Color Stability of Anthocyanins Copigmentation from Red Rice (Oryza sativa L.) Bran by Spectrophotometry UV-Vis

Red Rice (Oryza sativa L.) Bran is a waste that is often found in our environment. Pigment rice contains polar pigment anthocyanins (ACNs). Anthocyanins are a natural pigment that has low color stability and are easily degraded by environmental influences. In the present study, we have tried to incr...

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Bibliographic Details
Published in:IOP conference series. Materials Science and Engineering 2019-09, Vol.578 (1), p.12001
Main Authors: Maylinda, E V, Rinadi, A, Putri, E A, Fadillah, G, Wayuningsih, S
Format: Article
Language:English
Subjects:
Anthocyanins
Color
Ethanol
Fourier transforms
Hydroxyl groups
Rice
Spectrophotometry
Stability
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Summary:Red Rice (Oryza sativa L.) Bran is a waste that is often found in our environment. Pigment rice contains polar pigment anthocyanins (ACNs). Anthocyanins are a natural pigment that has low color stability and are easily degraded by environmental influences. In the present study, we have tried to increase the color stability of anthocyanins by copigmentation. Anthocyanins extraction was carried out using maceration techniques in 95% ethanol solvents. The extract of anthocyanins was characterized by spectrophotometer UV-Vis and Fourier transform infrared (FTIR). The results show that the spectrum UV-Vis and IR were obtained a characteristics peak at 470, 420, 340 nm and a hydroxyl group at 3400-3500 cm-1, respectively. The various of Fe3+ and Al3+ as copigment and composition of anthocyanins to Fe3+ and Al3+ have been investigated. Anthocyanins stability was followed by measuring the loss of color by spectrophotometer UV-Vis, and the results show that Addition of Fe3+ and Al3+ could improve the anthocyanins stability.
ISSN:1757-8981
1757-899X
DOI:10.1088/1757-899X/578/1/012001