Leung's Encyclopedia of Common Natural Ingredients Used in Food, Drugs, and Cosmetics

REFERENCES

See the General References forARCTANDER;FEMA;JIANGSU;REMINGTON;SAX;YOUNGKEN.

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BEET COLOR, RED

Source: Beta vulgaris L. (Family

Chenopodiaceae).

GENERAL DESCRIPTION

Red beet color is the coloring material

derived from the red beet root, Beta vul-

garisL.Beta vulgarishas several varieties

with roots ranging in size from small to

thick and in color from whitish or yellowish

(sugar beets) to deep blood-red (certain

garden beets).1,2

CHEMICAL COMPOSITION

The coloring principles present in red beet

juice are known as betalains (quaternary am-

monium amino acids). They consist mostly of

betacyanins (red), with a small amount of

betaxanthins (yellow). Betanin and to a lesser

extent isobetanin account for most of the

betacyanins present, while vulgaxantin-I and

vulgaxanthin-II are the major betaxanthins.

Betanin is a glucoside of betanidin, and iso-

betanin is its C 15 epimer. There is evidence

that betanin occurs in red beet root as a sulfate

linked through the sugar moiety at the 3- or 6-

position.3,4Cyclodopa glucoside has recently

been found in red beet juice, strengthening its

86 Beet color, red