Thermal degradation of 17-decarboxy-betanin monitored by LC-MS

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

Abstrakty

EN

A thermal stability study on 17-decarboxy-betanin depending on physicochemical process conditions was conducted. 17-decarboxy-betanin is one of betacyanin, natural origin pigments applied in food and pharmaceutical industry instead of artificial colorants. There is a need for searching of new non-toxic natural food components and this is a reason of increasing interest of betacyanins. As most derivatives of betanin obtained by decarboxylation, 17-decarboxy-betanin tends to degrade in the presence of some factors such as increased temperature or other conditions of the reaction environment [1]. This subject was investigated in this study because the stability of the pigments is still a significant issue limiting their wide application. The degradation of 17-decarboxy-betanin during heating in selected solutions: water as well as aqueous solutions of ethanol 50% (v/v), methanol 50% (v/v) and acetonitrile 50% (v/v) at pH in the range 3-8 was tested. As UV-Vis spectra indicate, 17-decarboxy-betanin tends to degrade mostly at pH 3, notwithstanding a type of solution. The products of degradation were identified by LC-DAD-ESI-MS. As a result of incubation at 85°C in different solutions, various mono-, bi- and tridecarboxylated as well as dehydrogenated derivatives were obtained. The dominant product of 17-de-carboxy-betanin degradation is 2,15,17-tridecarboxy-2,3-dehydro-betanin.

Słowa kluczowe

EN

17-decarboxy-betanin; betacyanins; thermal degradation

PL

17-dekarboksy-betanina; betacyjaniny; degradacja termiczna

• Wydawca: Foundation for Young Scientists
• Czasopismo: Challenges of Modern Technology
• Rocznik: 2014
• Tom: Vol. 5, no. 3
• Strony: 32--36
• Opis fizyczny: Bibliogr. 8 poz., rys., tab., wykr.

Twórcy

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

Skopińska 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

Tuwalska 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

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] Wybraniec S., Mizrahi Y. Generation of Decarboxylated and Dehydrogenated Betacyanins in Thermally Treated Purified Fruit Extract from Purple Pitaya (Hylocereus polyrhizus) Monitored by LC-MS/MS, J. Agric. Food Chem. 2005, 53; pp 6704-6712
• [2] Moreno D. A., Gracía-Viguera C., Gil J. I., Gil-Izquierdo A., Betalains in the era of global agri-food science, technology and nutrional health, Phytochem Rev 2008, 7; pp 261-280
• [3] Escribano J., Pedreño M. A., García-Carmona F., Muñoz R., Characterization of the Antiradical Activity of Betalains From Beta vulgaris L. Roots, Phytochem Anal 1998, 9; pp 124-127
• [4] Kapadia G. J., Azuine M. A., Sridhar R., Yoko Y., Tsuruta A., Ichiishi E., Mukainake T., Takasaki M., Konoshima T., Nishino H., Tokuda H., Chemoprevention of DMBA-induced UV-B promoted, NOR-1-induced TPA promoted skin carcinogenesis, and DEN-induced phenobarbital promoted liver tumors in mice by extract of beetroot., Pharmacol Res. 2003, 47 (2); pp 141-148
• [5] Herbach K. M., Stinzing F.C., Carle R., Betalain Stability and Degradation Structural and Chromatic Aspects, J. Food Sci., 2006, 71(4); pp 41- 50
• [6] Wybraniec S., Formation of Decarboxylated Betacyanins in Heated Purified betacyanin Fractions from Red Beet Root (Beta vulgaris L.) Monitored by LC-MS/MS, J. Agric. Food Chem., 2005, 53; pp 3483-3487
• [7] von Elbe J.H., Maing I.Y., Amundson C.H., Colour stability of betanin, J Food Sci.,1974, 39; pp 334–337
• [8] Skopińska A., Starzak K., Wybraniec S., Influence of EDTA on stabilization of decarboxylated betalains, Challenges of Modern Technology, 2012, 3; pp 29-33