| dc.description.abstract | Anthocyanin (ACY) is the phenol compounds that widely distributed throughout nature.
This compound is important because of their significant presence as natural source of
colouring and its own potential health benefits. However, anthocyanin is unstable and
easily degraded particularly when temperature is applied. The main objectives of this
study were to synthesize anthocyanin pigment from eggplant and to analyze the effect
of temperature to the concentration of anthocyanin. Anthocyanin extract was obtained
from the skin of purple coloured eggplant (Solanum Melongena L.) using the solid
phase extraction (SPE) with acidified ethanol. In this study, total monomeric
anthocyanin, degradation kinetic and colour density were measured using
spectrophotometric method. Monomeric anthocyanin concentration and colour density
of anthocyanin were evaluated during storage at 3 ºC, 10 ºC, 25 ºC, 37 ºC and 50 ºC and
heat treatment at temperature of 60 °C, 70 °C, 80 °C, 90 °C and 100 °C. Total
monomeric anthocyanin pigment was determined using pH differential method which
was the approved method of Association of Analytical Chemist (AOAC). The results
indicated that a lower storage temperature of 3 ºC had a lower degree of degradation
than 50ºC while in heat treatment analysis, temperature of 60 °C had lower degree of
degradation compared to 100 °C. Based on this study, a better understanding of
anthocyanin synthesizing and anthocyanin stability at various temperatures was
obtained which are essential to provide an additional information to food processing
industry in Malaysia since anthocyanin has gained interest as one of the alternative
source of colouring agent in food industry. | en_US |
