Effect of dielectric microwave heating on the color and antiradical capacity of betanin

The decomposition of betanin under dielectric heating (microwave irradiation, power: 25-200 W (3-24 kJ g−1)) follows first-order kinetics with a rate constant similar to that obtained during conventional conduction heating (half-life < 2 min at 100 °C). Color coordinate analysis indicates that betanin is bleached upon thermal treatment, whereas beetroot juice and spray-dried beetroot powder tend to form colored decomposition products. The antiradical capacity of betanin decreases upon heating, but is still much higher than that of standard antioxidants such as ascorbic acid and trolox. Betalamic acid, a high capacity antiradical, was detected by mass spectrometry and second-derivative absorption spectroscopy in betanin samples submitted to thermal treatment.