Effect of pH Changes on Antioxidant Capacity and the Content of Betalain Pigments During the Heating of a Solution of Red Beet Betalains (original) (raw)
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Acta Scientiarum Polonorum Technologia Alimentaria, 2016
Background. Increased consumption of fruits and vegetables signifi cantly reduces the risk of cardio-vascular disease. This benefi cial eff ect on the human organism is ascribed to the antioxidant compounds these foods contain. Unfortunately, many products, particularly vegetables, need to be subjected to thermal processing before consumption. The aim of this study was to determine the eff ect of such thermal treatment on the antioxidant capacity and pigment contents in separated fractions of violet pigments (betacyanins) and yellow pigments (betaxanthins and betacyanins). Material and methods. Fractions of violet and yellow pigments were obtained by separation of betalain pigments from fresh roots of 3 red beet cultivars using column chromatography and solid phase extraction (SPE). The betalain pigment content was determined in all samples before and after thermal treatment (90°C/30 min) by spectrophotometry, according to Nilsson's method [1970] and antioxidant capacity was assessed based on ABTS. Betalain pigments in the separated fractions were identifi ed using HPLC-MS. Results. After thermal treatment of betacyanin fractions a slight, but statistically signifi cant degradation of pigments was observed, while the antioxidant capacity of these fractions did not change markedly. Losses of betacyanin content amounted to 13-15% depending on the cultivar, while losses of antioxidant capacity were approx. 7%. HPLC/MS analyses showed that before heating, betanin was the dominant pigment in the betacyanin fraction, while after heating it was additionally 15-decarboxy-betanin. Isolated fractions of yellow pigments in red beets are three times less heat-resistant than betacyanin fractions. At losses of yellow pigment contents in the course of thermal treatment reaching 47%, antioxidant capacity did not change markedly (a decrease by approx. 5%). In the yellow pigment fractions neobetanin was the dominant peak in the HPLC chromatogram, while vulgaxanthin was found in a much smaller area, whereas after heating additionally 2-decarboxy-2,3-dehydro-neobetanin was detected. Conclusion. Both groups of betalain pigments (betacyanins and betaxanthins) exhibit antioxidant capacity before and after heating. Violet beatacyjanins are 3 times more stable when heated than yellow betaxanthins.
Impact of processing of red beet on betalain content and antioxidant activity
Food Research International, 2013
Red beet has high concentration betalains that are used as food colorants and food additives due to their health promoting properties. Redbeet is generally processed before consumption which influences the stability of betalains in turn which affects the acceptability and health properties. The objective of the study was to investigate the influence of processing techniques as microwaving, boiling, roasting and vacuuming on the red beet. The impact of processing was evaluated on the basis of belatains content and antioxidant activity of the processed samples. With spectrophotometric results betalains content were found to add up to 20% with vacuum treatment and also with microwave treatment of 900 W and 1800 W for 30 s up to7% and 19% respectively, however there was decrease in boiling and roasting treatments. With HPLC analyses the content of betanin seems to increase in microwave treatments with 450 W and 900 W but reduced with 1800 W. In the case of antioxidant activity there was 2 to 3 fold increase in boiling, roasting and microwave treatments as compared to the control.
Changes in the Content of Betalain Pigments and Their Antioxidative Capacity During Storage
2018
Background. The red beet is an important source of natural colourants and antioxidants in the diet, such as betalain pigments (betacyanins and betaxanthins). Betalain pigments are commonly used in the food industry for colouring food products. Material and methods. The authors of this study analysed changes in the content of betalain pigments and their antioxidative capacity during the 12-month storage of a betalain preparation (pH 7.0) made from red beet (Beta vulgaris L.) in a laboratory. Additionally, the HPLC technique was used to isolate individual betalain pigments from the preparation and to assess their antioxidative activity. Results. During the storage (12 months at 20°C) of the dry preparation (pH 7.0) red pigments decomposed almost completely. The loss of their content amounted to 94%, and their antioxidative capacity decreased only by 31%. The content of yellow pigments, which was measured spectrophotometrically using Nilsson’s method, increased over two times. Neobetan...
