Efficiency of Betacyanin and Betaxanthin Extraction from Red Beets (Beta vulgaris L.) using Microwave-Assisted Extraction (MAE)

Satya Pramudika; Vita Paramita

doi:10.14710/jvsar.v5i2.22011

DOI: https://doi.org/10.14710/jvsar.v5i2.22011

Efficiency of Betacyanin and Betaxanthin Extraction from Red Beets (Beta vulgaris L.) using Microwave-Assisted Extraction (MAE)

Satya Pramudika - Industrial Chemical Engineering Technology, Department of Industrial Technology, Universitas Diponegoro, Jl. Prof. Sudarto, SH, Tembalang, Semarang, Indonesia 50275, Indonesia

*Vita Paramita - Department of Industrial Technology, Vocational School, Universitas Diponegoro, Jl. Gubernur Mochtar, Tembalang, Semarang, Indonesia 50275, Indonesia

Citation Format:

Abstract

Red beet pigments, betacyanin and betaxanthin, possess both health benefits and potential as natural colorants. This study investigated the efficacy of Microwave-Assisted Extraction (MAE) for their extraction from red beets. Pretreated beets were subjected to MAE employing varying microwave power levels (200, 400, and 600 W) and solvents (water, ethanol, and ethanol + citric acid). Betacyanin content varied from 23.77 to 59.28 mg/100g. Higher microwave power significantly increased betacyanin yield (p < 0.05), while the type of solvent did not exert a significant influence. Betaxanthin content was also affected by both microwave power and solvent polarity. Higher power settings and the more polar solvent mixture (ethanol + citric acid) resulted in greater extraction. These findings demonstrate the effectiveness of MAE for extracting both pigments from red beets, with optimal conditions dependent on the target compound of interest.

Fulltext View|Download

Keywords: Beetroot; microwave-asissted extraction; betacyanin; betaxanthin

Article Metrics:

Article Info

Section: Articles

Language : EN

In Volume 5, Issue 2, Year 2023 (October 2023)

Recent articles

Nata De Coco Production with Addition of Antocyanin from Mangosteen Peel Extract Optimization of Lemongrass Oil (Cymbopogon citratus) Emulsion with the Addition of Cethyl Alcohol as a Natural Cosurfactant Efficiency of Betacyanin and Betaxanthin Extraction from Red Beets (Beta vulgaris L.) using Microwave-Assisted Extraction (MAE) More recent articles

