KIRMIZI PANCAR (Beta vulgaris L.) BETALAİNLERİ ÜZERİNE TERMAL DESTEKLİ ULTRASONİK EKSTRAKSİYONUN ETKİSİ

Year 2019, Volume: 44 Issue: 2, 318 - 327, 15.04.2019

Atilla Şimşek

https://doi.org/10.15237/gida.GD19027

Abstract

Bu çalışmada, kırmızı pancarın (Beta vulgaris L.)
betalainlerinin ultrasonik banyoda, farklı sıcalık ve sürelerde (40-80⁰C,
5-210 dk) değişimi incelenmiştir. Sıcaklık derecesi (T), süre (t) ve Txt
interaksiyonun betalainler, toplam fenolik madde (TFM), DPPH radikal süpürme
aktivitesi (DPPH-RSA), Hunter L, a ve b değerleri üzerine etkisi önemli (P
<0.001) bulunmuştur. Termal destekli ultrasonik ekstraksiyonun (TDUE), 60⁰C-40
dk ve 80⁰C-25 dk uygulamaları ile betalainlerin en yüksek değere
ulaştığı, daha sonra artan sürelerin ise azalmalara neden olduğu
belirlenmiştir. TDUE’nun 40⁰C uygulamasında ise betalainlerin yavaş
artış gösterdiği fakat bu artışın diğer proseslere (60-80⁰C) ait
değerlerin altında kaldığı tespit edilmiştir. Diğer taraftan, betalainlerin
değişiminin TFM, DPPH-RSA ve Hunter L, a ve b değeri değişimi ile ilişkili
olduğu ve TDUE koşullarında elde edilen matematiksel eşitliklerin (R² =%84-87),
betalainlerdeki değişime ait optimum koşulları belirlemede kullanılabileceği
ortaya çıkmıştır.

Keywords

Kırmızı pancar, Beta vulgaris L., betalainler, doğal renk maddeleri, ultrasonik ekstraksiyon

THE EFFECT OF THERMAL ASSISTED ULTRASONIC EXTRACTION ON THE RED BEETROOT (Beta vulgaris L.) BETALAINS

Abstract

In this study, the change of red beet (Beta vulgaris
L.) betalains was investigated in ultrasonic bath at different temperature and
times (40-80⁰C, 5-210 min). The effect of temperature (T), time (t)
and Txt interaction on betalaines, total phenolic matter (TPM), DPPH radical
scavenging activity (DPPH-RSA), Hunter L, a and b values were significant (P
<0.001). It was determined that maximum betalain values were reached at 60⁰C-40
min and 80⁰C-25 min of thermal assisted ultrasonic extraction (TAUE)
then decreased with increasing time. In the 40⁰C application of
TAUE, betalaines increased slowly but remained below the values of other
processes (60-80⁰C). On the other hand, it has been found that the
change of betalaines is related to TFM, DPPH-RSA and Hunter L, a and b value
changes, and the mathematical equations (R² = 84-87%) obtained in
TDUE conditions can be used to determine the optimum conditions for betalains
changes.

Keywords

Red beetroot, Beta vulgaris L., betalains, natural colorants, ultrasonic extraction

