Please use this identifier to cite or link to this item: https://dspace.ctu.edu.vn/jspui/handle/123456789/38560
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dc.contributor.authorHoang, Thi Ngoc Nhon-
dc.contributor.authorNguyen, Thi Thanh Hang-
dc.date.accessioned2020-10-30T07:01:35Z-
dc.date.available2020-10-30T07:01:35Z-
dc.date.issued2020-
dc.identifier.issn0866-8132-
dc.identifier.urihttps://dspace.ctu.edu.vn/jspui/handle/123456789/38560-
dc.description.abstractBetalain is a pigment found in plants, can be red-violet (betacyanin) or yellow (betaxanthin), soluble in water, a compound widely used in chemistry, medicine and pharmacy with the chemical stability in a wide pH range. Betalain is an antioxidant with antiviral, anti-inflammatory properties. They are found in high levels in red beetroot and are a food coloring additive. The aim of this work was to study factors affecting the extraction of betalain from red beetroots such as solvent type, solvent concentration, material-solvent ratio, temperature and time. The results showed that 2.955 mg/g of dry matter was gained in the suitable extraction conditions such as ethanol 20%, material-to-solvent ratio 1/25 (w/v) at 40 °C for 180 minutes. Optimization of extraction of betalains from red beetroot using the response surface method (RSM) with three-factor central composite rotatable design (CCRD) showed the optimized parameters including material-to-solvent ratio 1:22.96 (w/v), the temperature at 47.71 °C, the period of 183.65 minutes gave the highest content of betalain (3.467 mg/g dry matter).vi_VN
dc.language.isoenvi_VN
dc.relation.ispartofseriesJournal of Science Technology and Food;Vol. 20, No. 02 .- P.93-102-
dc.subjectBetalainvi_VN
dc.subjectBeta vulgarisvi_VN
dc.subjectRed beetrootvi_VN
dc.subjectResponse surface methodvi_VN
dc.titleOptimization of extraction of betalain from red beetroot (Beta vulgaris var. rubra (L.) Moq)vi_VN
dc.typeArticlevi_VN
Appears in Collections:Khoa học Công nghệ và Thực phẩm

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