Color and molecular structure alterations of brazilein extracted from Caesalpinia sappan L. under different pH and heating conditions.

ABSTRACT: Brazilein extract from sappan wood (Caesalpinia sappan L.) has potential for use as natural food colorant since it has no unique flavor and taste. Although brazilein has long been applied in several traditional foods and beverages, information on its stability, which is of importance for practical application, is still limited. In this work, brazilein was isolated from sappan wood; its purity was confirmed by nuclear magnetic resonance spectroscopy. Relations between molecular structures and color as well as thermal stabilities of brazilein in aqueous solutions at pH 3, 7 and 9 were for the first time investigated. At the lowest pH, zero net-charge structure of brazilein, which exhibited yellow color, was predominantly found. The deprotonated and fully deprotonated structures of brazilein,

SUBMITTER: Ngamwonglumlert L 

PROVIDER: S-EPMC7382456 | biostudies-literature | 2020 Jul

REPOSITORIES: biostudies-literature