THE EFFECT OF THERMAL ASSISTED ULTRASONIC EXTRACTION ON THE RED BEETROOT (Beta vulgaris L.) BETALAINS

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