Effect of sucrose on thermal and pH stability of Clitoria ternatea extract

Boon-Seang Chu, Jonathan D. Wilkin, Madison House, Monika Roleska, M. Adilia Lemos

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Abstract

The aim of this work was to investigate the effect of sucrose on the stability of Clitoria ternate extract against thermal and pH degradations. Lyophilised extract of the flower (1 mg/ml) was added into a series of sucrose solutions with concentrations ranging from 0.1% to 20% at pH7. The thermal stability of the extract in the solutions at 60oC was monitored using a UV-VIS spectrophotometer over 24 days. High temperature (60oC) accelerated degradation of the anthocyanin-rich extract but the presence of sucrose appeared to have slowed down the degradation process. However, sucrose asserted no protective effect against pH even at a concentration of 20%. It was thought that sucrose enhanced the thermal stability of anthocyanins by reducing water activity, partially preventing nucleophilic attack at the pyrylium ring of anthocyanins by water molecules. The present work provides some useful information for evaluating the potential of C. ternatea extract on food applications.
Original languageEnglish
Pages (from-to)11-17
Number of pages7
JournalInternational Journal of Food Processing Technology
Volume3
Issue number1
DOIs
Publication statusPublished - 28 Jan 2016

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Sucrose
Anthocyanins
Degradation
Thermodynamic stability
pH effects
Ultraviolet spectrophotometers
Water
Hot Temperature
Molecules
Temperature

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title = "Effect of sucrose on thermal and pH stability of Clitoria ternatea extract",
abstract = "The aim of this work was to investigate the effect of sucrose on the stability of Clitoria ternate extract against thermal and pH degradations. Lyophilised extract of the flower (1 mg/ml) was added into a series of sucrose solutions with concentrations ranging from 0.1{\%} to 20{\%} at pH7. The thermal stability of the extract in the solutions at 60oC was monitored using a UV-VIS spectrophotometer over 24 days. High temperature (60oC) accelerated degradation of the anthocyanin-rich extract but the presence of sucrose appeared to have slowed down the degradation process. However, sucrose asserted no protective effect against pH even at a concentration of 20{\%}. It was thought that sucrose enhanced the thermal stability of anthocyanins by reducing water activity, partially preventing nucleophilic attack at the pyrylium ring of anthocyanins by water molecules. The present work provides some useful information for evaluating the potential of C. ternatea extract on food applications.",
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Effect of sucrose on thermal and pH stability of Clitoria ternatea extract. / Chu, Boon-Seang; Wilkin, Jonathan D.; House, Madison; Roleska, Monika; Lemos, M. Adilia.

In: International Journal of Food Processing Technology, Vol. 3, No. 1, 28.01.2016, p. 11-17.

Research output: Contribution to journalArticle

TY - JOUR

T1 - Effect of sucrose on thermal and pH stability of Clitoria ternatea extract

AU - Chu, Boon-Seang

AU - Wilkin, Jonathan D.

AU - House, Madison

AU - Roleska, Monika

AU - Lemos, M. Adilia

PY - 2016/1/28

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AB - The aim of this work was to investigate the effect of sucrose on the stability of Clitoria ternate extract against thermal and pH degradations. Lyophilised extract of the flower (1 mg/ml) was added into a series of sucrose solutions with concentrations ranging from 0.1% to 20% at pH7. The thermal stability of the extract in the solutions at 60oC was monitored using a UV-VIS spectrophotometer over 24 days. High temperature (60oC) accelerated degradation of the anthocyanin-rich extract but the presence of sucrose appeared to have slowed down the degradation process. However, sucrose asserted no protective effect against pH even at a concentration of 20%. It was thought that sucrose enhanced the thermal stability of anthocyanins by reducing water activity, partially preventing nucleophilic attack at the pyrylium ring of anthocyanins by water molecules. The present work provides some useful information for evaluating the potential of C. ternatea extract on food applications.

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