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Table 1 Physicochemical stability of black bean anthocyanins extract

From: Alternative application approach on black bean: hair coloring product

 InitialAccelerated stability test
Without antioxidantWith antioxidant
PowderSolutionPowderSolution
Color parameter
 L*57.02 ± 0.3452.53 ± 0.0954.48 ± 0.6452.46 ± 0.1058.80 ± 0.01
 a*3.71 ± 0.011.07 ± 0.070.43 ± 0.021.05 ± 0.010.28 ± 0.01
 b*− 0.41 ± 0.033.88 ± 0.031.10 ± 0.073.70 ± 0.021.53 ± 0.01
 h*353.61 ± 0.3874.53 ± 0.0368.63 ± 0.6874.14 ± 0.2279.73 ± 0.49
 ΔE9.02 ± 0.233.74 ± 0.416.70 ± 0.324.33 ± 0.14
Visual observed colorReddish pinkBrownPinkish brownBrownPinkish brown
Precipitation*++
TAC (μg/ml cyanidin-3-glucoside)1.24 ± 0.480.85 ± 0.030.48 ± 0.031.14 ± 0.040.50 ± 0.00
Reduction of TAC (%)67.83 ± 3.4546.24 ± 2.8690.34 ± 5.3251.64 ± 1.15
  1. Remark*: (−) none, (+) slightly, (++) moderate, (+++) high