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Kang, Hyun-Hee,Yun, Choong-In,Lee, Gayeong,Shin, Jae-Wook,Kim, Young-Jun The Korean Society of Food Hygiene and Safety 2021 한국식품위생안전성학회지 Vol.36 No.5
Red beet roots (Beta vulgaris L.)는 천연색소로 붉은 색계열의 betacyanins은 75-95%의 betanine와 이성질체인 isobetanine 15-45%으로 존재한다. 본 연구는 비트레드를 사용한 식품에 대해 HPLC-DAD를 이용하여 지표성분인 betanine 및 isobetanine에 대해 분석법을 확립하였으며, 유효성 검증을 위해 직선성, 검출한계, 정량한계, 정확성, 정밀성, 측정불확도를 측정하였다. 캔디류, 빙과류, 코코아 가공품의 matrix에 적용하여 matrix matched calibration법을 사용하였으며 R<sup>2</sup>이 0.9998 이상으로 높은 직선성을 보였다. 검출한계와 정량한계는 각각 0.16-0.32 mg/L, 0.48-0.97 mg/L으로 확인되었다. 분석법의 정확성 및 정밀성을 검증하기 위해 intra-day 및 inter-day 반복 실험 결과, 회수율은 96.0-103.1 %, 100.0-102.2 %이였으며, RSD는 0.5-3.3 %, 0.9-3.8 %로 산출되었다. 측정불확도는 매트릭스 및 측정 농도에 따라 1.71-12.43%로 평가되었다. 또한, 확립된 분석법의 적용성 검토를 위해서 비트레드 색소를 사용한 가공식품 26종을 분석한 결과, betanine과 isobetanine을 정량 할 수 있었다 (8.4-3,823.4 mg/kg). Red beet (Beta vulgaris L.) is a root vegetable and a popular functional food ingredient of dark red-purple appearance due largely to betacyanins, principally betanine (75-95%) and its isomer, isobetanine (15-45%). This study developed an analytical method for beet red in terms of betanine and isobetanine in processed food products labeled with beet red as a food additive. High Performance Liquid Chromatography-Diode Array Detector (HPLC-DAD) was used with a C<sub>18</sub> column. Linearity, limit of detection (LOD), limit of quantitation (LOQ), accuracy, precision and uncertainty in measurement were calculated for method validation. Matrix-matched calibration was applied to the candy, ice cream, and cocoa product, respectively, and R<sup>2</sup> was ≥0.9998, showing a high level of linearity. The LOD and LOQ were 0.16 to 0.32 and 0.48 to 0.97 mg/L, respectively. As a result of repeated intra-day and interday experiments to validate the accuracy and precision of the analytical method, the recovery rates were 96.0-103.1% and 100.0-102.2%, respectively and the RSD% was 0.5-3.3% and 0.9-3.8%, respectively. Moreover, the measurement uncertainty was estimated to be 1.71-12.43% depending on the matrix and the measured concentration. In this study, betanine and isobetanine were quantified (8.4-3,823.4 mg/kg) by applying the developed analytical method to processed food products (n= 26; e.g., candy, ice cream, and other processed foods) labeled with beet red as a food additive.
Effects of Metal Cations on Betanin Stability in Aqueous-organic Solutions
Sławomir Wybraniec,Karolina Starzak,Anna Skopińska,Maciej Szaleniec,Jacek Słupski,Katarzyna Mitka,Piotr Kowalski,Tadeusz Michałowski 한국식품과학회 2013 Food Science and Biotechnology Vol.22 No.2
An effect of metal cations on betanin stability was investigated in aqueous and organic-aqueous solutions. The presence of organic solvents (methanol, ethanol, and acetonitrile) affects substantially the pigments decomposition in acidic media induced by metal cations whose degrading action in such media is significantly higher than in aqueous solutions. The influence of Cu2+ on the stability was studied by spectrophotometry in more detailed manner, because of its ability to form complexes with betanin. The possibility of a complex formation between betanin and Ni2+ was also stated at pH 7-8; its relatively high stability in aqueous samples was observed. A presence of numerous products of betanin decomposition was detected in the wavelength range 380-500 nm in spectra obtained for most of metal cations investigated, especially for higher concentrations of the organic solvents.
김승현,Byung Ju Jeon,Dae Hyun Kim,Tae Il Kim,Hee Kyoung Lee,Dae Seob Han,이종환,김태범,김정화,성상현 한국식품영양과학회 2012 Journal of medicinal food Vol.15 No.11
The protective activity of prickly pear cactus (Opuntia ficus indica var. saboten) fruit juice and its main constituent, betanin, were evaluated against stress-induced acute gastric lesions in rats. After 6 h of water immersion restraint stress (WIRS), gastric mucosal lesions with bleeding were induced in Sprague–Dawley rats. Pretreatment of a lyophilized powder containing O. ficus indica var. saboten fruit juice and maltodextrin (OFSM) and betanin significantly reduced stress lesions (800–1600 mg/kg). Both OFSM and betanin effectively prevented the decrease in gastric mucus content as detected by alcian blue staining. In addition, OFSM significantly suppressed WIRS-induced increases in the level of gastric mucosal tumor necrosis factor-α and myeloperoxidase (MPO). Betanin alone was only effective in decreasing MPO. These results revealed the protective activity of OFSM against stress-induced acute gastric lesions and that betanin may contribute to OFSM's gastric protective activity, at least in part. When OFSM and betanin were taken together, OFSM exerted gastroprotective activity against stress-induced gastric lesions by maintaining gastric mucus, which might be related to the attenuation of MPO-mediated damage and proinflammatory cytokine production.
