Physical stability of the blue pigments formed from geniposide of gardeniafruits: Effects of pH, temperature, and light

Fruits of Gardenia jasminoides contain geniposide which can be transformed to blue pigments by a simple modification. Colorless geniposide obtained fr om gardenia fruits by charcoal and silica gel column chromatographies was h ydrolyzed with P-glucosidase to yield genipin. The resulting genipin was tr ansformed to blue pigments by reaction with amino acids (glycine, lysine, o r phenylalanine). The stability of the blue pigments against heat, light, a nd pH was studied to examine the blue dye for possible use as a value-added food colorant. Thermal degradation reactions at temperatures of 60-90 degr eesC were carried out at different pH levels within the range 5.0-9.0 (pH 5 .0,acetate buffer; pH 7.0, phosphate buffer; and pH 9.0, CHES buffer). The blue pigments remained stable after 10 h at temperatures of 60-90 degreesC, and in some cases, more new pigments formed. The pigments were more stable at alkaline pH than neutral and acidic pH. Similarly, the pigments were st able under light irradiance of 5000-20 000 lux. In this case, pH effect was not significant.