified:
2565-09-16
Issued:
2022-09-08
วิทยานิพนธ์/Thesis
application/pdf
CallNumber:
QK898.A57 T618e 2019
eng
DegreeName: Master of Science
Level: Master's Degree
Descipline: Posthavest Technology and Innovation
Grantor: Mae Fah Luang University
©copyrights Mae Fah Luang University
RightsAccess:
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0.030773 วินาที
Titikan Liangpanth
| Title | Contributor | Type |
|---|---|---|
| Extraction of food colorants from plants and their antioxidant stability as affected by pH, heat and in-vitro digestion
มหาวิทยาลัยแม่ฟ้าหลวง Titikan Liangpanth | Rungarun Sasanatayart | วิทยานิพนธ์/Thesis |
Rungarun Sasanatayart
| Title | Creator | Type and Date Create |
|---|---|---|
| Effect of drying on antioxidant property and starch digestibility of sweet potato
มหาวิทยาลัยแม่ฟ้าหลวง Rungarun Sasanatayart, Ph. D. | Desale, Fessehaye Hdremariam | วิทยานิพนธ์/Thesis |
| Effect of edible coating and modified atmosphere packaging on storage quality of fresh-cut carrot
มหาวิทยาลัยแม่ฟ้าหลวง Rungarun Sasanatayart, Ph. D. | Nasse, Amanda | วิทยานิพนธ์/Thesis |
| Extraction of food colorants from plants and their antioxidant stability as affected by pH, heat and in-vitro digestion
มหาวิทยาลัยแม่ฟ้าหลวง Rungarun Sasanatayart | Titikan Liangpanth | วิทยานิพนธ์/Thesis |
| Encapsulation of plant pigments and their antioxidant stability during in-vitro digestion
มหาวิทยาลัยแม่ฟ้าหลวง Rungarun Sasanatayart | Tatpicha Aowpitaya | วิทยานิพนธ์/Thesis |
| Productions and modifications of avocado and jackfruit seed starches
มหาวิทยาลัยแม่ฟ้าหลวง Rungarun Sasanatayart | Adityo Fajar Nugroho | วิทยานิพนธ์/Thesis |