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What is Copigmentation Stabilizes Anthocyanin Color about?

This document discusses copigmentation, a color stabilization mechanism for anthocyanins. It specifically examines the effect of copigmentation on the color stability of anthocyanins extracted from the epicarp of Terung Belanda (Cyphomandra betacea Sendtn), an Indonesian eggplant variety. The initial anthocyanin content was measured as 0.31 mMol/L. Copigmentation with catechol was found to be less effective at stabilizing color compared to copigmentation with tannins. A molar ratio of tannin to anthocyanin

Author

Helmina Andami

Language

EN