کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7625328 | 1494557 | 2014 | 9 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Rhoeo spathacea (Swartz) Stearn leaves, a potential natural food colorant
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موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Rhoeo spathacea (Swartz) Stearn leaves, a potential natural food colorant Rhoeo spathacea (Swartz) Stearn leaves, a potential natural food colorant](/preview/png/7625328.png)
چکیده انگلیسی
Anthocyanins, a popular choice for natural food colorants, are unstable at low acidity or neutral pH. Thus, anthocyanins that are less affected by pH, such as those with multiple acylated groups, are highly desirable. One such source is from the leaves of Rhoeo spathacea (Swartz) Stearn, an herbal plant traditionally decocted and consumed orally. This study tests the stability of the purple-red colour of R. spathacea extract from pH 1.0 to 11.5 stored under refrigerated and room temperature conditions, in the presence and absence of light over a period of 60Â days. The colour stability was also monitored in a solid food model (jelly) and a liquid food model (barley water) for a month. The colour was found to be remarkably stable in acidic pH, and completely stable in the food models. The primary anthocyanin in R. spathacea leaves was isolated and identified by NMR to be rhoeonin.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Functional Foods - Volume 7, March 2014, Pages 443-451
Journal: Journal of Functional Foods - Volume 7, March 2014, Pages 443-451
نویسندگان
Joash Ban Lee Tan, Yau Yan Lim, Sui Mae Lee,