African Journal of
Agricultural Research

  • Abbreviation: Afr. J. Agric. Res.
  • Language: English
  • ISSN: 1991-637X
  • DOI: 10.5897/AJAR
  • Start Year: 2006
  • Published Articles: 6824

Full Length Research Paper

Effect of pH, temperature and iron on the stability of anthocyanins from black-skinned peanuts (Arachis hypogaea L.)

Jingming Wang1, 2, Xuefeng Shen1 and Yong Chen1*
1Weed Science Laboratory, College of Agriculture, South China Agricultural University, Guangzhou 510642, P. R. China.   2Department of Life Science, Huizhou University, Huizhou 516007, P. R. China.
Email: [email protected]

  •  Accepted: 13 May 2013
  •  Published: 16 May 2013


As public concerns about the safety of synthetic colorants increases, natural colors are assuming greater importance in the food and beverage industries. Anthocyanins are non poisonous abundant natural pigments. However, color deterioration during storage and processing limits their application as commercial colorants. The pigment extracts from black peanut skin are natural and safe colorants. The goal of this study was to study the effect of pH, temperature, metal ions, and ascorbic acid on the stability of pigments from the skins of black peanuts. The addition of Iron (Fe3+) rapidly generated black or dark brown precipitate, but other metal ions did not significantly affect the absorbance of anthocyanins. The ideal conditions for extraction of anthocyanins from black peanut skins were pH 2.0 and 60°C.


Key words: Black peanut, pre-extraction coloring, anthocyanin, stability, extrusion.