ANTHOCYANIN EXTRACTS IN THE PERSPECTIVE OF HEALTH BENEFITS AND FOOD APPLICATIONS

被引：0

作者：

Oancea, Simona ^{[1
]}

Oprean, Letitia ^{[2
]}

机构：

[1] Lucian Blaga Univ, Fac Agr Sci Food Ind & Environm Protect, Dept Chem & Food Engn, Sibiu, Romania

[2] Lucian Blaga Univ, Fac Agr Sci Food Ind & Environm Protect, Dept Food Biotechnol, Sibiu, Romania

来源：

CRISES AFTER THE CRISIS: INQUIRIES FROM A NATIONAL, EUROPEAN AND GLOBAL PERSPECTIVE, VOL III | 2011年

关键词：

natural pigments; anthocyanin; betalain; Beta vulgaris; pH differential method;

D O I：

暂无

中图分类号：

F [经济];

学科分类号：

02 ;

摘要：

plants have been continuously studied for their health-promoting properties. Plant bioactive molecules have been isolated and characterized structurally and biologically. Nowadays, efforts of nations are focused on conservation and promotion of health benefits of their bioresources. Natural plant pigments are of great economic importance not only due to their coloring potency but also due to their nutraceutical properties. The present paper presents investigation of the anthocyanin content of two varieties of red beet, from two different Romanian regions., Fagaras and Ramnicu-Valcea, respectively. Red beet presents health benefits through its content of bioactive compounds, mainly polyphenols (anthocyanins) and betalains. Total anthocyanins content was greater in case of sample of Rimnicu-Valcea. Nevertheless, the content of total anthocyanins is low, as main pigments from Beta vulgaris are betalains, but anthocyanins contribute to its nutraceutical properties.

引用

页码：219 / 223

页数：5

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