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2017 | 67 | 2 |

Tytuł artykułu

Effect of pH changes on antioxidant capacity and the content of betalain pigments during the heating of a solution of red beet betalains

Treść / Zawartość

Warianty tytułu

Języki publikacji

EN

Abstrakty

EN
Red beets and their products are mainly consumed after processing. In this study, the effect of pH on changes in antioxidant capacity (AC) and the content of betalain pigments were analysed during the heating of a betalain preparation solution. With pH ranging from 4 to 9 during the heat- -treatment, the content of red pigments decreased depending on the pH level of the sample. The losses of red pigments in the investigated betalain preparation solution increased along with rising pH levels of the heated solution. The greatest losses were recorded at pH of 9.0. An opposite correlation was observed for yellow pigments. The content of yellow pigments in the heated betalain preparation solution was increasing along with increasing pH. The most pronounced increase in the content of yellow pigments was found at pH of 6.5 and 7.0. At the same time, the heated betalain preparation solution was shown to exhibit a higher antioxidant capacity at pH of 6.0 (14.9μmol Trolox/mL) than at pH of 4.0 (12.6μmol Trolox/mL). It was observed that the increase in the antioxidant capacity in heated betalain preparation solutions with pH in the 6.0–6.5 range occurred as a result of increased concentrations of neobetanin, assessed by HPLC, within the pH range from 5.0 to 6.5.

Słowa kluczowe

Wydawca

-

Rocznik

Tom

67

Numer

2

Opis fizyczny

P.123-128,fig.,ref

Twórcy

  • Faculty of Commodity Science, Department of Natural Science and Quality Assurance, Poznan University of Economics and Business, al. Niepodległosci 10, PL -61–875 Poznan, Poland
autor
  • Institute of Food Technology of Plant Origin, Poznan University of Life Sciences, al. Niepodległosci 10, PL -61–875 Poznan, Poland

Bibliografia

  • 1. Alard D., Wray V., Grotjahn L., Reznik H., Strack D., Neobetanin: isolation and identifi cation from Beta vulgaris. Phytochemistry, 1985, 24, 2383–2385.
  • 2. Cai Y., Sun M., Schielmann W., Corke H., Chemical stability and colorant properties of betaxanthin pigments from Celosia argentea. J. Agric. Food Chem., 2001, 49, 4429–4435.
  • 3. Czapski J., Mikołajczyk K., Kaczmarek M., Relationship between antioxidant capacity of red beet juice and contents of its betalain pigments. Pol. J. Food Nutr. Sci., 2009, 59, 119–122.
  • 4. Herbach K.M., Stintzing F.C., Carle R., Betalain stability and degradation – structural and chromatic aspects. J. Food Sci., 2006, 71, R41-R50.
  • 5. Herbach K.M., Stintzing F.C., Carle R., Impact of thermal treatment on color and pigment pattern of red beet (Beta vulgaris L.) preparations. Food Chem. Toxicol., 2004, 69, C491–C498.
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  • 7. Nemzer B., Pietrzakowski Z., Spórna A., Stalica P., Thresher W., Michałowski T., Wybraniec S., Betalainic and nutritional profi les of pigment-enriched red beet root (Beta vulgaris L.) dried extracts. Food Chem., 2011, 127, 42–53.
  • 8. Nilsson T., Studies into the pigments in beetroot (Beta vulgaris L. ssp. vulgaris var. rubra L.). Lantbrukshogskolans Annaler., 1970, 36, 179–219.
  • 9. Pasch J.H., Elbe J.H., Betanine stability in buffered solutions containing organic acids, metal cations, antioxidants, or sequestrants. J. Food Sci., 1979, 44, 72–74.
  • 10. Pedreno M.A., Escribano J., Studying the oxidation and the antiradical activity of betalain from beetroot. J. Biol. Educ., 2000, 35, 49–51.
  • 11. Piattelli M., Minale L., Pigments of centrospermae –II. Distribution of betacyanins. Phytochemistry, 1964, 3, 547–557.
  • 12. Re R., Pellegrini N., Proteggente A., Pannala A., Yang M., Rice- -Evans C., Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radic. Biol. Med., 1999, 26, 1231–1237.
  • 13. Stintzing F.C., Conrad J., Klaiber I., Beifuss U., Carle R., Structural investigations on betacyanin pigments by LC NMR and 2D NMR spectroscopy. Phytochemistry, 2004, 65, 415–422.
  • 14. Stintzing F.C., Schieber A., Carle R., Identifi cation of betalains from yellow beet (Beta vulgaris L.) and cactus pear [Opuntia fi cus-indica (L.) Mill.] by high-performance liquid chromatography–electrospray ionization mass spectrometry. J. Agric. Food Chem., 2002, 50, 2303–2307.
  • 15. Strack D., Vogt T., Schielmann W., Recent advances in betalain research. Phytochemistry, 2003, 62, 247–269.
  • 16. Von Elbe J.H., Maing I.Y., Amundson C.H., Color stability of betanin. J. Food Sci., 1974, 39, 334–337.
  • 17. Zakharova N.S., Petrova T.A., Relationship between the structure and antioxidant activity of various betalains. Prikl. Biokhim. Mikrobiol., 1998, 34, 199–202.

Typ dokumentu

Bibliografia

Identyfikatory

Identyfikator YADDA

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