Red beet (Beta vulgaris L.) may be consumed at all stages of growth, both in the form of small early vegetable during spring and later, during winter, when stored. Therefore, knowledge of the dynamics of changes in the content of individual components in subsequent stages of growth is very important. The experiment was conducted for two consecutive growing seasons. The study included four culti...

Crude aqueous and ethanolic extracts of root tissue of red (Rd) and high-pigment (HP) beet (Beta vulgaris L.) strains exhibited antioxidant and phase II enzyme-inducing activities, and these extracts were fractionated using Sephadex LH-20 chromatography. These bioactivities tended to become co-enriched in early and late eluting fractions, comprising 5-25% of the material recovered from the colu...

Coloring preparations from Hylocereus polyrhizus have recently received attention because peel and/or aril of the fruit exhibit a high content of betacyanins. These pigments are of special interest due to their potential as a red food colorants with a high stability at neutral pH. To improve production yield and to obtain a concentrated Hylocereus fruit extract, Pectinex Ultra SP–L in various d...

The aim of this study was to identify pigments present in the red dragon fruit (Hylocereus polyrhizus) and to further investigate the antioxidant properties in this fruit. Pigment was identified using the High Performance Liquid Chromatography (HPLC) and results confirmed the presence of betanin in sample at a retention time of 11.5 min which corresponded to the retention time of the betanin st...