ANTHOCYANIN STABILITY OF ROBUSTA COFFEE CHERRIES DURING STORAGE

Abstract

The overripe Robusta cherries had potential as a source of anthocyanin. The aim of
this reseach was to investigated anthocyanin stability which extracted from cherries.
Anthocyanin was extracted used ethanol and aquadest with ratio 1:1. Extraction was
repeated 3 times untill the residue was colorless. After that this extract was kept at different
temperature 5, 25 and 45 °C for 4 weeks. The stability was evaluated by content and lost
anthocyanin, Hue color, pH and antioxidant activity. The result showed that during storage
anthocyanin stability of all sample decreased. Sample which kept at 5 °C had the best
stability with anthocyanin content 3.26 %,lost anthocyanin 26.55 %, Hue color 146.12, pH
5.01 and antioxidant activity 16.26 % after 4 weeks. The least stability was obtained at
samlple which kept at 45 °C with anthocyanin content 1.30 %, lost anthocyanin 29.02 %
Hue color 124.92 ,pH 5.03 and antixidant activity 6.60 %.