Varietal Differences in Colorant Properties and Stability of Red Beet Pigments

Abstract

Samples of 48 beet cultivars were screened for differences in pigment content and stability. Large differences were found between cultivars in betacyanine content and in the proportion of betacyanines and betaxanthines. Extensive variability in pigment content was seen within samples. The thermal stability of betacyanines in diluted beet juice at 100°C was not subject to varietal effects. Differences in betacyanine stability at 25°C between cultivars were significant at the 0.10 level, but not at 0.05. Betacyanines were less stable at pH 3 than at pH 5 and were highly light sensitive. Betaxanthines were similarly affected by pH and light; betaxanthines were much less stable than betacyanines at 25°C.

ISOLATION AND IDENTIFICATION OF BETACYANIN FROM FRUITS OFOpuntia boldinghiiBr. et R. BY HPTLC AISLAMIENTO E IDENTIFICACIÓN DE BETACIANINA PROVENIENTE DE FRUTOS DEOpuntia boldinghiiBr. et R. POR HPTLC AILLAMENTO E IDENTIFICACIÓN DE BETACIANINA PROVINTE DE FRUTOS DEOpuntia boldinghiiBr. et R. POR HPTLC

“…The betalains are involved in the attraction of dispersers of seeds and/or pollinators and they are potential natural food pigments (DelgadoVargas et al, 2000). These characteristics have encouraged the development of different methods to identify and purify them (Wiley and Lee 1978;Sapers and Horstein 1979;Bilyk 1981).…”

Aspectos fisiológicos, bioquímicos e microbiológicos em beterrabas minimamente processadas.

“…Poucos estudos referentes aos teores de pigmentos em beterraba são encontrados na literatura. Sapers & Hornstein (1979) (Piagentini et al, 1997).…”

“…O etileno proveniente do corte ("etileno de ferida") contribui para a biossíntese de enzimas envolvidas em alterações fisiológicas e bioquímicas associadas à senescência (Brecht, 1995). De acordo com Sakr et al (1997) , segundo vários autores (Nilson, 1970;Elbe et al, 1972Elbe et al, , 1981Sapers & Hornstein, 1979). Sapers & Hornstein (1979) concluíram que ocorrem grandes diferenças no conteúdo de betacianina e betaxantina nas variedades de beterraba de mesa.…”

“…De acordo com Sakr et al (1997) , segundo vários autores (Nilson, 1970;Elbe et al, 1972Elbe et al, , 1981Sapers & Hornstein, 1979). Sapers & Hornstein (1979) concluíram que ocorrem grandes diferenças no conteúdo de betacianina e betaxantina nas variedades de beterraba de mesa. Diferenças também ocorrem dentro de um cultivar, sendo alguns cultivares mais variáveis que outros.…”

“…Sapers & Hornstein (1979) Os pigmentos de betalaínas são mais solúveis em água do que em álcool (Nilson, 1970 (Attoe & Elbe, 1985). …”