Implications of the Red Beet Ripening on the Colour and Betalain Composition Relationships
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The evolution during ripening of Beta vulgaris (var. Pablo) on colour and betalain composition, not previously conducted in conjunction in red beets, has been examined. According to the results, it could be asserted that the ripening stage significantly (p < 0.05) influenced on all the studied parameters. On the basis of the betalain content, the optimum ripening stage corresponded to a medium weigh-to-calibre ratio, in the light of the significantly (p < 0.05) higher content of betalains, especially betanin and vulgaxanthin I. Moreover, colour attributes also differed during ripening, having the medium-ripened beetroots a significantly (p < 0.05) more reddish hue (hab) and lower lightness (L*), probably due to the higher content of betaxanthins in this stage. The colour differences among red beets in the stage II and the rest of stages were visually appreciable (ΔE*ab > 3) and mainly qualitative. A new range of opportunities for diversification of colorant market, from a nutritional and colorimetric point of view, could be possible by employing red beets with different stages of ripening.
KeywordsBeta vulgaris L. Ripening Betalains Colour Differential tristimulus colorimetry
High performance liquid chromatography
Refractive index detector
Linear discriminant analysis
We are indebted to Consejería de Economía, Innovación y Ciencia, Junta de Andalucía, Spain (Project P11-AGR-7843) for financial support, and to Hijos de Teodoro y Muñoz, S.L. (Sanchonuño, Segovia, Spain) and the Biology Service of Centro de Investigación Tecnología e Innovación (CITIUS), Universidad de Sevilla, for technical assistance.
Compliance with Ethical Standards
Conflicts of Interest
Authors declare no conflicts of interest.
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