TY  - BOOK
AU  - Pasch,J.H.
AU  - Von Elbe,J.H.
TI  - Betanine stability in buffered solutions containing organic acids, metal cations, antioxidants, or sequestrants
KW  - BETANINE
KW  - ORGANIC ACIDS
KW  - METAL CATIONS
KW  - ANTIOXIDANTS
N2  - The rate of betanine degradation as affected by monocarboxylic acids (lactic acid, acetic acid), metal cations (Fe+++, Cu++), antioxidants (ascorbic acid, a-tocopherol)and sequestrants (citric acid, Na2 EDTA)was studied. Betanine was extracted from beets using water, and purified by molecular exclusion and adsorption chromatography. Column packings used were Sephadex G-25, polyacrylamide, and polyvinylpolypyrrolidone. The effect of food additives on the rate of oxidation of betanine in buffered systems was determined using a modification of the active oxygen method. A betanine solution was placed in a reaction chamber, held at 75° C, and oxygen was passed through the solution at a rate of 3 ml/min. The half-life value of betanine at 75° C, pH 5.0 in a phosphate buffer was 48.0 ± 1.0 min (control). Addition of 100 ppm lactic acid had no effect on stability (41 ± 1.7 mm), while 5.9
UR  - https://drive.google.com/file/d/1lnPJBrp6lDlsTkggCBYypz2pBf6d9_ww/view?usp=drivesdk
ER  -