Comparison of red beet (Beta vulgaris var conditiva) varieties on the basis of their pigment components

The colour of beetroot is an important quality characteristic. This vegetable has a beneficial health effect against tumour cells, and its mineral content is high. It is also considered as a raw material for natural food colourant production. The aim of this study was to determine the pigment conten...

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Bibliographic Details
Published in:Journal of the science of food and agriculture 2001-07, Vol.81 (9), p.932-933
Main Authors: Gasztonyi, Magdolna Nagy, Daood, Hussein, Hájos, Maria Takács, Biacs, Peter
Format: Article
Language:English
Subjects:
Biological and medical sciences
Food industries
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
General aspects
Handling, storage, packaging, transport
HPLC
pigment components
red beet varieties
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Summary:The colour of beetroot is an important quality characteristic. This vegetable has a beneficial health effect against tumour cells, and its mineral content is high. It is also considered as a raw material for natural food colourant production. The aim of this study was to determine the pigment content of five red beet varieties, with special emphasis on the ratios of various pigment components. The red–violet and yellow pigment components of red beet were extracted and measured by HPLC. Four red–violet and two yellow components were separated in all five varieties. Data revealed the highest BC/BX ratio (2.08) in the variety ‘Rubin’, which showed good inner colour in sensory tests. The experiments proved that red beet varieties can be ranged according to their pigment content so that they can be selected for the production of food colourants. © 2001 Society of Chemical Industry
ISSN:0022-5142
1097-0010
DOI:10.1002/jsfa.899