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Pigment stability in Chaba maple (Hibiscus acetosella Welw.Ex Hiern.) petals extract as natural food and cosmetic colorants |
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| รหัสดีโอไอ | |
| Creator | 1. Kanyaphat Kangthin 2. Rapatsorn Naratjarunsap 3. Pemika Puttaruk 4. Nakuntwalai Wisidsri 5. Khemjira Jamkom 6. Suradwadee Thungmungmee |
| Title | Pigment stability in Chaba maple (Hibiscus acetosella Welw.Ex Hiern.) petals extract as natural food and cosmetic colorants |
| Publisher | Research and Development Office, Prince of Songkla University |
| Publication Year | 2021 |
| Journal Title | Songklanakarin Journal of Science and Technology (SJST) |
| Journal Vol. | 43 |
| Journal No. | 2 |
| Page no. | 460-464 |
| Keyword | Chaba maple (Hibiscus acetosella Welw. Ex Hiern.), anthocyanin, stability, food colorant, cosmetic colorant |
| URL Website | https://rdo.psu.ac.th/sjstweb/index.php |
| ISSN | 0125-3395 |
| Abstract | The goal of this study was to investigate the stability of Chaba maple (Hibiscus acetosella Welw. Ex Hiern.) petalextracts with different extraction methods. Natural colorants from the petals of Chaba maple were extracted by maceration(MDE) and freeze dry (FDE) method. The stability of compounds in the extract was studied under different environmentalconditions by varying the pH, temperature and light exposure. Percent degradation of the color pigments was calculated. Theresults showed that lower pH and high temperatures of 50 ?C and 80 ?C increases the stability of pigments in both MDE andFDE. Notably, MDE was significantly more stable than FDE, when exposed to light. Overall, pH, temperature and light exposureaffect the stability of the extracts, though MDE was found to be more stable than FDE. However, since solvent contaminationmay cause toxicity in MDE, FDE may be a more suitable natural colorant for food and cosmetic products. |
