Effects of metal concentration, ph, and temperature on the Chlorophyll derivative content, green colour, and Antioxidant activity of amaranth (amaranthus viridis) purees

• Main Authors: Siti Faridah Mohd Amin, Roselina Karim, Yus Aniza Yusof, Kharidah Muhammad
• Format: Article
• Language: English; English
• Published: Molecular Diversity Preservation International (MDPI) 2023
• Subjects: QD450-801 Physical and theoretical chemistry; QP501-801 Animal biochemistry
• Online Access: https://eprints.ums.edu.my/id/eprint/35730/1/ABSTRACT.pdf; https://eprints.ums.edu.my/id/eprint/35730/2/FULL%20TEXT.pdf; https://eprints.ums.edu.my/id/eprint/35730/; https://doi.org/10.3390/app13031344

The thermal process of green amaranth leads to the partial or complete degradation of chlorophyll pigments and loss of green colour due to the formation of chlorophyll derivatives. This study aimed to evaluate a stabilisation process utilising metal ions to obtain a stable green colour of metal-chlo...