Microwave-assisted extraction of betalains from red beet (Beta vulgaris)

Cardoso‐Ugarte, Gabriel Abraham; Sosa‐Morales, María Elena; Ballard, Tameshia S.; Liceaga, Andrea M.; Martín-González, M.F. San

doi:10.1016/j.lwt.2014.05.025

Cited by 123 publications

(70 citation statements)

References 46 publications

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“…In BOMJ 1:1, the ascorbic acid content was completely lost at 15 days of storage, whereas in the BOMJ 1:2 juice a very low content was observed at day 30. The ascorbic acid can act as an antioxidant, removing the oxygen and controlling the activity of polyphenol oxidases enzymes, increasing the stability of the pigments [24]. In this study, it is possible that the decrease in the ascorbic acid content in the mixed juices is associated with a greater stability of the betalains pigments.…”

Section: Ascorbic Acid Contentmentioning

confidence: 88%

Physicochemical Stability, Antioxidant Activity, and Acceptance of Beet and Orange Mixed Juice During Refrigerated Storage

et al. 2017

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Abstract:The objective of this study was to mix beet juice and orange juice in two proportions (1:1 and 1:2 v/v), evaluate their physicochemical stability and antioxidant activity during storage (4 • C for 30 days), and evaluate their acceptance by consumers. Beet juice (with or without pasteurization) and pasteurized orange juice were used as controls. The presence of orange juice contributed to the pH, betacyanin, betaxanthin, and antioxidant capacity stabilities during storage, whereas the presence of beet improved the color stability. The mixed juices showed high total phenolic compounds (484-485 µg gallic acid/mL), DPPH scavenging capacity µg Trolox/mL), and ABTS (1854-1840 µg Trolox/mL), as well as better sensory acceptance than the pasteurized beet juice. However, the mixed juices had a more significant reduction in the ascorbic acid content (completely lost at 15 days of storage) than the pasteurized orange juice (25% reduction at 30 days). The beet and orange mixed juice is an alternative functional beverage that can contribute to an increase in the consumption of beet and orange.

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Section: Ascorbic Acid Contentmentioning

confidence: 88%

Physicochemical Stability, Antioxidant Activity, and Acceptance of Beet and Orange Mixed Juice During Refrigerated Storage

et al. 2017

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“…Apart from conventional extraction methods, betalain extraction has been successfully experimented with pulsed electric fields (PEF) (Zvitov and others ; Kannan ), which induced tissue damage or permeabilization resulting in release of pigments (Shynkaryk and others ). Similarly, microwaving (Cardoso‐Ugarte and others ), microwaving coupled with enzyme treatment (Moussa‐Ayoub and others ), aqueous 2‐phase technique (Chethana and others ), γ‐radiation (Nayak and others ), enzyme treatment (Krifa and others ), pressurized CO 2 (Nunes and others 2015), thermoultrasonication (Cruz‐Cansino and others ), and some other novel methods (Thimmaraju and others ) have been used to extract betalains. Conventional methods of pigment…”

Section: Dietary Safetymentioning

confidence: 99%

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

Khan

2015

Comp Rev Food Sci Food Safe

203

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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“…Using paper flower (Bougainvillea glabra Choisy) as a material source, Maran et al, 2015 reported an optimum response of 1.76 mg/g dw. Even when a optimization procedure is applied using RSM with beetroot as a source of betacyanin compounds (Cardoso-Ugarte et al, 2014), the best results found were 1.3 mg/g of freeze-dried beet root. For dragon fruit (Hylocereus polyrhizus (Weber) Britton & Rose) values of 1.8 mg/g dw were found (Thirugnanasambandham and Sivakumar, 2015).…”

Section: Optimal Extraction Conditions For Maximizing the Responses Cmentioning

confidence: 99%

Modern extraction techniques optimized to extract betacyanins from Gomphrena globosa L.

Roriz

Barros

Prieto

et al. 2017

Industrial Crops and Products

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A B S T R A C TGomphrena globosa L. is a source of betacyanins, molecules with high colorant power. In order to replace conventional extraction techniques, microwave (MAE) and ultrasound assisted extraction (UAE) processes were optimized by the response surface methodology (RSM) to maximize the recovery of betacyanins from G. globosa. A five-level full factorial design of 24 combinations and 4 replicates was implemented for MAE and UAE. The optimum processing conditions for MAE (t = 8 min; T = 60°C; Et = 0%; and S/L = 5 g/L) conducted to an extraction yield of 39.6 ± 1.8 mg/g dry weight, while for UAE (t = 22 min; P = 500%; Et = 0%; and S/ L = 5 g/L) a value of 46.9 ± 4.8 mg/g was achieved, validating the UAE more suitable to obtain the target compounds. This technique can provide extracts rich in betacyanins and with high potential to be used as natural colorants.

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Microwave-assisted extraction of betalains from red beet (Beta vulgaris)

Cited by 123 publications

References 46 publications

Physicochemical Stability, Antioxidant Activity, and Acceptance of Beet and Orange Mixed Juice During Refrigerated Storage

Physicochemical Stability, Antioxidant Activity, and Acceptance of Beet and Orange Mixed Juice During Refrigerated Storage

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

Modern extraction techniques optimized to extract betacyanins from Gomphrena globosa L.

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