ANÁLISE COMPARATIVA NA QUANTIFICAÇÃO DE BETALAÍNAS: IMPLICAÇÕES PARA APLICAÇÕES NA INDÚSTRIA DE ALIMENTOS E BENEFÍCIOS À SAÚDE

Natural colorants, such as betalains, are crucial in food coloring and valued for their nutritional and therapeutic properties. However, their precise analysis is challenging due to the sensitivity and instability of these substances. Red beetroot, rich in betalains, is widely consumed and associated with various health benefits. There are different analytical methods for quantifying betalains, each with its advantages and limitations. This article conducted a literature review on betalains and applied analytical methodologies based on Nilsson's (1970) and Stintzing and Carle's (2008) absorption spectrophotometry. The results of the laboratory assays were compared using Tukey's test at 5% significance level, showing that both methods can effectively quantify betalains but may exhibit significant differences in betalain fractions. Betacyanins did not show significant differences, while betaxanthin and betalain fractions exhibited slight differences. Therefore, the choice between methods should consider the sample nature, the analysis objective, and the available technical limitations. In summary, ongoing research in betalain analysis is essential to develop and improve analytical methods that meet the specific needs of different samples, ensuring accurate and reliable quantification of these compounds.