Skip to main content
SpringerLink
Log in

Thermal and pH degradation kinetics of anthocyanins in natural food colorant prepared from black rice bran

  • Original Article
  • Published:
Journal of Food Science and Technology Aims and scope Submit manuscript

Abstract

The study of the stability of anthocyanins in food colorant powder is important to predict the quality changes occurring as the food products are processed, to prevent and control the degradation of the anthocyanins. The objectives of this study were to identify anthocyanin components in natural food colorants obtained from black rice bran, and investigate their thermal stability at 60, 80, and 100 °C, pH stability from 2.0 to 5.0 and also their correlation with visual color, L *, C *, and h°. Results showed that only six types of anthocyanins, cyanidin-3-O-glucoside, cyanidin-3-O-rutinoside, delphinidin, cyanidin, pelargonidin and malvidin were present in raw black rice bran (BRB) and black rice bran colorant powder (BCP). The thermal degradation of both the visual color and the anthocyanin content in the BCP followed a first-order kinetic reaction model. The temperature-dependent degradation was adequately fitted to the Arrhenius equation. In terms of the pH stability, increasing pH values resulted in lower activation energies (E a ) and higher half-life (t 1/2 ) values for both color parameters and individual anthocyanins when heating from 60 to 100 °C. Moreover, the degradation rate constant (k) increased with increasing temperature and pH value. The degradation of cyanidin-3-O-glucoside and total anthocyanins showed a strong positive correlation with C *. The changes in visual color may be used as an on-line quality control indicator during thermal processing of food products containing rice bran colorants which have high anthocyanin content.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3

Similar content being viewed by others

References

  • AOAC (2000) Official methods of analysis. Association of official analytical chemist international, 17th edn. AOAC International, Gaithersburg

    Google Scholar 

  • Castañeda-Ovando A, Lourdes Pacheco-Hernández MDL, Páez-Hernández ME, Rodríguez JA, Galán-Vidal CA (2009) Chemical studies of anthocyanins: a review. Food Chem 113:859–871. doi:10.1016/j.foodchem.2008.09.001

    Article  CAS  Google Scholar 

  • Cevallos-Casals BA, Cisneros-Zevallos L (2004) Stability of anthocyanin-based aqueous extracts of Andean purple corn and redfleshed sweet potato compared to synthetic and natural colorants. Food Chem 86(1):69–77. doi:10.1016/j.foodchem.2003.08.011

    Article  CAS  Google Scholar 

  • Chandra A, Nair MG, Iezzoni AF (1993) Isolation and stabilization of anthocyanins from tart cherries (Prunus cerasus L.). J Agric Food Chem 41(7):1062–1065. doi:10.1021/jf00031a009

    Article  CAS  Google Scholar 

  • Chou PH, Matsui S, Misaki K, Matsuda T (2007) Isolation and identification of xenobiotic aryl hydrocarbon receptor ligands in dyeing wastewater. Environ Sci Technol 41(2):652–657. doi:10.1021/es061500g

    Article  CAS  Google Scholar 

  • Duangmal K, Saicheua B, Sueeprasan S (2008) Color evaluation of freeze-dried Roselle extract as a natural food colorant in a model system of a drink. J LWT Food Sci Technol 41:1437–1445. doi:10.1016/j.lwt.2007.08.014

    Article  CAS  Google Scholar 

  • Durst RW, Wrolstad RE (2001) In current protocols in food analytical chemistry. In: Wrolstad RE (ed), Wiley, New York, pp 1–13.

  • Escribano-Bailon MT, Santos-Buelga C, Rivas-Gonzalo JC (2004) Anthocyanins in cereals: Review. J Chromatogr A 1054:129–141

    Article  CAS  Google Scholar 

  • Fleschhut J, Kratzer F, Rechkemmer G, Kulling SE (2006) Stability and biotransformation of various dietary anthocyanins in vitro. Eur J Clin Nutr 45(1):7–18. doi:10.1007/s00394-005-0557-8

    Article  CAS  Google Scholar 

  • Frank T, Reichardt B, Shu Q, Engel HK (2012) Metabolite profiling of colored rice (Oryza sativa L.) grains. J Cereal Sci 55:112–119. doi:10.1016/j.jcs.2011.09.009

