Artículo
Implications of the Red Beet Ripening on the Colour and Betalain Composition Relationships
Autor/es | Montes Lora, Sandra
Rodríguez Pulido, Francisco José Cejudo Bastante, María Jesús Heredia Mira, Francisco José |
Departamento | Universidad de Sevilla. Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal |
Fecha de publicación | 2018 |
Fecha de depósito | 2024-03-13 |
Publicado en |
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Resumen | The evolution during ripening of Beta vulgaris (var. Pablo) on colour and betalain composition, not previously conducted in conjunction in red beets, has been examined. According to the results, it could be asserted that ... The evolution during ripening of Beta vulgaris (var. Pablo) on colour and betalain composition, not previously conducted in conjunction in red beets, has been examined. According to the results, it could be asserted that the ripening stage significantly (p < 0.05) influenced on all the studied parameters. On the basis of the betalain content, the optimum ripening stage corresponded to a medium weigh-to-calibre ratio, in the light of the significantly (p < 0.05) higher content of betalains, especially betanin and vulgaxanthin I. Moreover, colour attributes also differed during ripening, having the medium-ripened beetroots a significantly (p < 0.05) more reddish hue (hab) and lower lightness (L*), probably due to the higher content of betaxanthins in this stage. The colour differences among red beets in the stage II and the rest of stages were visually appreciable (ΔE*ab > 3) and mainly qualitative. A new range of opportunities for diversification of colorant market, from a nutritional and colorimetric point of view, could be possible by employing red beets with different stages of ripening. |
Agencias financiadoras | Junta de Andalucía |
Identificador del proyecto | P11-AGR-7843 |
Cita | Montes Lora, S., Rodríguez Pulido, F.J., Cejudo Bastante, M.J. y Heredia Mira, F.J. (2018). Implications of the Red Beet Ripening on the Colour and Betalain Composition Relationships. Plant Foods for Human Nutrition, 73 (3), 216-221. https://doi.org/10.1007/s11130-018-0678-x. |
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