Separation of the Pigment of an Amaranth

Separation of the Pigment of an Amaranth

It is known that current quality requirements require the utilization of natural colorants in the foods. The objective of the present work is to extract the pigment amaranthus from fresh leaves of Amaranthus hypochondriacus L. cv Don Pedro to characterize it through spectroscopic techniques, to be u...

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Bibliographic Details
Main Authors: Guillermo Federico Covas, Silvia Haydeé Pattacini, Gladis Ester Scoles
Format: Article
Language:English
Published: MDPI AG 2000-03-01
Series:Molecules
Subjects:
n/a
Online Access:http://www.mdpi.com/1420-3049/5/3/566/
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spelling doaj-cde87a839cb24a0db522c2cf1ef570e12020-11-24T23:25:44ZengMDPI AGMolecules1420-30492000-03-015356656710.3390/50300566Separation of the Pigment of an AmaranthGuillermo Federico CovasSilvia Haydeé PattaciniGladis Ester ScolesIt is known that current quality requirements require the utilization of natural colorants in the foods. The objective of the present work is to extract the pigment amaranthus from fresh leaves of Amaranthus hypochondriacus L. cv Don Pedro to characterize it through spectroscopic techniques, to be used as natural colorants.http://www.mdpi.com/1420-3049/5/3/566/n/a
collection DOAJ
language English
format Article
sources DOAJ
author Guillermo Federico Covas
Silvia Haydeé Pattacini
Gladis Ester Scoles
spellingShingle Guillermo Federico Covas
Silvia Haydeé Pattacini
Gladis Ester Scoles
Separation of the Pigment of an Amaranth
Molecules
n/a
author_facet Guillermo Federico Covas
Silvia Haydeé Pattacini
Gladis Ester Scoles
author_sort Guillermo Federico Covas
title Separation of the Pigment of an Amaranth
title_short Separation of the Pigment of an Amaranth
title_full Separation of the Pigment of an Amaranth
title_fullStr Separation of the Pigment of an Amaranth
title_full_unstemmed Separation of the Pigment of an Amaranth
title_sort separation of the pigment of an amaranth
publisher MDPI AG
series Molecules
issn 1420-3049
publishDate 2000-03-01
description It is known that current quality requirements require the utilization of natural colorants in the foods. The objective of the present work is to extract the pigment amaranthus from fresh leaves of Amaranthus hypochondriacus L. cv Don Pedro to characterize it through spectroscopic techniques, to be used as natural colorants.
topic n/a
url http://www.mdpi.com/1420-3049/5/3/566/
work_keys_str_mv AT guillermofedericocovas separationofthepigmentofanamaranth
AT silviahaydeaƒapattacini separationofthepigmentofanamaranth
AT gladisesterscoles separationofthepigmentofanamaranth
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