Journal of Food Science and Technology

, Volume 56, Issue 2, pp 643–653 | Cite as

Influence of extraction parameters and stability of betacyanins extracted from red amaranth during storage

  • Manoranjan Das
  • Abu Saeid
  • Md. Farid Hossain
  • Gui-Hun Jiang
  • Jong Bang Eun
  • Maruf AhmedEmail author
Original Article


Natural colorants are important alternatives to synthetic colorants. They are considered harmless and positively affect biological activities owing to their antioxidant potential. The present study deals with the assessment of the extraction processes and the effects of pH (1.0, 3.0, and 5.0), extraction media (water and 50% ethanol) and storage condition (ambient and refrigeration) on betacyanin content, color values, as well as degradation kinetics of total betacyanins in red amaranth. Betacyanin content was more stable at higher than at lower pH. The degradation rate constant (K) was higher and the half-life (t1/2) was lower at ambient temperature compared to refrigeration temperature. Betacyanin degradation was higher at ambient temperature (30 ± 2 °C) than at refrigeration temperature (4 °C). The pH, storage time, and temperature affected the stability of the color attributes. Therefore, this work suggests that water and lower temperature (4 °C) could be applied to extract more betacyanins from red amaranth and betacyanins might be used as an alternative to synthetic color.


Red amaranth Betacyanins Extraction process Color stability Degradation kinetics 



This research work was financially supported by National Science and Technology (NST) under the ministry of Science and Technology, Bangladesh.

Supplementary material

13197_2018_3519_MOESM1_ESM.docx (1.1 mb)
Supplementary material 1 (DOCX 1151 kb)


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Copyright information

© Association of Food Scientists & Technologists (India) 2018

Authors and Affiliations

  • Manoranjan Das
    • 1
  • Abu Saeid
    • 2
  • Md. Farid Hossain
    • 1
  • Gui-Hun Jiang
    • 3
  • Jong Bang Eun
    • 3
  • Maruf Ahmed
    • 1
    Email author
  1. 1.Department of Food Processing and PreservationHajee Mohammad Danesh Science and Technology UniversityDinajpurBangladesh
  2. 2.Department of Food EngineeringNPI University of BangladeshManikgonjBangladesh
  3. 3.Department of Food Science and Technology and BK 21 Plus ProgramGraduate School of Chonnam National UniversityGwanjuSouth Korea

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