Abstract
Consumer concern over artificial food additives has stimulated production of pigments from natural sources. The aim of this study was to examine the effects of process variables on the content of colour compounds (betaxanthin and betacyanin) in beetroot peel juice extracted by conventional method. In this research, the extraction processes were carried out according to the central composite design with different process variables. Quantitative measurements of the basic colour compounds in beetroot extract were performed using spectrophotometer. From our experiment, it was found that the most adequate extraction conditions, which gave the highest yield of colour compounds (952.5 mg l–1 of betaxanthin and 1361 mg l–1 of betacyanin), were extraction time 1 h, operating temperature 20 ºC, and solvent ratio 0.8 w/v. Being a conventional heating method, it is a simple and cost efficient process with relatively high yield.
Highlights
Consumer concern over artificial food additives has stimulated production of pigments from natural sources
Spectrophotometric analysis for quantification of two basic colour compounds was done by using DR/2400 UV-visible spectrophotometer
The significance test of model fit was performed by central composite design of Design Expert software version 11.0.3, based on analysis of variance (ANOVA)
Summary
Beetroots (Beta vulgaris L., Rhonda type, harvested in 2019) were collected from local supermarket and transported to the laboratory for subsequent analysis. The purchased raw beetroots were cleaned gently with sponge to remove dust and debris. The cleaned beetroots were peeled with a sharp knife about 1 mm thick manually. The peels were blended in a mixer for 2 min to obtain a pulp
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