Acylation of Anthocyanins from Black Rice and their Stability Properties

Abstract:

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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.

Info:

Periodical:

Advanced Materials Research (Volumes 204-210)

Edited by:

Helen Zhang, Gang Shen and David Jin

Pages:

750-754

DOI:

10.4028/www.scientific.net/AMR.204-210.750

Citation:

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

Online since:

February 2011

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Price:

$35.00

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