Effects of metal concentration, ph, and temperature on the chlorophyll derivative content, green colour and antioxidant activity of amaranth (amaranthus viridis) puree

• Main Authors: Siti Faridah Mohd Amin, Roselina Karim, Yus Aniza Yusof, Kharidah Muhammad
• Format: Conference or Workshop Item
• Language: English; English
• Published: 2022
• Subjects: QK710-899 Plant physiology; QR75-99.5 Bacteria
• Online Access: https://eprints.ums.edu.my/id/eprint/35222/2/FULL%20TEXT.pdf; https://eprints.ums.edu.my/id/eprint/35222/5/ABSTRACT.pdf; https://eprints.ums.edu.my/id/eprint/35222/; https://www.mdpi.com/2076-3417/13/3/1344

Thermal processing of green vegetables leads to partial or complete degradation of chlorophyll pigments and loss of green colours due to the formation of chlorophyll derivatives. A process called regreening by using metal ions developed a stable green colour of metal-chlorophyll derivative complexes...