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http://dx.doi.org/10.13103/JFHS.2021.36.5.376

Development and Validation of an Analytical Method for Betanine and Isobetanine in Processed Food Products Labeled with Beet Red  

Kang, Hyun-Hee (Department of Food Science and Technology, Seoul National University of Science and Technology)
Yun, Choong-In (Lab of Nanobio, Seoul National University of Science and Technology)
Lee, Gayeong (Department of Food Science and Technology, Seoul National University of Science and Technology)
Shin, Jae-Wook (Korea Advanced Food Research Institute)
Kim, Young-Jun (Department of Food Science and Technology, Seoul National University of Science and Technology)
Publication Information
Journal of Food Hygiene and Safety / v.36, no.5, 2021 , pp. 376-381 More about this Journal
Abstract
Red beet (Beta vulgaris L.) is a root vegetable and a popular functional food ingredient of dark red-purple appearance due largely to betacyanins, principally betanine (75-95%) and its isomer, isobetanine (15-45%). This study developed an analytical method for beet red in terms of betanine and isobetanine in processed food products labeled with beet red as a food additive. High Performance Liquid Chromatography-Diode Array Detector (HPLC-DAD) was used with a C18 column. Linearity, limit of detection (LOD), limit of quantitation (LOQ), accuracy, precision and uncertainty in measurement were calculated for method validation. Matrix-matched calibration was applied to the candy, ice cream, and cocoa product, respectively, and R2 was ≥0.9998, showing a high level of linearity. The LOD and LOQ were 0.16 to 0.32 and 0.48 to 0.97 mg/L, respectively. As a result of repeated intra-day and interday experiments to validate the accuracy and precision of the analytical method, the recovery rates were 96.0-103.1% and 100.0-102.2%, respectively and the RSD% was 0.5-3.3% and 0.9-3.8%, respectively. Moreover, the measurement uncertainty was estimated to be 1.71-12.43% depending on the matrix and the measured concentration. In this study, betanine and isobetanine were quantified (8.4-3,823.4 mg/kg) by applying the developed analytical method to processed food products (n= 26; e.g., candy, ice cream, and other processed foods) labeled with beet red as a food additive.
Keywords
Beet red; Betanine; Isobetanine; Natural food additive; Quantitative Analysis;
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