STABILITY OF BETACYANIN PIGMENTS FROM RED PURPLE PITAYA FRUIT (Hylocereus polyrhizus) : INFLUENCE OF PH, TEMPERATURE, METAL IONS AND ASCORBIC ACID

STABILITY OF BETACYANIN PIGMENTS FROM RED PURPLE PITAYA FRUIT (Hylocereus polyrhizus) : INFLUENCE OF PH, TEMPERATURE, METAL IONS AND ASCORBIC ACID

<p>Betacyanin pigments from red-purple pitaya fruit (Hylocereus polyrhizus) could be an attractive source of red colourant for food application. This paper presents results on the extraction of betacyanin pigments from pitaya fruits grown locally in Malaysia. Both the flesh of the fruit and it...

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Main Author: , Tang, C.S and Norziah M.H
Format: Article NonPeerReviewed
Published: [Yogyakarta] : Fak. MIPA Universitas Gadjah Mada 2007
Online Access:https://repository.ugm.ac.id/93944/
http://repository.ugm.ac.id/digitasi/index.php?module=cari_hasil_full&idbuku=1743
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spelling id-ugm-repo.939442014-11-28T07:36:23Z https://repository.ugm.ac.id/93944/ STABILITY OF BETACYANIN PIGMENTS FROM RED PURPLE PITAYA FRUIT (Hylocereus polyrhizus) : INFLUENCE OF PH, TEMPERATURE, METAL IONS AND ASCORBIC ACID , Tang, C.S and Norziah M.H <p>Betacyanin pigments from red-purple pitaya fruit (Hylocereus polyrhizus) could be an attractive source of red colourant for food application. This paper presents results on the extraction of betacyanin pigments from pitaya fruits grown locally in Malaysia. Both the flesh of the fruit and its mesocarp were investigated and it was found that the flesh had higher pigment contents compared to its peel component. The concentration of betacyanins expressed as betanin equivalents per 100 g of flesh and peel were 10.1 &plusmn [Yogyakarta] : Fak. MIPA Universitas Gadjah Mada 2007 Article NonPeerReviewed , Tang, C.S and Norziah M.H (2007) STABILITY OF BETACYANIN PIGMENTS FROM RED PURPLE PITAYA FRUIT (Hylocereus polyrhizus) : INFLUENCE OF PH, TEMPERATURE, METAL IONS AND ASCORBIC ACID. text. http://repository.ugm.ac.id/digitasi/index.php?module=cari_hasil_full&idbuku=1743
institution Universitas Gadjah Mada
building UGM Library
country Indonesia
collection Repository Civitas UGM
description <p>Betacyanin pigments from red-purple pitaya fruit (Hylocereus polyrhizus) could be an attractive source of red colourant for food application. This paper presents results on the extraction of betacyanin pigments from pitaya fruits grown locally in Malaysia. Both the flesh of the fruit and its mesocarp were investigated and it was found that the flesh had higher pigment contents compared to its peel component. The concentration of betacyanins expressed as betanin equivalents per 100 g of flesh and peel were 10.1 &plusmn
format Article
NonPeerReviewed
author , Tang, C.S and Norziah M.H
spellingShingle , Tang, C.S and Norziah M.H
STABILITY OF BETACYANIN PIGMENTS FROM RED PURPLE PITAYA FRUIT (Hylocereus polyrhizus) : INFLUENCE OF PH, TEMPERATURE, METAL IONS AND ASCORBIC ACID
author_facet , Tang, C.S and Norziah M.H
author_sort , Tang, C.S and Norziah M.H
title STABILITY OF BETACYANIN PIGMENTS FROM RED PURPLE PITAYA FRUIT (Hylocereus polyrhizus) : INFLUENCE OF PH, TEMPERATURE, METAL IONS AND ASCORBIC ACID
title_short STABILITY OF BETACYANIN PIGMENTS FROM RED PURPLE PITAYA FRUIT (Hylocereus polyrhizus) : INFLUENCE OF PH, TEMPERATURE, METAL IONS AND ASCORBIC ACID
title_full STABILITY OF BETACYANIN PIGMENTS FROM RED PURPLE PITAYA FRUIT (Hylocereus polyrhizus) : INFLUENCE OF PH, TEMPERATURE, METAL IONS AND ASCORBIC ACID
title_fullStr STABILITY OF BETACYANIN PIGMENTS FROM RED PURPLE PITAYA FRUIT (Hylocereus polyrhizus) : INFLUENCE OF PH, TEMPERATURE, METAL IONS AND ASCORBIC ACID
title_full_unstemmed STABILITY OF BETACYANIN PIGMENTS FROM RED PURPLE PITAYA FRUIT (Hylocereus polyrhizus) : INFLUENCE OF PH, TEMPERATURE, METAL IONS AND ASCORBIC ACID
title_sort stability of betacyanin pigments from red purple pitaya fruit (hylocereus polyrhizus) : influence of ph, temperature, metal ions and ascorbic acid
publisher [Yogyakarta] : Fak. MIPA Universitas Gadjah Mada
publishDate 2007
url https://repository.ugm.ac.id/93944/
http://repository.ugm.ac.id/digitasi/index.php?module=cari_hasil_full&idbuku=1743
_version_ 1681229539164815360

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