Thermal stability of the aqueous extract of hibiscus flower (hisbiscus sabdariffa l.): a study for food applications

Abstract

The substitution of synthetic colorants with natural ones presents a challenge, as the color and stability of pigments depend on various factors such as pH, temperature, and the presence of oxygen, among others. The objective of this study was to determine the thermal degradation kinetics of anthocyanins present in the aqueous extract of hibiscus flower. Stability studies were conducted under controlled temperature conditions in the range of 60 – 90 °C. Statistical analysis revealed that degradation follows first-order kinetics, and the activation energy values was determined to be 63,3 kJ/mol.