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Journal : Science and Technology Indonesia

Complexation and Colour Stability of Anthocyanins from the Extracts of Java Plum Fruits (Syzygium cumini) with Selected Metal Cations (Al3+, Fe3+, and Ca2+) at Various pHs Wathon, Muhammad Hizbul; Susilowati, Endang; Ariani, Sri Retno Dwi; Sari, Latifah
Science and Technology Indonesia Vol. 10 No. 1 (2025): January
Publisher : Research Center of Inorganic Materials and Coordination Complexes, FMIPA Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26554/sti.2025.10.1.43-55

Abstract

Anthocyanins are highly coloured polyphenols, a class of flavonoids, which are natural, non-toxic, and water-soluble compounds. Because of that, anthocyanins have been used in numerous applications, such as natural colorants for foods, beverages, and textiles. However, anthocyanins have some drawbacks regarding their stability towards temperature, pH, and light, leading to degradation. One method to improve anthocyanins’ stability can be achieved through a complexation reaction of anthocyanins with metal cations. Thus, this study aimed to investigate the stability and colour profiles of anthocyanins extracted from Java Plum fruits (Syzygium cumini) complexed with Al3+, Fe3+, and Ca2+ ions in pH 1-12. Previously, anthocyanins from Java Plum fruits have been identified by LC-MS as cyanidin-3-O-glucoside ([M]+, m/z 449.3), delphinidin-3-O-glucoside ([M]+, m/z 465.3), and petunidin O-glucoside ([M]+, m/z 479.3). The ATR FTIR was also performed to confirm the functional group of anthocyanins. The colour of each solution at different pH was evaluated by UV-Vis Spectrophotometer at 200-800 nm. Complexation of anthocyanins with Al3+, Fe3+, and Ca2+ ions showed various colours at different pHs. The complexation of anthocyanins with Al3+ at pH 4-5 developed a blue colour. The intensity of the blue colour increases with an increase in Al3+ ion concentration. This investigation showed the potential application of anthocyanin-metal chelation for the textile industry due to the range of colour produced. Furthermore, the complexation of anthocyanins to produce blue colour can be an alternative in food industries as this colour is difficult to obtain in acidic pH.
Co-Authors Addiin, Istiqomah Adi Sulistyono Aditya, Ivan Agung Nugroho Catur Saputro Anggriani, Wahyu Antuni Wiyarsi Ari Syahidul Shidiq Bakti Mulyani Bayu Antrakusuma Bilhaq, Natiq Chusna, Chotimatul Dian Nugraheni Dimas Gilang Ramadhani Elfi Susanti V. H. Elfi Susanti Van Hayus Elfi Susanti VH Elfi Susanti VH Ellya Pradipta Endang Susilowati Endang Susilowati Fadhlan Muchlas Abrori Fafa, Salsabila Al Fatihatussa’adah, Ira Fitriyana, Dyah Nur Handayani, Setiana Haryono Haryono Haryono, . Haryono, Haryono Hayuni Retno Widarti Herlambang, Dicky Fadhilah Ifah Munifah Isma Aziz Fakhrudin Karina, Yuliana Dewi Kurniasari, Arin Kus Sri Martini Kusumaningati, Angger Dara Kusumawati, Agnys Dewi Lina Mahardiani Majid, Karima Maria Ulfa Maria Yuliana Panie Martha Andriyanti Mitsalina, Aufa Vib Mohammad Masykuri Mulyani, Bakti Mulyani, Sri Murni Ramli Nanik Dwi Nurhayati Nina Ariesta Ningtyas, Arin Ika Nugrahani, Arumsasi Putri Nurma Yunita Indriyanti Pramesti, Anastasia Diaz Prasetyawati, Azizah Nur Pratiwi, Andina Eka Purwaningsih, Agustin Rachma Kharolinasari Rahmadani, Nurul Fitri Rahmadina, Salsabila Adzani Redjeki, Tri Rohmatun, Tyas Dwi Safitri, Nadia Indri Salim, Eko Nur Saputro, Sulistyo Sari, Bella Windira SARI, LATIFAH Septi Nurlaeli, Septi Setiawan, M. Rayhansyah Putra Setyaningsih, Anis Setyowati, Widiastuti Agustina Eko Sholihah, Khoirur Rohmaniatush Sholikhah, Salma Majid Fadhilatus Solikah, Siti Sri Mulyani Sri Yamtinah Sugiharto, . Sukardjo, J. S. Sukardjo, JS Sulistyo Saputro Suryadi Budi Utomo Suryadi Budi Utomo Suryadi Budi Utomo Suryani, Adik Annisa Fitri Susanti VH1, Elfi Sutikno, Andri Taqiuddin, Aslam Tatik Lestari, Tatik Tomas Istantyo Putro Tri Wasonowati, Ratna Rosidah Wardani, Laras Kusuma Wathon, Muhammad Hizbul Zahro, Ani Satun Zai, Fila Delfia Zulkarnaen, Rizmoon Nurul