Effects of Metal Concentration, pH, and Temperature on the Chlorophyll Derivative Content, Green Colour, and Antioxidant Activity of Amaranth (<i>Amaranthus viridis</i>) Purees

Effects of Metal Concentration, pH, and Temperature on the Chlorophyll Derivative Content, Green Colour, and Antioxidant Activity of Amaranth (<i>Amaranthus viridis</i>) Purees

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...

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Bibliographic Details
Main Authors:	Siti Faridah Mohd Amin, Roselina Karim, Yus Aniza Yusof, Kharidah Muhammad
Format:	Article
Language:	English
Published:	MDPI AG 2023-01-01
Series:	Applied Sciences
Subjects:	chlorophylls green colour antioxidant activity amaranth metal ions
Online Access:	https://www.mdpi.com/2076-3417/13/3/1344

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