Bastos, E.L.; Gonçalves, L.C.P. (2017). Microwave-Assisted extraction of betalains. In Water Extraction of Bioactive Compounds: From Plants to Drug Development; González, H.D., Muñoz, M.J.G., Eds.; Elsevier: Amsterdam, The Netherlands, pp. 245–267
Cardoso-Ugarte, G.A.; Sosa-Morales, M.E.; Ballard, T.; Liceaga, A.; San Martín-González, M.F. (2014). Microwave-Assisted extraction of betalains from red beet (Beta vulgaris). LWT Food Sci. Technol. 59, 276–282
Castro-Enríquez, D.D.; Montaño-Leyva, B.; Del Toro-Sánchez, C.L.; Juaréz-Onofre, J.E.; Carvajal-Millan, E.; Burruel-Ibarra, S.E.; Tapia-Hernández, J.A.; Barreras-Urbina, C.G.; Rodríguez-Félix, F. Stabilization of Betalains by Encapsulation—A Review. J. Food Sci. Technol. 2020, 57, 1587–1600
Ceclu, L., and Nistor, O. V. (2020). Red Beetroot: Composition and Health Effects - A Review. J. Nutri Med Diet Care. 6:043
Coy-Barrera, E. (2020). Analysis of betalains (betacyanins and betaxanthins). Chapter 17 : Recent Advances in Natural Products Analysis
Fu, Y.; Shi, J.; Xie, S.Y.; Zhang, T.Y.; Soladoye, O.P.; Aluko, R.E. (2020). Red Beetroot Betalains: Perspectives on Extraction, Processing, and Potential Health Benefits. J. Agric. Food Chem. 68, 11595–11611
Gharekhani, M., M. Ghorbani, and N. Rasoulnejad. (2012). “MICROWAVE-ASSISTED EXTRACTION OF PHENOLIC AND FLAVONOID COMPOUNDS FROM Eucalyptus Camaldulensis Dehn LEAVES AS COMPARED WITH ULTRASOUND-ASSISTED EXTRACTION.” Latin American Applied Research 42(July):305–310
Lazăr (Mistrianu), Silvia, Oana Emilia Constantin, Nicoleta Stănciuc, Iuliana Aprodu, Constantin Croitoru, and Gabriela Râpeanu. 2021. "Optimization of Betalain Pigments Extraction Using Beetroot by-Products as a Valuable Source" Inventions 6, no. 3: 50
Lembong, E., & Utama, G. L. (2021). Potensi pewarna dari bit merah (Beta vulgaris L.) sebagai Antioksidan. Jurnal Agercolere, 3(1), 7–13
Ninfali, P.; Angelino, D. (2013). Nutritional and functional potential of Beta vulgaris cicla and rubra. Fitoterapia, 89, 188–199
Nurbaya, S. R., Putri, W. D. R., & Murtini, E. S. (2018). PENGARUH CAMPURAN PELARUT AQUADES-ETANOL TERHADAP KARAKTERISTIK EKSTRAK BETASIANIN DARI KULIT BUAH NAGA MERAH (Hylocereus polyrhizus). Jurnal Teknologi Pertanian, 19(3), 153–160
Righi Pessoa da Silva, H., da Silva, C., & Bolanho, B. C. (2018). Ultrasonic-assisted extraction of betalains from red beet (Beta vulgaris L.). Journal of Food Process Engineering, 41(6)
Polturak, G., and Aharoni, A. (2018). ‘‘La Vie en Rose’’: Biosynthesis, Sources, and Applications of Betalain Pigments. Molecular Plant 11, 7–22
Purnami, G. A. I., Puspawati, G. ayu K. D., & Pratiwi, I. D. P. K. (2022). Pengaruh Jenis Pelarut dan Waktu Ekstraksi pada Metode Microwave Assited Extraction Terhadap Karakteristik Pewarna Ekstrak Kulit Buah Naga Kuning (Selenicereus megalanthus). Jurnal Ilmu dan Teknologi Pangan, 11(2), 309–321
Sari, N. M. I., Hudha, A. M., & Prihanta, W. (2016). UJI KADAR BETASIANIN PADA BUAH BIT (Beta Vulgaris L.) DENGAN PELARUT ETANOL DAN PENGEMBANGANNYA SEBAGAI SUMBER BELAJAR BIOLOGI. JURNAL PENDIDIKAN BIOLOGI INDONESIA, 2, 72–77
Seoane, P.R.; Flórez-Fernández, N.; Piñeiro, E.C.; González, H.D. (2017). Microwave-assisted water extraction. In Water Extraction of Bioactive Compounds: From Plants to Drug Development; González, H.D., Muñoz, M.J.G., Eds.; Elsevier: Amsterdam, The Netherlands, pp. 163–198
Setiawan, M. A. W., Nugroho, E. K., & Lestario, L. N. (2015). EKSTRAKSI BETASIANIN DARI KULIT UMBI BIT(Beta vulgaris) SEBAGAI PEWARNA ALAMI. AGRIC, 27(1), 38–43
Singh, A., Ganesapillai, M., & Gnanasundaram, N. (2017). Optimizaton of extraction of betalain pigments from beta vulgaris peels by microwave pretreatment. IOP Conference Series: Materials Science and Engineering, 263(3)
S.J. Calva-Estrada, M. Jim´enez-Fern´ andez , E. Lugo-Cervantes. (2022). Betalains and their applications in food: The current state of processing, stability and future opportunities in the industry. Food Chemistry: Molecular Sciences 4 100089
Slavov, A.; Karagyozov, V.; Denev, P.; Kratchanova, M.; Kratchanov, C. (2013). Antioxidant activity of red beet juices obtained after microwave and thermal pretreatments. Czech J. Food Sci. 31, 139–147
Spórna-Kucab, A., Tekieli, A., Grzegorczyk, A., Swiatek, L., Boguszewska, A., and Skalicka-Wo´zniak. K. (2023). Betaxanthin Profiling in Relation to the Biological Activities of Red and Yellow Beta vulgaris L. Extracts, 13, 408
Veggi, P. C., Martinez, J., & Meireles, M. A. A. (2013). Fundamentals of microwave extraction. Dalam Food Engineering Series (hlm. 15–52)
Yuan, Y.; Zhang, J.; Fan, J.; Clark, J.; Shen, P.; Li, Y.; Zhang, C. (2018). Microwave assisted etraction of phenolic compounds from four economic brown macroalgae species and evaluation of their antioxidant activities and inhibitory effects on α-amylase, α-glucosidase, pancreatic lipase and tyrosinase. Food Res. Int. 113, 288–297
Zin, M. M., Anucha, C. B., & Bánvölgyi, S. (2020). Recovery of phytochemicals via electromagnetic irradiation (Microwave-Assisted-Extraction): Betalain and phenolic compounds in perspective. Foods (Vol. 9, No 7). MDPI AG

