ANÁLISE COMPARATIVA NA QUANTIFICAÇÃO DE BETALAÍNAS: IMPLICAÇÕES PARA APLICAÇÕES NA INDÚSTRIA DE ALIMENTOS E BENEFÍCIOS À SAÚDE

Authors

  • NATALIA MIRANDA DO NASCIMENTO Universidade Estadual de Ponta Grossa
  • Ana Cláudia Barana Universidade Estadual de Ponta Grossa

DOI:

https://doi.org/10.18316/cippus.v12i2.11803

Keywords:

Coloração, antocianinas nitrogenadas, beterraba, antioxidante

Abstract

Natural colorants, such as betalains, are crucial in food coloring and valued for their nutritional and therapeutic properties. However, their precise analysis is challenging due to the sensitivity and instability of these substances. Red beetroot, rich in betalains, is widely consumed and associated with various health benefits. There are different analytical methods for quantifying betalains, each with its advantages and limitations. This article conducted a literature review on betalains and applied analytical methodologies based on Nilsson's (1970) and Stintzing and Carle's (2008) absorption spectrophotometry. The results of the laboratory assays were compared using Tukey's test at 5% significance level, showing that both methods can effectively quantify betalains but may exhibit significant differences in betalain fractions. Betacyanins did not show significant differences, while betaxanthin and betalain fractions exhibited slight differences. Therefore, the choice between methods should consider the sample nature, the analysis objective, and the available technical limitations. In summary, ongoing research in betalain analysis is essential to develop and improve analytical methods that meet the specific needs of different samples, ensuring accurate and reliable quantification of these compounds.

Author Biographies

NATALIA MIRANDA DO NASCIMENTO, Universidade Estadual de Ponta Grossa

She holds a degree in Food Technology from the Federal Institute of Alagoas. She also holds a degree in Pedagogical Training in Chemistry and is a Specialist in Food Safety Management from SENAC-AL. She obtained her Master's degree in Food Science and Technology from the Federal University of Sergipe. She worked as a Laboratory Technician at Qualitex Engineering and Services, performing Microbiological and Physicochemical Analyses, Gravimetry and Volumetry, Gas Chromatography, and Flame Atomic Absorption in water and food samples. She served as a full-time professor at the Federal Institute of Alagoas and was also the Coordinator of the Agricultural Technical Course at IFAL - Santana do Ipanema Campus. Currently, she is a full-time professor at the Federal Institute of Education, Science, and Technology Fluminense - Bom Jesus do Itabapoana Campus, where she previously served as the Coordinator of the Food Technology Technical Course. She teaches in the Technical Course in Food Technology and the Bachelor's Program in Food Science and Technology. She is currently pursuing her Ph.D. in Food Science and Technology at the State University of Ponta Grossa.

Ana Cláudia Barana, Universidade Estadual de Ponta Grossa

Bachelor's degree in Food Engineering from UNESP (1993), master's and doctoral degrees in Agronomy, specializing in Energy in Agriculture, from UNESP (2000). Completed postdoctoral research at the Laboratory of Biological Processes for Wastewater Treatment at EESC/USP (2010-2011) and at the Water Quality Lab of the Agricultural and Biosystems Engineering Department at Iowa State University, USA (2018-2019). Since 1998, she has been a professor in the Department of Food Engineering at the State University of Ponta Grossa. Since 2002, she has been a permanent professor in the Graduate Program in Science and Technology of Foods at UEPG and since 2012, a permanent professor in the Graduate Program in Sanitary and Environmental Engineering at UEPG/UNICENTRO. Her research focuses on the utilization of agro-industrial by-products, biological processes for wastewater treatment, biogas production from anaerobic digestion of waste/effluents, and nutrient removal from effluents using biological processes. (Source: Lattes Curriculum)

Published

2024-12-03

Issue

Section

Artigos