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
- Institución
- Universidad Nacional de La Plata
- OAI Identificador
- oai:sedici.unlp.edu.ar:10915/115932
Ver los metadatos del registro completo
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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:UNLP2025-09-29T11:27:04Zoai: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:13292025-09-29 11:27:04.55SEDICI (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) |
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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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13.070432 |