Nauka Przyroda Technologie

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2018 volume 12 issue 1, 113-129 http://dx.doi.org/10.17306/J.NPT.00232
Katarzyna Mikołajczyk-Bator, Janusz Czapski
Changes in the content of betalain pigments and their antioxidative capacity during storage
Summary.

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. Neobetanin (5-O-β-D-glucopyranosyl neobetanidin) was identified in the mass spectrum of the betalain preparation. Neobetanin is a degradation product of betacyanins. The antioxidative activity of neobetanin was found to be about 2.5 times greater than the antioxidative activity of betanin, which is the most abundant pigment in the red beet. The antioxidative activity of betanidin was also greater (1.9 times per 1 mg) than the antioxidative activity of betanin. Moreover, the antioxidative activ­ity of isobetanin was slightly greater than that of betanin. After 24-hour storage in light and at room temperature neobetanin in an aqueous solution was found to be almost completely degraded.

Conclusions. The storage of the dry betalain preparation (pH 7.0) proved that betanin transformed into yellow-orange neobetanin, which exhibited very high antioxidative activity, but, due to the low stability of the pigment during storage, it cannot be used for food colouring.

Key words: red beet, storage, neobetanin, antioxidative capacity
PDFFull text available in English in Adobe Acrobat format:
http://www.npt.up-poznan.net/tom12/zeszyt1/art_10.pdf

http://dx.doi.org/10.17306/J.NPT.00232

For citation:

MLA Mikołajczyk-Bator, Katarzyna, and Janusz Czapski. "Changes in the content of betalain pigments and their antioxidative capacity during storage." Nauka Przyr. Technol. 12.1 (2018): 113-129. http://dx.doi.org/10.17306/J.NPT.00232
APA Katarzyna Mikołajczyk-Bator1, Janusz Czapski2 (2018). Changes in the content of betalain pigments and their antioxidative capacity during storage. Nauka Przyr. Technol. 12 (1), 113-129 http://dx.doi.org/10.17306/J.NPT.00232
ISO 690 MIKOłAJCZYK-BATOR, Katarzyna, CZAPSKI, Janusz. Changes in the content of betalain pigments and their antioxidative capacity during storage. Nauka Przyr. Technol., 2018, 12.1: 113-129. http://dx.doi.org/10.17306/J.NPT.00232
Corresponding address:
Katarzyna Mikołajczyk-Bator
Katedra Przyrodniczych Podstaw Jakości
Uniwersytet Ekonomiczny w Poznaniu
al. Niepodległości 10
61-875 Poznań
Poland
e-mail: czyk-Bator@ue.poznan.pl
Accepted for print: 30.11.-0001