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Article: Chemical stability and colorant properties of betaxanthin pigments from Celosia argentea

TitleChemical stability and colorant properties of betaxanthin pigments from Celosia argentea
Authors
KeywordsBetalains
Betaxanthins
Celosia
Colorant properties
Stability
Yellow pigments
Issue Date2001
PublisherAmerican Chemical Society. The Journal's web site is located at http://pubs.acs.org/journal/jafcau
Citation
Journal Of Agricultural And Food Chemistry, 2001, v. 49 n. 9, p. 4429-4435 How to Cite?
AbstractThe chemical stability and colorant properties of three betaxanthins recently identified from Celosia argentea varieties were evaluated. Lyophilized betaxanthin powders from yellow inflorescences of Celosia exhibited bright yellow color and high color purity with strong hygroscopicity. The aqueous solutions containing these betaxanthins were bright yellow in the pH range 2.2-7.0, and they were most stable at pH 5.5. The betaxanthins in a model system (buffer) were susceptible to heat, and found to be as unstable as red betacyanins (betanin and amaranthine) at high temperatures (> 40 °C), but more stable at 40 °C with the exclusion of light and air. The three betaxanthins had slightly. higher pigment retention than amaranthine/isoamaranthine in crude extracts at 22 °C, as verified by HPLC analysis. Lyophilized betaxanthins had much better storage stability (mean 95.0% pigment retention) than corresponding aqueous solutions (14.8% at 22 °C after 20 weeks. Refrigeration (4 °C) significantly increased pigment retention of aqueous betaxanthins to 75.5%.
Persistent Identifierhttp://hdl.handle.net/10722/68625
ISSN
2015 Impact Factor: 2.857
2015 SCImago Journal Rankings: 1.246
ISI Accession Number ID
References

 

DC FieldValueLanguage
dc.contributor.authorCai, Yen_HK
dc.contributor.authorSun, Men_HK
dc.contributor.authorSchliemann, Wen_HK
dc.contributor.authorCorke, Hen_HK
dc.date.accessioned2010-09-06T06:06:15Z-
dc.date.available2010-09-06T06:06:15Z-
dc.date.issued2001en_HK
dc.identifier.citationJournal Of Agricultural And Food Chemistry, 2001, v. 49 n. 9, p. 4429-4435en_HK
dc.identifier.issn0021-8561en_HK
dc.identifier.urihttp://hdl.handle.net/10722/68625-
dc.description.abstractThe chemical stability and colorant properties of three betaxanthins recently identified from Celosia argentea varieties were evaluated. Lyophilized betaxanthin powders from yellow inflorescences of Celosia exhibited bright yellow color and high color purity with strong hygroscopicity. The aqueous solutions containing these betaxanthins were bright yellow in the pH range 2.2-7.0, and they were most stable at pH 5.5. The betaxanthins in a model system (buffer) were susceptible to heat, and found to be as unstable as red betacyanins (betanin and amaranthine) at high temperatures (> 40 °C), but more stable at 40 °C with the exclusion of light and air. The three betaxanthins had slightly. higher pigment retention than amaranthine/isoamaranthine in crude extracts at 22 °C, as verified by HPLC analysis. Lyophilized betaxanthins had much better storage stability (mean 95.0% pigment retention) than corresponding aqueous solutions (14.8% at 22 °C after 20 weeks. Refrigeration (4 °C) significantly increased pigment retention of aqueous betaxanthins to 75.5%.en_HK
dc.languageengen_HK
dc.publisherAmerican Chemical Society. The Journal's web site is located at http://pubs.acs.org/journal/jafcauen_HK
dc.relation.ispartofJournal of Agricultural and Food Chemistryen_HK
dc.subjectBetalainsen_HK
dc.subjectBetaxanthinsen_HK
dc.subjectCelosiaen_HK
dc.subjectColorant propertiesen_HK
dc.subjectStabilityen_HK
dc.subjectYellow pigmentsen_HK
dc.subject.meshChromatography, Gas-
dc.subject.meshChromatography, High Pressure Liquid-
dc.subject.meshDrug Stability-
dc.subject.meshPigments, Biological - chemistry-
dc.subject.meshPlants, Medicinal - chemistry-
dc.titleChemical stability and colorant properties of betaxanthin pigments from Celosia argenteaen_HK
dc.typeArticleen_HK
dc.identifier.openurlhttp://library.hku.hk:4550/resserv?sid=HKU:IR&issn=0021-8561&volume=49&issue=9&spage=4429&epage=4435&date=24&atitle=Chemical+stability+and+colorant+properties+of+betaxanthin+pigments+from+Celosia+argenteaen_HK
dc.identifier.emailCai, Y: yzcai@hkucc.hku.hken_HK
dc.identifier.emailSun, M: meisun@hkucc.hku.hken_HK
dc.identifier.emailCorke, H: harold@hku.hken_HK
dc.identifier.authorityCai, Y=rp00661en_HK
dc.identifier.authoritySun, M=rp00779en_HK
dc.identifier.authorityCorke, H=rp00688en_HK
dc.description.naturelink_to_subscribed_fulltext-
dc.identifier.doi10.1021/jf0104735en_HK
dc.identifier.pmid11559150-
dc.identifier.scopuseid_2-s2.0-0034822030en_HK
dc.identifier.hkuros65894en_HK
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-0034822030&selection=ref&src=s&origin=recordpageen_HK
dc.identifier.volume49en_HK
dc.identifier.issue9en_HK
dc.identifier.spage4429en_HK
dc.identifier.epage4435en_HK
dc.identifier.isiWOS:000171214900049-
dc.publisher.placeUnited Statesen_HK
dc.identifier.scopusauthoridCai, Y=8684149300en_HK
dc.identifier.scopusauthoridSun, M=7403181447en_HK
dc.identifier.scopusauthoridSchliemann, W=6603774439en_HK
dc.identifier.scopusauthoridCorke, H=7007102942en_HK

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