THE EVALUATION OF STABILITY OF BETALAINS IN BEETROOT (Beta vulgaris L.) EXTRACT ADD TO OF α-, ß- AND Y-CYCLODEXTRINS
Abstract
The goal of this work was to evaluate the betalain stability of beet 70% aq. ethanol
extract added of cyclodextrins (a-, b- and g-CD). The concentrations of 0.925g/
100mL and 0.462g/100mL was evaluated on an atmosphere with oxygen and nitrogen
flow, ambient with or without light, temperature of the 25.0 ± 1.0°C and extract pH
6.80 ± 0.05. CDs addition in the beet 70% aq. ethanol extract , in the concentrations
and evaluated conditions, didnt improve betalains stability increase. The treatments
submitted to the nitrogen flow and kept in light absence had presented higher stability.
extract added of cyclodextrins (a-, b- and g-CD). The concentrations of 0.925g/
100mL and 0.462g/100mL was evaluated on an atmosphere with oxygen and nitrogen
flow, ambient with or without light, temperature of the 25.0 ± 1.0°C and extract pH
6.80 ± 0.05. CDs addition in the beet 70% aq. ethanol extract , in the concentrations
and evaluated conditions, didnt improve betalains stability increase. The treatments
submitted to the nitrogen flow and kept in light absence had presented higher stability.
Keywords
BETALAÍNAS; BETERRABA VERMELHA; CICLODEXTRINA; BETALAINS; BEETROOT; CYCLODEXTRINS
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PDF (Português (Brasil))DOI: http://dx.doi.org/10.5380/cep.v24i1.5272