Last update:

No citation recorded.

Last update:

No citation recorded.

Journal of Vocational Studies on Applied Research are published under the terms of the Creative Commons Attribution-ShareAlike. Authors retain the copyright to their work. Users may read, copy and distribute the work in any medium provided the authors and the journal are appropriately credited.

Below you may find the full text of the license signed by authors.

LICENSE TO PUBLISH

1. License
The non-commercial use of the article will be governed by the Creative Commons Attribution-ShareAlike license as currently displayed on http://creativecommons.org/licenses/by-sa/4.0/. Without prejudice to the foregoing, the author hereby grants Journal of Vocational Studies on Applied Research the exclusive license for commercial use of the article according to section 2 below, and sections 4 through 9 below, throughout the world, in any form, in any language, for the full term of copyright, effective upon acceptance for publication.

2. Author’s Warranties
The author warrants that the article is original, written by stated author/s, has not been published before, contains no unlawful statements, does not infringe the rights of others, is subject to copyright that is vested exclusively in the author and free of any third party rights, and that any necessary written permissions to quote from other sources have been obtained by the author/s.

3. User Rights
Under the Creative Commons Attribution-ShareAlike license, the author(s) and users are free to share (copy, distribute and transmit the contribution).

4. Rights of Authors
Authors retain the following rights:

copyright, and other proprietary rights relating to the article, such as patent rights,
the right to use the substance of the article in future own works, including lectures and books,
the right to reproduce the article for own purposes, provided the copies are not offered for sale,
the right to self-archive the article.

5. Co-Authorship
If the article was prepared jointly with other authors, the signatory of this form warrants that he/she has been authorized by all co-authors to sign this agreement on their behalf, and agrees to inform his/her co-authors of the terms of this agreement.

6. Termination
This agreement can be terminated by the author or Journal of Vocational Studies on Applied Research upon two months’ notice where the other party has materially breached this agreement and failed to remedy such breach within a month of being given the terminating party’s notice requesting such breach to be remedied. No breach or violation of this agreement will cause this agreement or any license granted in it to terminate automatically or affect the definition of Journal of Vocational Studies on Applied Research.

7. Royalties
This agreement entitles the author to no royalties or other fees. To such extent as legally permissible, the author waives his or her right to collect royalties relative to the article in respect of any use of the article by Journal of Vocational Studies on Applied Research or its sublicensee.

8. Miscellaneous
Journal of Vocational Studies on Applied Research will publish the article (or have it published) in the Journal, if the article’s editorial process is successfully completed and Journal of Vocational Studies on Applied Research or its sublicensee has become obligated to have the article published. Journal of Vocational Studies on Applied Research may conform the article to a style of punctuation, spelling, capitalization and usage that it deems appropriate. The author acknowledges that the article may be published so that it will be publicly accessible and such access will be free of charge for the readers. Journal of Vocational Studies on Applied Research will be allowed to sublicense the rights that are licensed to it under this agreement.