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ARTÍCULO
TITULO

Stability of anthocyanin in spinach vine (Basella rubra) fruits. Cien. Inv. Agr. (In English) 34(2):85-90.

E. Ferreira Ozela    
Paulo César Stringheta    
Milton Cano Chauca    

Resumen

The stability of anthocyanin in the extract of spinach vine fruit (Basella rubra L.) was studied in relation to degradative factors such as light, temperature and pH acting alone or in combination. In this work, the possible use of spinach vine fruit as a source of natural pigments for use in food coloring was evaluated. Extraction of the pigment was carried out with 99.9% methanol at pH 2.0. The stability of the anthocyanin extract was estimated. From these values, reaction velocity constants (k) as well as the half-life time (t1/2) were calculated at pH 4.0, 5.0, and 6.0 in the presence and absence of light both at 40 and 60ºC. Results indicate that, independent of pH values, spinach vine extract suffered an interference of light in its anthocyanin degradation kinetics with the mean t1/2 being greater in samples place in darkness (654.5 ± 66.6 h) compared to exposed to light (280 ± 60.62 h). In the presence of light, degradation of the anthocyanin pigment increased with increased temperature and had an average half life time of 280 ± 60.62 h, 6.88 ± 0.76 h and 2.42 ± 0.31 h at room temperature (25 ± 1ºC), 40 and 60ºC, respectively. Spinach vine extract was more stable at pH 5.0 and 6.0 than at pH 4.0 both in the presence and absence of light. This characteristic differs from other anthocyanins. This property could facilitate its application as a natural food colorant.  En este trabajo se estudió la influencia de la luz, temperatura y pH sobre la estabilidad de las antocianinas presentes en el extracto de frutos de espinaca blanca, ?Bertalha?, (Bassella rubra L.). La extracción del colorante se realizó con metanol al 99,9%, pH 2.0. La estabilidad del extracto antociánico se estimó por la absorbancia máxima a = 540 nm y en función al tiempo. Con estos valores se determinó las constantes de velocidad de reacción (k) y la vida media (t1/2) en presencia y ausencia de la luz a pH 4,0; 5,0, y 6,0 tanto a 40 como a 60ºC. Los resultados indicaron que independientemente de los valores de pH, la luz afectó la estabilidad el extracto de espinaca blanca, en la cinética de degradación de la antocianina, presentando mayor vida media para las muestras almacenadas en ambiente oscuro (654,5 ± 66,6 h) y menor vida media para las muestras almacenadas en presencia de luz (280 ± 60,62 h). Por otro lado, la temperatura ejerció una gran influencia en la degradación de antocianinas, alcanzando vidas medias de 280 ± 60,62; 6,88 ± 0,76 y 2,42 ± 0,31 h a 25 (temperatura ambiental), 40 y 60 ºC, respectivamente. En relación al pH el extracto de espinaca blanca fue más estable a pH 5,0 y pH 6,0 que pH 4,0, tanto en presencia o ausencia de luz. Esto diferencia esta antocianina de otras que son más estables a pH más bajos. Por lo tanto, el extracto de espinaca blanca puede ser aplicado como colorante natural para alimentos.

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