The Effect of Copigmentation on the Stability of Butterfly Pea Anthocyanins

Abstract

The objective of this research was to study the effects of co-pigmentation on the colour display and stability of Butterfly Pea extracts with plant extracts under different pH. The scopes of the work focus on the effect on co-pigmentation of the Cinnamon, Cumin and Turmeric extract on the colour display. The effects on colour enhancement and the stability of Butterfly Pea extract were evaluated. LC/MS/MS analysis shows that the anthocyanin in Butterfly Pea is highly acylated and therefore, is stable due to intramolecular copigmentation. The flavonoids content in Cinnamon extract was identified as Cinnamtannin B1(m/z 864.7, MW 864.7156) while in.Cumin extract, Apigenin 7-galacturonylglucoside (m/z 609.409, MW 608.524) and Luteolin 7-digalacturonide-4-glucoside (m/z 625.376, MW 624.376) were presented. Dimethoxycurcumin (m/z 394.2, MW 394.0134 and m/z 313.0, MW 312.975) was identified in Turmeric extract. Turmeric was suggested as the best copigment for Butterfly Pea since it showed the highest hyperchromic shift (61.41%), followed by Cinnamon extract (17.04%) and Cumin extract (16.08%).