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Phytoconstituents and stability of betalains in fruit extracts of Malabar spinach (Basella rubra L.)

Sravan Kumar, Sandopu and Manoj, Prabhakaran and Nimisha, Girish and Giridhar, P. (2016) Phytoconstituents and stability of betalains in fruit extracts of Malabar spinach (Basella rubra L.). Journal of Food Science and Technology, 53 (11). pp. 4014-4022. ISSN 0022-1155

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Abstract

This study aimed to assess the nutrient composition, minerals, and stability of betalains pigment from fruit extracts of Basella rubra. The proximate composition included total carbohydrates (1.64 g), protein (51 mg), total lipid (1.38%), moisture (81.76%), niacin (0.5 mg), ascorbic acid (89.33 mg), and total tocopherols (1.27 mg) in 100 g fresh deseeded fruit. Total dietary fibre of 32.52 g and soluble dietary fibre of 12.34 g in 100 g dry deseeded fruits. Fatty acid composition of dry deseeded fruits comprised 57.52% SFA, 20.62% MUFA and 22.28% PUFA. Pigment (betalain) rich fruit extracts showed excellent stability over 20 days of storage under varied pH, temperature, light, acids, salts and sugars. B. rubra fruit was observed as a potential source of nutrients and betalains as a functional food.

Item Type: Article
Uncontrolled Keywords: Ascorbic acid � Colour stability � Dietary fibre � Minerals
Subjects: 600 Technology > 08 Food technology > 18 Processed foods > 01 Dietary Fiber
600 Technology > 08 Food technology > 23 Vegetables
Divisions: Plant Cell Biotechnology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 03 Jul 2017 04:44
Last Modified: 03 Jul 2017 04:44
URI: http://ir.cftri.com/id/eprint/12734

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