Skoči na glavni sadržaj

Izvorni znanstveni članak

Effect of carboxylic acids on the red colouration of Dyer’s saffron flowers

Koshi Saito ; Hokkaido Tokai University, Japan
Yuji Enomoto ; Hokkaido Tokai University, Japan


Puni tekst: engleski pdf 182 Kb

str. 17-21

preuzimanja: 342

citiraj


Sažetak

Eight carboxylic acids were fed at 1-10000 pM to the flower pastes from fresh dyer’s saffron (Carthamus tinctorius L.) capitula and their effects on the red colouration investigated. Glyoxyllic acid, glycolic acid, oxaloacetic acid, 2-oxoglutaric acid and gluconic acid were found to be positive stimulators for the reaction, while succinic acid, malic acid and citric acid inhibited the colour change.

Ključne riječi

Hrčak ID:

160408

URI

https://hrcak.srce.hr/160408

Datum izdavanja:

31.12.1995.

Podaci na drugim jezicima: hrvatski

Posjeta: 850 *