Evaluación de las propiedades funcionales y la capacidad antioxidante de harina de remolacha (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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Detalles Bibliográficos
Autores principales: Lucero, Héctor, Masciarelli, Roque, Silvester, Silvia, Luisetti, Julia
Formato: Online
Lenguaje:spa
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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Sumario: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.