Foundational Study on the Stability Limitations of Catechin from Uncaria Gambier in Aqueous Systems: Basis for Industrial Applications
نویسندگان
1 Department of food and Agricultural Product Technology, Universitas Andalas, Limau Manis Padang West Sumatera Indonesia, 26163
2 Department of food and Agricultural Product Technology, Universitas Andalas, Limau Manis Padang West Sumatera Indonesia, 26163
3 Modern College of Business and Science. Al-Khuwair, Oman
4 Department of food and Agricultural Product Technology, Universitas Andalas, Limau Manis Padang West Sumatera Indonesia, 26163
5 Department of food and Agricultural Product Technology, Universitas Andalas, Limau Manis Padang West Sumatera Indonesia, 26163
6 Department of Chemistry, Universitas Andalas, Limau Manis Padang West Sumatera Indonesia, 26163
7 Department of Economics, Universitas Andalas, Limau Manis Padang West Sumatera Indonesia, 26163
doi
10.48309/AJGC.2025.513983.1716چکیده
This study is the first to report on the stability limitations of catechin from Uncaria Gambier in aqueous systems. Catechin, a flavonoid in Gambier extract, has limited commercial use, likely due to its color instability in aqueous formulations. This research examined catechin's stability in different solvent systems, focusing on water-based solutions. A 100 mg/L solution of high-purity catechin was prepared in pure water, 50% ethanol in water, and absolute ethanol. Its purity was confirmed through liquid chromatography. Stability was evaluated over eight days by measuring UV-Vis absorption spectra (200-800 nm) and color changes using organoleptic observation. During the 8-day storage, catechin’s maximum absorbance remained stable at 278–279 nm in all samples, but spectral shape changes were observed. In solutions containing water, an increasing absorbance in the 380-450 nm range was detected, correlating with brown discoloration. This suggests transformation affecting visual appearance. In contrast, catechin in absolute ethanol showed no spectral changes, indicating superior stability in non-aqueous conditions. These finding showed that catechin content remains stable in aqueous systems, but color changes limit its use in water-based products. This study identified a key challenge affecting the market potential of catechin-derived products and emphasizes the need for stabilization strategies in aqueous formulations.