Studies on the storage stability of fermented red dragon fruit (Hylocereus polyrhizus) drink
Kah Yee Choo,Caryn Kho,Renee Lay Hong Lim,Chun Wai Ho,Yien Yien Ong,Yin Yin Thoo,Chin Ping Tan 한국식품과학회 2018 Food Science and Biotechnology Vol.27 No.5
The objective of this work was to study the effect of storage temperatures and duration on the stability of fermented red dragon fruit drink (FRDFD) on its betacyanins content, physicochemical and microbiological qualities (BPM) and determining sensory acceptability. Results showed that both storage temperatures and duration have a significant effect on betacyanins content and physicochemical properties of FRDFD. Aerobic mesophilic and yeast and mold counts were lower than 1 9 103 CFU/ mL for FRDFD stored at both temperatures. The loss of betanin (16.53–13.93 g/L) at 4 C was 15.73% with no significant changes in physicochemical properties from week two onwards compared to 56.32% (16.53–7.22 g/L) of betanin loss at 25 C. At week eight, FRDFD stored at 4 C still contained 13.93 g/L betanin with a pH value of 3.46, suggested its potential as a functional drink which is sensory acceptable (mean score[80% using hedonic test) among consumers.
Lee, Seung Sik,Lee, Eun Mi,Hong, Sung Hyun,Bai, Hyoung-Woo,Lee, In Chul,Chung, Byung Yeoup Elsevier 2012 Radiation physics and chemistry Vol.81 No.8
<P><B>Abstract</B></P><P>The ethanolic extracts of red beet (<I>Beta vulgaris</I> L.) hairy root were used to investigate the removal of color and improvement of biological activity for enhanced industrial applications. The extracts were exposed to gamma rays ranging from 2.5 to 30kGy. The red beet hairy root is composed of two major red-colorants, betanin and isobetanin. Gamma ray radiation at 5kGy remarkably reduced the levels of the major colorants by 94% and the reddish color was eliminated by doses greater than 10kGy. Color removal was likely due to the gamma ray radiolysis of ethanol. Although details on the mechanism responsible for the decay of the chromophore have not been entirely determined, our results suggest that the free radicals that are produced during this process are capable of destroying the chromophore group in isobetanin, thus bleaching the substrate solution. In spite of the degradation of the major colorants, the biological activities of constituents of the extract such as DPPH radical scavenging and tyrosinase inhibition were negligibly affected by the gamma ray radiation up to 20kGy. The antioxidant activity was 92.7% in control samples and 90.0–92.0% in irradiated samples (2.5–20kGy), and a slight decrease to 87.5% was observed for gamma ray radiation at 30kGy. In addition, tyrosinase inhibition activity has also the same pattern; the activity is slightly increased from 50.7% of control to 49.1–52.8% of irradiated samples (2.5–20kGy) with a 46.8% at 30kGy.</P> <P><B>Highlights</B></P><P>► Gamma ray radiation at 5kGy remarkably reduced the levels of the major colorants. ► The reddish color was eliminated by doses greater than 10kGy. ► The biological activities of constituents of the extract were negligibly affected by the gamma ray.</P>
Beetroot as a Potential Functional Food for Cancer Chemoprevention, a Narrative Review
Mei Lan Tan,Shahrul Bariyah Sahul Hamid 대한암예방학회 2021 Journal of cancer prevention Vol.26 No.1
Patients with cancer are prone to several debilitating side effects including fatigue, insomnia, depression and cognitive disturbances. Beetroot (Beta vulgaris L.) as a health promoting functional food may be potentially beneficial in cancer. As a source of polyphenols, flavonoids, dietary nitrates and other useful nutrients, beetroot supplementation may provide a holistic means to prevent cancer and manage undesired effects associated with chemotherapy. The main aim of this narrative review is to discuss beetroot’s nutrient composition, current studies on its potential utility in chemoprevention and cancer-related fatigue or treatment-related side effects such as cardiotoxicity. This review aims to provide the current status of knowledge and to identify the related research gaps in this area. The flavonoids and polyphenolic components present in abundance in beetroot support its significant antioxidant and anti-inflammatory capacities. Most in vitro and in vivo studies have shown promising results; however, the molecular mechanisms underlying chemopreventive and chemoprotective effects of beetroot have not been completely elucidated. Although recent clinical trials have shown that beetroot supplementation improves human performance, translational studies on beetroot and its functional benefits in managing fatigue or other symptoms in patients with cancer are still lacking.