Acylation of Anthocyanins from Black Rice and their Stability Properties
Acylated anthocyanins synthesis with anthocyanins extract from black rice and Octenyl succinate anhydride(OSA) was performed in pure ethanol. Stability of acylated anthocyanins and the color change have been evaluated over pH (1.0–12.0), light (daylight) and temperature(to 98°C) conditions, showing higher stability than non-acylated anthocyanins. The Acylated anthocyanins extracts showed red coloured solutions up to pH 10. However, The extracts from anthocyanins were observed faded to yellow after pH values up to 7. The increased stability of anthocyanins together with change in solubility opens a new window of opportunities for use of these extracts in a variety of food applications.
Helen Zhang, Gang Shen and David Jin
X. L. Lv et al., "Acylation of Anthocyanins from Black Rice and their Stability Properties", Advanced Materials Research, Vols. 204-210, pp. 750-754, 2011