Color Properties and Stabilizing Effect of Metal Ion on Anthocyanin from Buni (Antidesma bunius) Fruit

DOI

10.2991/aer.k.200325.043How to use a DOI?

Keywords

anthocyanin, bathochromic shift, co-pigmentation, hyperchromic shift, metal ion

Abstract

The objectives of this research were to evaluate the possibility of metal complexation in generating blue color, and the stability of the anthocyanin from Buni (Antidesma bunius) fruit extract. Four different metals ions (Ca2+, Mg3+, Al3+, and Fe3+) have tested at three concentrations level (0 ml, 0.01 ml, and 0.02 ml of 0.1 N solution per ml extract). The divalent Ca2+ and Mg2+ ions made an impact minimally to the bathochromic and hyperchromic shift at pH 3-8. The trivalent Fe3+ successfully generated a bluer color at all pH, while the Al3+ did not work only at pH 3. Stability test at pH 6-8 showed that the best stability occurred at pH 6. However, the metal complexation samples performed lower stability than the control samples.

Copyright

© 2020, the Authors. Published by Atlantis Press.

Open Access

This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

Download article (PDF)

TY  - CONF
AU  - Swanty Rahmazania Mustika
AU  - Abdullah Muzi Marpaung
PY  - 2020
DA  - 2020/03/30
TI  - Color Properties and Stabilizing Effect of Metal Ion on Anthocyanin from Buni (Antidesma bunius) Fruit
BT  - Proceedings of the 5th International Conference on Food, Agriculture and Natural Resources (FANRes 2019)
PB  - Atlantis Press
SP  - 223
EP  - 225
SN  - 2352-5401
UR  - https://doi.org/10.2991/aer.k.200325.043
DO  - 10.2991/aer.k.200325.043
ID  - Mustika2020
ER  -