Extracción y estudio cinético de la degradación de las betalaínas presentes en la bugambilia fucsia (bougainvillea sp), una alternativa como colorante alimentario.
- Autores: Miguel Román, Chantal Aniceto, Scarlett Pineda, Ismael Alatriste, Víctor Rivera
- Localización: Ciencias de la Ingeniería y Tecnología Handbook T-VI: Congreso Interdisciplinario de Cuerpos Académicos / coord. por Fernando Ambriz Colín, Antonio Arreguín Cervantes, Reynaldo Ledesma Jaime, 2014, ISBN 978-607-8324-25-5, págs. 51-62
- Idioma: español
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Resumen
Betalains extracts were obtained from Fuchsia bougainvillea (Bougainvillea sp.) by using ethanol and distilled water acidified with 1% citric acid. The Betalains present were identified by UV-Vis spectroscopy (~ 537 nm), signal from which the total concentration of betalains was obtained. A stability study was performed on the extracts at different storage temperatures by calculating its concentration over time.
The conditions to which the measurements performed were: pH 5.5 (the most stable for this pigments) and temperatures of 4 ° C, 25 ° C and 40 ° C. The temperature has a greater influence on the degradation of betalains, since when stored at high temperatures degrade more rapidly at room temperature degradation slower more however occurs, and 4 ° C samples are stable for at least the time period to which the study was conducted.
