EFFECTS OF pH ON HUE ANGLE AND VISIBLE ABSORPTION MAXIMA OF CYANIDIN

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Published: Apr 1, 2018

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Violeta Rakic
College of Agriculture and Food Technology, Prokuplje, Serbia
Milena Miljkovic
University of Niš, Faculty of Science and Mathematics, Department of Chemistry, Niš, Serbia
Dušan Sokolovic
University of Niš, Faculty of Medicine, Niš, Serbia
Nataša Poklar Ulrih
University of Ljubljana, Biotechnical Faculty, Department of Food Science and Technology, Ljubljana, Slovenia

Abstract

As a major sub-group of flavonoids, anthocyanins are water soluble plant pigments responsible for the blue, purple and red color of many plant tissues. They occur primarily as glycosides of their respective aglycone anthocyanidin. Cyanidin is the most abundant anthocyanidin in fruits and vegetables (50%). In recent years, the interest in the properties and stability of anthocyanin extracts has increased. However, there remain little data in the literature relating to the properties and stability of pure anthocyanins, and especially of the anthocyanidins. The aim of the study was to compare under various pH conditions visible absorbance maxima (λmax-vis) with the corresponding hue angle (hab) values of cyanidin as a color reference. Thus cyanidin aqueous solution was subjected to spectroscopic and colorimetric study to examine influence of pH value on hab and λmax-vis. The cyanidin had reddish nuances at the lowest pH values. By stepwise pH increase the colour of cyanidin is gradually changed toward magenta and lilac tones, and then with further pH increase to more reddish nuances. In alkaline region cyanidin showed yellow green tones, which is gradually changed toward yellow nuances with further pH increases. 

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Issue
Vol 72 No 1 (2018): Journal of Agricultural, Food and Environmental Sciences, JAFES
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Articles

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