Effects of metal concentration, ph, and temperature on the Chlorophyll derivative content, green colour, and Antioxidant activity of amaranth (amaranthus viridis) 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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| Format: | Article |
| Language: | English English |
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Molecular Diversity Preservation International (MDPI)
2023
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| Online Access: | https://eprints.ums.edu.my/id/eprint/35730/1/ABSTRACT.pdf https://eprints.ums.edu.my/id/eprint/35730/2/FULL%20TEXT.pdf |
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| author | Siti Faridah Mohd Amin Roselina Karim Yus Aniza Yusof Kharidah Muhammad |
| author_facet | Siti Faridah Mohd Amin Roselina Karim Yus Aniza Yusof Kharidah Muhammad |
| author_sort | Siti Faridah Mohd Amin |
| collection | UMS |
| description | 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-chlorophyll derivative complexes. In this study, the effects of CuSO4 (0–240 ppm), ZnCl2 (0–1800 ppm) ions, pH (4–9), and temperature (60–100 ◦C) on green amaranth purees with a constant time of 15 min were investigated. In tapered leaf amaranths, the sample depicted higher contents of chlorophyll a (0.33 mg/g), chlorophyll b (0.34 mg/g), and total chlorophyll (0.68 mg/g) than round leaf amaranths (chlorophyll a = 0.28 mg/g, chlorophyll b = 0.29 mg/g, and total chlorophyll = 0.58 mg/g). A higher chlorophyll derivative content (0.62 mg/g), DPPH scavenging activity (93 mM TE/g), and FRAP value (54 mM TE/g) of Cu-amaranth purees were successfully achieved using 210 ppm of CuSO4 after heating at pH 6 and 80 ◦C. Zn-amaranth purees were produced using 1500 ppm of ZnCl2 at pH 8 and 90 ◦C for 15 min with chlorophyll derivative content of 0.39 mg/g, DPPH scavenging activity of 79 mM TE/g, and FRAP value of 57 mM TE/g. In HPLC chromatograms, two major peaks were identified as chlorophylls a and b in fresh amaranths. Nevertheless, these two peaks disappeared in Cu- and Zn-amaranth purees, presumably due to the formation of metallo-chlorophyll derivatives. |
| first_indexed | 2024-03-06T03:23:56Z |
| format | Article |
| id | ums.eprints-35730 |
| institution | Universiti Malaysia Sabah |
| language | English English |
| last_indexed | 2024-03-06T03:23:56Z |
| publishDate | 2023 |
| publisher | Molecular Diversity Preservation International (MDPI) |
| record_format | dspace |
| spelling | ums.eprints-357302023-06-28T04:15:45Z https://eprints.ums.edu.my/id/eprint/35730/ Effects of metal concentration, ph, and temperature on the Chlorophyll derivative content, green colour, and Antioxidant activity of amaranth (amaranthus viridis) purees Siti Faridah Mohd Amin Roselina Karim Yus Aniza Yusof Kharidah Muhammad QD450-801 Physical and theoretical chemistry QP501-801 Animal biochemistry 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-chlorophyll derivative complexes. In this study, the effects of CuSO4 (0–240 ppm), ZnCl2 (0–1800 ppm) ions, pH (4–9), and temperature (60–100 ◦C) on green amaranth purees with a constant time of 15 min were investigated. In tapered leaf amaranths, the sample depicted higher contents of chlorophyll a (0.33 mg/g), chlorophyll b (0.34 mg/g), and total chlorophyll (0.68 mg/g) than round leaf amaranths (chlorophyll a = 0.28 mg/g, chlorophyll b = 0.29 mg/g, and total chlorophyll = 0.58 mg/g). A higher chlorophyll derivative content (0.62 mg/g), DPPH scavenging activity (93 mM TE/g), and FRAP value (54 mM TE/g) of Cu-amaranth purees were successfully achieved using 210 ppm of CuSO4 after heating at pH 6 and 80 ◦C. Zn-amaranth purees were produced using 1500 ppm of ZnCl2 at pH 8 and 90 ◦C for 15 min with chlorophyll derivative content of 0.39 mg/g, DPPH scavenging activity of 79 mM TE/g, and FRAP value of 57 mM TE/g. In HPLC chromatograms, two major peaks were identified as chlorophylls a and b in fresh amaranths. Nevertheless, these two peaks disappeared in Cu- and Zn-amaranth purees, presumably due to the formation of metallo-chlorophyll derivatives. Molecular Diversity Preservation International (MDPI) 2023 Article NonPeerReviewed text en https://eprints.ums.edu.my/id/eprint/35730/1/ABSTRACT.pdf text en https://eprints.ums.edu.my/id/eprint/35730/2/FULL%20TEXT.pdf Siti Faridah Mohd Amin and Roselina Karim and Yus Aniza Yusof and Kharidah Muhammad (2023) Effects of metal concentration, ph, and temperature on the Chlorophyll derivative content, green colour, and Antioxidant activity of amaranth (amaranthus viridis) purees. Applied sciences, 13. pp. 1-18. https://doi.org/10.3390/app13031344 |
| spellingShingle | QD450-801 Physical and theoretical chemistry QP501-801 Animal biochemistry Siti Faridah Mohd Amin Roselina Karim Yus Aniza Yusof Kharidah Muhammad Effects of metal concentration, ph, and temperature on the Chlorophyll derivative content, green colour, and Antioxidant activity of amaranth (amaranthus viridis) purees |
| title | Effects of metal concentration, ph, and temperature on the Chlorophyll derivative content, green colour, and Antioxidant activity of amaranth (amaranthus viridis) purees |
| title_full | Effects of metal concentration, ph, and temperature on the Chlorophyll derivative content, green colour, and Antioxidant activity of amaranth (amaranthus viridis) purees |
| title_fullStr | Effects of metal concentration, ph, and temperature on the Chlorophyll derivative content, green colour, and Antioxidant activity of amaranth (amaranthus viridis) purees |
| title_full_unstemmed | Effects of metal concentration, ph, and temperature on the Chlorophyll derivative content, green colour, and Antioxidant activity of amaranth (amaranthus viridis) purees |
| title_short | Effects of metal concentration, ph, and temperature on the Chlorophyll derivative content, green colour, and Antioxidant activity of amaranth (amaranthus viridis) purees |
| title_sort | effects of metal concentration ph and temperature on the chlorophyll derivative content green colour and antioxidant activity of amaranth amaranthus viridis purees |
| topic | QD450-801 Physical and theoretical chemistry QP501-801 Animal biochemistry |
| url | https://eprints.ums.edu.my/id/eprint/35730/1/ABSTRACT.pdf https://eprints.ums.edu.my/id/eprint/35730/2/FULL%20TEXT.pdf |
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