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University of Nebraska - Lincoln

Dissertations, Theses, & Student Research in Food Science and Technology

Extraction

2011

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Full-Text Articles in Life Sciences

Extraction Of Bioactive Compounds From Whole Red Cabbage And Beetroot Using Pulsed Electric Fields And Evaluation Of Their Functionality, Valli Kannan May 2011

Extraction Of Bioactive Compounds From Whole Red Cabbage And Beetroot Using Pulsed Electric Fields And Evaluation Of Their Functionality, Valli Kannan

Dissertations, Theses, & Student Research in Food Science and Technology

Application of high voltage pulsed electric fields (PEF) to plant tissues increases porosity of the plant cells, enhancing juice extraction from fruits and vegetables. Red cabbage and beetroot are rich sources of bioactive compounds anthocyanins and betalains, respectively. Pulsed electric field (red cabbage: 1 kV/cm electric field strength, 0.66 µF and 20 pulses; red beets: 1.5 kV/cm electric field strength, 0.66 µF and 20 pulses) was applied to whole red cabbage and beetroot to enhance juice extraction. Total polyphenols, anthocyanins (red cabbage), betalains (beetroot) and total antioxidant activity (ABTS and DPPH) of the extracted juice ...