RESUMO
Color pigments from plant, animal, or mineral sources can be identified, separated, and quantified for various purposes. It is expected that pigments from Beta vulgaris L. peels and pomaces could be used to develop natural dyes that can find applications in areas such as food or textile dyeing industries. This work aimed at identifying and quantifying the pigment in the B. vulgaris L. peels and pomaces extracts as well as validating the method by high-performance liquid chromatography combined with ultraviolet spectroscopy (HPLC-UV) and ultra-high-performance liquid chromatography coupled with triple quadrupole (TSQ) mass spectrometry (UHPLC-MS/MS). Column chromatography was used to isolate compounds after methanolic solvent extraction. Identification and quantification of the pigments in the extract were achieved using reverse-phase HPLC with a UV detector (538 nm). The UHPLC-MS/MS was used for further confirmation of colored compounds in the extract. Method validation included the use of betanin standard (betanidin 5-ß-D-glucopyranoside), determination of repeatability (precision), calibration curve linearity, and sensitivity (LOD and LOQ) tests. Betanin was detected in the sample at retention times of 7.699 and 7.71 minutes, respectively, which closely matched the tR (7.60 min) of the standard, according to HPLC-UV and LC-MS/MS data. The average betanin concentration was 3.81 0.31 mg/g of dry weight, according to the HPLC-UV analysis. The LC-MS/MS data revealed the existence of several compounds, including betanin (4.31 ± 2.15 mg/g), isobetanin (1.85 ± 2.20 mg/g), 2, 17-bidecarboxy-neobetanin (0.71 ± 0.02 mg/g), betanidin (0.71 ± 0.03 mg/g), 2-O-glucosyl-betanin (0.40 ± 0.10 mg/g), and isobetanidin (0.36 ± 1.26 mg/g), among other compounds whose yields were too low. In conclusion, the peels and pomaces of B. vulgaris L. can be a useful source for the extraction of a red dye for use in coloring, such as the dyeing of textile substrates.
RESUMO
Extra virgin olive oil is a high-quality product with profound health benefits but is susceptible to degradation due to oxidation. Environmental conditions such as temperature, oxygen, and light, promote the oxidation process. From this perspective thermal oxidation stability is of primary concern in terms of food quality and safety. The ability to resist oxidation ensures continued nutritional and economic value. In this study, the thermal oxidation stability of four mono-cultivars of extra virgin olive oil from four different regions of Italy was studied. The samples underwent thermal treatment at 120 °C with measurements taken at regular time intervals over 180 min. To develop a simplified imaging system, the fluorescence characteristics of the samples during thermal exposure were measured using front-face fluorescence and transmittance spectroscopy in order to assess the changes that occur due to thermal exposure. Standard quality indices including; Peroxide value, acidity, K232, and K270, were also measured following IOC (International Olive Council) procedures. Image processing of both color and fluorescence images was done to ascertain cultivar responses to the thermal treatment. Fluorescence peaks associated with polyphenols, oxidation products, and chlorophyll were identified and monitored, and a comparison made between the different cultivars. Fluorescence peaks were observed at emission wavelengths 435, 465, and 570 nm, which are suspected to be products of oxidation and hydrolysis, respectively. The cultivars with a higher concentration of polyphenols showed greater resistance to the formation of oxidation products; an indication that they have a higher thermal stability. The B channel of the RGB color space was identified as being sensitive to changes in UltraViolet (UV) induced fluorescence images due to thermal exposure, and to enable the monitoring of the thermal stability of the different cultivars of extra virgin olive oil.