Polish Journal of Food and Nutrition Sciences
offers different shades of red and red-violet. Beetroot cultivars with yellow and red-white (alternate red and white rings in cross-section) root flesh colour are well-known (Plant Variety Database-European Commission). Root flesh colour is derived from betalains, being water-soluble nitrogenous pigments having a core structure known as betalamic acid [Ravichandran et al., 2013]. Average content of betalains in beetroot is 0.1 g/100 g of fresh root matter but it can be up to 2 g/kg of fresh matter in some cultivars [Velíšek, 2014]. Betalains consist of two main groups, the red-violet betacyanins (major pigment is betanin) and the yellow betaxanthins (major pigment is vulgaxanthin) [Celli & Brooks, 2017; Sawicki et al., 2016]. They are free radical scavengers and prevent oxygen-induced and free radical-mediated oxidation of biological molecules [Sawicki & Wiczkowski, 2018]. However, betalains exhibit also anticarcinogenic [Chhikara et al., 2019; Gengatharan et al., 2015] and antimicrobial activities [Celli & Brooks, 2017]. Stability of betalain pigments is influenced by betalain structure and composition, pH value, water activity, oxygen, light, metal and antioxidant
Journal of Food Science and Technology, 2019
In the present study, effect of storage temperature (25°, 35°and 45°C) and light (with/without aluminum foil) on betalain content, color stability and bioactive compounds of concentrated red beet juice were investigated. Degradation of betalains and change in total phenolics content followed first-order kinetics while changes of L*, a*, b* and C* values and antioxidant capacity fitted zero-order kinetic. It was determined that the reaction rate constants of betacyanin and betaxanthin degradations in red beet juice concentrates increased with increasing storage temperature and time. The activation energies for betaxanthin degradation (E a : 92.04-93.27 kJ mol-1) in comparison with the activation energies for betacyanin degradation (E a : 66.07-66.13 kJ mol-1) in all samples demonstrate that susceptibility to temperature of betaxanthin is higher than that of betacyanin. According to L* and a* parameters it can be suggested that color stability in red beet juice concentrate stored with aluminum foil found better than that in the sample without aluminum foil. However, there was no significant difference (p [ 0.05) between samples with and without foil as regards changes in total phenolics, betalains and antioxidant capacity. In addition, 25°C can be proposed for providing betalain stability of red beet juice concentrates during storage.
2016
Red shades removed from red beet (Beta vulgaris, L.) were distinguished for real constituents by utilising HPLC, these shades were utilised as option common red colourants in some handled nourishments, i.e. jam and ice sherbets. Additionally, the impact of utilising red beet remove as the characteristic cancer prevention agent on corn oil was contemplated. The outcomes demonstrated that red beet had 380 mg betalain/100g on crisp weight. The major constituents" of red beet shades were betalain and iso betalain by investigating with HPLC. The best transporters for red beet shades were dextrin trailed by solvent starch, lactose and glucose, individually. Then again, shading and higher colour solidness of betalain shades extricated from red beet were at pH ran between 3.0 to 7.0 and temperature went between 40.0 to 50.0C. Then, the corruption of red shades were 82.0% of the aggregate colors after 180 min at 90C. Cell reinforcement action of red beet concentrates were evaluated by...
Stability of Betalain Pigments from Red Beetroot (Beta vulgaris)
THE CRUDE pigments obtained from red beetroot (Beta vulgaris L.) as root juice, were evaluated for their stability at various pH values, different ascorbic acid concentrations, and in the presence of N2 and air. The effect of pasteurisation and storage periods with exposure to light and dark at room temperature and in refrigerator in both the presence and the absence of ascorbic acid as stabilizer was also estimated. The stability of extracted pigments was measured on the basis of their UV-visible absorption spectrum.
2012
Red beet is a rich source of phenolic acids and has high antioxidant capacity. Effect of and different processing methods (microwave, vacuum, boiling, roasting and germination) on phenolic acid (HPLC) content and antioxidant activity of red beet were studied. The measured antioxidant activity included free radical scavenging activities against DPPH and ABTS. Among the phenolic acids from red beet extracts, 4-hydroxy benzoic acid was the major constituent followed by cinnamic acid, vanillic, chlorogenic, trans ferulic acid and caffeic acid. The concentrations of the phenolic acid differ depending on treatments. The present study exhibited that there was increase in phenolic acid concentrations with high vacuum treatments, roasting for 5 min and also with germination. Different phenolic acids seem to be more stable with vacuum treatment. The antioxidant activity has gradually increased to 1.5 to 3 fold during different treatments when compared to control. With high vacuum treatment there was up to 13% increase with DPPH assay and 11% increase with ABTS assay.
International Journal of Food Sciences and Nutrition, 2019
Betalains are a group of plant originated pigments with chemopreventive potential. The aim of this study was to relate the composition of betalains and chosen biological activities (antioxidant, cytotoxic, anti-genotoxic and influence on enzymatic activities) for extracts from differently pigmented varieties of prickly pear (yellow, orange and red) and beetroot (white and red). The assumption was that phytocomplexes of tested varieties of the same plant species would exhibit generally similar chemical composition differing mostly in betalain content, which will be reflected by their biological activity. Betalain composition analysis and antioxidant profiles confirmed that the content and composition of these pigments is strongly correlated with the antioxidant activity of tested plant extracts measured by spectrophotometric methods and CAA test. However, the results of determinations of other biological activities showed that in the case of actual plant foods, there was no simple relationship between betalain content or composition and chemopreventive potential.