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KMID : 1011620220380030139
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Korean Journal of Food and Cookey Science
2022 Volume.38 No. 3 p.139 ~ p.145
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Antioxidant activity of pigment extracted from red beet (Beta vulgaris L.) produced in Jeju: A study comparing the extraction conditions
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Kang Yu-Ri
Lee Seo-Gyeong
Kim Hyun-Jung
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Abstract
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Purpose: This study evaluates the antioxidant activities of natural pigment extracted from Jeju red beet under different extraction conditions.
Methods: Betacyanin and total phenolic contents of red beet pigment extracted with varying concentrations of beet powder (2.5, 3.75, 5.0%), extraction temperature (30, 40, 50℃), and extraction time (6, 9, 12 hr) were analyzed. Additionally, in vitro antioxidant activities were measured, including DPPH free radical scavenging activity, ABTS+ radical scavenging activity, hydrogen peroxide scavenging activity, and the reducing power of the extracted pigment.
Results: After extraction, the red beet pigment contained 0.51-4.12 mg/g betacyanin and 29.87-32.82 mg GAE/g total phenolics. The highest betacyanin content was obtained when extracted with the beet powder concentration of 2.5% to water at 30℃ for 6 hr. The DPPH and ABTS+ radical scavenging activities of the extract revealed proportionally higher antioxidant activities with higher total phenolic contents.
Conclusion: These results indicate that red beet extract can be used in the food industry as a natural food colorant having antioxidative activity.
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KEYWORD
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red beet, extraction, betacyanin, total polyphenolic content, antioxidant activity
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