Synergistic effects of Garcinia mangostana and clitoria ternatea extract mixture on antioxidant activities, colour, and anthocyanin stabilities. International Food Research Journal, 29 (3). pp. 631-645. ISSN 1985-4668 (2022)
Abstract
The present work determined the antioxidant activities, and colour and anthocyanin stabilities of Garcinia mangostana peel (GMP) and Clitoria ternatea flower (CTF) extract mixtures. The plants were extracted at three different ratios of GMP:CTF at three different extractant pH levels (3.0, 3.5, and 4.0). The highest synergistic effects of ORAC, FRAP, ABTS, and DPPH radical scavenging capacity were observed in the mixture of 25% GMP and 75% CTF (25GMP:75CTF) extracted at pH 3.5. Based on the kinetic degradation of anthocyanin, and the L*, C*, and h° values, 25GMP:75CTF extracted at pH 3.5 exhibited a significantly lower
rate constant (-k = 2.27) and higher half-life (t1/2 = 5.09 h) over 100°C, thus indicating the most stable mixture ratio and extractant pH condition of those tested. Therefore, the mixture of GMP and CTF at a ratio of 25:75 and an extractant pH of 3.5 produced the most stable extract with a good synergistic effect.
| Item Type: | Article |
|---|---|
| Keywords: | Anthocyanin, Co-pigmentation, Food technology, Half-life, Rate constant, Synergistic antioxidant |
| Taxonomy: | By Niche > Food Technology > Food Industry and Trade > Energy Consumption By Niche > Food Technology > Food Industry and Trade > Quality Control By Niche > Food Technology > Food Industry and Trade > Research |
| Local Content Hub: | Niche > Food Technology |
| Depositing User: | Mohd Hafiz Kasirun |
| Date Deposited: | 09 Jun 2023 09:28 |
| Last Modified: | 09 Jun 2023 09:28 |
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