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IDENTIFICATION OF COLOR‐CAUSING PIGMENTS IN BISCUITS CONTAINING COTTONSEED FLOUR
Author(s) -
BLOUIN F. A.,
CHERRY J. P.
Publication year - 1980
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1980.tb07485.x
Subject(s) - pigment , gossypol , chemistry , cottonseed , food science , fraction (chemistry) , ultraviolet light , aqueous solution , chromatography , organic chemistry , biochemistry , photochemistry
Pigments in liquid‐cyclone‐processed cottonseed flour cause yellow‐brown colors in biscuits containing this flour. Color evaluation of biscuits prepared with four fractions of cottonseed flour indicated that the low‐molecular‐weight water‐soluble fraction contained the yellow pigments and that the water‐ and aqueous‐salt‐solution‐insoluble fraction contained the brown pigments. Chromatographic and ultraviolet‐visible spectral analyses indicated that the yellow pigments are flavonoids (3‐0‐glycosides of quercetin) and that the brown components are bound gossypol and gossypol‐like pigments.