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) |
1 | Cai, Y.Z., Sun, M., Corke, H., Characterization and application of betalain pigments from plants of the Amaranthaceae. Trends Food Sci. Technol., 16, 370-376 (2005). DOI |
2 | Neelwarne, B., Halagur, S.B., 2013. Red Beet Biotechnology. Springer, Boston, MA, USA, pp. 1-43. |
3 | Horwitz W., Albert, R., The Horwitz ratio (HorRat): a useful index of method performance with respect to precision. J. AOAC Int., 89, 1095-1109 (2006). DOI |
4 | EURACHEM, 2012. Quantifying uncertainty in analytical measurement Guide, Third Edition. London, UK, pp. 1-133. |
5 | AOAC Official Methods of Analysis, 2002. AOAC guidelines for single laboratory validation of chemical methods for dietary supplements and botanicals. Gaithersburg, MD, USA, pp. 1-38. |
6 | JECFA (Joint FAO/WHO Expert Committee on Food Additives), (2021, August 26) Food additive specifications. Beet Red. Retrieved from https://www.fao.org/fileadmin/user_upload/jecfa_additives/docs/Monograph1/Additive-052.pdf |
7 | Stintzing, F.C., Schieber, A., Carle, R., Evaluation of colour properties and chemical quality parameters of cactus juices. Eur. Food Res. Technol., 216, 303-311 (2003). DOI |
8 | Gliszczynska-Swiglo, A., Szymusiak, H., Malinowska, P., Betanine, the main pigment of red beet: Molecular origin of its exceptionally high free radical-scavenging activity. Food Addit. Contam., 23, 1079-1087 (2006). DOI |
9 | Scientific Committee on Food (SCF), 1975. Reports of the Scientific Committee for Food. First series. European Commission, Brussels, Belgium, pp. 1-35. |
10 | AOAC Official Methods of Analysis, 2016. Guidelines for Standard Method Performance Requirements, Gaithersburg, MD, USA, Appendix F, pp. 1-15 |
11 | International Standard Organization (ISO), 2008. Evaluation of measurement data-Guide to the expression of uncertainty in measurement. Joint Committee for Guides in Metrology (JCGM) 100:2008, Geneva, Switzerland, pp. 1-120. |
12 | EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS), Scientific Opinion on the re-evaluation of beetroot red (E 162) as a food additive. EFSA Journal, 13, 4318 (2015). |
13 | Ministry of Food and Drug Safety (MFDS). (2021, August 26) Food Additives Code. Retrieved from http://www.food-safetykorea.go.kr/foodcode/ |
14 | Gandia-Herrero, F., Simon-Carrillo, A., Escribano, J., Garcia-Carmona, F., Determination of beet root betanine in dairy products by high-performance liquid chromatography (HPLC). J. Chem. Educ., 89, 660-664 (2012). DOI |
15 | International Council of Harmonization (ICH) Guidelines. 2005. Q2(R1) Validation of Analytical Procedures: Text and Methodology. Geneva, Switzerland, pp. 1-13. |
16 | Codex Alimentarius Commission, 2011. GUIDELINES ON MEASUREMENT UNCERTAINTY, CAC/GL 54-2004. Food and Agriculture Organization. Roma, Italy, pp. 1-8. |
17 | Goncalves, L.C.P., de Souza Trassi, M.A., Lopes, N.B., Dorr, F.A., dos Santos, M.T., Baader, W.J., Oliveira, V.X.J., Bastos, E.L., A comparative study of the purification of betanin. Food Chem., 131, 231-238 (2012). DOI |
18 | Attia, G.Y., MOUSSA, M.M., SHEASHEA, E.E. D.R., Characterization of red pigments extracted from red beet (Beta vulgaris, L.) and its potential uses as antioxidant and natural food colorants. Egypt. J. Agric. Res., 91, 1095-1110 (2013). |
19 | Kujala, T.S., Vienola, M.S., Klika, K.D., Loponen, J.M., Pihlaja, K., Betalain and phenolic compositions of four beetroot (Beta vulgaris) cultivars. Eur. Food Res. Technol., 214, 505-510 (2002). DOI |
20 | Babarykin, D., Smirnova, G., Pundinsh, I., Vasiljeva, S., Krumina, G., Agejchenko, V., Red beet (Beta vulgaris) Impact on human health. J. Biosci. Med., 7, 61-79 (2019). |
21 | Khan, M.I., Giridhar, P., Plant betalains: Chemistry and biochemistry. Phytochemistry, 117, 267-295 (2015). DOI |
22 | Kanner, J., Harel, S., Granit, R., Pharmaceutical compositions containing antioxidants betalains and a method for their preparation. Isr. patent, 119872 (1996). |
23 | Roy, K., Gullapalli, S., Chaudhuri, U.R., Chakraborty, R., The use of a natural colorant based on betalain in the manufacture of sweet products in India. Int. J. Food Sci. Technol., 39, 1087-1091 (2004). DOI |
24 | Nemzer, B., Pietrzkowski, Z., Sporna, A., Stalica, P., Thresher, W., Michalowski, T., Wybraniec, S., Betalainic and nutritional profiles of pigment-enriched red beet root (Beta vulgaris L.) dried extracts. Food Chem., 127, 42-53 (2011). DOI |
25 | US Food and Drug Administration (FDA), (2021, August 26) CFR-Code of Federal Regulations Title 21. Sec. 73.40 Dehydrated beets (beet powder). Retrieved from https://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFR-Search.cfm?fr=73.40 |