Effects of Metal Concentration, pH, and Temperature on the Chlorophyll Derivative Content, Green Colour, and Antioxidant Activity of Amaranth (Amaranthus viridis) Purees
Abstract
:1. Introduction
2. Materials and Methods
2.1. Materials
2.2. Chemicals
2.3. Stabilisation of Amaranth Purees
2.4. Physicochemical Properties
2.4.1. Determination of Colour
2.4.2. Extraction and Determination of Total Chlorophylls
2.4.3. Preparation of Amaranth Puree Extracts for Antioxidant Activity Measurements
2.4.4. Free Radical DPPH Assay Measurements
2.4.5. FRAP Assays for the Antioxidant Activity Study
2.5. Identification of Chlorophylls and Their Derivatives in Fresh, Zn-, and Cu-Amaranth Purees Using Reversed-Phase High-Performance Liquid Chromatography (HPLC)
2.5.1. Extraction of Chlorophylls and Chlorophyll Derivatives
2.5.2. Chromatographic Separation and Identification of Chlorophylls and Chlorophyll Derivatives
2.5.3. Preparation of Calibration Curves for Chlorophylls a and b Determined using HPLC
2.6. Statistical Analysis
3. Results and Discussion
3.1. Chlorophyll Content of Amaranth Leaves
3.2. Stabilisation Process of Chlorophylls
3.2.1. Effect of CuSO4 and ZnCl2 Concentrations
3.2.2. Effect of pH
3.2.3. Effect of Temperature
3.3. Antioxidant Activities of Cu- and Zn-Amaranth Purees
3.3.1. Effect of Metal Concentration
3.3.2. Effect of pH
3.3.3. Effect of Temperature
3.4. Identification of Chlorophylls and Their Derivatives in Fresh, Cu-, and Zn-Amaranth Purees Using Reversed-Phase HPLC
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Parameter | Amaranth with Round Leaves | Amaranth with Tapered Leaves |
---|---|---|
Chlorophyll a | 28.90 b ± 1.47 | 33.54 a ± 1.77 |
Chlorophyll b | 29.04 b ± 1.52 | 34.37 a ± 1.93 |
Total chlorophyll | 57.94 b ± 2.99 | 67.91 a ± 3.66 |
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Mohd Amin, S.F.; Karim, R.; Yusof, Y.A.; Muhammad, K. Effects of Metal Concentration, pH, and Temperature on the Chlorophyll Derivative Content, Green Colour, and Antioxidant Activity of Amaranth (Amaranthus viridis) Purees. Appl. Sci. 2023, 13, 1344. https://doi.org/10.3390/app13031344
Mohd Amin SF, Karim R, Yusof YA, Muhammad K. Effects of Metal Concentration, pH, and Temperature on the Chlorophyll Derivative Content, Green Colour, and Antioxidant Activity of Amaranth (Amaranthus viridis) Purees. Applied Sciences. 2023; 13(3):1344. https://doi.org/10.3390/app13031344
Chicago/Turabian StyleMohd Amin, Siti Faridah, Roselina Karim, 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, no. 3: 1344. https://doi.org/10.3390/app13031344