Effect of Cu (II) Cations on 2-Decarboxy-betanin Stability in Aqueous-Organic Solutions

• Autorzy: Skopińska A. , Szot D. , Starzak K. , Wybraniec S.
• Języki publikacji: EN

Abstrakty

EN

Several important factors, such us pH, exposure to light, oxygen or temperature affect significantly the betalain stability. In particular, the heavy metal ions exert negative effect on stability of betalain colorants and accelerate pigment decomposition. Trace amounts of metal ions may be present in the food products, as well as in food packaging, leading to undesirable colour changes or even discoloration of betalainic foodstuffs. Decarboxylated betalains, such as 2-decarboxy-betanin, generated, e.g. during betalain thermal treatment, may exhibit greater stability than parent pigments. Moreover, obtained derivatives retain attractive color, making them the promising material for study of pigment stability. An effect of Cu2+ cations as the most degradative metal ions on 2-decarboxy-betanin stability was investigated in ethanolic and methanolic solutions. The increase of the concentration of copper cations has a negative impact on stability of 2-decarboxy-betanin. The cations of Cu (II) in the presence of organic solvents induce the pigment degradation, while the increase of the concentration of organic solvents enhances the pigment decomposition. The main degradation products of the 2-decarboxy-betanin are compounds possessing absorption maxima at λmax ca. 430 nm. These studies allow obtaining the information needed for proper isolation and treatment of pigments, as well as proper storage of products containing betalains.

Słowa kluczowe

EN

betacyanins; 2-decarboxy-betanin; copper ions; betalain stability; Beta vulgaris L.

PL

betacyjaniny; 2-dekarboksy-betanina; jony miedzi; stabilność betalainy; Beta vulgaris L.

• Wydawca: Foundation for Young Scientists
• Czasopismo: Challenges of Modern Technology
• Rocznik: 2015
• Tom: Vol. 6, no. 3
• Strony: 24--29
• Opis fizyczny: Bibliogr. 9 poz., rys., wykr.

Twórcy

autor

Skopińska A.

• Cracow University of Technology, Faculty of Chemical Engineering and Technology Department of Analytical Chemistry, Warszawska 24, 31-155 Cracow, Poland

autor

Szot D.

• Cracow University of Technology, Faculty of Chemical Engineering and Technology Department of Analytical Chemistry, Warszawska 24, 31-155 Cracow, Poland

autor

Starzak K.

• Cracow University of Technology, Faculty of Chemical Engineering and Technology Department of Analytical Chemistry, Warszawska 24, 31-155 Cracow, Poland

autor

Wybraniec S.

• Cracow University of Technology, Faculty of Chemical Engineering and Technology Department of Analytical Chemistry, Warszawska 24, 31-155 Cracow, Poland

Bibliografia

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• [2] Herbach K. M., Stintzing F. C., Carle R.: Betalain stability and degradation – structural and chromatic aspects, Journal of Food Science, 71, pp. R41-R50, 2006
• [3] Wybraniec S., Starzak K., Skopińska A., Szaleniec M., Słupski J., Mitka K., Kowalski P., Michalowski T.: Effects of metal cations on betanin stability in aqueous-organic solutions, Food Science and Biotechnology, 22(2), pp. 353-363, 2013
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