TLC results showed that purple and red cactus pear samples had the most vivid colours, a reflection of the high betacyanin and betaxanthin contents in the cultivars. For ascorbic acid, significant differences were noticed between amaranth (71.71 mg/100 g) and samples from cactus pear and beetroot. The lowest flavonoid content was found in beetroot without AA (0.49 mgCE/g). For flavonoid compounds, amaranth had significantly higher values than all other samples. Results for phenolic compounds showed that there were no significant differences between cactus pear cultivars, however, significant differences were seen between the two beetroot samples (microwave-heated with and without AA) as well as amaranth. Amaranth had significantly higher contents of antioxidants than all the other plants. Beetroot samples without the addition of ascorbic acid (AA) had lower phenols, flavonoids, and ascorbic acid content than beetroot samples extracted with the addition of AA. In this study, aqueous betalain extracts were obtained from different coloured cactus pears (purple, red/pink, and orange), amaranth, and beetroot, with and without the addition of ascorbic acid, microwave-heated, and freeze-dried and subsequently analysed by thin layer chromatography (TLC).
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Betalains are nutritious pigments which have valuable biological properties, e.g., antioxidant and free radical scavenging activity. Natural food items and the additional benefits they provide have received considerable attention in recent years.
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