Reactions of decarboxylated betanins under influence of halogen light

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

Abstrakty

EN

Betalains as natural plant pigments are very sensitive to several factors, including light, therefore, studies on stability of their derivatives which retain their attractive color, are crucial for their potential application in pharmaceutical, food or cosmetic industries. An effect of irradiation by halogen light on reactivity of main decarboxylated derivatives of betacyanins (2-decarboxy-betanin, 17-decarboxy-betanin and 2,17-decarboxy-betanin) was investigated in aqueous and organic-aqueous solutions: 50% (v/v) acetonitrile, 50% (v/v) methanol and 50% (v/v) ethanol, at pH range 3-8. The double decarboxylation of betanin (at C-2 and C-17 position of carbon) significantly increases the stability of this pigment in the acidic media. As a result of pigments reactions induced by light, some betacyanin derivatives with different decarboxylation and dehydrogenation levels were identified by chromatography with tandem mass spectrometry (LC-MS/MS) and diode array detection (LC-DAD).

Słowa kluczowe

EN

betanin; decarboxylated betacyanins; photolability; mass spectrometry

PL

betanina; dekarboksylacja betacyjaniny; spektrometria masowa

• Wydawca: Foundation for Young Scientists
• Czasopismo: Challenges of Modern Technology
• Rocznik: 2014
• Tom: Vol. 5, no. 3
• Strony: 37--43
• Opis fizyczny: Bibliogr. 7 poz., rys., tab., wykr.

Twórcy

autor

Skopinska A.

• Department of Analytical Chemistry, Institute C-1, Faculty of Chemical Engineering and Technology, Cracow University of Technology, ul. Warszawska 24, Cracow 31-155, Poland

autor

Szot D.

• Department of Analytical Chemistry, Institute C-1, Faculty of Chemical Engineering and Technology, Cracow University of Technology, ul. Warszawska 24, Cracow 31-155, Poland

autor

Starzak K.

• Department of Analytical Chemistry, Institute C-1, Faculty of Chemical Engineering and Technology, Cracow University of Technology, ul. Warszawska 24, Cracow 31-155, Poland

autor

Wybraniec S.

• Department of Analytical Chemistry, Institute C-1, Faculty of Chemical Engineering and Technology, Cracow University of Technology, ul. Warszawska 24, Cracow 31-155, Poland

Bibliografia

• [1] Strack D., Vogt T., Schliemann W. “Recent advances in betalain research”. Phytochemistry 62 (2003): 247-269.
• [2] Herbach K. M., Stintzing F. C., Carle R., “Betalain stability and degradation – structural and chromatic aspects”. Journal of Food Science 71 (2006): R41-R50.
• [3] Wybraniec S. “Formation of Decarboxylated Betacyanins in Heated Purified Betacyanin Fractions from Red Beet Root (Beta vulgaris L.)”. Journal of Agricultural and Food Chemistry 53 (2005): 3483–3487.
• [4] Attoe E. L., von Elbe J. H. “Photochemical degradation of betanine and selected anthocyanins”. Journal of Food Science 46 (1981): 1934–7.
• [5] Von Elbe J. H., Maing I. Y., Amundson C. H. “Colour stability of betanin”. Journal of Food Science 39 (1974): 334–7.
• [6] Bilyk A., Kolodij M. A., Sapers G. M. ”Stabilization of red beet pigments with isoascorbic acid”. Journal of Food Science 46 (1981): 1616–7.
• [7] Wybraniec S., Starzak K., Skopińska A., Nemzer B., Pietrzkowski Z., Michałowski T. “Studies on Nonenzymatic Oxidation Mechanisms in Neobetanin, Betanin, and Decarboxylated Betanins”. Journal of Agricultural and Food Chemistry 61 (2013): 6465-6476.