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Spectrophotometric investigation on betanin degradation induced by copper cations

Identyfikatory
Warianty tytułu
Języki publikacji
EN
Abstrakty
EN
Betanin pigment structurally belong to red-violet betacyanins which represent a class of N-heterocyclic water soluble plant pigments providing the colours in a wide variety of fl owers and fruits [1, 2]. Most of betacyanins, such as betanin, are 5-O-glucosides of betanidin (the basic chromophoric aglycone unit). Betanin colorant (E-162) is produced from red beet roots (Beta vulgaris L.) and is available in concentrates produced by evaporating beet juice under vacuum or as powders made by spray--drying the concentrate. In this study, an eff ect of copper cations on betanin stability was investigated in aqueous and organic-aqueous solutions. The presence of organic solvents (methanol, ethanol and acetonitrile) increased substantially the decomposition of the pigment induced by metal cations in acidic media, for which generally much lower degradation in aqueous solutions was observed. A possibility of a complex formation between betanin and Cu2+ was also stated at pH 7–8 and its relatively high stability in aqueous samples was observed. A presence of numerous products of betanin decomposition was noticed at the wavelength range of 380–500 nm in spectra obtained for the investigated metal cations, especially in the organic-aqueous solutions.
Rocznik
Strony
44--48
Opis fizyczny
Bibliogr. 17 poz., tab., wykr., rys.
Twórcy
autor
  • 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
Bibliografia
  • [1] Strack, D., T. Vogt, and W. Schliemann. “Recent advances in betalain research“. Phytochemistry 62 (2003): 247–269.
  • [2] Hendry, G.A.F., and J.D. Houghton. Natural Food Colorants. London: Blackie Chapman & Hall, 1996.
  • [3] Attoe, E.L., and J.H. von Elbe. “Oxygen involvement in betanin degradation: oxygen uptake and influence of metal ions”. Zeitschrift für Lebensmitteluntersuchung und — Forschung A 179 (1984): 232–236.
  • [4] Attoe, E.L., and J.H. von Elbe. “Oxygen involvement in betanin degradation: effect of antioxidants”. Journal of Food Science 50 (1985): 106–110.
  • [5] Czapski, J. „Wpływ wybranych czynników na stabilność betacyjanów w soku buraka ćwikłowego. [Eff ect of selected factors on stability of betacyanins in beetroots juice]”. Roczniki AR w Poznaniu 169. Poznań: Akademia Rolnicza, 1988 [in Polish].
  • [6] Kuusi, T., H. Pyysalo, and A. Pippuri. “The eff ect of iron, tin, aluminium and chromium on fading, discoloration and precipitation in berry and red beet juices”. Zeitschrift für Lebensmitteluntersuchung und — Forschung A 163 (1977): 196–202.
  • [7] Pash, J.H., and J.H. von Elbe. “Betanine stability in beff ered solutions containing organic acids, metal cations, antioxidants, or sequestrants”. Journal of Food Science 44(1979): 72–75.
  • [8] Pyysalo, H., and T. Kuusi. “The role of iron and tin in discoloration of berry and red beet juice”. Zeitschrift für Lebensmitteluntersuchung und — Forschung A 153 (1973):224–233.
  • [9] Czapski, J. “Heat stability of betacyanins in red beet juice and in betanin solutions”. Zeitschrift für Lebensmitteluntersuchung und — Forschung A 191 (1990): 275--278.
  • [10] Livingston, G.E., et al. “The role of trace metal contamination in the discoloration of glass packed baby foods”. Food Technology 8 (1953): 313–316.
  • [11] Savolainen, K., and T. Kuusi. “The stability properties of golden beet and red beet pigments: influence of pH, temperature, and some stabilizers”. Zeitschrift für Lebensmitteluntersuchung und — Forschung A 166 (1978):16–22.
  • [12] Czapski, J. “Th e eff ect of heating conditions on losses and regeneration of betacyanine”. Zeitschrift für Lebensmitteluntersuchung und — Forschung A 180 (1985): 21–25.
  • [13] Wybraniec, S., and T. Michałowski. “New Pathways of Betanidin and Betanin Enzymatic Oxidation Studied by LC-DAD-ESI-MS/MS”. J. Agric. Food Chem. 59 (2011):9612–9622.
  • [14] Wybraniec, S., et al. “Antioxidant activity of betanidin:Electrochemical study in aqueous media”. J. Agric. Food Chem. 59 (2011): 12163–12170.
  • [15] Wybraniec, S. “Formation of Decarboxylated Betacyanins in Heated Red Beet (Beta vulgaris L.) Root Juice Analysed by LC-MS/MS”. Journal of Agricultural and Food Chemistry 53 (2005): 3483–3487.
  • [16] Wybraniec, S., and Y. Mizrahi. “Generation of decarboxylated and dehydrogenated betacyanins in thermally treated purifi ed fruit extract from purple pitaya (Hylocereus polyrhizus) monitored by LC-MS/MS”. Journal of Agricultural and Food Chemistry 53 (2005):6704–6712.
  • [17] Herbach, K., F.C. Stintzing, and R. Carle. “Betalain stability and degradation — structural and chromatic aspects”. Journal of Food Science 71 (2006): R41–R50.
Typ dokumentu
Bibliografia
Identyfikator YADDA
bwmeta1.element.baztech-39e75c66-7fbd-4445-ae14-5622922dcbd4
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