Spectrophotometric study on betanin photodegradation

• Autorzy: Skopińska A. , Tuwalska D. , Wybraniec S. , Starzak K. , Mitka K. , Kowalski P. , Szaleniec M.
• Języki publikacji: EN

Abstrakty

EN

The most commonly occurring betacyanin plant pigment in nature is betanin (5-O-glucoside of betanidin). Its main source is red beet root (Beta vulgaris L.), used for production of food colorants on a commercial scale [1]. Due to photo-lability of betacyanins, an eff ect of UV-irradiation on betanin degradation in various solutions containing organic solvents was investigated. Organic solvents are used frequently in many stages of pigment preparation or isolation, therefore, knowledge of betalain stability and degradation characteristics in these solutions is essential. Pigment solutions at a concentration of 1 mg/ml were prepared in diff erent solvents: water as well as aqueous solutions of 50% (v/v) acetonitrile, 50% (v/v) methanol or 50% (v/v) ethanol, at the pH range 3–8. Acetate, phosphate and citrate buff ers were used for the experiments. As a result of the pigment photo-decomposition, numerous decarboxylated and dehydrogenated derivatives were formed. Spectrophotometric studies enabled determination of the pigment retention (percentage of the pigment residue relative to its initial concentration after decomposition time). The studies demonstrated betanin high lability in all solvents, not only at extreme pH values, but also in the middle pH range which, in general, provides higher stability of betalains.

Słowa kluczowe

EN

betanin; betacyanins; photodegradation; Beta vulgaris L.

• Wydawca: Foundation for Young Scientists
• Czasopismo: Challenges of Modern Technology
• Rocznik: 2012
• Tom: Vol. 3, no. 4
• Strony: 34--38
• Opis fizyczny: Bibliogr. 8 poz., tab., wykr., rys.

Twórcy

autor

Skopińska A.

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

autor

Tuwalska D.

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

autor

Wybraniec S.

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

autor

Starzak K.

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

autor

Mitka K.

• Faculty of Organic Chemistry, Institute C-2, Department of Chemical Engineering and Technology, Cracow University of Technology, ul. Warszawska 24, Cracow 31-155, Poland

autor

Kowalski P.

• Faculty of Organic Chemistry, Institute C-2, Department of Chemical Engineering and Technology, Cracow University of Technology, ul. Warszawska 24, Cracow 31-155, Poland

autor

Szaleniec M.

• Joint Laboratory of Biotechnology and Enzyme Catalysis at Institute of Catalysis and Surface Chemistry, Polish Academy of Sciences, ul. Niezapominajek 8, 30-239 Cracow, Poland

Bibliografia

• [1] Strack, D., T. Vogt, and W. Schliemann. “Recent advances in betalain research”. Phytochemistry 62 (2003): 247–269.
• [2] Singer, J. W., and J. H. von Elbe. “Degradation rates of vulgaxanthin”. Journal of Food Science 45 (1980): 489--491.
• [3] Stintzing, F., and R. Carle. “Betalains — emerging prospects for food scientists”. Trends in Food Science and Technology 18 (2007): 514–525.
• [4] Wybraniec, S. “Formation of Decarboxylated Betacyanins in Heated Purified Betacyanin Fractions from Red Beet Root (Beta vulgaris L.)”. Journal of Agricultural and Food Chemistry 53 (2005): 3483–3487.
• [5] Herbach, K. M., F. C. Stintzing, and R. Carle, “Betalain stability and degradation — structural and chromatic aspects”. Journal of Food Science 71 (2006): R41–R50.
• [6] von Elbe, J. H., I. Y. Maing, and C. H. Amundson. “Colour stability of betanin”. Journal of Food Science 39(1974): 334–337.
• [7] Wybraniec, S., and Y. Mizrahi. “Generation of decarboxylated and dehydrogenated betacyanins in thermally treated purified fruit extract from purple pitaya (Hylocereus polyrhizus) monitored by LC-MS/MS”. Journal of Agricultural and Food Chemistry 53 (2005):6704–6712.
• [8] Hamburg A., and A. Hamburg. “The stability properties of red beet pigments: influence of pH, temperature and some stabilizers”. Med Fac Landbouww Univ Gent 56(1991): 1693–1695.