Resumen de Extracción y estudio cinético de la degradación de las betalaínas presentes en la bugambilia fucsia (bougainvillea sp), una alternativa como colorante alimentario.
Miguel Román, Chantal Aniceto, Scarlett Pineda, Ismael Alatriste, Víctor Rivera
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.
