Color Stability of Anthocyanin Copigmentation from Red Rice (Oryza sativa L.) Bran by Spectrophotometry UV-Vis

Easy Vicky Maylinda; Anita Rinadi; Ellysa Putri; Ganjar Fadillah; Sayekti Wahyuningsih

UNS Conference Portal, 3rd INTERNATIONAL CONFERENCE ON ADVANCED MATERIAL FOR BETTER FUTURE 2018 (3rd ICAMBF 2018)

Easy Vicky Maylinda, Anita Rinadi, Ellysa Putri, Ganjar Fadillah, Sayekti Wahyuningsih

Last modified: 2018-10-13

Abstract

Red Rice (Oryza sativa L.) Bran is a waste that is often found in our environment. Pigment rice contains polar pigmen anthocyanin. Anthocyanin is natural pigment that have low color stability and are easily degraded by environmental influences. In the present study, we have tried to increasing the color stability of antocyanins by copigmentation. Anthocyanin extraction was carried out using maceration techniques in ethanol solvents. The extract of antocyanin was characterizied by spectrophotometer UV-Vis and fourier transform infra red (FTIR). The results show that the spectrum UV-Vis and IR were obtained a chracteristics peak at 470, 420, 340 nm and hydroxyl group at 3400-3500 cm^-1, respectively. The various of Fe³⁺ and Al³⁺ as copigment and compotition of anthocyanin to Fe³⁺ and Al³⁺have been investigated. Anthocyanin stability was followed by measuring the loss of color by spectrophotometer UV-Vis, and the reluts show that Addition of Fe³⁺ and Al³⁺ could improve the anthocyanin stability.

Keywords

antocyanins, copigmentation, red rice brans

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