Abstract:
The anthocyanin pigment
was extracted from the four different Berberis plant (B. khorasanica,
B. integerrima, B. orthobotrys, and B. vulgaris) using the
soaking and wetting in Ethanol (1% acidified). The extracted anthocyanin
pigments then were exposed to number of environmental conditions, which
could destabilize the anthocyanin molecules. These environmental conditions
were included three different pHs (0, 1.5 and 3), various temperatures
(5oC, 15oC, 25oC and 35oC)
and presence or absence of light. The results of the study showed that
increasing in pH, temperature or exposure to light is able to spoil
the anthocyanin molecule. Another factor affecting the tolerance of
anthocyanin towards the environmental condition is the role of different
species. Among the various Berberis species anthocyanin pigment
in B. khorasanica, showed the greatest resistance to destruction
by environmental conditions followed by B. vulgaris, B. orthobotrys,
and B. integerrima.
G.H. Laleh , H. Frydoonfar , R. Heidary , R. Jameei and S. Zare , 2006. The Effect of Light, Temperature, pH and Species
on Stability of Anthocyanin Pigments in Four Berberis Species . Pakistan Journal of Nutrition, 5: 90-92.
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