ISHS Acta Horticulturae 850: III International Symposium on Saffron: Forthcoming Challenges in Cultivation, Research and Economics
STABILITY OF ANTHOCYANIN EXTRACTED FROM SAFFRON (CROCUS SATIVUS L.) PETALS IN A MODEL BEVERAGE |
| Author: | A. Hemati Kakhki |
| Keywords: | by-product, natural color, saffron, stability |
| Abstract:
The saffron petals anthocyanin was extracted by a solvent mixture containing 95% ethanol + 1/10 N hydrochloric acid (85:15), followed by filtration and concentration using a rotary vacuum evaporator at 40°C. concentrated anthocyanins solution was incorporated in model beverage consisting of sucrose in citrate buffer at pH≠2.8. It was kept at 4 and 20°C under dark and light conditions for 100 days. The stability of color was determined by pH-differential method at 20 days intervals. The results indicated that the half life of anthocyanin at 4, 20°C under dark and or 20°C under light was 310, 45 and 30 days, respectively. | |
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