American Journal of Food Science and Technology
ISSN (Print): 2333-4827 ISSN (Online): 2333-4835 Website: http://www.sciepub.com/journal/ajfst Editor-in-chief: Hyo Choi
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American Journal of Food Science and Technology. 2017, 5(2), 45-52
DOI: 10.12691/ajfst-5-2-3
Open AccessArticle

Copigmentation Effect of Some Phenolic Acids on Stabilization of Roselle (Hibiscus sabdariffa) Anthocyanin Extract

Magda S. Sharara1,

1Food Science and Technology Department, Faculty of Agriculture, Alexandria University, Alexandria, Egypt

Pub. Date: February 15, 2017

Cite this paper:
Magda S. Sharara. Copigmentation Effect of Some Phenolic Acids on Stabilization of Roselle (Hibiscus sabdariffa) Anthocyanin Extract. American Journal of Food Science and Technology. 2017; 5(2):45-52. doi: 10.12691/ajfst-5-2-3

Abstract

The present study aimed at utilization of copigmentation phenomenon to increase the stability of anthocyanin in roselle extract during storage at 10°C for 60 days by the addition of some phenolic acids (ferulic, cinnamic and coumaric) as a copigments and investigate the possibility of using copigmented extracts as a natural food colorants instead of harmful synthetic ones. The data obtained confirmed that addition of the aforementioned phenolic acids to roselle anthocyanin extracts resulted in an increment of anthocyanin and color stability during storage comparing with the control extract. At the end of storage period, the reduction in anthocyanin content were 31.53, 20.48, 9.31 and 5.52% for control and extracts copigmented with ferulic, cinnamic coumaric acids respectively. Addition of phenolic acids to roselle extract also attributed to a hyperchromic effect and bathochromic shift in visible absorption spectra of copigmented extracts compared to the control. Roselle anthocyanin extracts treated with phenolic acids showed a noticeable antioxidant and antimicrobial activities compared with control extract. Marshmallow prepared from studied copigmented roselle extracts as a natural colorants was highly accepted by panelists.

Keywords:
anthocyanin antimicrobial activity antioxidant activity copigmentation hibiscus sabdariffa

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