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Waste and Biomass Valorization

, Volume 9, Issue 9, pp 1485–1494 | Cite as

Optimization of Different Variable for Eco-friendly Extraction of Betalains and Phytochemicals from Beetroot Pomace

  • Rinku Kushwaha
  • Vikas KumarEmail author
  • Gitanjali Vyas
  • Jasleen Kaur
Original Paper

Abstract

Beetroot pomace is majorly considered as waste from beetroot processing industry though it contains higher amount of betalains and other phytochemicals which can be utilized in medicinal and food applications. In the present study, Fourier Transform Infrared Spectroscopy analysis of pomace also confirmed the presence of the betalian and phenolics by identifying the major functional groups. Therefore, an attempt has been made to optimize an eco-friendly method for extraction of betalains and phytochemicals from beetroot pomace by considering different experimental variables such as solid-to-liquid ratio (1:15–1:45), temperature (30–70 °C), time (2.50–12.50 min) and pH (1.50–5.50) using response surface methodology. Beetroot pomace was dried, grinded and subjected for extraction of betacyanin, betaxanthin, phenolics and antioxidants using different combinations of experimental variables. A prediction model was optimized and validated to get the optimum conditions. Solid-to-liquid ratio (1:15), temperature (50.04 °C), time (10 min.) and pH (2.50) was the optimized process conditions for the extraction of betalains and other phytochemicals achieved with the best fit of desirability i.e. 0.889. So, it is concluded that beetroot pomace can be successfully utilized cost effectively rather than simply thoroughly it in the open conditions or converting it in to compost.

Keywords

Beta vulgaris Beetroot pomace Extraction Betalains Phytochemicals Response surface methodology 

Notes

Acknowledgements

The authors are thankful to the Department of Food Technology & Nutrition, School of Agriculture, Lovely Professional University, Phagwara (Punjab) for providing infrastructural facility and financial support. The authors would like to acknowledge the guidance of Dr. V. K. Joshi (Retired Professor, Department of Food Science and Technology, Dr YS Parmar University of Horticulture and Forestry, Solan, India) for smooth conduction of the study.

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Copyright information

© Springer Science+Business Media Dordrecht 2017

Authors and Affiliations

  1. 1.School of Biotechnology and BiosciencesLovely Professional UniversityPhagwaraIndia
  2. 2.Food Technology and Nutrition, School of AgricultureLovely Professional UniversityPhagwaraIndia
  3. 3.Department of Basic SciencesDr. Y.S. Parmar University of Horticulture and ForestryNauniIndia

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