Journal
FOOD CHEMISTRY
Volume 100, Issue 3, Pages 885-894Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2005.11.002
Keywords
anthocyanins; potatoes; aqueous extracts; stability; colour; kinetics
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The effect of pH and temperature on the stability and visual colour of aqueous anthocyanin (ACY) extracts from purple- and red-flesh potatoes was evaluated and compared to commercial ACY extracts from grape and purple carrot. Extracts from purple carrot and red-flesh potatoes showed higher stability than grape and purple-flesh potato extracts. Stability to pH (<= 3) and thermal degradation of extracts (pH 3) followed first-order kinetics. Changes in lightness and hue followed zero-order kinetics, while changes in chroma followed first-order kinetics. Degradation parameters such as t(1/2), k-, D-, z- and Q(10)-values were determined. Extracts from red- and purple-flesh potatoes at pH 3 showed similar hues to FD&C Red #40 and red cabbage extracts, respectively. The visual colour of both potato ACY extracts was also affected by tinctorial strength. The use of purple- and red-flesh potatoes as a source of natural colorants shows potential use in the pH region around 3. (c) 2005 Elsevier Ltd. All rights reserved.
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