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Stability Comparison of Two Betacyanine Pigments — Amaranthine and Betanine
Author(s) -
HUANG A. S.,
ELBE J. H.
Publication year - 1986
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.1365-2621.1986.tb13908.x
Subject(s) - degradation (telecommunications) , pigment , chemistry , chromatography , oxygen , organic chemistry , telecommunications , computer science
The stability of amaranthine in solution was compared to the stability of betanine in solution. Amaranthine was extracted from fresh leaves ( Amaranfhus tricolor ). HPLC was used for the quantification of amaranthine, betanine and their degradation products. The degradation reaction of amaranthine, as with betanine, is a partially reversible reaction. The equilibrium constant at 90°C for amaranthine degradation was determined to be 0.125 mM compared to 0.071 mM for betanine. Amaranthine is less stable than betanine in the absence of oxygen, while in the presence of an excess of oxygen, the stability of the two pigments is essentially equal.