Betalain Content and Antioxidant Activity of <i>Beta vulgaris</i>
: Effect of Hot Air Convective Drying and Storage

Gokhale, S. V.; Lele, S. S.

doi:10.1111/jfpp.12006

Cited by 67 publications

(52 citation statements)

References 11 publications

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“…Ghokale & Lele (2014) studied the effect of drying at temperatures from 50 to 120 °C on betalain retention and found that, at lower temperatures, there was lower degradation of these constituents, corroborating the results of the present study.…”

Section: Resultssupporting

confidence: 78%

Drying kinetics and physical and chemical characterization of white-fleshed ‘pitaya’ peels

Santos

Figueirêdo

Queiroz

et al. 2017

Rev. bras. eng. agríc. ambient.

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A B S T R A C TThe objective of this work was to obtain the drying kinetic curves of white-fleshed 'pitaya' peels and characterize the obtained powder regarding physical and chemical parameters. Different mathematical models were fitted to the experimental data of drying kinetics, considering the coefficient of determination (R²), mean square deviation (MSD) and residual distribution as fit criteria. The peels had an initial moisture content of 93.38% (w.b.) and final moisture contents of 5.39% at temperature of 50 °C, 5.27% at 60 °C and 4.40% at 70 °C. After drying, the peels were disintegrated to obtain the powders and characterized for moisture content, reducing sugars, total titratable acidity, ascorbic acid, betacyanins, betaxanthins, water activity and color, in order to evaluate the influence of temperature on the quality of powders. The Page model was the one that best fitted to the experimental data, presenting coefficient of determination higher than 0.998, mean square deviation lower than 0.02 and random distribution of residuals. Increment in drying air temperature promoted increase of pH, ascorbic acid, luminosity and yellowness, and reduction of moisture content, reducing sugars, acidity, betacyanins, betaxanthins, water activity and redness. Considering the retention of betalains, the drying temperature of 50 °C is the most suitable for the production and use of 'pitaya' peel powder.Cinética de secagem e caracterização física e química de cascas de pitaya com polpa branca R E S U M O Objetivou-se com este trabalho obter as curvas de cinética de secagem das cascas de pitaya branca e caracterizar o pó obtido quanto aos parâmetros físicos e químicos. Diferentes modelos matemáticos foram ajustados aos dados experimentais de cinética de secagem, considerando-se como critério de ajuste o coeficiente de determinação (R 2 ), o desvio quadrático médio (DQM) e a distribuição dos resíduos. As cascas apresentaram teor de água inicial de 93,38% b.u. e final de 5,39% na temperatura de 50 °C, 5,27% em 60 °C e 4,40% em 70 °C. Após as secagens, as cascas foram desintegradas, para a obtenção dos pós e caracterizadas quanto ao teor de água, açúcares redutores, acidez total titulável, ácido ascórbico, betacianinas, betaxantinas, atividade de água e cor, com a finalidade de se avaliar a influência da temperatura na qualidade dos pós. O modelo de Page foi o que melhor se ajustou aos dados experimentais, apresentando coeficiente de determinação maior do que 0,998, desvio quadrático médio menor que 0,02 e distribuição aleatória dos resíduos. O aumento da temperatura do ar de secagem promoveu aumento do pH, ácido ascórbico, luminosidade e intensidade de amarelo e a redução do teor de água, açúcares redutores, acidez, betacianinas, betaxantinas, atividade de água e intensidade de vermelho. Considerando-se a retenção de betalaínas, a temperatura de secagem de 50 o C é a mais adequada para produção e utilização das cascas de pitaya em pó. Introduction'Pitaya' is a fruit belonging to the Cactaceae family, globally known as "...

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Section: Resultssupporting

confidence: 78%

Drying kinetics and physical and chemical characterization of white-fleshed ‘pitaya’ peels

Santos

Figueirêdo

Queiroz

et al. 2017

Rev. bras. eng. agríc. ambient.

