Optimization of pH and temperature stability on the extraction of natural plant pigments betacyanins from leaves of red spinach (Amaranthus Gangeticus Linn.) for a potential food colorant purpose / Zamir Aliff Zafri

• Main Author: Zafri, Zamir Aliff
• Format: Student Project
• Language: English
• Published: 2016
• Subjects: Laboratories. General works; Extraction (Chemistry); SB Plant culture
• Online Access: http://ir.uitm.edu.my/id/eprint/45283/1/45283.pdf; http://ir.uitm.edu.my/id/eprint/45283/

Red spinach (Amaranthus Gangeticus Linn.) or “sayur bayam merah” is one of the abundance vegetables in Malaysia comes from the family Amaranthaceae. The leaves of red spinach is a potential sources of betacyanins which responsible for the bright red-violet color. The objective of this study was to a...