Some functional properties of pigment extracts from red cabbage (Brassica oleracea) and redbeet (Beta vulgaris)

Autores
Bruno, E.; Campañone, Laura Analía; Martino, Miriam Nora
Año de publicación
2012
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The purpose of the present work was to obtain natural pigments from red cabbage and redbeet. The antioxidant and antimicrobial activities of the fresh pigments were determined. Furthermore, the encapsulation capability and release of the bioactive compounds were analyzed. Pigment extraction was conducted in distilled water with 1% HCl media. The anthocyanin content obtained from cabbage was 8.9 mg /ml and 8.8 mg /ml of betalains from redbeet. The polyphenol content for red cabbage and redbeet were 0.0128 and 0.0123 mg of gallic acid equivalent/g in dry basis, respectively, as determined by Folin-Ciocalteau method. The stability of the extracts to UV light and temperature was assessed; polyphenolic and pigment contents decreased after exposure. Pure extracts from these vegetables showed an antimicrobial effect under ambient conditions, as well as an inhibitory activity against Staphylococcus aureus. However, no antimicrobial effect was detected for the pathogen Aspergillus niger. The extracts were successfully encapsulated in calcium alginate beads; an additional coating of chitosan was applied.
Centro de Investigación y Desarrollo en Criotecnología de Alimentos
Materia
Química
Red cabbage
Redbeet
Anthocyanins
Betalains
Encapsulation
Nivel de accesibilidad
acceso abierto
Condiciones de uso
http://creativecommons.org/licenses/by-nc-nd/4.0/
Repositorio
SEDICI (UNLP)
Institución
Universidad Nacional de La Plata
OAI Identificador
oai:sedici.unlp.edu.ar:10915/115932
Acceder
id SEDICI_905e17f0ae506bac743512f891237c9c
oai_identifier_str oai:sedici.unlp.edu.ar:10915/115932
network_acronym_str SEDICI
repository_id_str 1329
network_name_str SEDICI (UNLP)
spelling Some functional properties of pigment extracts from red cabbage (Brassica oleracea) and redbeet (Beta vulgaris)Bruno, E.Campañone, Laura AnalíaMartino, Miriam NoraQuímicaRed cabbageRedbeetAnthocyaninsBetalainsEncapsulationThe purpose of the present work was to obtain natural pigments from red cabbage and redbeet. The antioxidant and antimicrobial activities of the fresh pigments were determined. Furthermore, the encapsulation capability and release of the bioactive compounds were analyzed. Pigment extraction was conducted in distilled water with 1% HCl media. The anthocyanin content obtained from cabbage was 8.9 mg /ml and 8.8 mg /ml of betalains from redbeet. The polyphenol content for red cabbage and redbeet were 0.0128 and 0.0123 mg of gallic acid equivalent/g in dry basis, respectively, as determined by Folin-Ciocalteau method. The stability of the extracts to UV light and temperature was assessed; polyphenolic and pigment contents decreased after exposure. Pure extracts from these vegetables showed an antimicrobial effect under ambient conditions, as well as an inhibitory activity against Staphylococcus aureus. However, no antimicrobial effect was detected for the pathogen Aspergillus niger. The extracts were successfully encapsulated in calcium alginate beads; an additional coating of chitosan was applied.Centro de Investigación y Desarrollo en Criotecnología de Alimentos2012info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionArticulohttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdf427-432http://sedici.unlp.edu.ar/handle/10915/115932enginfo:eu-repo/semantics/altIdentifier/url/http://www.laar.plapiqui.edu.ar/OJS/public/site/volumens/indexes/artic_v4204/Vol42_04_427.pdfinfo:eu-repo/semantics/altIdentifier/issn/0327-0793info:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-nd/4.0/Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0)reponame:SEDICI (UNLP)instname:Universidad Nacional de La Platainstacron:UNLP2025-10-22T17:07:57Zoai:sedici.unlp.edu.ar:10915/115932Institucionalhttp://sedici.unlp.edu.ar/Universidad públicaNo correspondehttp://sedici.unlp.edu.ar/oai/snrdalira@sedici.unlp.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:13292025-10-22 17:07:57.625SEDICI (UNLP) - Universidad Nacional de La Platafalse
dc.title.none.fl_str_mv Some functional properties of pigment extracts from red cabbage (Brassica oleracea) and redbeet (Beta vulgaris)
title Some functional properties of pigment extracts from red cabbage (Brassica oleracea) and redbeet (Beta vulgaris)
spellingShingle Some functional properties of pigment extracts from red cabbage (Brassica oleracea) and redbeet (Beta vulgaris)
Bruno, E.
