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Article: Characterization and Quantification of Betacyanin Pigments from Diverse Amaranthus Species

TitleCharacterization and Quantification of Betacyanin Pigments from Diverse Amaranthus Species
Authors
KeywordsAmaranthine
Amaranthus
Betacyanins
Colorants
Isoamaranthine
Pigments
Issue Date1998
PublisherAmerican Chemical Society. The Journal's web site is located at http://pubs.acs.org/journal/jafcau
Citation
Journal Of Agricultural And Food Chemistry, 1998, v. 46 n. 6, p. X-2070 How to Cite?
AbstractThe betacyanin pigments from 21 genotypes of 7 Amaranthus species were separated by gel filtration chromatography and HPLC. On the basis of their IR and UV-visible spectra, enzymatic hydrolysis, and Chromatographic profiles, the pigments were identified as homogeneous betacyanins, which consisted on average of 80.9% amaranthine and 19.2% isoamaranthine. Dried crude betacyanin extracts contained 23.2-31.7% protein, and the purified sample retained 12.8% protein. The betacyanins were difficult to separate from protein. Total betacyanins in the Amaranthus species ranged from 46.1 to 199 mg/100 g of fresh plant material and from 15.4 to 46.9 mg/g of dry extracts. The mean extraction rate of the eight best genotypes was 2.18%. Amaranthus cultivated species contained much more betacyanin than wild species and had much higher biomass, indicating that~ certain cultivated genotypes had greater potential for commercial development as natural colorant sources. Dried extracts from Amaranthus species may form natural nutritive pigments for the food industry.
Persistent Identifierhttp://hdl.handle.net/10722/68736
ISSN
2015 Impact Factor: 2.857
2015 SCImago Journal Rankings: 1.246
References

 

DC FieldValueLanguage
dc.contributor.authorCai, Yen_HK
dc.contributor.authorSun, Men_HK
dc.contributor.authorWu, Hen_HK
dc.contributor.authorHuang, Ren_HK
dc.contributor.authorCorke, Hen_HK
dc.date.accessioned2010-09-06T06:07:11Z-
dc.date.available2010-09-06T06:07:11Z-
dc.date.issued1998en_HK
dc.identifier.citationJournal Of Agricultural And Food Chemistry, 1998, v. 46 n. 6, p. X-2070en_HK
dc.identifier.issn0021-8561en_HK
dc.identifier.urihttp://hdl.handle.net/10722/68736-
dc.description.abstractThe betacyanin pigments from 21 genotypes of 7 Amaranthus species were separated by gel filtration chromatography and HPLC. On the basis of their IR and UV-visible spectra, enzymatic hydrolysis, and Chromatographic profiles, the pigments were identified as homogeneous betacyanins, which consisted on average of 80.9% amaranthine and 19.2% isoamaranthine. Dried crude betacyanin extracts contained 23.2-31.7% protein, and the purified sample retained 12.8% protein. The betacyanins were difficult to separate from protein. Total betacyanins in the Amaranthus species ranged from 46.1 to 199 mg/100 g of fresh plant material and from 15.4 to 46.9 mg/g of dry extracts. The mean extraction rate of the eight best genotypes was 2.18%. Amaranthus cultivated species contained much more betacyanin than wild species and had much higher biomass, indicating that~ certain cultivated genotypes had greater potential for commercial development as natural colorant sources. Dried extracts from Amaranthus species may form natural nutritive pigments for the food industry.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.subjectAmaranthineen_HK
dc.subjectAmaranthusen_HK
dc.subjectBetacyaninsen_HK
dc.subjectColorantsen_HK
dc.subjectIsoamaranthineen_HK
dc.subjectPigmentsen_HK
dc.titleCharacterization and Quantification of Betacyanin Pigments from Diverse Amaranthus Speciesen_HK
dc.typeArticleen_HK
dc.identifier.openurlhttp://library.hku.hk:4550/resserv?sid=HKU:IR&issn=0021-8561&volume=46&spage=2063&epage=2070&date=1998&atitle=Characterization+and+quantification+of+betacyanin+pigments+from+diverse+Amaranthus+speciesen_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.scopuseid_2-s2.0-0542423232en_HK
dc.identifier.hkuros36220en_HK
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-0542423232&selection=ref&src=s&origin=recordpageen_HK
dc.identifier.volume46en_HK
dc.identifier.issue6en_HK
dc.identifier.spageXen_HK
dc.identifier.epage2070en_HK
dc.publisher.placeUnited Statesen_HK
dc.identifier.scopusauthoridCai, Y=8684149300en_HK
dc.identifier.scopusauthoridSun, M=7403181447en_HK
dc.identifier.scopusauthoridWu, H=7405585086en_HK
dc.identifier.scopusauthoridHuang, R=7402950197en_HK
dc.identifier.scopusauthoridCorke, H=7007102942en_HK

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