Isolation and Test of Pigment Thermostability of Katokon Chili (Capsicum chinense Jacq.)
DOI:
https://doi.org/10.21776/ub.jfls.2018.002.01.02Abstract
Chili (Capsicum sp) is one of the agricultural product. Katokon chili (Capsicum chinense Jacq.) is one of the most popular chili in Toraja-South Sulawesi. Katokon chili has a distinctive aroma and strong spicy flavor. The red color on chili is an indicator of natural pigment content. The aim of this study was to determine the types of pigments in katokon chili and to see the stability of the pigment to the exposure of hot temperature. The method used is pigment extraction using acetone. Pigment analysis was performed with spectotometer UV-Vis and TLC. The thermostability test with the addition of VCO and boiling for 5, 10, 15, and 20 minutes ago was analyzed with spectrophotometer UV-Vis. The result of research, there is 8 color fraction from a result of TLC. Total carotenoids of 0.93 mg / 100 g mg / 100 ml. Carotenoid decline in heating; 0.113164 mg / 100ml (5 min) 0.150986 mg / 100 ml (10 min), 0.099259 mg / 100ml (15 min), and 0.024046 mg / 100 ml (20 min). The colors of the 8 fractions show the characteristics of the compound present in the pigment based on the molecular weight and the polarity. The decrease in carotenoid concentration caused by heat exposure causes the pigment to lose protection from its membrane, so oxidation can occur easily, especially under high-temperature conditions, resulting in the color of the pigment fading.
Keyword: chili, carotenoid, pigment, katokon, thermostability.
References
Arimboor, R., Natarajan, R.B. Red pepper (Capsicum annuum) carotenoids as a source of natural food colors: analysis and stability—a review. J Food Sci Technol (March 2015) 52(3):1258–1271.
Amaya, D.B.R. 2005. A Guide To Carotenoid Analysis in Food. ILSI Press. Washington.
Campos, M.R.S., Gomex, K.R., Ordonez, Y.L.M. 2013. Polyphenols, Ascorbic Acid and Carotenoids Contents and Antioxidant Properties of Habanero Pepper (Capsicum chinense) Fruit. Food and Nutrition Sciences, 2013, 4, 47-54.
Chen, D., Zanmin, W. Study on Extraction and Purification Process of Capsicum Red Pigment. 2009. Journal of Agricultural Science. Vol.1 (2).94-100.
Dian Flowrenzhy 1), Nunung Harijati 1)*.2017. Pertumbuhan dan Produktivitas Tanaman Cabai Katokon (Capsicum chinense Jacq.) di Ketinggian 600 Meter dan 1.200 Meter di atas Permukaan Laut. Jurnal Biotropika | Vol. 5 No. 2 | .
Djawarningsih, T. 2005. Capsicum spp. (Cabai): Asal, Persebaran dan Nilai Ekonomi. BIODIVERSITAS. 2005. Volume 6, Nomor 4.(292-296).Marisa M. Wall1, Cynthia A. Waddell2, and Paul W. Bosland3.2001. Variation in β-Carotene and Total Carotenoid Content in Fruits of Capsicum. HORTSCIENCE 36(4):746–749. 2001.
Hendry, G.A.F & Houghton, J.D. 1996. Natural Food Colorants. Blackie Academic & Profesional. London.
Suzery, M., Lestari, S., Cahyono, B. 2010.Penentuan Total Antosianin dari Kelopak Bunga Rosela (Hibiscus sabdariffa L.) dengan Metode Maserasi dan Sokshletasi, Jurnal Sains & Matematika. Vol 18 (1); 1-6.
Zeb, A & Murkovic, C. Thin-Layer Chromatographic Analysis of Carotenoids in Plant and Animal Samples. Journal of Planar Chromatography 23 (2010) 2, 94–103.
