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

Magdolna Nagy Gasztonyi, Hussein Daood, Maria Takács Hájos, Peter Biacs

Research output: Contribution to journalArticle

43 Citations (Scopus)

Abstract

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.

Original languageEnglish
Pages (from-to)932-933
Number of pages2
JournalJournal of the Science of Food and Agriculture
Volume81
Issue number9
DOIs
Publication statusPublished - Jul 28 2001

Keywords

  • HPLC
  • Pigment components
  • Red beet varieties

ASJC Scopus subject areas

  • Biotechnology
  • Food Science
  • Agronomy and Crop Science
  • Nutrition and Dietetics

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