Evaluación de las propiedades funcionales y la capacidad antioxidante de harina de remolacha (Beta vulgaris)
Year: 2021
Type: article
Abstract: 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.
Institution: National Technological University
Language: Spanish
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: diamond
OpenAlex ID: W7220122371