Extraction and stabilization of anthocyanin pigments from Morus alba fruits

초록

This study was initiated to search for the most effective method for extraction of anthocyanins from Morus alba Fruits using organic acids and to evaluate the stability of the pigments at various storage environments. The anthocyanins were effectively extracted by addition of organic acids such as citric acid, malic acid and fumaric acid. The anthocyanins were not degraded at 25°C and under a fluorescent light with 183 lux, but sharply degraded at 60°C. © The Korean Society for Applied Biological Chemistry 2014.

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