    Article  CAS  Google Scholar 

  • Hou Z, Qin P, Zhang Y, Cui S, Ren G (2013) Identification of anthocyanins isolated from black rice (Oryza sativa L.) and their degradation kinetics. Food Res Int 50(2):691–697. doi:10.1016/j.foodres.2011.07.037

    Article  CAS  Google Scholar 

  • Hyun JW, Chung HS (2004) Cyanidin and malvidin from Oryza sativa cv. Heungjinjubyeo mediate cytotoxicity against human monocytic leukemia cells by arrest of G(2)/M phase and induction of apoptosis. J Agric Food Chem 52:2213–2217. doi:10.1021/jf030370h

    Article  CAS  Google Scholar 

  • Jang S, Xu Z (2009) Lipophilic and hydrophilic antioxidants and their antioxidant activities in purple rice bran. J Agric Food Chem 57:858–862. doi:10.1021/jf803113c

    Article  CAS  Google Scholar 

  • Jie L, Xiao-ding L, Yun Z, Zheng-dong Z, Zhi-ya Q, Meng L, Shao-hua Z, Shuo L, Meng W, Lu Q (2013) Identification and thermal stability of purple-fleshed sweet potato anthocyanins in aqueous solutions with various pH values and fruit juices. Food Chem 136:1429–1434. doi:10.1016/j.foomchem.2012.09.054

    Article  CAS  Google Scholar 

  • Kara S, Ercelebi AE (2013) Thermal degradation kinetics of anthocyanins and visual colour of Urmu mulberry (Morus nigra L.). J Food Eng 116:541–547. doi:10.1016/j.jfoodeng.2012.12.030

    Article  CAS  Google Scholar 

  • Kennedy JA, Waterhouse AL (2000) Analysis of pigmented high-molecular mass grape phenolics using ion-pair, normal-phase high-performance liquid chromatography. J Chromatogr A 866(1):25–34

    Article  CAS  Google Scholar 

  • Lipman AL (1996) Current regulations for certification exempt color activities in the USA. In Proceeding of the second international symposium on natural colorants INF/COL II. Acapulco, Mexico: The Hereld Oraganization, S.I.C. Publishing.

  • Loypimai P, Moonggarm A, Chottanom P (2009) Effects of ohmic heating on lipase activity, bioactive compounds and antioxidant activity of rice bran. Aust J Basic Appl Sci 3(4):3642–3652

    CAS  Google Scholar 

  • Loypimai P, Moonggarm A, Chottano P, Moontree T (2015) Ohmic heating-assisted extraction of anthocyanins from black rice bran to prepare a natural food colorant. Innov Food Sci Emerg Technol 27:102–110. doi:10.1016/j.ifset.2014.12.009

    Article  CAS  Google Scholar 

  • Lozano JE, Ibarz A (1997) Colour changes in concentrated fruit pulp during heating at high temperatures. J Food Eng 31:365–373

    Article  Google Scholar 

  • Mozetic B, Trebse P, Simcic M, Hribar J (2004) Changes of anthocyanins and hydroxycinnamic acids affecting the skin colour during maturation of sweet cherries (Prunus avium L.). LWT Food Sci Technol 37:123–128. doi:10.1016/S0023-6438(03)00143-9

    Article  CAS  Google Scholar 

  • Nam SH, Choi SP, Kang MY, Koh JH, Kozukue N, Friedman M (2006) Antioxidative activities of bran extracts from twenty one pigmented rice cultivars. Food Chem 94:613–620. doi:10.1016/j.foodchem.2004.12.010

    Article  CAS  Google Scholar 

  • Nontasan S, Moongngarm A, Deeseenthum S (2012) Application of functional colorant prepared from black rice bran in yogurt. APCBEE Procedia 2:62–67. doi:10.1016/j.apcbee.2012.06.012

    Article  CAS  Google Scholar 

  • Pereira-Caro G, Watanabe S, Crozier A, Fujimura T, Yokota T (2013) Phytochemical profile of a Japanese black-purple rice. Food Chem 141:2821–2827. doi:10.1016/j.foodchem.2013.05.100

