Table 1 Physicochemical stability of black bean anthocyanins extract
From: Alternative application approach on black bean: hair coloring product
Initial | Accelerated stability test | ||||
|---|---|---|---|---|---|
Without antioxidant | With antioxidant | ||||
Powder | Solution | Powder | Solution | ||
Color parameter | |||||
L* | 57.02 ± 0.34 | 52.53 ± 0.09 | 54.48 ± 0.64 | 52.46 ± 0.10 | 58.80 ± 0.01 |
a* | 3.71 ± 0.01 | 1.07 ± 0.07 | 0.43 ± 0.02 | 1.05 ± 0.01 | 0.28 ± 0.01 |
b* | − 0.41 ± 0.03 | 3.88 ± 0.03 | 1.10 ± 0.07 | 3.70 ± 0.02 | 1.53 ± 0.01 |
h* | 353.61 ± 0.38 | 74.53 ± 0.03 | 68.63 ± 0.68 | 74.14 ± 0.22 | 79.73 ± 0.49 |
ΔE | – | 9.02 ± 0.23 | 3.74 ± 0.41 | 6.70 ± 0.32 | 4.33 ± 0.14 |
Visual observed color | Reddish pink | Brown | Pinkish brown | Brown | Pinkish brown |
Precipitation* | – | + | – | + | – |
TAC (μg/ml cyanidin-3-glucoside) | 1.24 ± 0.48 | 0.85 ± 0.03 | 0.48 ± 0.03 | 1.14 ± 0.04 | 0.50 ± 0.00 |
Reduction of TAC (%) | – | 67.83 ± 3.45 | 46.24 ± 2.86 | 90.34 ± 5.32 | 51.64 ± 1.15 |