Research on dehydrogenation of gomphrenin in heated ammonia solutions of organic solvents

• Autorzy: Szmyr N. , Wybraniec S.

Identyfikatory

DOI

10.5604/01.3001.0012.1020

• Języki publikacji: EN

Abstrakty

EN

In this report, the influence of ammonia on dehydrogenation of gomphrenin pigment, isolated from purple inflorescences of Gomphrena globosa L., in selected organic solvents (methanol, ethanol, acetone and acetonitrile) at 40°C is presented. Betacyanins are water-soluble, vacuolar plant pigments. Due to their numerous pro-health properties, they can be applied in the pharmaceutical industry and as food colorants. However, as most of natural products, they are less stable than synthetic dyes, therefore, further studies need to be carried out on their stability, but also on determination of their degradation products as well as degradation mechanisms. For the experiments of the ammonia treatment, prolonged isolation of gomphrenin from the plant material including extraction, preliminary purification, preparative HPLC fractionation, concentration and liofilization were performed. The tested pigment dissolved in organic solvents was treated by ammonia and the samples for analysis were taken during and after reaction. For identification of obtained derivatives of gomphrenin, high-performance liquid chromatography with diode-array and mass spectrometric detection (LC-DAD-ESI-MS) was performed. As a result of heat processing, the mixture of decarboxylated and dehydrogenated gomphrenin derivatives was detected. Based on the experimental results, it can be stated that gomphrenin is characterized by the greatest stability in methanolic solutions while it is the most labile in the acetonitrilic ones.

Słowa kluczowe

EN

Gomphrena globosa; Betalains; Betacyanins; Gomphrenin; LC-DAD-ESI-MS; dehydrogenation; decarboxylation

PL

Gomfrena kulista; betalainy; betacyjaniny; gomphereniny; LC-DAD-ESI-MS; odwodnienie; dekarboksylacja

• Wydawca: Foundation for Young Scientists
• Czasopismo: Challenges of Modern Technology
• Rocznik: 2017
• Tom: Vol. 8, no. 1
• Strony: 8--12
• Opis fizyczny: Bibliogr. 8 poz., ryc., wykr., tab.

Twórcy

autor

Szmyr N.

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

autor

Wybraniec S.

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

Bibliografia

• 1. Strack D., Vogt T., Schliemann W.: Recent advances in betalain research, Phytochemistry, 62, pp. 247 – 269, 2003
• 2. Esatbeyoglu T., Wagner A. E., Motafakkerazad R., NakajimaY., Matsugo S., Rimbach R.: Free radical scavenging and antioxidant activity of betanin: electron spin resonance spectroscopy studies and studies in cultured cells, Food Chemistry and Toxicology, 73, pp. 119 – 126, 2014
• 3. Allegra M., Tesoriere L., Livrea M. A.: Betanin inhibits the myeloperoxidase/nitrite-induced oxidation of humanlow-density lipoproteins, Free Radical Research, 41, pp. 335-341, 2009
• 4. Čanadanović-Brunet J. M., Savatović S. S., Ćetković G. S., Vulic J. J., Djilas S. M., Markov S. L.: Antioxidant and antimicrobial activities of beet root pomace extracts, Czech Journal of Food Science, 29, pp. 575 – 585, 2011
• 5. Herbach K. M., Stintzing F. C., Carle R.: Betalain stability and degradation – structural and chromatic aspects, Journal of Food Science, 71, pp. 41-50, 2006
• 6. Azeredo Henriette M. C.: Betalains: properties, sources, applications, and stability – a review, International Journal of Food Science and Technology, 44, pp. 2365–2376, 2009
• 7. Wybraniec S.: Formation of Decarboxylated Betacyanins in Heated Purified Betacyanin Fractions from Red Beet Root (Beta vulgaris L.) Monitored by LC-MS/MS, Journal of Agricultural and Food Chemistry, 53, pp. 3483-3487, 2005
• 8. Wybraniec S., Kumorkiewicz A.: Thermal Degradation of Major Gomphrenin Pigments in the Fruit Juice of Basella albaL. (Malabar Spinach), Journal of Agricultural and Food Chemistry, 65, pp. 7500-7508, 2017.