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- Title
Thermal Stability of the Pigments Hydroxysafflor Yellow A, Safflor Yellow B, and Precarthamin from Safflower ( Carthamus tinctorius).
- Authors
Yoon, J.-M.; Cho, M.-H.; Park, J.-E.; Kim, Y.-H.; Hahn, T.-R.; Paik, Y.-S.
- Abstract
Three major yellow pigments were isolated from safflower petals (Carthamus tinctorius) and characterized as hydroxysafflor yellow A (1), safflor yellow B (2), and precarthamin (3) by 1H-NMR, 1H-1H COSY, 13CNMR, HMQC, and HMBC spectral analysis. Thermal degradation reactions of 3 yellow pigments 1 to 3 at temperatures of 70 to 90 °C were carried out at different pH levels within the range of 3.0 to 10.0 by UV-vis spectral measurements. First-order reaction kinetics was observed for the degradation of safflower yellow pigments (1 to 3) at pH 3.0 and 5.0. Activation energies of thermal degradation of 1-3 at pH 5.0 were calculated as 17.0, 15.4, and 20.1 kcal/mol, respectively. At neutral and alkaline conditions, yellow pigments 1-3 did not follow simple first-order kinetics.
- Subjects
SAFFLOWER; CARTHAMUS; HYDROGEN-ion concentration; PH effect; FLOWER petals
- Publication
Journal of Food Science (Wiley-Blackwell), 2003, Vol 68, Issue 3, p839
- ISSN
0022-1147
- Publication type
Article
- DOI
10.1111/j.1365-2621.2003.tb08252.x