THE EVALUATION OF STABILITY OF BETALAINS IN BEETROOT (Beta vulgaris L.) EXTRACT ADD TO OF α-, ß- AND Y-CYCLODEXTRINS

Authors

  • DEISY ALESSANDRA DRUNKLER
  • ROSEANE FETT
  • MARILDE T. BORDIGNON LUIZ

DOI:

https://doi.org/10.5380/cep.v24i1.5272

Keywords:

BETALAÍNAS, BETERRABA VERMELHA, CICLODEXTRINA, BETALAINS, BEETROOT, 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.

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Published

2006-06-19

How to Cite

DRUNKLER, D. A., FETT, R., & LUIZ, M. T. B. (2006). THE EVALUATION OF STABILITY OF BETALAINS IN BEETROOT (Beta vulgaris L.) EXTRACT ADD TO OF α-, ß- AND Y-CYCLODEXTRINS. Boletim Do Centro De Pesquisa De Processamento De Alimentos, 24(1). https://doi.org/10.5380/cep.v24i1.5272

Issue

Vol. 24 No. 1 (2006)

Section

Artigos

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