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Co-Pigmentation Effect on Stability of Anthocyanin from Purple Cabbage @
Red Cabbage (Brassica Oleracea L.)
Puteri Anis Massya Binti Mazlan
Supervisor: Dr. Nurmahani Binti Datuk Mohd Maidin
Bachelor of Food Science (Food Technology)
School of Food Science and Technology
Anthocyanins from red cabbage are natural colorants which have raised a growing
interest due to their extensive range color and beneficial effects towards human as a
treatment for some disease. Anthocyanins are highly instable. Their stability is affected
by several factor such as pH, temperature and light. Anthocyanin chemical stabilization
is the main focus due to their beneficial effect. The objective of this study is to assess
the co-pigmentation effect on stability of anthocyanin from red cabbage. Total phenolic
content (TPC) will be determined by using Folin-Ciocalteu assay while total antioxidant
properties will be determined using FRAP and DPPH method. Changes of color will be
determined by using HunterLAB Colorflex and for total anthocyanin content (TAC) will be
determined by pH-differential method. Co-pigmentation effect is expected to increase the
stability of anthocyanins at lower pH during storage. These result can be further use to
develop food products using natural colorants.
1290 | UMT UNDERGRADUATE RESEARCH DAY