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., & 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
A. R. Fakhari; 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.
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.
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.
)
