Enzymatic oxidation of neobetanin monitored by liquid chromatography with mass spectrometric detection

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

Abstrakty

EN

The aim of this study was monitoring of enzymatic oxidation of neobetanin, an interesting type of betalains which is a partially oxidized betacyanin. As it belongs to betalains, it is water soluble and non-toxic, but a presence of a few functional groups makes it very reactive. Oxidation reactions were performed using horseradish peroxidase followed by spectrophotometric and mass spectrometric detection (LC-DAD-ESI-MS/MS) of obtained products. Enzymatic oxidation of neobetanin leads to a formation of new decarboxy- and dehydro-derivatives. The main identified oxidation product is 2-decarboxy-2,3-dehydroneobetanin. Searching for all formed oxidation products is extremely important for elucidation of the betalains oxidation mechanism.

Słowa kluczowe

EN

neobetanin; betalains; betacyanins; horseradish peroxidase; oxidation; enzymatic; spectrophotometry; mass spectrometry; chromatography

PL

neobetanina; betalainy; betacyjaniny; peroksydaza chrzanowa; enzymatyczne utlenianie; spektrofotometria; spektrometria masowa; chromatografia

• Wydawca: Foundation for Young Scientists
• Czasopismo: Challenges of Modern Technology
• Rocznik: 2016
• Tom: Vol. 7, no. 1
• Strony: 29--31
• Opis fizyczny: Bibliogr. 6 poz., rys., wykr., tab.

Twórcy

autor

Starzak K.

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

autor

Szot D.

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

autor

Skopińska A.

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

autor

Swiergosz T.

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

autor

Wybraniec S.

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

Bibliografia

• [1] Strack D., Steglich W., Wray V.: Betalains, Methods in Plant Biochemistry, 8, pp. 421-451, 1993
• [2] Cai Y., Sun M., Corke H.: Antioxidant activity of betalains from plants of the Amaranthaceae, Journal of Agricultural and Food Chemistry, 51, pp. 2288-2294, 2003
• [3] Gandía-Herrero F., Escribano J., García-Carmona, F.: Structural implications on color, fluorescence, and antiradical activity in betalains, Planta, 232, pp. 449-460, 2010
• [4] Gandía-Herrero F., Escribano J., García-Carmona, F.: Purification and antiradical properties of the structural unit of betalains, Journal of Natural Products 75, pp. 1030-1036, 2012
• [5] Wybraniec S., Michałowski, T.: New pathways of betanidin and betanin enzymatic oxidation, Journal of Agricultural and Food Chemistry, 59, pp. 9612-6922, 2011
• [6] 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, pp. 6465-6476, 2013

Uwagi

PL

Opracowanie ze środków MNiSW w ramach umowy 812/P-DUN/2016 na działalność upowszechniającą naukę.