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Characterization and Quantification of Betacyanin Pigments from Diverse Amaranthus Species
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    Characterization and Quantification of Betacyanin Pigments from Diverse Amaranthus Species
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    Departments of Botany and Zoology, The University of Hong Kong, Pokfulam Road, Hong Kong, and Institute of Agricultural Modernization, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
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    Journal of Agricultural and Food Chemistry

    Cite this: J. Agric. Food Chem. 1998, 46, 6, 2063–2070
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    https://doi.org/10.1021/jf9709966
    Published May 23, 1998
    Copyright © 1998 American Chemical Society

    Abstract

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    The betacyanin pigments from 21 genotypes of 7 Amaranthus species were separated by gel filtration chromatography and HPLC. On the basis of their IR and UV−visible spectra, enzymatic hydrolysis, and chromatographic profiles, the pigments were identified as homogeneous betacyanins, which consisted on average of 80.9% amaranthine and 19.2% isoamaranthine. Dried crude betacyanin extracts contained 23.2−31.7% protein, and the purified sample retained 12.8% protein. The betacyanins were difficult to separate from protein. Total betacyanins in the Amaranthus species ranged from 46.1 to 199 mg/100 g of fresh plant material and from 15.4 to 46.9 mg/g of dry extracts. The mean extraction rate of the eight best genotypes was 2.18%. Amaranthus cultivated species contained much more betacyanin than wild species and had much higher biomass, indicating that certain cultivated genotypes had greater potential for commercial development as natural colorant sources. Dried extracts from Amaranthus species may form natural nutritive pigments for the food industry.

    Keywords: Amaranthus; betacyanins; pigments; amaranthine; isoamaranthine; colorants

    Copyright © 1998 American Chemical Society

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     Department of Botany.

     Department of Zoology.

    §

     Institute of Agricultural Modernization.

    *

     Author to whom correspondence should be addressed (fax 00852 2858 3477; telephone 00852 2857 8522; e-mail [email protected]).

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    This article is cited by 117 publications.

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    Cite this: J. Agric. Food Chem. 1998, 46, 6, 2063–2070
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    https://doi.org/10.1021/jf9709966
    Published May 23, 1998
    Copyright © 1998 American Chemical Society

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