View full text Add to dashboard Cite

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“…Except for these few reports, there is no report on safety, biological activity, and bioavailability of the betalains processed through novel methods. However, some of these processing technologies have been proven to be beneficial in enhancing antioxidant activity or biological activity of extracted betalains (Krifa and others ;Kim and others ; Kannan ; Lee and others ; Gokhale and Lele ; Ravichandran and others ; Cruz‐Cansino and others ; Nunes and others 2015; Sravan Kumar and others ) due to enhanced co‐extraction of antioxidants such as flavonoids, and phenols. In addition, beetroot juice concentrates with high contents of neobetanin, a degradation product of betanin formed during processing, have been observed to lower postprandial insulin and glucose response (Wootton‐Beard and others ).…”

Section: Dietary Safetymentioning

confidence: 99%

Plant Betalains: Safety, Antioxidant Activity, Clinical Efficacy, and Bioavailability

Khan

2015

Comp Rev Food Sci Food Safe

209

127

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Betalains are accepted food additives derived from vacuoles of plants belonging to about 17 families in the order Caryophyllales. These pigments are composed of a nitrogenous core structure, betalamic acid [4-(2-oxoethylidene)-1,2,3,4-tetrahydropyridine-2,6-dicarboxylic acid]. Betalamic acid condenses with imino compounds (cyclo-DOPA and/or its glucosyl derivatives) or amines and/or their derivatives to form violet betacyanins (for example, betanin) and yellow betaxanthins (for example, indicaxanthin), respectively. Till date, structures of 75 betalains have been elucidated from plants under the order Caryophyllales. The extracted betalains are safe to consume and they act as micronutrients in the body. In vitro studies to highlight radical-scavenging activity, cell culture studies to assess cytotoxicity and absorption of betalains, and proven clinical efficacies are compiled in this review. The literature on biological activity has not been analyzed for a synthesis of safety, clinical efficacy, and bioavailability to arrive at the concentrations required for the purported health benefits. Most betalains are under-utilized in pharmaceutical and cosmetic preparations due to poor stability and lack of scientific reports highlighting their superior tinctorial strength including flourescence, water solubility, and functional value alongside their bioavailability. This is the first comprehensive review on the dietary safety, biological activity and bioavailability of betalains. Based on this review, for future debate and input from health professionals, a human daily intake of betanin and indicaxanthin can be proposed at 100 and 50 mg, respectively.

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“…It has been widely applied in order to optimize a product or process in many cases (Chang et al . ; Gokhale and Lele ; Hashemi Shahraki et al . ).…”

Section: Introductionmentioning

confidence: 99%

Optimization of Extraction Process and Antioxidant Activity of Polysaccharides from Leaves of A rtemisia argyi Levl. et Vant

Lai

2014

Journal of Food Processing and Preservation

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Box–Behnken design including independent variables such as extraction temperature (80–100C, X1), extraction time (1.5–2.5 h, X2) and ratio of water to raw material (15–25 mL/g, X3) was employed to optimize the extraction of polysaccharides from the leaves of Artemisia argyi (AAP). The optimized extraction parameters were as follows: extraction temperature of 100C, extraction time of 2.27 h and ratio of water to raw material of 21.5 mL/g. The experiment extraction yield of AAP was 2.15 ± 0.09% under the optimal conditions, which was agreed closely with value predicted by the model. Additionally, polysaccharide was analyzed by Fourier transform infrared. The antioxidant activities of AAP were performed including scavenging activity of 2,2′‐azino‐bis (3‐ethylbenzthiazoline‐6‐sulfonic) acid, reducing power and metal‐chelating assay. The data obtained in the in vitro models clearly demonstrate the antioxidant potency of the polysaccharides extracted from moxa leaf. Practical Applications In recent years, many research have been carried out to find new sources of natural antioxidants. In particular, interest has intensified in the polysaccharides present in normal human diet and in many folk medicines still in use. Moxa leaf has a number of recorded historic uses in food, herbal medicine and as a smoking herb. In this study, the extraction conditions of polysaccharides from the leaves of Artemisia argyi (AAP) were optimized and the AAP exhibited potent antioxidant activity. Therefore, the polysaccharide has the potential to be used in food systems.

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Betalain Content and Antioxidant Activity of Beta vulgaris : Effect of Hot Air Convective Drying and Storage

Cited by 67 publications

References 11 publications

Drying kinetics and physical and chemical characterization of white-fleshed ‘pitaya’ peels

Drying kinetics and physical and chemical characterization of white-fleshed ‘pitaya’ peels

Plant Betalains: Safety, Antioxidant Activity, Clinical Efficacy, and Bioavailability

Optimization of Extraction Process and Antioxidant Activity of Polysaccharides from Leaves of A rtemisia argyi Levl. et Vant

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