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Stability of Saffron Pigments in Aqueous Extracts
Author(s) -
TSIMIDOU MARIA,
TSATSARONI EUPHORIA
Publication year - 1993
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.1365-2621.1993.tb06116.x
Subject(s) - pigment , aqueous solution , chemistry , kinetics , degradation (telecommunications) , chromatography , organic chemistry , telecommunications , physics , quantum mechanics , computer science
The effect of pH, light, temperature and oxygen on the stability of saffron pigments in aqueous extracts has been studied. First‐order kinetics for the degradation of saffron pigments was observed for all experimental conditions. Kinetic data were calculated from the values of the coloring power of saffron aqueous extracts.