Stability of carthamin fromCarthamus tinctorius in aqueous solution: pH and temperature effects |
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Authors: | Jun-Bum Kim Young-Sook Paik |
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Affiliation: | (1) Department of Chemistry and Institute of Natural Science, Kyung Hee University, 449-701 Suwon, Korea;(2) College of Natural Sciences, Kyung Hee University, 449-701 Suwon, Korea |
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Abstract: | Thermal stability of a red pigment, carthamin, fromCarthamus tinctorius was investigated to explore possible applications as natural color additives for foods, cosmetics, and nutraceuticals. Degree of degradation reactions of carthamin at acidic, neutral and alkaline conditions were determined with UV/Vis spectral measurements. Decomposition half lives of carthamin at 25°C were 4.0 h, 5.1 h, and 12.5 h at pH 5.0, pH 7.0, and pH 12.0, respectively, indicating that carthamin is much more stable at alkaline pH than acidic or neutral conditions. The activation energies of carthamin at pH 5.0, pH 7.0, and pH 12.0 were 15.6, 15.7 and 16.8 kcal/mol, respectively. |
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Keywords: | Carthamus tinctorius Compositae Safflower Carthamin Thermal stability |
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