Phytochemical Test, Vitamin C Content and Antioxidant Activities Beet Root (Beta vulgaris Linn.) Extracts as Food Coloring Agent from Some Areas in Java Island

The use of coloring agent as food additives has received attention. This is due to the frequent abuse of synthetic dyes that are not for food. Beet root are usually used as natural dyes. This is because beet roots, especially the tubers, are rich in betalain pigments. The purpose of this study was t...

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Bibliographic Details
Published in:IOP conference series. Earth and environmental science 2019-07, Vol.306 (1), p.12010
Main Authors: Lembong, E, Utama, G L, Saputra, R A
Format: Article
Language:English
Subjects:
Abuse
Antioxidants
Ascorbic acid
Coloring agents
Dyes
Flavonoids
Food additives
Food dyes
Metabolites
Phenolic compounds
Phenols
Phytochemicals
Pigments
Roots
Saponins
Secondary metabolites
Sugar beets
Tubers
Vitamin C
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Summary:The use of coloring agent as food additives has received attention. This is due to the frequent abuse of synthetic dyes that are not for food. Beet root are usually used as natural dyes. This is because beet roots, especially the tubers, are rich in betalain pigments. The purpose of this study was to determine secondary metabolites, vitamin C content and antioxidant activity beet root extracts in several regions of Java. Phytochemical test results show that all of beet root extracts positive contain phenolic, tannin, flavonoids and saponins. The content of vitamin C extract of beet roots originating from the regions of Bogor, West Java, Central Java and East Java respectively is 57,1714; 63,6470; 54.9943; and 65.9868 mg/100 g of ingredients. The antioxidant activities all of samples included very weak categories, namely for extracting red beet roots from Bogor 1,276.28 ppm; West Java 1,497.18 ppm; Central Java 1,316.21 ppm; and East Java 1,759.08 ppm.
ISSN:1755-1307
1755-1315
DOI:10.1088/1755-1315/306/1/012010