Stability of anthocyanin extracted from saffron ( Crocus sativus L.) petals in a model beverage.

摘要

The saffron petals anthocyanin was extracted by a solvent mixture containing 95% ethanol+1/10 N hydrochloric acid (85:15), followed by filtration and concentration using a rotary vacuum evaporator at 40 degrees C. concentrated anthocyanins solution was incorporated in model beverage consisting of sucrose in citrate buffer at pH not-equal-to 2.8. It was kept at 4 and 20 degrees C under dark and light conditions for 100 days. The stability of color was determined by pH-differential method at 20 days intervals. The results indicated that the half life of anthocyanin at 4, 20 degrees C under dark and or 20 degrees C under light was 310, 45 and 30 days, respectively.