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Effects of Variations in Peeling on the Recovery of Water-Soluble Pigments, Betanin and Vulgaxanthin, from Red Beet Peel (Beta Vulgaris L.)

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Effects of Variations in Peeling on the Recovery of Water-Soluble Pigments, Betanin and Vulgaxanthin, from Red Beet Peel (Beta Vulgaris L.) University of Tennessee, Knoxville TRACE: Tennessee Research and Creative Exchange Masters Theses Graduate School 12-1975 Effects of Variations in Peeling on the Recovery of Water-Soluble Pigments, Betanin and Vulgaxanthin, from Red Beet Peel (Beta Vulgaris L.) Ola Goode Sanders University of Tennessee - Knoxville Follow this and additional works at: https://trace.tennessee.edu/utk_gradthes Part of the Food Science Commons Recommended Citation Sanders, Ola Goode, "Effects of Variations in Peeling on the Recovery of Water-Soluble Pigments, Betanin and Vulgaxanthin, from Red Beet Peel (Beta Vulgaris L.). " Master's Thesis, University of Tennessee, 1975. https://trace.tennessee.edu/utk_gradthes/3045 This Thesis is brought to you for free and open access by the Graduate School at TRACE: Tennessee Research and Creative Exchange. It has been accepted for inclusion in Masters Theses by an authorized administrator of TRACE: Tennessee Research and Creative Exchange. For more information, please contact [email protected]. To the Graduate Council: I am submitting herewith a thesis written by Ola Goode Sanders entitled "Effects of Variations in Peeling on the Recovery of Water-Soluble Pigments, Betanin and Vulgaxanthin, from Red Beet Peel (Beta Vulgaris L.)." I have examined the final electronic copy of this thesis for form and content and recommend that it be accepted in partial fulfillment of the equirr ements for the degree of Master of Science, with a major in Food Science and Technology. H. O. Jaynes, Major Professor We have read this thesis and recommend its acceptance: J. L. Collins, Sharon L. Melton Accepted for the Council: Carolyn R. Hodges Vice Provost and Dean of the Graduate School (Original signatures are on file with official studentecor r ds.) To the Graduate Council: I am submi tting herewith a thesis written by Ola Goode Sanders entitled "Effects of Variations in Peeling on the Recovery of Water­ Soluble Pigments , Betanin and Vul gaxanthin, from Red Beet Peel (Beta Vulgaris L.)." I recommend that it be accepted in partial fulfillment of the requirements for the degree of Master of Science, with a major in Food Technology and Science . We have read this thesis and recommend its acceptance: Accepted fo r the Council: ��a_� ce Chancellor Graduate Studies and Research 1 .U.T. Archive§ EFFECTS OF VARIATIONS IN PEELING ON THE RECOVERY OF WATER-SOLUBLE PIGMENTS, BETANIN AND VULGAXANTHIN, FROM RED BEET PEEL (BETA VULGARIS L.) A Thesis Presented for the Maste� of Science Degree The University of Tennessee Ola Goode Sanders December 1975 : ... 1Z66540 ACKNOWLEDGMENTS The author wishes to express sincere gratitude and appreciation to her major professor, Dr. H. 0. Jaynes, for his valuable advice, interest, and guidance throughout the graduate program and for his assistance in planning, conducting, and reporting of the present study. Appreciation is also extended to Drs. S. L. Melton and J. L. Collins for serving as committee members, their advice and reviewing the manuscript. The author also wishes to thank the faculty and staff, especially Dr. J. T. Miles, Head of Food Technology and Science for their help and advice during her study. Also thanks to Mrs. Anne Helms, laboratory assistant and Mrs. Joann Harrison, fellow graduate student, for their assistance in the final phase of the laboratory work. Deepest appreciation to Mrs. Barbara Smith for her patience and typing of the manuscript. Deepest appreciation and gratitude are expressed to her parents and her family for their encouragement, reassurance, love, and support during her entire education, especially her graduate work. Finally, the author wishes to express appreciation to her husband, Jimmy, for his assistance, understanding, patience, encouragement and love. ii ABSTRACT Objectives of this study were to measure the effe cts of three peeling methods on the recovery of water-soluble pigments from peels of two lots of table beets using who le beets as a control. Red beets are a good source of red pigments which are natural pigments and can replace artificial dyes and lakes avai lable on the market and those which have been restri cted. Two lots of red beets were peeled by three peeling methods and the peel s were used fo r analysis of water-soluble red and yellow pigments in the beets . Vulgaxanthin-I recovery (ye llow pigment) was not affected by the peeling methods . Betanin recovery (red pigment) was affected by the peeling methods and the lye peeling method gave less recoverable betanin than the other two methods . The amounts of pigments recovered from brushed and slipped peels were not signi fi cantly different from amounts recovered from blanched whole beets. iii TABLE OF CONTENTS CHAPTER PAGE I. INTRODUCTION 1 II. LITERATURE REVIEW 3 Pigments in the Red Beet 3 Pigments Betanin and Vulgaxanthin 6 Color Stability of Betanin •...