%0 Journal Article
%T THE EFFECT OF THERMAL ASSISTED ULTRASONIC EXTRACTION ON THE RED BEETROOT (Beta vulgaris L.) BETALAINS
%A Atilla £¿im£¿ek
%J -
%D 2019
%X In this study, the change of red beet (Beta vulgaris L.) betalains was investigated in ultrasonic bath at different temperature and times (40-800C, 5-210 min). The effect of temperature (T), time (t) and Txt interaction on betalaines, total phenolic matter (TPM), DPPH radical scavenging activity (DPPH-RSA), Hunter L, a and b values were significant (P <0.001). It was determined that maximum betalain values were reached at 600C-40 min and 800C-25 min of thermal assisted ultrasonic extraction (TAUE) then decreased with increasing time. In the 400C application of TAUE, betalaines increased slowly but remained below the values of other processes (60-800C). On the other hand, it has been found that the change of betalaines is related to TFM, DPPH-RSA and Hunter L, a and b value changes, and the mathematical equations (R2 = 84-87%) obtained in TDUE conditions can be used to determine the optimum conditions for betalains changes
%K K£¿rm£¿z£¿ pancar
%K Beta vulgaris L.
%K betalainler
%K do£¿al renk maddeleri
%K ultrasonik ekstraksiyon
%U http://dergipark.org.tr/gida/issue/43567/517968