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Liquid chromatographic techniques in separation of betacyanins and their derivatives from red beet roots

Treść / Zawartość
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Warianty tytułu
Języki publikacji
EN
Abstrakty
EN
A study on separation of betacyanins and their decarboxylated as well as dehydrogenated derivatives obtained from red beet roots (Beta vulgaris L.) in high pressure liquid chromatography (HPLC) and ion-pair high-speed counter-current chromatography (IP-HSCCC) was performed. The IP-HSCCC process was accomplished in the ‘head-to-tail’ mode in a solvent system composed of butanol — acetonitrile — water (5:1:6 v/v/v, acidifi ed with 0.7% trifl uoroacetic acid). The HPLC separation was performed in a typical reversed phase mode with mass spectrometry (ESI-MS) and diode-array (DAD) detection. The chromatographic profi les of betalains obtained in these two techniques were signifi cantly diff erent. In HPLC, the most polar compounds, like betanin and isobetanin, eluted before less polar decarboxylated and dehydrogenated derivatives (mostly degradation products of betanin). In IP-HSCCC, the dehydrogenated derivatives were eluted faster then their non-dehydrogenated analogues. It was observed for the fi rst time that betanin and neobetanin (14,15-dehydrogenated betanin), which are present in many plants containing betalains, had reversed elution orders during chromatographic separation by these two techniques.
Rocznik
Strony
19--22
Opis fizyczny
Bibliogr. 13 poz., tab., wykr., rys.
Twórcy
autor
  • Faculty of Analytical Chemistry, Institute C-1, Department of Chemical Engineering and Technology, Cracow University of Technology, ul. Warszawska 24, Cracow 31-155, Poland, swybran@chemia.pk.edu.pl
autor
  • Faculty of Analytical Chemistry, Institute C-1, Department of Chemical Engineering and Technology, Cracow University of Technology, ul. Warszawska 24, Cracow 31-155, Poland, swybran@chemia.pk.edu.pl
autor
  • Institute of Food Chemistry, Technische Universität Braunschweig, Schleinitz-Strasse 20, 38106 Braunschweig, Germany
autor
  • Joint Laboratory of Biotechnology and Enzyme Catalysis at Institute of Catalysis and Surface Chemistry, Polish Academy of Sciences, ul. Niezapominajek 8, 30-239 Cracow, Poland
autor
  • Faculty of Analytical Chemistry, Institute C-1, Department of Chemical Engineering and Technology, Cracow University of Technology, ul. Warszawska 24, Cracow 31-155, Poland, swybran@chemia.pk.edu.pl
Bibliografia
  • [1] Winterhalter, P. “Application of countercurrent chromatography (CCC) to the analysis of natural pigments”. Trends in Food Science and Technology 18 (2007): 507–513.
  • [2] Jerz, G., et al. Journal of Chromatography. A 1190 (2008): 63–73.
  • [3] Wybraniec, S., et al. “Infl uence of perfl uorinated carboxylic acids on separation of polar betacyanins in ion-pair high-speed countercurrent chromatography”. Journal of Chromatography. A 1216 (2009): 6890–6899.
  • [4] Ito, Y. “Golden rules and pitfalls in selecting optimum conditions for high-speed counter-current chromatography”. J. Chromatogr. A 1065 (2005): 146.
  • [5] Strack, D., T. Vogt, and W. Schliemann. “Recent advances in betalain research”. Phytochemistry 62 (2003): 247–269.
  • [6] Stintzing, F.C., and R. Carle. “Betalains emerging prospects for food scientists”. Trends in Food Science and Technology 18 (2007): 514–525.
  • [7] Wybraniec, S. “Formation of Decarboxylated Betacyanins in Heated Purifi ed Betacyanin Fractions from Red Beet Root (Beta vulgaris L.)”. Journal of Agricultural and. Food Chemistry 53 (2005): 3483–3487.
  • [8] Herbach K.M., F.C. Stintzing, and R. Carle. “Stability and Color Changes of Th ermally Treated betanin, Phyllocactin, and Hylocerenin Solutions”.
  • [9] Herbach K.M., F.C. Stintzing, and R. Carle. “Betalain Stability and Degradation—Structural and Chromatic Aspects”. Hypothesis in Food Science 71, 4 (2006): 41–50.
  • [10] Wybraniec, S. “A method for identifi cation of diastereomers of 2-decarboxy-betacyanins and 2,17-bidecarboxybetacyanins in reversed phase HPLC”. Anal Bioanal Chem 389 (2007): 1611–1621.
  • [11] Jerz, G., et al. ,,Separations of polar betalains from berries of Phytolacca americana by ion-pair high speed countercurrent chromatography ”. Journal of Chromatography 1190 (2008): 63–73.
  • [12] Wybraniec, S., and Y. Mizrahi. “Infl uence of perfl uorinated carboxylic acids on ion-pair reversed phase high-performance liquid chromatography separation of betacyanins and 17-decarboxy-betacyanins”. Journal of Chromatography 1029 (2004): 97–101.
  • [13] Wybraniec, S., et al. “Degradation of betanin and its decarboxylated derivatives in organic-aqueous solutions”. 5th International Congress on Pigments in Food. 14–16 August, 2008: 129–132.
Typ dokumentu
Bibliografia
Identyfikator YADDA
bwmeta1.element.baztech-2c850a07-dff5-4768-a1b2-df33c523e69d
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