Evaluation of the functional properties and antioxidant capacity of beet flour (Beta vulgaris)

The influence of drying temperatures (40, 70 and 100 ° C) and of different ethanol / water extraction mixtures on the beet quality parameters (Beta vulgaris) was studied. The ratio of rehydration (RR), water retention capacity (CRA) and non-enzymatic browning index (IPNE) was evaluated. The antioxid...

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Autores principales: Lucero, Héctor, Masciarelli, Roque, Silvester, Silvia, Luisetti, Julia
Formato: Artículo revista
Lenguaje:Español
Publicado: Facultad de Ciencias Aplicadas a la Industria 2021
Acceso en línea:https://revistas.uncu.edu.ar/ojs3/index.php/revicap/article/view/5297
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Revista de Ingeniería y Ciencias Aplicadas de Universidad Nacional de Cuyo
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institution Universidad Nacional de Cuyo
institution_str I-11
repository_str R-108
container_title_str Revista de Ingeniería y Ciencias Aplicadas
language Español
format Artículo revista
author Lucero, Héctor
Masciarelli, Roque
Silvester, Silvia
Luisetti, Julia
spellingShingle Lucero, Héctor
Masciarelli, Roque
Silvester, Silvia
Luisetti, Julia
Evaluation of the functional properties and antioxidant capacity of beet flour (Beta vulgaris)
author_facet Lucero, Héctor
Masciarelli, Roque
Silvester, Silvia
Luisetti, Julia
author_sort Lucero, Héctor
title Evaluation of the functional properties and antioxidant capacity of beet flour (Beta vulgaris)
title_short Evaluation of the functional properties and antioxidant capacity of beet flour (Beta vulgaris)
title_full Evaluation of the functional properties and antioxidant capacity of beet flour (Beta vulgaris)
title_fullStr Evaluation of the functional properties and antioxidant capacity of beet flour (Beta vulgaris)
title_full_unstemmed Evaluation of the functional properties and antioxidant capacity of beet flour (Beta vulgaris)
title_sort evaluation of the functional properties and antioxidant capacity of beet flour (beta vulgaris)
description The influence of drying temperatures (40, 70 and 100 ° C) and of different ethanol / water extraction mixtures on the beet quality parameters (Beta vulgaris) was studied. The ratio of rehydration (RR), water retention capacity (CRA) and non-enzymatic browning index (IPNE) was evaluated. The antioxidant capacity of the extracts was determined from the content of total flavonoids (CFT), the percentage of the free radical DPPH residual (% DPPH * residual) and the presence of the betaxanthine and betacyanine pigments. The highest values ​​of RR and IPNE were obtained for 100 ° C and that of CRA for 40 ° C. The lowest residual% DPPH *, corresponded to the 50:50 hydroalcoholic mixture, in samples dried at 40 ° C. For this mixture, the highest CFT was obtained, for all drying temperatures. In the 50:50 mixture, the betaxanthine and betacyanine pigments were detected, for temperatures of 40 and 70 ° C. It is concluded that the greatest extraction of flavonoids was produced for the 50:50 ethanol / water mixture, for the three drying temperatures, which coincides with the higher absorbance values ​​obtained for betaxanthine and betacyanin.
publisher Facultad de Ciencias Aplicadas a la Industria
publishDate 2021
url https://revistas.uncu.edu.ar/ojs3/index.php/revicap/article/view/5297
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first_indexed 2022-06-20T13:40:29Z
last_indexed 2022-06-20T13:40:29Z
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