The effect of citric acid on stabilization of betanin solutions

The effect of citric acid on stabilization of betanin solutions
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Anna Skopińska, Dominika Szot, Dorota Tuwalska, Karolina Starzak, Magdalena Osiadło, Sławomir Wybraniec
10 December 2014
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Abstract: Elevated temperature is known to be the most crucial factor influencing betanin integrity during food processing and storage. Nevertheless, certain chelating agents or antioxidants, such as acetic acid, may act as stabilizers. Therefore, the effect of citric acid on the stability of betanin – basic betacyanin – was investigated during the heating experiments in water as well as 50% and 95% (v/v) aqueous-organic solutions of methanol, ethanol and acetonitrile. The presence of citric acid in tested solutions affects betanin stability, especially in the 95 % solutions, in which the stabilizing effect of this compound is significantly higher than in aqueous solutions. However, some decrease of retention in 50% methanol was also observed. The main products of betanin thermal degradation in aqueous and aqueous-organic solutions were compounds characterized by absorption bands around the wavelength at 420 nm.

Keywords: betanin, betacyanins, citric acid, Beta vulgaris L.

Area: Chemistry and Pharmacy


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