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Research on stability of gomphrenin pigments influenced by Cu2+ ions

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Warianty tytułu
Języki publikacji
EN
Abstrakty
EN
This paper concerns the results of dehydrogenation of gomphrenin pigments isolated from the purple flowers of Gomphrena globosa L. depending on pH and Cu2+ activity. Betalains are the plant dyes divided into red-violet betacyanins and yellow-orange betaxanthins. These compounds show prohealth properties proven by numerous studies [1]. Isolation of gomphrenins from the plant material was performed in the following stages: preparative extraction, filtration on a silica layer, preliminary purification and concentration on a bed of strong anion exchanger, preparative chromatographic fractionation and sample liofilization. The dehydrogenation studies of gomphrenin I and II were carried out in aqueous solutions (pH 3, 5 and 7) catalyzed by Cu2+ ions addition. The resulting product mixtures of dehydrogenated and decarboxylated gomphrenin derivatives were monitored by high-performance liquid chromatography with diode-array and mass spectrometric detection (LC-DAD-ESI-MS). Based on the results, it can be stated that decarboxylated and dehydrogenated gomphrenin II derivatives are more stable than gomphrenin I derivatives, presumably due to acylation of the glucose moiety. The highest levels of gomphrenin I derivatives were observed at pH 7, however, they were mainly monodecarboxylated ones. At pH 3, significant fraction was represented by tridecarboxylated and dehydrogenated derivatives. The lowest yield of the degradation products was indicated at pH 5.
Rocznik
Strony
13--18
Opis fizyczny
Bibliogr. 15 poz., rys., wykr., tab.
Twórcy
autor
  • Cracow University of Technology, Department of Analytical Chemistry, Faculty of Chemical Engineering and Technology, Warszawska 24, 31-155 Cracow, Poland
autor
  • 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., Vogt T., Schliemann W.: Recent advances in betalain research, Phytochemistry, 62, pp. 247 – 269, 2003.
  • 2. Khan M. I., Giridhar P.: Plant betalains: Chemistry and biochemistry, Phytochemistry, 117, pp. 267-295, 2015.
  • 3. Stintzing F. C., Carle R.: N-Heterocyclic Pigments: Betalains. Food Colorants: Chemical and Functional Properties, pp. 87 - 99, 2008.
  • 4. Gengatharan A., Dykes G. A., Choo W. S.: Betalains: Natural plant pigments with potential application in functional foods, LWT - Food Science and Technology, 64, pp. 645 – 649, 2015.
  • 5. Esatbeyoglu T., Wagner A. E., Motafakkerazad, R., Nakajima, Y., Matsugo S., Rimbach R.: Free radical scavenging and antioxidant activity of betanin: electron spin resonance spec - troscopy studies and studies in cultured cells, Food Chemistry and Toxicology, 73, pp. 119 – 126, 2014.
  • 6. Allegra M., Tesoriere L., Livrea M. A.: Betanin inhibits the myeloperoxidase/nitrite-induced oxidation of humanlowdensity lipoproteins, Free Radical Research, 41, pp. 335-341, 2009.
  • 7. 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.
  • 8. Attoe E. L., von Elbe J. H.: Oxygen involvement in betanin degradation. ZeitschriftfürLebensmitteluntersuchung und – Forschung A, 179, pp. 232–236, 1984.
  • 9. Khan M. I., Giridhar P., Plant betalains: Chemistry and bio - chemistry, Phytochemistry, 117, pp. 267 - 295, 2015.
  • 10. Azeredo Henriette M.C., Betalains: properties, sources, appli - cations, and stability – a review, International Journal of Food Science and Technology, 44, pp. 2365–2376, 2009.
  • 11. Wybraniec S., Starzak K., Skopińska A., Szaleniec M., Słupski J., Mitka K., Kowalski P., Michałowski T.: Effects of Metal Cations on Betanin Stability in Aqueus-organic Solutions, Journal of the Food Science and Biotechnology, 22, pp. 353 – 363, 2013.
  • 12. Kugler F., Stintzing F. C., Carle R.: Characterisation of betalain patterns of differently coloured inflorescences from Gomphrena globosa L. and Bougainvillea sp. by HPLC–DAD–ESI–MSn, Analytical and Bioanalytical Chemistry, 387, pp. 637 – 648, 2007.
  • 13. Szot D., Starzak K., Skopińska A., Wybraniec S.: Chroma to - graphic fractionation of betacyanins from flowers of Gom phrena globosa, Challenges of Modern Technology, 6, pp. 19 – 23, 2015.
  • 14. Woo K. K., Ngou F. H., Ngo L. S., Soong W.K., Tang P.Y.: Stability of Betalain Pigment from Red Dragon Fruit (Hy - locereus polyrhizus). American Journal of Food Technology, 6, pp. 140-148, 2011.
  • 15. Wybraniec S., Kumorkiewicz A.: Thermal Degradation of Major Gomphrenin Pigments in the Fruit Juice of Basella alba L. (Malabar Spinach), Journal of Agricultural and Food Che - mistry, 65, pp. 7500 - 7508, 2017.
Typ dokumentu
Bibliografia
Identyfikator YADDA
bwmeta1.element.baztech-43d31449-6704-4538-b999-acb013957472
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