Optimization of Betalain Pigments Extraction Using Beetroot by-Products as a Valuable Source
Abstract
:1. Introduction
2. Materials and Methods
2.1. Reagents and Chemicals
2.2. Beetroot Peels Powder
2.3. Conventional Solvent Extraction
2.4. Determination of Total Betalains (TB) Content
2.5. Determination of Total Polyphenol Content (TPC)
2.6. Statistical Analysis
2.7. Experimental Design
3. Results
3.1. The Influence of Extraction Parameters on BT
3.2. The Influence of Extraction Parameters on TPC
3.3. Optimization and Validation of Extraction Parameters
4. Discussion
5. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Code | Independent Variables | Units | Minimum | Maximum | Coded Low | Coded High |
---|---|---|---|---|---|---|
A | Citric acid | % | 0.03 | 1.98 | −1 ↔ 0.10 | +1 ↔ 1.50 |
B | Ethanol | % | 9.77 | 60.23 | −1 ↔ 20.00 | +1 ↔ 50.00 |
C | Temperature | °C | 2.96 | 87.04 | −1 ↔ 20.00 | +1 ↔ 60.00 |
D | Time | min | 3.07 | 61.93 | −1 ↔ 15.00 | +1 ↔ 50.00 |
Run | Factor 1 A: Citric Acid % | Factor 2 B: Ethanol % | Factor 3 C: Temperature °C | Factor 4 D: Time min | Response 1 Betalains mg/g DW | Response 2 TPC mg GAE/g DW |
---|---|---|---|---|---|---|
1 | 0.80 | 35.00 | 40.00 | 3.07 | 0.80 | 2.02 |
2 | 0.80 | 35.00 | 40.00 | 32.50 | 0.98 | 2.30 |
3 | 1.98 | 35.00 | 40.00 | 32.50 | 1.03 | 2.38 |
4 | 0.10 | 50.00 | 20.00 | 50.00 | 0.88 | 2.12 |
5 | 0.10 | 50.00 | 60.00 | 50.00 | 0.70 | 1.92 |
6 | 1.50 | 20.00 | 20.00 | 50.00 | 0.85 | 2.00 |
7 | 1.50 | 20.00 | 60.00 | 50.00 | 0.62 | 1.80 |
8 | 0.80 | 35.00 | 6.36 | 32.50 | 0.65 | 1.89 |
9 | 0.80 | 35.00 | 40.00 | 32.50 | 1.02 | 2.28 |
10 | 1.50 | 50.00 | 60.00 | 15.00 | 0.76 | 1.96 |
11 | 0.10 | 20.00 | 20.00 | 15.00 | 0.78 | 2.05 |
12 | 0.80 | 35.00 | 73.64 | 32.50 | 0.29 | 1.64 |
13 | 0.03 | 35.00 | 40.00 | 32.50 | 0.67 | 1.99 |
14 | 0.80 | 60.23 | 40.00 | 32.50 | 1.44 | 2.74 |
15 | 0.80 | 35.00 | 40.00 | 61.93 | 1.14 | 1.87 |
16 | 1.50 | 50.00 | 20.00 | 15.00 | 0.99 | 2.22 |
17 | 0.80 | 35.00 | 40.00 | 32.50 | 1.10 | 2.26 |
18 | 0.80 | 9.77 | 40.00 | 32.50 | 0.65 | 1.81 |
19 | 0.10 | 20.00 | 60.00 | 15.00 | 0.36 | 1.77 |
Total Betalains (TB) Content | Total Polyphenol Content (TPC) | |||||||||
---|---|---|---|---|---|---|---|---|---|---|
Source | Sum of Squares | df | Mean Square | F-Value | p-Value | Sum of Squares | df | Mean Square | F-Value | p-Value |
Model | 1.30 | 8 | 0.1625 | 39.84 | <0.0001 a | 1.22 | 9 | 0.1356 | 80.87 | <0.0001 |
A-Citric acid | 0.0898 | 1 | 0.0898 | 22.02 | 0.0009 | 0.0765 | 1 | 0.0765 | 45.61 | <0.0001 |
B-Ethanol | 0.3120 | 1 | 0.3120 | 76.50 | <0.0001 | 0.4336 | 1 | 0.4336 | 258.56 | <0.0001 |
C-Temperature | 0.2026 | 1 | 0.2026 | 49.67 | <0.0001 | 0.1340 | 1 | 0.1340 | 79.93 | <0.0001 |
D-Time | 0.0578 | 1 | 0.0578 | 14.17 | 0.0037 | 0.0125 | 1 | 0.0125 | 7.44 | 0.0233 |
AB | 0.0213 | 1 | 0.0213 | 5.23 | 0.0453 | 0.1383 | 1 | 0.1383 | 82.49 | <0.0001 |
AD | 0.0687 | 1 | 0.0687 | 16.85 | 0.0021 | 0.0345 | 1 | 0.0345 | 20.58 | 0.0014 |
A2 | 0.0567 | 1 | 0.0567 | 13.90 | 0.0039 | 0.0097 | 1 | 0.0097 | 5.77 | 0.0397 |
C2 | 0.5475 | 1 | 0.5475 | 134.20 | <0.0001 | 0.4186 | 1 | 0.4186 | 249.63 | <0.0001 |
D2 | - | - | - | - | - | 0.1666 | 1 | 0.1666 | 99.38 | <0.0001 |
Residual | 0.0408 | 10 | 0.0041 | 0.0151 | 9 | 0.0017 | ||||
Lack of Fit | 0.0333 | 8 | 0.0042 | 1.12 | 0.5545 b | 0.0145 | 7 | 0.0021 | 7.58 | 0.1215 |
Pure Error | 0.0075 | 2 | 0.0037 | 0.0005 | 2 | 0.0003 | ||||
Cor Total | 1.34 | 18 | 1.24 | 18 |
Dependent Variable | Predicted Value | 95% Confidence Intervals | Experimental Value |
---|---|---|---|
BT (mg/g DW) | 1.15 | 1.06–1.25 | 1.20 |
TPC (mg GAE/g DW) | 2.44 | 2.39–2.49 | 2.39 |
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Lazăr, S.; Constantin, O.E.; Stănciuc, N.; Aprodu, I.; Croitoru, C.; Râpeanu, G. Optimization of Betalain Pigments Extraction Using Beetroot by-Products as a Valuable Source. Inventions 2021, 6, 50. https://doi.org/10.3390/inventions6030050
Lazăr S, Constantin OE, Stănciuc N, Aprodu I, Croitoru C, Râpeanu G. Optimization of Betalain Pigments Extraction Using Beetroot by-Products as a Valuable Source. Inventions. 2021; 6(3):50. https://doi.org/10.3390/inventions6030050
Chicago/Turabian StyleLazăr (Mistrianu), Silvia, Oana Emilia Constantin, Nicoleta Stănciuc, Iuliana Aprodu, Constantin Croitoru, and Gabriela Râpeanu. 2021. "Optimization of Betalain Pigments Extraction Using Beetroot by-Products as a Valuable Source" Inventions 6, no. 3: 50. https://doi.org/10.3390/inventions6030050