Effect of pH Changes on Antioxidant Capacity and the Content of Betalain Pigments During the Heating of a Solution of Red Beet Betalains

Katarzyna Mikołajczyk-Bator , Janusz Czapski


Red beets and their products are mainly consumed after processing. In this study, the effect of pH on changes in antioxidant capacity (AC) and the content of betalain pigments were analysed during the heating of a betalain preparation solution. With pH ranging from 4 to 9 during the heat-treatment, the content of red pigments decreased depending on the pH level of the sample. The losses of red pigments in the investigated betalain preparation solution increased along with rising pH levels of the heated solution. The greatest losses were recorded at pH of 9.0. An opposite correlation was observed for yellow pigments. The content of yellow pigments in the heated betalain preparation solution was increasing along with increasing pH. The most pronounced increase in the content of yellow pigments was found at pH of 6.5 and 7.0. At the same time, the heated betalain preparation solution was shown to exhibit a higher antioxidant capacity at pH of 6.0 (14.9 μmol Trolox/mL) than at pH of 4.0 (12.6 μmol Trolox/mL). It was observed that the increase in the antioxidant capacity in heated betalain preparation solutions with pH in the 6.0–6.5 range occurred as a result of increased concentrations of neobetanin, assessed by HPLC, within the pH range from 5.0 to 6.5.
Author Katarzyna Mikołajczyk-Bator (WT / KPPJ)
Katarzyna Mikołajczyk-Bator,,
- Department of Natural Science and Quality Assurance
, Janusz Czapski - Uniwersytet Przyrodniczy w Poznaniu
Janusz Czapski,,
Journal seriesPolish Journal of Food and Nutrition Sciences, ISSN 1230-0322, (A 15 pkt)
Issue year2017
Publication size in sheets0.5
Keywords in Englishred beet, betalain pigments, antioxidants, pH, heating
ASJC Classification2916 Nutrition and Dietetics; 1106 Food Science
URL journal.pan.olsztyn.pl/fd.php?f=1470
Languageen angielski
Score (nominal)15
Score sourcejournalList
ScoreMinisterial score = 15.0, 18-03-2020, ArticleFromJournal
Publication indicators WoS Citations = 9; Scopus SNIP (Source Normalised Impact per Paper): 2017 = 1.113; WoS Impact Factor: 2017 = 1.697 (2) - 2017=1.76 (5)
Citation count*19 (2020-10-25)
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* presented citation count is obtained through Internet information analysis and it is close to the number calculated by the Publish or Perish system.
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