The Difference in Colour Shifting of Clitoria ternatea L. Flower Extract at pH 1, 4, and 7 During Storage

Conclusion: The absence and presence of the colour shift at pH 4 and 7, respectively, indicated that there were two different ways of the colour fading. It was proposed that the colour degradation at pH 4 occurred through the unfolding of hydrophobic interaction, while at pH 7 through the deacylation. The deacylation was proven by the high-performance liquid chromatography analysis equipped by diode array detector at 530 nm.
Source: Current Nutrition and Food Science - Category: Nutrition Source Type: research