브로콜리 추출물을 이용한 레드 비트 색소의 저장 안정성 향상 연구

초록

The effect of broccoli extracts on the storage stability of red beet extracts under various conditions (temperature, light condition, and pH) was analyzed. Regardless of the pH and light conditions, the absorbance of the red beet pigment at 537 nm was relatively stable (less than 10% reduction) at 4°C for up to 5 days. The absorbance of the control extracts was rapidly reduced during storage at an ambient temperature in the dark, but the degree of reduction was relatively low at pH 3.8. As a positive control, the addition of vitamin C to the control extracts slightly inhibited the reduction (40% reduction), but the degree of the inhibition was much higher (15% reduction) with the addition of broccoli extracts (in 70% ethanol). Among all the samples, the addition of the broccoli floret extracts using 70% ethanol was the most effective method for the enhancement of the storage stability of red beet pigment at an ambient temperature in the dark.

키워드