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Antioxidant properties, quantification and stability of betalains from pitaya (Hylocereus undatus) peel Ciência Rural
Mello,Fernanda Robert de; Bernardo,Claudia; Dias,Caroline Odebrecht; Gonzaga,Luciano; Amante,Edna Regina; Fett,Roseane; Candido,Lys Mary Bileski.
Pitaya peel can be used as a raw material for betalains extraction. The aim of this research was to quantify phenolic compounds, antioxidant activity and betalains on pitaya peel. Furthermore, evaluate the betalains stability against various pH conditions and exposure time of heating. The results showed that pitaya peel contains phenolic compounds and presented antioxidant activity. Moreover it showed high concentration of betalains (101.04mg equivalent to betanin. 100g-1) which were stable over a wide pH range (3.2 - 7.0) and were resistant to heating (100oC) up to 10 minutes at pH range from 3.7 to 5.5. Therefore, pitaya peel is a promising source of betalains which can be applied as a natural colorant for food.
Tipo: Info:eu-repo/semantics/article Palavras-chave: Betalains; Antioxidant activity; Colorant; Phenolic compounds.
Ano: 2015 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782015000200323
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Betalains: properties, sources, applications, and stability ? a review. Repositório Alice
AZEREDO, H. M. C. de.
2009
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Antioxidants; Beetroots; Betalains; Natural colourants; Pigments.
Ano: 2009 URL: http://www.alice.cnptia.embrapa.br/handle/doc/579865
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Chemistry Inspired by the Colors of Fruits, Flowers and Wine Anais da ABC (AABC)
QUINA,FRANK H.; BASTOS,ERICK L..
ABSTRACT An overview is provided of the status of research at the frontiers of investigation of the chemistry and photochemistry of two classes of natural plant pigments, the anthocyanins and the betalains, as well as of the pyranoanthocyanin pigments formed from anthocyanins during the maturation of red wine. Together, anthocyanins and betalains are responsible for almost all of the red, purple and blue colors of fruits and flowers and anthocyanins and pyranoanthocyanins are major contributors to the color of red wines. All three types of pigments are cationic below about pH 3, highly colored, non-toxic, reasonably soluble in water or alcohol and fairly stable to light. They exhibit good antioxidant or antiradical activity and, as part of our diet, confer...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Anthocyanins; Betalains; Flowers; Plant pigments; Wine.
Ano: 2018 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652018000200681
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Drying kinetics and physical and chemical characterization of white-fleshed ‘pitaya’ peels AGRIAMBI
Santos,Francislaine S. dos; Figueirêdo,Rossana M. F. de; Queiroz,Alexandre J. de M.; Santos,Dyego da C..
ABSTRACT The objective of this work was to obtain the drying kinetic curves of white-fleshed ‘pitaya’ peels and characterize the obtained powder regarding physical and chemical parameters. Different mathematical models were fitted to the experimental data of drying kinetics, considering the coefficient of determination (R2), mean square deviation (MSD) and residual distribution as fit criteria. The peels had an initial moisture content of 93.38% (w.b.) and final moisture contents of 5.39% at temperature of 50 °C, 5.27% at 60 °C and 4.40% at 70 °C. After drying, the peels were disintegrated to obtain the powders and characterized for moisture content, reducing sugars, total titratable acidity, ascorbic acid, betacyanins, betaxanthins, water activity and...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Hylocereus undatus; Dehydration; Mathematical modeling; Betalains.
Ano: 2017 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1415-43662017001200872
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Meloidogyne javanica parasitism and its impacts on the vegetative parameters, physicochemical composition, and antioxidant potential of beet PAB
Débia,Paula Juliana Grotto; Bolanho,Beatriz Cervejeira; Puerari,Heriksen Higashi; Dias-Arieira,Claudia Regina.
