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KMID : 1134820180470070725
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Journal of the Korean Society of Food Science and Nutrition
2018 Volume.47 No. 7 p.725 ~ p.732
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Antioxidant Activity and Stability of Natural Pigment Extracted from Red Beetroot (Beta vulgaris L.)
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Min Jin-Young
Park Ho-Young
Kim Yoon-Sook
Hong Jung-Sun
Choi Hee-Don
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Abstract
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This study was conducted to evaluate the antioxidant activities and stability of natural pigment extracted from red beetroot (Beta vulgaris L.). Red beetroot was extracted using 75% ethanol with 1% citric acid, after which the extracts were analyzed for betalain contents. The antioxidant activities of red beetroot extracts were investigated by measuring total phenolics content as well as 2,2-diphenyl-1-picrylhydrazyl and 2,2-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging assays. Red beetroot extracts showed a total phenolic content of 10.3±0.1 mg GAE/g and ABTS radical scavenging capacity (IC50=513.1±4.8 μg/mL). Additionally, the effects of pH, organic acids, free sugars, temperature, and time of treatment, light, and storage temperature on the stability of red beetroot extracts were studied. Red beetroot extracts were stable at pH 3.0∼7.0 and exhibited maximum absorbance at 537 nm. The stability of the pigment in red beetroot extracts decreased during the storage period in response to the addition of free sugars. Among the free sugars tested, galactose was the most effective at stabilizing the pigment, followed by maltose, glucose, and fructose. These results indicate that red beetroot extracts have considerable potential for application in the food industry as a natural food colorant with health-promoting antioxidant features.
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KEYWORD
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red beetroot, Beta vulgaris L., antioxidant activity, natural pigment
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