•. 8 Changes During Growth and Processing g- History of Betacyanin Isolation 11 Betalaines as Food Colorants 13 III. MATERIALS AND METHODS 17 Source of Raw Material . 17 · ------------- Recovery of Betanin and Vulgaxanthin 17 Blanching and peeling of beets 17 Extraction and centrifugation 18 Spectrophotometric measurement 18 Calculation of Absorption and Concentration of Pigments . • . 19 Total Solids Determination . 21 Statistical Methods 22 IV. RESULTS AND DISCUSSION . 23 Total Solids Determination . 23 Effects of Lots on Amount of Pigments Recovered 23 iv v CHAP TER PAGE Effects of Peeling Methods and Whole Beets on Recovered Pigments . • . • . • • 28 Absorption Spectrum of the Solution from each Peeling Method 32 V. SUMMARY 38 REFERENCES 40 VITA . • . 45 LIST OF TABLES ThB� P�E I. Hunter Color Reflectance Values of Food Products Colored with Betalaines Compared to those of Conventionally Colored Samples • . • . • . 16 II. Total Solids from Peels and Whole Red Table Beets 24 III. The Amount of Betanin and Vulgaxanthin-I Recovered from Red Table Beets . 25 IV. Analysis of Variance of the Effect of Variations of Peeling on the Recovered Betanin from Beet Peels . 26 V. Analysis of Variance of the Effect of Variations of Peeling and Lots on the Recovered Vulgaxanthin-I from Beet Peels . • 27 VI. Summary of Means and Significance of Difference for Recovered Betanin 29 VII. Summary of Means and Significance of Difference for Recovered Vulgaxanthin-I . • . 31 vi LIST OF FIGURES FIGURE PAGE 1. Structures of Naturally Occurring Betacyanins in Red Table Beets 5 2. Structure of Naturally Occurring Betaxanthins in Red Table Beets 7 3. Absorption Spectrum of Solution from Brush Peeled, Slip Peeled and Blanched Whole Beets 33 4. Comparison between the Absorption Spectra of Beet Juice and Pure Betanin + Vulgaxanthin-I . 34 5. Absorption Spectrum of the Solution from the Lye Peeled Method . • . 35 vii CHAPTER I INTRODUCTION Color in foods is one of the most important attributes to consumers and is subjected to great changes that are not easily controlled. The use of artificial dyes and lakes in food has been restricted. This leads to a wide interest in utilization of natural colorants, with special interest on water soluble red food colorants. Red beet (Beta vulgaris L.) pigments consist of red-violet betacyanins and yel low betaxanthins, which are soluble in the cell sap. These pigments are responsible for the co lor in beets. They are collectively known as betalaines. The stabi lity of color in red pigmented beets during preparation, processing and storage is affected by many factors . Also separation and purifi cation of these pigments are accomplished by different chemi cal methods by which pure betanin is obtained. Beet pigments have been tested in manufactured food products as a colorant and results are promising because of high concentration· of pigments . In addition , concentrated and dried beet jui ce are permi tted as color additives listed for food uses under the 1960 Color Additive Amendment (2) and are available commercial ly . Beets are good sources of food colorants, but the beet peels are di scarded during canning and processing as a was te product . Beet peels also contain the pigments betacyanins and betaxanthins as well as the internal tissues . 1 2 This study investigated the recovery of a usable water-soluble red colorant from beet peels as affected by three methods of peeling. The peeling methods sought to parallel commercial operations. Since commercial beet colorants are produced from whole beets, whole beets were used as a reference sample for comparison. CHAPTER II LITERATURE REVIEW I. PIGMENTS IN THE RED BEET The first work on the beet pigments appears to have been performed by Schudel in 1918, working with Wi llst�tter, who isolated the pigments as the picrates and, believing them to be a single, pure compound, adduced an empirical formul a (34) . He reported that the red pigment of beets (Beta vulgaris L.) is associated with nitrogen, and thus differs from the common water-soluble red pigments known as anthocyanins . The red pigments of beets were simi lar to the anthocyanins in that they contained a saccharide (glucose) and displayed di fferent solubilities in various solvents . These last two observations prompted Schudel to classify the red pigments of the beet as an anthocyanin, and to name it "betanin" and its sugar-free moiety "betanidin." Studies by many researchers failed to establish a structural fo rmula for betanin and aroused suspicions that betanin might not be an anthocyanin . In addition to containing nitrogen, betanin was shown to differ from the anthocyanins of known structural formul a in that betanidin was not stable after acid hydrolysis as are the anthocyanidins, and the alkali degradation of betanidin di d not yield phloroglucinol and organic acids (1, 31 , 32) . The term betacyanin was introduced by Schudel (34) as the name for the red-violet pigments in beetroot. The term betalains was introduced 3 4 by Mabry and Dreiding (16) for the class of colored substances containing both the betacyanins, red pigments, and betaxanthin, yellow pigments.
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