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Effect of storage temperature and heat treatment on anthocyanin concentration of Solanum melongena L. and its physical characteristic

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Main Author: Nadia, Anwar
Other Authors: So'bah Ahmad (Advisor)
Format: Learning Object
Language:English
Published: Universiti Malaysia Perlis 2011
Subjects:
Anthocyanin (ACY)
Phenol
Eggplant
Solanum Melongena L.
Food industry
Colouring agent
Online Access:http://dspace.unimap.edu.my/xmlui/handle/123456789/13359
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spelling my.unimap-133592011-07-30T15:58:50Z Effect of storage temperature and heat treatment on anthocyanin concentration of Solanum melongena L. and its physical characteristic Nadia, Anwar So'bah Ahmad (Advisor) Anthocyanin (ACY) Phenol Eggplant Solanum Melongena L. Food industry Colouring agent Access is limited to UniMAP community. Anthocyanin (ACY) is the phenol compounds that widely distributed throughout nature. This compound is important because of their significant presence as natural source of colouring and its own potential health benefits. However, anthocyanin is unstable and easily degraded particularly when temperature is applied. The main objectives of this study were to synthesize anthocyanin pigment from eggplant and to analyze the effect of temperature to the concentration of anthocyanin. Anthocyanin extract was obtained from the skin of purple coloured eggplant (Solanum Melongena L.) using the solid phase extraction (SPE) with acidified ethanol. In this study, total monomeric anthocyanin, degradation kinetic and colour density were measured using spectrophotometric method. Monomeric anthocyanin concentration and colour density of anthocyanin were evaluated during storage at 3 ºC, 10 ºC, 25 ºC, 37 ºC and 50 ºC and heat treatment at temperature of 60 °C, 70 °C, 80 °C, 90 °C and 100 °C. Total monomeric anthocyanin pigment was determined using pH differential method which was the approved method of Association of Analytical Chemist (AOAC). The results indicated that a lower storage temperature of 3 ºC had a lower degree of degradation than 50ºC while in heat treatment analysis, temperature of 60 °C had lower degree of degradation compared to 100 °C. Based on this study, a better understanding of anthocyanin synthesizing and anthocyanin stability at various temperatures was obtained which are essential to provide an additional information to food processing industry in Malaysia since anthocyanin has gained interest as one of the alternative source of colouring agent in food industry. 2011-07-30T15:58:50Z 2011-07-30T15:58:50Z 2011-05 Learning Object http://hdl.handle.net/123456789/13359 en Universiti Malaysia Perlis School of Bioprocess Engineering
institution Universiti Malaysia Perlis
building UniMAP Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Malaysia Perlis
content_source UniMAP Library Digital Repository
url_provider http://dspace.unimap.edu.my/
language English
topic Anthocyanin (ACY)
Phenol
Eggplant
Solanum Melongena L.
Food industry
Colouring agent
spellingShingle Anthocyanin (ACY)
Phenol
Eggplant
Solanum Melongena L.
Food industry
Colouring agent
Nadia, Anwar
Effect of storage temperature and heat treatment on anthocyanin concentration of Solanum melongena L. and its physical characteristic
description Access is limited to UniMAP community.
author2 So'bah Ahmad (Advisor)
author_facet So'bah Ahmad (Advisor)
Nadia, Anwar
format Learning Object
author Nadia, Anwar
author_sort Nadia, Anwar
title Effect of storage temperature and heat treatment on anthocyanin concentration of Solanum melongena L. and its physical characteristic
title_short Effect of storage temperature and heat treatment on anthocyanin concentration of Solanum melongena L. and its physical characteristic
title_full Effect of storage temperature and heat treatment on anthocyanin concentration of Solanum melongena L. and its physical characteristic
title_fullStr Effect of storage temperature and heat treatment on anthocyanin concentration of Solanum melongena L. and its physical characteristic
title_full_unstemmed Effect of storage temperature and heat treatment on anthocyanin concentration of Solanum melongena L. and its physical characteristic
title_sort effect of storage temperature and heat treatment on anthocyanin concentration of solanum melongena l. and its physical characteristic
publisher Universiti Malaysia Perlis
publishDate 2011
url http://dspace.unimap.edu.my/xmlui/handle/123456789/13359
_version_ 1643790817922383872
score 13.160551

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