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48 .   Principal component analysis of the factors involved in the extraction of beetroot betalains

Authors: Camelia Neagu, Vasilica Barbu

Volume 20, Issue 4;
Pages: 311-318;
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551



Abstract:

Betalains represent a natural and safe alternative to colour synthetic additives that are used currently in food industry. In addition to the colouring property, betalains are of particular interest because of their importance in health: antimicrobial and antioxidant activity, radio-protective, antiviral, anti-inflammatory and detoxifying effect. This study compares different classics methods of betalains extraction, using water and weak acid solutions from fresh, dried and lyophilized beetroot. The highest content of betanin (20 mg /g) has been obtained from lyophilized beet using 0.5% citric acid and 0.1% ascorbic acid as solvents. In this study temperature, pH, liquid/solid ratio were considered the main factors which influence the performance of extraction process and stability of betanin. The extraction is better at high temperatures (70C), regardless of the other two parameters. At low temperature it is necessary to increase the liquid/solid ratio and decrease the pH for getting a good yield of extraction. Conditions to ensure the stability of the betalains preservation are: low-temperature and humidity, lack of light and air. The experimental results have been interpreted through the Principal Component Analysis (PCA), using The Unscrambler soft.

Keywords: beetroot, extraction, betanin, betalains preservation

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