Table 1.
Initial color characteristics of model beverages colored with S. peruviana, S. nigra, and purple carrot extract with and without chlorogenic and ferulic acids as copigments.
| Colorant | Copigment | L* | Chroma | Hue Angle |
|---|---|---|---|---|
| S. peruviana | No copigment | 56.79 ± 0.04 a | 59.51 ± 0.10 a | 15.53 ± 0.07 a |
| Chlorogenic acid | 54.46 ± 0.35 b | 62.15 ± 0.22 b | 13.85 ± 0.10 b | |
| Ferulic acid | 54.70 ± 0.53 b | 61.53 ± 0.54 b | 12.52 ± 0.33 c | |
| S. nigra | No copigment | 69.13 ± 0.17 a | 47.18 ± 0.27 a | 11.08 ± 0.06 a |
| Chlorogenic acid | 65.16 ± 0.11 b | 52.66 ± 0.14 b | 7.95 ± 0.08 b | |
| Ferulic acid | 65.87 ± 0.55 b | 50.54 ± 0.80 c | 5.78 ± 0.60 c | |
| Purple carrot extract | No copigment | 44.11 ± 0.03 a | 71.34 ± 0.01 a | 24.78 ± 0.03 a |
| Chlorogenic acid | 43.79 ± 0.18 a | 70.38 ± 0.18 b | 22.84 ± 0.20 b | |
| Ferulic acid | 43.69 ± 0.12 a | 69.44 ± 0.08 c | 21.48 ± 0.17 c |
Different letters indicate significant differences against model beverages without copigments for the same anthocyanin source.