ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
The stability of amaranthine in solution was compared to the stability of betanine in solution. Amaranthine was extracted from fresh leaves (Amaranfhus tricolor). HPLC was used for the quantification of amaranthine, betanine and their degradation products. The degradation reaction of amaranthine, as with betanine, is a partially reversible reaction. The equilibrium constant at 90°C for amaranthine degradation was determined to be 0.125 mM compared to 0.071 mM for betanine. Amaranthine is less stable than betanine in the absence of oxygen, while in the presence of an excess of oxygen, the stability of the two pigments is essentially equal.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1986.tb13908.x
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