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Kinetics of thermal degradation of beet dyes (beta vulgares l) in aqueous medium

Silva TD;
Silva HM;
Rosas JCF;
Ribeiro AB;
Costa JRM

Tays Dias da Silva

Herlane Miranda da Silva

Júlio Cesar Freitas Rosas

Alan Bezerra Ribeiro

José de Ribamar Macedo Costa


Keywords

Beetroot
Betalaines
Thermal degradation

Abstract

The betacyanin dyes present in beets (Beta vulgaris L) were extracted with water from lyophilized and pulverized beets, with a ratio of 50 g/1000 mL/10 minutes, at room temperature. The extract was separated by centrifugation at 3000 rpm/20 minutes. From the stock solution, dye solutions corresponding to the proportion of 5×10-3 gbeetroot mL-1 were prepared  for the thermal degradation tests, in the temperature range of 30°C to 80°C, in a thermostatized bath, being monitored by absorption analysis in the ultraviolet-visible region, wavelength,  , 480 nm for betaxanthins and 537 nm for betakinanins, for 180 minutes. The degradation of the dye follows a kinetic of 1st order for homogeneous reactions, with 1 reagent and the constant reaction rate was 1.4×10-4 mg/h, the half-life time, t1/2, was 8.25 hours, at a temperature of 30°C for the betacyanin dye. The degradation process has an activation energy of 55.39 kJ/mol for betacyanin dye and 56.06 kJmol-1 for betaxanthin. After the time of the degradation test, the solution assumes a yellowish color associated with betalamic acid, the degradation product of betacyanin.

 

DOI:https://doi.org/10.56238/alookdevelopv1-164


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This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.

Copyright (c) 2023 Tays Dias da Silva, Herlane Miranda da Silva , Júlio Cesar Freitas Rosas , Alan Bezerra Ribeiro , José de Ribamar Macedo Costa

Author(s)

  • Tays Dias da Silva
  • Herlane Miranda da Silva
  • Júlio Cesar Freitas Rosas
  • Alan Bezerra Ribeiro
  • José de Ribamar Macedo Costa