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Molecules 2000, 5(3), 566-567; doi:10.3390/50300566

Separation of the Pigment of an Amaranth

Chair of Organic Chemistry , Chemistry Department , College of Exact and Natural Science , National University of La Pampa. Santa Rosa, La Pampa, Argentina
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Published: 22 March 2000
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Abstract

It is known that current quality requirements require the utilization of natural colorants in the foods. The objective of the present work is to extract the pigment amaranthus from fresh leaves of Amaranthus hypochondriacus L. cv Don Pedro to characterize it through spectroscopic techniques, to be used as natural colorants.
This is an open access article distributed under the Creative Commons Attribution License (CC BY 3.0).

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MDPI and ACS Style

Scoles, G.E.; Pattacini, S.H.; Covas, G.F. Separation of the Pigment of an Amaranth. Molecules 2000, 5, 566-567.

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