• Journal of Life Science
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• v.7 no.4
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• pp.270-275
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• 1997

In order to produce betacyanins from sugar beet(Beta vulagris L.) in vitro, callus induction, shoot formation, root formation, betacyanin contents and protein contents determined from callus which was induced cotyledons of sugar beet seedling under an addition of NAA and BAP on the MS medium. The results were summarized as follows; The combination 3.0mg/l NAA and 1.0mg/l BAP treatment showed the most high callus induction rate, betacyanin and protein contents. The combination NAA and BAP treatments were not shoot formation, but BAP treatments showed high root formation rate. But high concentrations of BAP have not shown root formation.

• Korean Journal of Food Science and Technology
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• v.27 no.6
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• pp.1013-1016
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• 1995

The color stability of betacyanins and effects of antioxidants from Opuntia dillenii Haw were determined in the fruit juice at temperature up to $90^{\circ}C$. The absorption maxima of betacyanins occurred between 536 nm and 538 nm. When fruit juice was heated at $90^{\circ}C$ for various times, the red color gradually diminished and the absorption maxima slightly shifted toward uv region. The kinetic analysis of the data obtained indicated that the discoloration for betacyanins obeyed first order reaction pattern, when the thermal stability test was performed at $50{\sim}90^{\circ}C$. And the rate constant increased from $1.56{\times}10^{-3}/min\;to\;71.91{\times}10^{-3}/min$ with the half-life decreasing from 444.23 min to 9.64 min. The results also indicated that the thermal stability of pigment decreased with increasing temperature. The energy of activation was 10.94 kcal/mole for the pigment. N-propyl gallate, L-cysteine, and ascorbic acid were added to cactus fruit juice at concentrations of $0.01{\sim}0.3%$ at different temperatures. Npropyl gallate and L-cysteine had a little antioxidant effect on betacyanins stability at $50^{\circ}C\;and\;70^{\circ}C$, whereas ascorbic acid had a great antioxidant effect with the half-life value of 2 to 10 times to that of the control.

• The Journal of the Korea Contents Association
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• v.9 no.3
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• pp.353-360
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• 2009

The use of colorants as additives for foods and drinks is a significant factor to food consumers in determining the acceptability of processed foods. In recent years, the number of previously used artificial colorants/dyes suitable for food use has been drastically reduced as a result of toxicological studies. Therefore, the use of natural pigments such as anthocyanins and betacyanins that were known to have anticancer and antioxidant activities is increasingly required. In this study, the water-soluble plant pigments, anthocyanins and betacyanins, were easily extracted with a very simple method using a few organic solvents such as ethyl acetate, ethyl ether, and chloroform. After the extraction of them, these two major plant pigments could be also simply and rapidly separated and discriminated by a solely one-stepped agarose gel electrophoresis in a citrate buffer (pH 3.0).

• Textile Coloration and Finishing
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• v.18 no.2 s.87
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• pp.8-14
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• 2006

The pigment extraction of Opuntia ficus-indica has been conducted to develop useful natural dyes in place of synthetic dyes which are suspected to bring serious environmental pollutions. The dyeing ability on wool fabric by addition of ascorbic acid and several mordants were investigated by means of color measurement. In addition, the fastness of washing, perspiration, rubbing, light, dry cleaning, effect on bacterial reduction and UV-B protection were also investigated. From these investigation, it is suggested that the pigment extracted from Opuntia ficus-indica can be used as a source of natural dyes and the obtained result are as follows. 1. Maximum absorption band (${\lambda}max$) of Opuntia ficus-indica extract is 533nm. 2. The wool fabric dyed with Opuntia ficus-indica extract has stable color by the addition of ascorbic acid and is achieved with addition of 0.1% ascorbic acid, 0.5% several mordant, and three repeated dying at $50^{\circ}C$ for 1.5hr. 3. The wash fastness of the dyed wool fabric when it is washed with neutral detergent is more effective than alkaline detergent. The dry cleaning fastness of the dyed wool fabric is more excellent. In addition, the perspiration fastness of the dyed wool fabric is increased by mordanting method. And than the rubbing fastness of the dyed wool fabric is showed excellent under dryness and wetness. Light fastness of the dyed wool fabric, however is showed inferiority. 4. The wool fabric dyed with Opuntia ficus-indica extract is showed effective bacterial reduction and UV-B protection is increased remarkably.

