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Color, pigments carotenoids

Besides silica, other direct phase supports such as alumina, diatomaceous earth, cellulose, MgO-diatomaceous earth, and sucrose layers were employed for the separation of various pigment mixtures. Mixed-mode supports (cyano, diol, and aminosilica layers) were also employed in both the direct and reversed-phase elution modes for the separation of natural pigments, but their performance was markedly lower that those of traditional silica layers. Reversed-phase supports (polyamide, octadecylsilica, alumina, sihca, and diatomaceous earth impregnated with paraffin oil) were also applied for the separation of color pigments (carotenoids from Capsicum annuum, anthocyanins from red wines) and it was found that their separation... [Pg.1567]

Annatto is a colored pigment that is extracted from the Central and South American plant Bixa orellana. The color comes from the resinous outer covering of the seeds of the plant, which is composed of the carotenoid pigments bixin and norbixin and their esters. The central portion of those molecules is the same as that of the molecule beta-carotene, and the yellow-orange color of annatto comes from the same physical chemistry origins as the orange color of beta-carotene. [Pg.106]

Juices extracts (liquorize), spirits (orange, lemon), syrups (black currant), tinctures (ginger), and aromatic waters Mineral pigments (iron oxides), natural colorants, anthocyanins, carotenoids, chlorophylls riboflavine, red beetroot extract, and caramel synthetic organic dyes azo compounds... [Pg.86]

The colors of foods are the result of natural pigments or of added colorants. The natural pigments are a group of substances present in animal and vegetable products. The added colorants are regulated as food additives, but some of the synthetic colors, especially carotenoids, are considered nature identical ... [Pg.152]

The third and the only other online TLC-MS approach in carotenoid analysis was presented in the study of the introduction of TiOj nanoparticles on increase of carotenoid production by the extremophilic haloarchea Haloferax mediterranei [7]. The carotenoids were extracted from bacteria and chromatographed on silica gel TLC plates developed by acetone-n-heptane (1 1, v/v). To prevent the diffusion of bands on the developed silica gel TLC plate, the area surrounding the bands was carefully scraped off prior to the addition of MALDI matrix. Based on the high-resolution mass spectra, the four colored pigments were identified as bisanhydrobac-terioruberin, monoanhydrobacterioruberin, 2-isopentenyl-3,4-dehydrorhodopin, and... [Pg.313]

Several vitamins have some desirable additional effects. Ascorbic acid is a dough improver, but can play a role similar to tocopherol as an antioxidant. Carotenoids and riboflavin are used as coloring pigments, while niacin improves the color stability of fresh and cured and pickled meat. [Pg.430]


See other pages where Color, pigments carotenoids is mentioned: [Pg.2706]    [Pg.1618]    [Pg.1546]    [Pg.2706]    [Pg.1618]    [Pg.1546]    [Pg.124]    [Pg.266]    [Pg.85]    [Pg.65]    [Pg.557]    [Pg.355]    [Pg.557]    [Pg.274]    [Pg.266]    [Pg.147]    [Pg.334]    [Pg.334]    [Pg.771]    [Pg.292]    [Pg.2113]    [Pg.2439]    [Pg.2694]    [Pg.2711]    [Pg.2714]    [Pg.947]    [Pg.207]    [Pg.403]    [Pg.340]    [Pg.257]    [Pg.93]    [Pg.626]    [Pg.657]    [Pg.111]    [Pg.305]    [Pg.1390]    [Pg.2415]    [Pg.55]    [Pg.875]    [Pg.7]    [Pg.641]    [Pg.54]    [Pg.296]    [Pg.292]    [Pg.292]   
See also in sourсe #XX -- [ Pg.244 ]




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Carotenoids pigments

Color pigment

Colorants carotenoids

Colored pigments

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