Influence of different visible LED light sources on photo-degradation of red cabbage extract

Abstract This study elucidated the effect of wavelength, radiant fluence, and pH on the photobleaching of red cabbage extracts (RCE). Light-induced degradation of anthocyanins (ACN), color, total phenolic content (TPC), and antioxidant activity of RCE was evaluated. Blue light was found to have the most detrimental effect on red cabbage ACN, followed by white and green lights. The photo-degradation increased with pH and radiant fluence. The highest loss of ACN was estimated at pH 7, being about 91 %, 76 %, and 54 % under blue, white, and green light, respectively. Color attributes and antioxidant activity of the samples showed similar trends. The photo-degradation quantum yield was higher under blue light (pH 3: 0.46 × 10−4 mol einstein−1; pH 5: 4.5 × 10−4 mol einstein−1; pH 7: 4.5 × 10−4 mol einstein−1) than under other irradiations. The findings can help industrial processors devise suitable strategies to minimize the degradation of ACN under LED illumination.