Netramai S.Kijchavengkul T.Samsudin H.Lertsiri S.Mahidol University2023-06-182023-06-182022-04-01Food Research Vol.6 No.2 (2022) , 434-437https://repository.li.mahidol.ac.th/handle/123456789/83282This 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.Agricultural and Biological SciencesArticleSCOPUS10.26656/fr.2017.6(2).3002-s2.0-8513016159925502166