Influence of temperature and PH on the colour parameters of red beetroot pigments

Abstract

The present research studies the influence of temperature and pH on the colour of 3 varieties of red beetroot aqueous extracts. Three varieties of red beetroot (Beta vulgaris L. var. rubra) were analysed: Bordeaux, Cylindra and Detroit. The pigments extraction was performed using distilled water, at room temperature for 75 min and was followed by filtration. The initial betanin content was measured at 538 nm. The CIELab colour parameters were determined for the native pH (4.96±0.11), but also at more acidic (3.29±0.07) and alkaline (10.53±0.03) pH. The influence of temperature was studied at 25°C (room temperature), 45°C and 75°C.