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

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

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,...

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Bibliographic Details
Main Authors: Mikołajczyk-Bator Katarzyna, Czapski Janusz
Format: Article
Language:English
Published: Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences 2017-06-01
Series:Polish Journal of Food and Nutrition Sciences
Subjects:
red beet
betalain pigments
antioxidants
pH
heating
Online Access:http://www.degruyter.com/view/j/pjfns.2017.67.issue-2/pjfns-2016-0012/pjfns-2016-0012.xml?format=INT

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