Heat Stability of Sunflower-Hull Anthocyanin Pigment

Authors

  • CHULKYOON MOK,

    1. Author Hettiarachchy is with the Dept. of Cereal Science & Food Technology, North Dakota State Univ., Fargo, ND 58105. Author Mok is with the Korea Food Research Institute, Banwol, Kyong-kido, Korea.
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  • N.S. HETTIARACHCHY

    1. Author Hettiarachchy is with the Dept. of Cereal Science & Food Technology, North Dakota State Univ., Fargo, ND 58105. Author Mok is with the Korea Food Research Institute, Banwol, Kyong-kido, Korea.
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  • Journal Series #1886.

ABSTRACT

Anthocyanin pigment was extracted from hulls of a sunflower genotype, Neagra de Cluj, using aqueous SO2 solutions of varying concentrations. Thermal stability of the pigment was studied between 65–95°C, and pH 1.0–5.0. Thermal degradation of the pigment followed first order kinetics. Calculated activation energy was 23.1 ± 2.2 kcal/ mole. Extraction of hulls with 1000 ppm SO2 solution gave highest anthocyanin content and best thermal stability. The pigment was most stable at pH 3.0.

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