Features of pigment complex of red beet and patterns of its color changes

Authors

  • Антоніна Анатоліївна Дубініна Kharkiv State University of Food Technology and Trade street. Klochkovskaya, 333, Kharkov, 61051, Ukraine
  • Наталія Михайлівна Пенкіна Kharkiv State University of Food Technology and Trade street. Klochkovskaya, 333, Kharkov, 61051, Ukraine
  • Наталія Іванівна Черевична Kharkiv State University of Food Technology and Trade street. Klochkovskaya, 333, Kharkov, 61051, Ukraine
  • Вікторія Сергіївна Ольховська Kharkiv State University of Food Technology and Trade street. Klochkovskaya, 333, Kharkov, 61051, Ukraine

DOI:

https://doi.org/10.15587/1729-4061.2013.16313

Keywords:

red beet, phenolic compounds, pigment complex, anthocyanins

Abstract

Red beet contains many biologically active substances, including such anthocyanins as betaine and betanin, which provide medical properties, and has a high content of catechins, flavonol glycosides, vitamins and minerals. Quantitative analysis of identified phenolic compounds indicates the varietal effect. Varietal incision contains from 218,4 • 10-3% (Single sprout) to 607,8-3% (Crimson) of anthocyanins. along with this, the content of betaine is between 19.7% (Delicious) to 42.9% (Bordeaux Kharkov) of the total content of anthocyanins, and betanin - from 57.1% (Bordeaux Kharkov) to 80.3% (Delicious). Varietal effect on the content in red beet of such low phenolic compounds as catechins (17.4 - 31.1%), flavonol glycosides (66.3 - 84.7%) and in some varieties of oxycinnamic acids (3.3 -13,0%) is also noticeable. Taking into account the achievements of other scientists, which state the lability of anthocyanins and dependence of their changes from the heat treatment duration, pH and other factors, as well as achieving the pigment stabilization by various protectors, we selected the following parameters of beet treatment: heat treatment (cooking) - 20 minutes; pH - 3.6; Melissa concentration in solution - 1%; size of beet slices - 15 mm. This method allows the preservation of 91 - 95% of beet pigment complex, and color features of the treated sample coincide with control features.

Taking into account the achievements of other scientists, which state the lability of anthocyanins and dependence of their changes from the heat treatment duration, pH and other factors, as well as achieving the pigment stabilization by various protectors, we selected the following parameters of beet treatment: heat treatment (cooking) - 20 minutes; pH - 3.6; Melissa concentration in solution - 1%; size of beet slices - 15mm.

This method allows the preservation of 91 - 95% of beet pigment complex, color characteristics of the treated sample coincide with control characteristics.

Author Biographies

Антоніна Анатоліївна Дубініна, Kharkiv State University of Food Technology and Trade street. Klochkovskaya, 333, Kharkov, 61051

Ph.D.,  Professor

Head of Department Commodities and Commodity Expertise

Наталія Михайлівна Пенкіна, Kharkiv State University of Food Technology and Trade street. Klochkovskaya, 333, Kharkov, 61051

Ph.D., Associate Professor

Department of merchandising in customs

Наталія Іванівна Черевична, Kharkiv State University of Food Technology and Trade street. Klochkovskaya, 333, Kharkov, 61051

Ph.D., Associate Professor

Department of Commodities and Commodity Expertise

Вікторія Сергіївна Ольховська, Kharkiv State University of Food Technology and Trade street. Klochkovskaya, 333, Kharkov, 61051

