Department of Chemistry, Shahid Beheshti University
Abstract
In this work, extraction of a food colorant from red beet and evaluation of its stability by using UV-Vis spectrophotometry was studied. After the step of preparation of red beets, different methods of extraction (solid- liquid extraction and juicing) and effective process parameters such as pH, temperature, light and darkness were evaluated. The extraction of pigment by a juicing method is better than other and it has the most stability at temperatures less than 25 ºC, pH = 5 and darkness. Due to the specification of red beet pigment it has considerable potential for use in the food industry particularly in cold food products.
Fakhari, A. R. and Baghipour, S. (2009). Extraction of a Food Colorant from Red Beet and Evaluation of Its Stability. Journal of Color Science and Technology, 3(4), 243-250.
MLA
Fakhari, A. R. , and Baghipour, S. . "Extraction of a Food Colorant from Red Beet and Evaluation of Its Stability", Journal of Color Science and Technology, 3, 4, 2009, 243-250.
HARVARD
Fakhari, A. R., Baghipour, S. (2009). 'Extraction of a Food Colorant from Red Beet and Evaluation of Its Stability', Journal of Color Science and Technology, 3(4), pp. 243-250.
CHICAGO
A. R. Fakhari and S. Baghipour, "Extraction of a Food Colorant from Red Beet and Evaluation of Its Stability," Journal of Color Science and Technology, 3 4 (2009): 243-250,
VANCOUVER
Fakhari, A. R., Baghipour, S. Extraction of a Food Colorant from Red Beet and Evaluation of Its Stability. Journal of Color Science and Technology, 2009; 3(4): 243-250.
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