Color stability of natural colorant in turmeric

摘要

Nowadays, synthetic food colorants are steadily replaced by the natural ones because of consumer preferences due to the health. Natural colorant additives are usually considered as color additives derived from plant or animal sources by extraction. Turmeric is used in this research because of their advantages especially as a source of coloring matter for food industries and textile. Plus, the application of turmeric as food colorant is limited in other research. Turmeric consists of three main components which are curcumin, demethoxy curcumin and bisdemethoxy curcumin that are responsible for its bright yellow in color. The purpose of thisudstudy is to determine the color stability of turmeric, by manipulated on storage days, by using difference concentration solvent and variety type of solvents. The method used in this research is the simple extraction process of the turmeric. The turmeric was soaked in 10%v/v, 20%v/v, 30%v/v and 40%v/v of ethanol and methanol with stabilizer (maltodextrin) in six days of storage days. The solutions were heated to their boiling point and their colors were analyzed. The stability of the turmeric was analyzed by hach DR4000 spectrophotometer by using CIE lab method based on Hunter Lab. The results shown that the values of L* , a* and b* of turmeric areuddifferent due to the storage days either in methanol or ethanol. Based on the results, turmeric color stability starts on day 5 for solvent with 10% ethanol.