Ph.D., Associate Professor

Department of Commodities and Commodity Expertise

References

  1. Павлюк, Р. Ю. Новые технологии антоциановых добавок (Новые технологии консервирования) [Текст]: монография / Р. Ю. Павлюк, В. В. Яницкий, Т. В. Крячко и др.; Харьк. гос. ун-т пит. и торговли ; Департамент пищ. пром-ти Мин-ва аграр. полит. Украины. – Харьков; Киев, 2008. – 261 с.
  2. Упир, Л. В. Дослідження біологічно активних речовин буряка звичайного [Текст] / Л. В. Упир, В. М. Ковальов // Фізіологічно активні речовини. – 2001. –№ 2(32).
  3. Шуляк, В. А. Технологические аспекты влияния различных добавок на сохранность красящих пигментов свеклы [Текст] / В. А. Шуляк, Л. П. Доброскок, М. Е. Болухова // Пищевая технология. – 2001. – № 4.
  4. Танчев, С. С. Антоцианы в плодах и овощах [Текст] / С. С. Танчев. – М. : Пищевая пром–ть, 2000. – 340 с.
  5. Петрушевский, В. В. Биологически активные вещества пищевых продуктов [Текст] / В. В. Петрушевский, Е. Е. Гладких, Е. В. Винокурова и др. – К. : Урожай, 2002. – 192 с.
  6. Колесник, А. А. Устойчивость пигментов столовой свеклы к нагреванию и окислению кислородом воздуха [Текст] : сб. тр. / А. А. Колесник, В. С. Афанасьева // Товароведение пищевых продуктов. – М., 2003. – Вып. 2. – С. 3–12.
  7. Безусов, А. Т. Шляхи стабілізації кольору столових буряків [Текст] : зб. наук. пр. / А. Т. Безусов, Л. М. Тележенко, А. К. Бурдо // Обладнання та технологія харчових виробництв. – Донецьк, 2009. – С. 327–333.
  8. Иванова, Р. А. Влияние степени концентрации и температуры хранения свекольного сока на сохранность бетацианинов [Текст] : научн. труды междунар. науч. – практ. конф./ Р. А. Иванова // Нац. ин-т фармации Республики Молдова. – Одесса, 2007. – Ч. 2. – С. 117–119.
  9. Жеребин, Ю. Л. Беталаиновые пигменты столовой свеклы / Ю. Л. Жеребин, В. В. Капустина. – К., 2009. – 32 с.
  10. Успенская, Р. Н. Влияние режима тепловой обработки на изменение красящих веществ столовой свеклы [Текст] / Р. Н. Успенская, С. И. Ли // Вопросы технологии производства продукции общественного питания. – М., 1999. – С. 129–141.
  11. Pavljuk, R. Ju., Janickij, V. V., Krjachko, T. V. and others; Har'k. gos. un-t pit. i torgovli; Departament pishh. prom-ti Min-va agrar. polit. Ukrainy. (2008). Novye tehnologii antocianovyh dobavok (Novye tehnologii konservirovanija). Har'kov; Kiev, 261 p.
  12. Upir, L. V., Koval'ov, V. M. (2001). Doslіdzhennja bіologіchno aktivnih rechovin burjaka zvichajnogo. Fіzіologіchno aktivnі rechovini, № 2(32).
  13. Shuljak, V. A., Dobroskok, L. P., Boluhova, M. E. (2001). Tehnologicheskie aspekty vlijanija razlichnyh dobavok na sohrannost' krasjashhih pigmentov svekly. Pishhevaja tehnologija, № 4.
  14. Tanchev, S. S. (2000). Antociany v plodah i ovoshhah. M.: Pishhevaja prom–t', 340 p.
  15. Petrushevskij, V. V., Gladkih, E. E., Vinokurova, E. V. and others. (2002). Biologicheski aktivnye veshhestva pishhevyh produktov. K. : Urozhaj, 192 p.
  16. Kolesnik, A. A., Afanas'eva, V. S. (2003). Ustojchivost' pigmentov stolovoj svekly k nagrevaniju i okisleniju kislorodom vozduha. Tovarovedenie pishhevyh produktov, Vyp. 2, 3–12.
  17. Bezusov, A. T., Telezhenko, L. M., Burdo, A. K. (2009). Shljahi stabіlіzacіi kol'oru stolovih burjakіv. Obladnannja ta tehnologіja harchovih virobnictv, 327–333.
  18. Ivanova, R. A. (2007). Vlijanie stepeni koncentracii i temperatury hranenija svekol'nogo soka na sohrannost' betacianinov. Nac. in-t farmacii Respubliki Moldova : nauchn. trudy mezhdunar. nauch. – prakt. konf. Odessa, Ch. 2, 117–119.
  19. Zherebin, Ju. L., Kapustina, V. V. (2009). Betalainovye pigmenty stolovoj svekly. K., 32 p.
  20. Uspenskaja, R. N., Li, S. I. (1999). Vlijanie rezhima teplovoj obrabotki na izmenenie krasjashhih veshhestv stolovoj svekly. Voprosy tehnologii proizvodstva produkcii obshhestvennogo pitanija, 129–141.

Downloads

Published

2013-08-14

How to Cite

Дубініна, А. А., Пенкіна, Н. М., Черевична, Н. І., & Ольховська, В. С. (2013). Features of pigment complex of red beet and patterns of its color changes. Eastern-European Journal of Enterprise Technologies, 4(10(64), 43–47. https://doi.org/10.15587/1729-4061.2013.16313

Issue

Vol. 4 No. 10(64) (2013): Ecology. Technology and equipment of food productio

Section

Technology and Equipment of Food Production

License

Copyright (c) 2014 Антоніна Анатоліївна Дубініна, Наталія Михайлівна Пенкіна, Наталія Іванівна Черевична, Вікторія Сергіївна Ольховська

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

The consolidation and conditions for the transfer of copyright (identification of authorship) is carried out in the License Agreement. In particular, the authors reserve the right to the authorship of their manuscript and transfer the first publication of this work to the journal under the terms of the Creative Commons CC BY license. At the same time, they have the right to conclude on their own additional agreements concerning the non-exclusive distribution of the work in the form in which it was published by this journal, but provided that the link to the first publication of the article in this journal is preserved.

A license agreement is a document in which the author warrants that he/she owns all copyright for the work (manuscript, article, etc.).
The authors, signing the License Agreement with TECHNOLOGY CENTER PC, have all rights to the further use of their work, provided that they link to our edition in which the work was published.
According to the terms of the License Agreement, the Publisher TECHNOLOGY CENTER PC does not take away your copyrights and receives permission from the authors to use and dissemination of the publication through the world's scientific resources (own electronic resources, scientometric databases, repositories, libraries, etc.).
In the absence of a signed License Agreement or in the absence of this agreement of identifiers allowing to identify the identity of the author, the editors have no right to work with the manuscript.
It is important to remember that there is another type of agreement between authors and publishers – when copyright is transferred from the authors to the publisher. In this case, the authors lose ownership of their work and may not use it in any way.