• Journal of Food Hygiene and Safety
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• v.36 no.5
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• pp.376-381
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• 2021

Red beet (Beta vulgaris L.) is a root vegetable and a popular functional food ingredient of dark red-purple appearance due largely to betacyanins, principally betanine (75-95%) and its isomer, isobetanine (15-45%). This study developed an analytical method for beet red in terms of betanine and isobetanine in processed food products labeled with beet red as a food additive. High Performance Liquid Chromatography-Diode Array Detector (HPLC-DAD) was used with a C₁₈ column. Linearity, limit of detection (LOD), limit of quantitation (LOQ), accuracy, precision and uncertainty in measurement were calculated for method validation. Matrix-matched calibration was applied to the candy, ice cream, and cocoa product, respectively, and R² was ≥0.9998, showing a high level of linearity. The LOD and LOQ were 0.16 to 0.32 and 0.48 to 0.97 mg/L, respectively. As a result of repeated intra-day and interday experiments to validate the accuracy and precision of the analytical method, the recovery rates were 96.0-103.1% and 100.0-102.2%, respectively and the RSD% was 0.5-3.3% and 0.9-3.8%, respectively. Moreover, the measurement uncertainty was estimated to be 1.71-12.43% depending on the matrix and the measured concentration. In this study, betanine and isobetanine were quantified (8.4-3,823.4 mg/kg) by applying the developed analytical method to processed food products (n= 26; e.g., candy, ice cream, and other processed foods) labeled with beet red as a food additive.

• Korean Journal of Environmental Agriculture
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• v.37 no.3
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• pp.197-206
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• 2018

BACKGROUND: The present study aimed to examine the crops capable of growing and adapting to the external environment and various stresses of reclaimed agriculture land for the development of high value-added agricultural utilization technology based on reclaimed land through standardization and empirical study of cultivation environment for cultivating crops. METHODS AND RESULTS: Two crops namely turnips and beets were selected for the salt tolerance test of soil environmental conditions on reclaimed land. Turnip and beet seedlings were planted on the soil collected at the 'Seokmun' reclaimed land. There are five treatments such as non-treatment, 1.0, 2.0 (control), 4.0 and $8.0dS{\cdot}m^{-1}$ of EC. The contents of betacyanin in beet roots was highest in control and decreased with increasing salt concentration. The GSL contents in the turnip roots waswere highest at EC 2.0 and decreased with increasing salt concentration, whereas those in turnip leaves waswere high both in the non-treated control and atthe EC 1.0-treatment. But, tThere was, however, no statistical differences among the treatments. CONCLUSION: The degree of salt tolerance of crops was examined, and the limit EC iswas expected to be $3.0{\sim}4.0dS{\cdot}m^{-1}$ as reported to date. If the soil improvement is performed and irrigation systems are used in the actual reclaimed land, the EC of supplied irrigation will be low, and desalination effecttreatment by the lower EC of the supplied irrigation on the soil will lead to more favorable soil condition of the rhizosphere and cultivation environment offor the crops than those in the port experiment. Therefore, monitoring the salinity, water content and ground water level will enable prediction of the rhizosphere environment, and setting up irrigation management and supplying irrigation will lead to crop cultivation results that are close to normal.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.7
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• pp.885-891
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• 2009

To examine stability of a violet red pigment in a Salicornia herbacea L., several tests for pH, sugar, organic acid, ascorbic acid, amino acid, salt and temperature effect were carried out. A violet red pigment in Salicornia herbacea L. was the most stable in the range of pH 4 to 6. Each of the violet red pigments in Salicornia herbacea L. added with different amounts of sugar showed higher retention rate according to storage time than those of the control group. After 10 days of storage, especially the retention rate of the experimentals with 0.5 M sucrose was higher than the controls by about 11.1% while fructose, maltose, glucose and galactose were less higher in order. Also, adding organic acid reduced retention rate of the experimentals over the controls irrespective of sort and concentration of organic acid; also, the retention rate of the experiment with 0.5 M organic acid, the highest amount of all, reduced radically to 13.1 to 15.9% after 10 days storage. The retention rate of the experimentals added 1,000 ppm ascorbic acid and thio urea respectively after 10 days was 48.4%, which is higher than the controls by around 23.1%. As to amino acid, treatment on the pigment with aspartic acid 50 mM marked the highest retention rate of 41.5% and treatment with 2.0 M NaCl showed 31.6% retention rate, which was higher than the controls. While low temperature like $5^{\circ}C$ and $25^{\circ}C$ kept the stability of the pigment in storage, as temperature increased the stability of the pigment dropped rapidly.