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Oxygen Involvement in Betanine Degradation: Effect of Antioxidants
Author(s) -
ATTOE E. L.,
VON ELBE J. H.
Publication year - 1985
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.1365-2621.1985.tb13287.x
Subject(s) - ascorbic acid , chemistry , antioxidant , citric acid , degradation (telecommunications) , oxygen , sulfur , food science , biochemistry , organic chemistry , computer science , telecommunications
Effects of a wide variety of antioxidants and related compounds on the stability of betanine were measured in air‐saturated solutions at 40°C pH 5.0. No phenolic or sulfur‐containing antioxidant was effective in stabilizing the pigment. Ascorbic and isoascorbic acids had similar effects in improving betanine stability in a citrate buffer. When citric acid was combined with ascorbic acid, the antioxidant effect was no greater than when ascorbic acid was used alone.