Lilis Tuslinah, Firman Gustaman, Desi Silviani, Mira Rohimah
{"title":"菝葜乙醇提取物花青素稳定性的比较。酒石酸和没食子酸协同色素沉着","authors":"Lilis Tuslinah, Firman Gustaman, Desi Silviani, Mira Rohimah","doi":"10.31603/pharmacy.v1i1.6081","DOIUrl":null,"url":null,"abstract":"Anthocyanins are unstable compounds mainly due to the influence of pH and temperature, including those sourced from the Honje Laka fruit (Etlingera elatior (Jack) R.M.Sm), to increase its stability, copigmentation method is used. In this study, the stability of anthocyanins was compared after being copigmented with tatric acid and gallic acid through the value of % color retention of anthocyanins using the UV-VIS Spectrophotometry method. Based on the test results, copigmentation with tartaric acid ratio 1: 75 mmol and gallic acid 1: 100 nmol is the optimal ratio to stabilize anthocyanins at pH 2 at 300C. Optimal conditions of copigmentation with tartaric acid and gallic acid did not give a significant difference at pH 2 temperature 300C","PeriodicalId":17722,"journal":{"name":"Jurnal Farmasi Sains dan Praktis","volume":" ","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2022-01-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"COMPARISON OF ANTHOCYANIN STABILITY OF ETHANOL EXTRACT Etlingera elatior (Jack) R.M. Sm. WITH COOPIGMENTATION OF TARTRIC ACID AND GALIC ACID\",\"authors\":\"Lilis Tuslinah, Firman Gustaman, Desi Silviani, Mira Rohimah\",\"doi\":\"10.31603/pharmacy.v1i1.6081\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Anthocyanins are unstable compounds mainly due to the influence of pH and temperature, including those sourced from the Honje Laka fruit (Etlingera elatior (Jack) R.M.Sm), to increase its stability, copigmentation method is used. In this study, the stability of anthocyanins was compared after being copigmented with tatric acid and gallic acid through the value of % color retention of anthocyanins using the UV-VIS Spectrophotometry method. Based on the test results, copigmentation with tartaric acid ratio 1: 75 mmol and gallic acid 1: 100 nmol is the optimal ratio to stabilize anthocyanins at pH 2 at 300C. Optimal conditions of copigmentation with tartaric acid and gallic acid did not give a significant difference at pH 2 temperature 300C\",\"PeriodicalId\":17722,\"journal\":{\"name\":\"Jurnal Farmasi Sains dan Praktis\",\"volume\":\" \",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2022-01-04\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Jurnal Farmasi Sains dan Praktis\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.31603/pharmacy.v1i1.6081\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Jurnal Farmasi Sains dan Praktis","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.31603/pharmacy.v1i1.6081","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
COMPARISON OF ANTHOCYANIN STABILITY OF ETHANOL EXTRACT Etlingera elatior (Jack) R.M. Sm. WITH COOPIGMENTATION OF TARTRIC ACID AND GALIC ACID
Anthocyanins are unstable compounds mainly due to the influence of pH and temperature, including those sourced from the Honje Laka fruit (Etlingera elatior (Jack) R.M.Sm), to increase its stability, copigmentation method is used. In this study, the stability of anthocyanins was compared after being copigmented with tatric acid and gallic acid through the value of % color retention of anthocyanins using the UV-VIS Spectrophotometry method. Based on the test results, copigmentation with tartaric acid ratio 1: 75 mmol and gallic acid 1: 100 nmol is the optimal ratio to stabilize anthocyanins at pH 2 at 300C. Optimal conditions of copigmentation with tartaric acid and gallic acid did not give a significant difference at pH 2 temperature 300C
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