Potential alternative natural colourant from Dendrobium Sonia ‘Earsakul’
6
Issued Date
2022-04-01
Resource Type
eISSN
25502166
Scopus ID
2-s2.0-85130161599
Journal Title
Food Research
Volume
6
Issue
2
Start Page
434
End Page
437
Rights Holder(s)
SCOPUS
Bibliographic Citation
Food Research Vol.6 No.2 (2022) , 434-437
Suggested Citation
Netramai S., Kijchavengkul T., Samsudin H., Lertsiri S. Potential alternative natural colourant from Dendrobium Sonia ‘Earsakul’. Food Research Vol.6 No.2 (2022) , 434-437. 437. doi:10.26656/fr.2017.6(2).300 Retrieved from: https://repository.li.mahidol.ac.th/handle/123456789/83282
Title
Potential alternative natural colourant from Dendrobium Sonia ‘Earsakul’
Author(s)
Author's Affiliation
Other Contributor(s)
Abstract
This study aimed to investigate optical properties, colour-changing characteristics, and storage stability of crude aqueous extract of fresh Dendrobium Sonia ‘Earsakul’ (DSE) orchid flower obtained through microwave-assisted extraction. IR spectra of the extract at various pH indicated that anthocyanins were major pigments present in the crude extract. As the pH of the extract increased from 2 to 11, its colour turned from reddish-orange to magenta to purple to blue to green. Crude extract of DSE could be prepared in advance and used within 2 weeks after preparation (if kept at 4°C) without significant reduction of anthocyanin levels (P<0.05). The findings showed that DSE had the potential to be utilized as a natural food colourant as an alternative for those from plants containing cyanidin as the major anthocyanin, due to their similarities in colour-changing patterns and high storage stability.