    Article  CAS  Google Scholar 

  • Philpott M, Gould KS, Lim C, Ferguson L (2004) In situ and in vitro antioxidant activity of sweet potato anthocyanins. J Agric Food Chem 52(6):1511–15113. doi:10.1021/jf034593j

    Article  CAS  Google Scholar 

  • Rein M (2005) Copigmentation reactions and color stability of berry anthocyanins. University of Helsinki, Helsinki, pp. 10–14

    Google Scholar 

  • Ryynänen M, Lampi A, Salo-Väänänen P, Ollilainen V, Piironen VA (2004) A small-scale sample preparation method with HPLC analysis for determination of tocopherols and tocotrienols in cereals. J Food Compos Anal 17:749–765. doi:10.1016/j.jfca.2003.09.014

    Article  CAS  Google Scholar 

  • Shao-qian C, Liang L, Si-yi P (2011) Thermal degradation kinetics of anthocyanins and visual color of blood orange juice. Agric Sci China 10(12):1992–1997. doi:10.1016/S1671-2927(11)60201-0

    Article  CAS  Google Scholar 

  • Torskangerpoll K, Andersen OM (2005) Colour stability of anthocyanins in aqueous solutions at various pH values. Food Chem 89(3):427–440. doi:10.1016/j.foodchem.2004.03.002

    Article  CAS  Google Scholar 

  • Wang WD, Xu SY (2007) Degradation kinetics of anthocyanins in blackberry juice and concentrate. J Food Eng 82(3):271–275. doi:10.1016/j.jfoodeng.2007.01.018

    Article  CAS  Google Scholar 

  • Wrolstad RE (2000) Anthocyaninis. In: Lauro GJ, Francis FJ (eds) Natural food colorants: science and technology. Marcel Dekker, New York

    Google Scholar 

  • Wu X, Gu L, Prior RL, McKay S (2004) Characterization of anthocyanins and proanthocyanidins in some cultivars of ribes, aronia, and sambucus and their antioxidant capacity. J Agric Food Chem 52(26):7846–7856. doi:10.1021/jf0486850

    Article  CAS  Google Scholar 

  • Yang ZD, Han YB, Gu ZX, Fan GJ, Chen ZG (2008) Thermal degradation kinetics of aqueous anthocyanins and visual color of purple corn (Zea may L.) cob. Innov Food Sci Emerg Technol 9(3):341–347. doi:10.1016/j.ifset.2007.09.001

    Article  CAS  Google Scholar 

  • Yawadio R, Tanimori S, Morita N (2007) Identification of phenolic componds isolated from pigmented rices and their aldose reductase inhibitory activities. Food Chem 101(4):1616–1625. doi:10.1016/j.foodchem.2006.04.016

    Article  CAS  Google Scholar 

  • Zhang X, Shen Y, Prinyawiwatkul W, King JM, Xu Z (2013) Comparison of the activities of hydrophilic anthocyanins and lipophilic tocols in black rice bran against lipid oxidation. Food Chem 141:111–116. doi:10.1016/j.foodchem.2013.03.034

    Article  CAS  Google Scholar 

Download references

Acknowledgments

The authors gratefully acknowledge the Faculty of Technology, Mahasarakham University and Bansomdejchaopraya Rajabhat University, Thailand, for financial support.

Author information

Authors and Affiliations

  1. Department of Food Technology and Nutrition, Faculty of Technology, Mahasarakham University, Maha Sarakham, 44150, Thailand

    Patiwit Loypimai, Anuchita Moongngarm & Pheeraya Chottanom

Authors
  1. Patiwit Loypimai
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Anuchita Moongngarm
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Pheeraya Chottanom
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Anuchita Moongngarm.

Additional information

Highlights• Natural food colorant powder was prepared from black rice bran.• Thermal and pH stability of the colorant powder were investigated. • Correlations between anthocyanin degradation and visual color were investigated.• Six types of anthocyanins were found in black rice bran and colorant powder.• The degradation of total anthocyanins showed a strong positive correlation with C*.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Loypimai, P., Moongngarm, A. & Chottanom, P. Thermal and pH degradation kinetics of anthocyanins in natural food colorant prepared from black rice bran. J Food Sci Technol 53, 461–470 (2016). https://doi.org/10.1007/s13197-015-2002-1

Download citation

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s13197-015-2002-1

Keywords

Search

Navigation