A STUDY ON EFFECT OF FROZEN STORAGE, LIGHT AND HEATING TEMPERATURE ON STABILITY OF ANTHOCYANIN OF NATURAL COLOR EXTRACTED FROM POMEGRANATE (PUNICA GRANATUM L.) PEEL

Abstract

Color is an important element in enhancing foodstuffs, constituting one of the major dietary additives. The anthocyanin pigment was extracted from Pomegranate (Punica granatum L.) peel, using Ethanol (99.99%). The extracted anthocyanin pigments then were exposed to number of environmental conditions, which could destabilize the anthocyanin molecules. These environmental conditions were included frozen condition (at -100C for three days intervals), various temperatures (300C, 450C, 600C and 750C) and presence or absence of light. The results showed that the stability of anthocyanins extracts have been significantly affected by frozen condition (62.96%), temperature (29.59%-51.61% degradation) and exposure to light (44.87%). The mineral content (Mg, Ca, P ,Fe and K) of natural (extracted from Pomegranate peel) and artificial color (mixture of E110, E122 and E330) analyzed by Humalyzer (3000) were 7.2 mg/100g, 20.6 mg/100g, 2.15 mg/100g, 1.4 mg/100g and 147.6 mg/100g respectively for natural color as well as 0.2 mg/100g, 0 mg/100g (no phosphorus), 0.39 mg/100g, 0.56 mg/100g, 7.2 mg/100g for artificial color respectively.The antioxidant capacity of natural color was done by DPPH method resulted in 0.04 µg/ml of IC50 value. The sensory analysis of the products as jelly with the addition of natural and artificial color and commercial was done based on hedonic rating test. There was no significant difference (p<0.05) in terms of the color, appearance and general acceptance of the samples as jelly.