Stability and Color Changes of Thermally Treated Betanin, Phyllocactin, and Hylocerenin Solutions

Thermal degradation of betanin, phyllocactin (malonyl-betanin), and hylocerenin (3‘ ‘-hydroxy-3‘ ‘-methyl-glutaryl-betanin) solutions isolated from purple pitaya (Hylocereus polyrhizus [Weber] Britton and Rose) was monitored by spectrophotometric and high-performance liquid chromatography−diode arra...

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Veröffentlicht in:	Journal of agricultural and food chemistry 2006-01, Vol.54 (2), p.390-398
Hauptverfasser:	Herbach, Kirsten M, Stintzing, Florian C, Carle, Reinhold
Format:	Artikel
Sprache:	eng
Schlagworte:	Betacyanins - chemistry betanin Biological and medical sciences Cactaceae - chemistry Chromatography, High Pressure Liquid Color Coloring Agents Drug Stability food coloring Food industries Fruit and vegetable industries Fundamental and applied biological sciences. Psychology heat treatment Hot Temperature hylocerenin Hylocereus Hylocereus polyrhizus phyllocactin Solutions Spectrophotometry thermal degradation thermal stability
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