Abstract: The objective of this work was to evaluate the effects of infestation by Meloidogyne javanica on the vegetative development, nutritional characteristics, and antioxidant potential of beet (Beta vulgaris). Inoculation in beet seedlings was performed with 0, 1,000, 2,500, 5,000, and 10,000 eggs and with possible second-stage juveniles (J2) of nematodes. Plants were collected 60 days after inoculation for the evaluation of the nematological and vegetative parameters, the physicochemical composition, and the content and activity of antioxidant compounds. The population levels of M. javanica reduced the mass and diameter of the tuber, comparing inoculum levels of 0 and 10,000 eggs + J2 of nematodes. There was a significant difference for the number of...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Beta vulgaris; Betalains; Gall nematodes; Phenolic compounds; Tuber.
Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2019000102902
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Quality of minimally processed beet roots stored in different temperatures BABT
Vitti,Maria Carolina Dario; Yamamoto,Liane Kazuko; Sasaki,Fabiana Fumi; Aguila,Juan Saavedra del; Kluge,Ricardo Alfredo; Jacomino,Angelo Pedro.
The present work was carried out with the objective to determine the effect of different storage temperature on the quality of beet root minimally processed. Respiratory activity and mass loss were higher in the storage at 15ºC. No significant differences in color, total soluble solids, betacyanin and betaxanthin were observed among treatments. Based on the results obtained, the storage at 0ºC was recommended to storage beet root minimally processed and that 10 and 15ºC drastically reduced the quality of minimally processed beet roots during storage.
Tipo: Info:eu-repo/semantics/article Palavras-chave: Beta vulgaris L.; Fresh-cut; Betalains; Respiratory rate.
Ano: 2005 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132005000500001
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Stability of bioactive compounds in minimally processed beet according to the cooking methods Ciênc. Tecnol. Aliment.
RAMOS,Juliana Arruda; FURLANETO,Karina Aparecida; LUNDGREN,Giovanna Alencar; MARIANO-NASSER,Flávia Aparecida de Carvalho; MENDONÇA,Veridiana Zocoler; NASSER,Maurício Dominguez; VIEITES,Rogério Lopes.
Abstract The current study aimed to determine the functional propriety of fresh beets under different cooking methods through the quantification of bioactives compounds. Beets were chosen for uniformity of size, color and absence of defects. They were thoroughly washed in running water to remove dirt, manually peeled with a knife, sliced through a stainless-steel food processor (5 mm slicing disc) and submitted to four different cooking methods: steaming, pressure, oven-baked and hot-water immersion. Analysis were performed in both uncooked and cooked beets to evaluate antioxidant activity, total phenolic content, carotenoids, flavonoids and betalains. The experiment was completely randomized design (CRD). Data were subjected to analysis of variance (F...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Beta vulgaris L.; Antioxidants; Betalains.
Ano: 2018 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000400643
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Study of adsorption isotherms and physicochemical characterization of natural food colourants Ciênc. Tecnol. Aliment.
VIANA,Kéllen Wanessa Coutinho; OLIVEIRA,Isadora Rebouças Nolasco de; ROCHA,Juliana de Cássia Gomes; BARROS,Frederico Augusto Ribeiro de; STRINGHETA,Paulo César.
Abstract Synthetic colourants are widely used for colouring foods. However, their safety has been questioned. Due to this limitation and the global trend of consuming healthy foods, the industry is faced with the need to replace artificial colourings, which has given rise to a growing interest in colourants from natural sources. Thus, this work obtained the moisture adsorption isotherms of the natural food dyes of anthocyanins, betalains and curcumin and evaluated the humidity, water activity (aw), hygroscopicity, colour and antioxidant capacity in vitro. Isotherms were determined by the static gravimetric method with saturated salt solutions (LiCl. H2O, MgCl2.6H 2O, Mg(NO3)2.6H2O, NaCl, KCl and K2 SO4) at 25 °C. Experimental data were adjusted by GAB,...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Natural dyes; Anthocyanins; Betalains; Curcumin; Adsorption isotherm.
Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000500074
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