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Stability Studies and Antimicrobial Effects of Anthocyanin Extracts from
Torch Ginger (Etlingera Elatior)
Sara Ayesha Syazrin Binti Ab Salim
Supervisor: Dr. Azlin Shafrina Binti Hasim
Bachelor of Food Science (Food Technology)
School of Food Science and Technology
Torch ginger (Etlingera elatior) is an under-utilized plant that has reported to have a great
potential in the food industry. The red pigment of torch ginger indicates a source of
anthocyanin that would make ideal natural food colorant with additional nutritional
benefits however stability is a hindering factor. Thus, the main objectives of this study is
to study the stability of anthocyanin extract from torch ginger under the following
parameters; temperature, light and pH stability. Differences in their content of total
phenolic (TPC), antioxidant and antibacterial properties will also be investigated. It is
expected that the anthocyanin stability of torch ginger will be more resist to the light
effect but very susceptible to the prolonged effect of high temperature after 2 h exposure.
Torch ginger flower extracts may potentially exhibit antimicrobial activities against
pathogenic bacteria.
1293 | UMT UNDERGRADUATE RESEARCH DAY