References

• Amirasgari, N., Mirsaeedghazi, H. (2015). Microfiltration of red beet juice using mixed cellulose ester membrane J Food Process Pres, 39, 614-623.
• Amirasgari, N., Mirsaeedghazi, H. (2016). Non-thermal production of natural betalain colorant concentrate from red beet extract by using the osmotic distillation. Nutr Food Sci Res, 3(2): 27-34.
• Cai, Y., Sun, M., Schliemann, W., Corke, H. (2001). Chemical Stability and Colorant Properties of Betaxanthin Pigments from Celosia argentea, J Agric Food Chem, 49, 4429-4435.
• Castellanos-Santiago, E., Yahia, E.M. (2008). Identification and quantification of betalains from the fruits of 10 mexican prickly pear cultivars by high-performance liquid chromatography and electrospray ionization mass spectrometry, J Agric Food Chem, 56, 5758–5764.
• Cardoso-Ugarte, G.A., Sosa-Morales, M.E., Ballard, T., Liceaga, A., San Martin-Gonzalez, M.F. (2014). Microwave-assisted extraction of betalains from red beet (Beta vulgaris). LWT- Food Sci Tech, 59, 276-282.
• Cemeroğlu, B. (2010). Gıda Analizleri, Gıda Teknolojisi Derneği Yayınları, No: 34, Ankara, 657 s., ISBN 978-975-98578-6-8.
• Delgado-Vargas, F., Jiménez, A.R., Paredes-López, O. (2000). Natural pigments: Carotenoids, anthocyanins, and betalains characteristics, biosynthesis, processing, and stability, Crit Rev Food Sci Nutr, 40, 173–289.
• Düzgüneş, O., Kesici, T., Gürbüz, F. (1987). Araştırma ve deneme metotları. Ankara Ünv. Yayın No:1021, 381s. Ankara.
• Gengatharan, A., Dykes, G.A., Choo, W.S. (2015). Betalains: Natural plant pigments with potential application in functional foods, LWT - Food Sci Tech, 64, 645-649.
• Gliszczyńska-Świglo, A., Szymusiak, H., Malinowska, P. (2006). Betanin the main pigment of red beet- molecular origin of its exceptionally high free radical scavenging activity, Food Addit Contam, 23(11): 1079-1087.
• Herbach, K.M., Stinzing, F.C., Carle, R. (2004). Impact of thermal treatment on color and pigment pattern of red beet (Beta vulgaris L.) prepations. J Food Sci, 69(6): 491-498.
• Khan, M.I., Giridhar, P. (2015). Plant betalains: Chemistry and biochemistry, Phytochemistry, 117, 267-295.
• Khan, M.I. (2016). Stabilization of betalains: A review, Food Chem, 197: 1280-1285
• Khatabi, O., Hanine, H., Elothmani, D., Hasib, A. (2016). Extraction and determination of polyphenols and betalain pigments in the Moroccan Prickly pear fruits (Opuntia ficus indica), Arab J Chem, 9(1): 278-281.
• Mc Guire, R.G. (1992). Reporting of objective color measurements. Hortscience, 27(12): 1254-1255.
• Ninfali, P., Angelino, D. (2013). Nutritional and functional potential of Beta vulgaris and rubra. Fitoterapia, 89, 188-199.
• Pérez-Loredo, M.G., García-Ochoa, F., Barragán Huerta B.E. (2016). Comparative analysis of betalain content in stenocereus stellatus fruits and other cactus fruits using principal component analysis, Int J Food Proper, 19, 326-338.
• Ravichandran, K., Thaw Saw, N.M.M., Mohdaly, A.A.A., Gabr, A.M.M., Kastell, A., Riedel, H., Cai, Z., Knorr, D., Smetanska, I. (2013). Impact of processing of red beet on betalain content and antioxidant activity, Food Res Int, 50, 670-675.
• Roy, K., Gullapalli, S., Roy Chaudhuri, U., Chakraborty, R. (2004). The use of a natural colorant based on betalain in the manufacture of sweet products in India, Int J Food Sci Tech, 39, 1087-1091.
• Sıngleton, V.L., Rossi, J.A.Jr. (1965). Colorimetry of total phenolics with phophomolybdic-phosphotungustic acid reagents. Am J Enol Vitic, 6:144-158.
• Stintzing, F.C., Carle, R. (2004). Functional properties of anthocyanins and betalains in plants, food, and in human nutrition, Trends Food Sci Technol, 15(1): 19-38. Strack, D., Vogt, T., Schliemann W. (2003). Recent advances in betalain research, Phytochemistry, 62, 247-269.
• Swarna, J., Lokeswari, T.S., Smita, M., Ravindhran, R. (2013). Characterisation and determination of in vitro antioxidant potential of betalains from Talinum triangulare (Jacq.) Willd, Food Chem, 141(4): 4382-90.