Química
Red cabbage
Redbeet
Anthocyanins
Betalains
Encapsulation
title_short Some functional properties of pigment extracts from red cabbage (Brassica oleracea) and redbeet (Beta vulgaris)
title_full Some functional properties of pigment extracts from red cabbage (Brassica oleracea) and redbeet (Beta vulgaris)
title_fullStr Some functional properties of pigment extracts from red cabbage (Brassica oleracea) and redbeet (Beta vulgaris)
title_full_unstemmed Some functional properties of pigment extracts from red cabbage (Brassica oleracea) and redbeet (Beta vulgaris)
title_sort Some functional properties of pigment extracts from red cabbage (Brassica oleracea) and redbeet (Beta vulgaris)
dc.creator.none.fl_str_mv Bruno, E.
Campañone, Laura Analía
Martino, Miriam Nora
author Bruno, E.
author_facet Bruno, E.
Campañone, Laura Analía
Martino, Miriam Nora
author_role author
author2 Campañone, Laura Analía
Martino, Miriam Nora
author2_role author
author
dc.subject.none.fl_str_mv Química
Red cabbage
Redbeet
Anthocyanins
Betalains
Encapsulation
topic Química
Red cabbage
Redbeet
Anthocyanins
Betalains
Encapsulation
dc.description.none.fl_txt_mv The purpose of the present work was to obtain natural pigments from red cabbage and redbeet. The antioxidant and antimicrobial activities of the fresh pigments were determined. Furthermore, the encapsulation capability and release of the bioactive compounds were analyzed. Pigment extraction was conducted in distilled water with 1% HCl media. The anthocyanin content obtained from cabbage was 8.9 mg /ml and 8.8 mg /ml of betalains from redbeet. The polyphenol content for red cabbage and redbeet were 0.0128 and 0.0123 mg of gallic acid equivalent/g in dry basis, respectively, as determined by Folin-Ciocalteau method. The stability of the extracts to UV light and temperature was assessed; polyphenolic and pigment contents decreased after exposure. Pure extracts from these vegetables showed an antimicrobial effect under ambient conditions, as well as an inhibitory activity against Staphylococcus aureus. However, no antimicrobial effect was detected for the pathogen Aspergillus niger. The extracts were successfully encapsulated in calcium alginate beads; an additional coating of chitosan was applied.
Centro de Investigación y Desarrollo en Criotecnología de Alimentos
description The purpose of the present work was to obtain natural pigments from red cabbage and redbeet. The antioxidant and antimicrobial activities of the fresh pigments were determined. Furthermore, the encapsulation capability and release of the bioactive compounds were analyzed. Pigment extraction was conducted in distilled water with 1% HCl media. The anthocyanin content obtained from cabbage was 8.9 mg /ml and 8.8 mg /ml of betalains from redbeet. The polyphenol content for red cabbage and redbeet were 0.0128 and 0.0123 mg of gallic acid equivalent/g in dry basis, respectively, as determined by Folin-Ciocalteau method. The stability of the extracts to UV light and temperature was assessed; polyphenolic and pigment contents decreased after exposure. Pure extracts from these vegetables showed an antimicrobial effect under ambient conditions, as well as an inhibitory activity against Staphylococcus aureus. However, no antimicrobial effect was detected for the pathogen Aspergillus niger. The extracts were successfully encapsulated in calcium alginate beads; an additional coating of chitosan was applied.
publishDate 2012
dc.date.none.fl_str_mv 2012
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Articulo
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://sedici.unlp.edu.ar/handle/10915/115932
url http://sedici.unlp.edu.ar/handle/10915/115932
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://www.laar.plapiqui.edu.ar/OJS/public/site/volumens/indexes/artic_v4204/Vol42_04_427.pdf
info:eu-repo/semantics/altIdentifier/issn/0327-0793
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by-nc-nd/4.0/
Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0)
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by-nc-nd/4.0/
Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0)
dc.format.none.fl_str_mv application/pdf
427-432
dc.source.none.fl_str_mv reponame:SEDICI (UNLP)
instname:Universidad Nacional de La Plata
instacron:UNLP
reponame_str SEDICI (UNLP)
collection SEDICI (UNLP)
instname_str Universidad Nacional de La Plata
instacron_str UNLP
institution UNLP
repository.name.fl_str_mv SEDICI (UNLP) - Universidad Nacional de La Plata
repository.mail.fl_str_mv alira@sedici.unlp.edu.ar
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score 12.982451

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