期刊
ACTA ALIMENTARIA
卷 49, 期 2, 页码 163-169出版社
AKADEMIAI KIADO ZRT
DOI: 10.1556/066.2020.49.2.5
关键词
beetroot; conventional extraction; betaxanthin; betacyanin
资金
- European Union
- European Social Fund [EFOP-3.6.3-VEKOP-16-2017-00005]
- Tempus Public Foundation under the Stipendium Hungaricum Scholarship Program
Consumer concern over artificial food additives has stimulated production of pigments from natural sources. The aim of this study was to examine the effects of process variables on the content of colour compounds (betaxanthin and betacyanin) in beetroot peel juice extracted by conventional method. In this research, the extraction processes were carried out according to the central composite design with different process variables. Quantitative measurements of the basic colour compounds in beetroot extract were performed using spectrophotometer. From our experiment, it was found that the most adequate extraction conditions, which gave the highest yield of colour compounds (952.5 mg l(-1) of betaxanthin and 1361 mg l(-1) of betacyanin), were extraction time 1 h, operating temperature 20 degrees C, and solvent ratio 0.8 w/v. Being a conventional heating method, it is a simple and cost efficient process with relatively high yield.
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