SPECTROPHOTOMETRIC DETERMINATION OF BETALAINS AND TOTAL PHENOLS IN ALBUMIN CHEESE ENRICHED WITH ORGANIC BEETROOT POWDER
Keywords:
Functional albumin cheese, betalains, total phenolsAbstract
The aim of this study is to determine the change in the content of betalains and total phenols in albumin cheese enriched with organic beetroot powder during storage for 7 days. Four samples of albumin cheese were produced: ACK - a control sample of albumin cheese from whey, and three samples of albumin cheese enriched with organic beetroot powder, AC1, AC2, and AC3, containing 2.5%, 5.0%, and 7.5% beetroot powder, respectively. The content of betalains and their change during storage in the albumin cheese samples and organic beetroot powder were determined spectrophotometrically. For the determination of total phenols, two different solvents for extraction (50% ethanol and 80% methanol) were used, and the impact of the solvents, as well as the storage time of the samples at a temperature of 4°C, was assessed. The content of betalains in the AC1 sample was statistically significantly lower (p<0.05) compared to the other samples with a higher percentage of beetroot powder. Additionally, regarding the storage days, a statistically significant (p<0.05) reduction in the content of betalains was observed on the seventh day of storage. A statistically significant (p<0.05) increase in the content of phenols was determined in relation to the added percentage of beetroot powder, as well as a statistically significant (p<0.05) decrease in total phenols concerning the storage time. It was determined that a 50% ethanol solution has better extractive properties compared to an 80% methanol solution. The content of total phenols in the enriched albumin cheeses was higher (p<0.05) compared to the control sample ACK, indicating an improvement in the functionality of the newly formulated albumin functional cheeses.
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