Research on betanidin oxidation by ABTS radicals

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

Abstrakty

EN

Betanidin is a basic betacyanin with 5,6-dihydroxyl moiety which causes its high antioxidant activity. It belongs to betalains, a group of natural, water-soluble plant pigments, which elicit a red-violet coloration of fruits and fl owers. One of the most popular sources of betanidin is red beet root (Beta vulgaris L.). Recent studies have shown importance of betalains oxidation, because of their high natural, antiradical and antioxidant activity and potential benefi ts for human health [1]. An eff ect of oxidation of betanidin using ABTS radicals was investigated in aqueous solutions at pH 3–8 and compared to activity of horseradish peroxidase. Products of the biomimetic betanidin oxidation were monitored by high performance liquid chromatography (HPLC) coupled to optical detection and mass spectrometry (LC-DAD-ESI-MS/MS). The presence of two main oxidation products: 2-decarboxy-2,3-dehydro-betanidin and 2,17-didecarboxy-2,3-dehydro- -betanidin at pH 3 indicates their generation through two possible reaction ways with two diff erent quinonoid intermediates: dopachrome derivative and quinone methide. Both reaction paths lead to the decarboxylative dehydrogenation of betanidin.

Słowa kluczowe

EN

betanidin; betalains; antioxidation activity; ABTS; radicals

• Wydawca: Foundation for Young Scientists
• Czasopismo: Challenges of Modern Technology
• Rocznik: 2012
• Tom: Vol. 3, no. 4
• Strony: 39--43
• Opis fizyczny: Bibliogr. 10 poz., tab., wykr., rys.

Twórcy

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.

autor

Wybraniec S.

Bibliografia

• [1] Tesoriere, L., et al. “Distribution of betalain pigments in red blood cells after consumption of cactus pear fruits and increased resistance of the cells to ex vivo induced oxidative hemolysis in humans”. J. Agric. Food Chem. 53(2005): 1266–1270.
• [2] Martinez-Parra, J. and R. Munoz. “Characterization of betacyanin oxidation catalyzed by a peroxidase from Beta vulgaris L. roots”. J. Agric. Food Chem. 49 (2001): 4064–4068.
• [3] Kapadia, G. J., et al. „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. 47 (2003): 141–148.
• [4] Kanner, J., S. Harel, and R. Granit. “Betalains — A new class of dietary cationized antioxidants”. J. Agric. Food Chem. 49 (2001): 5178–5185.
• [5] Escribano, J., et al. “Characterization of the antiradical activity of betalains from Beta vulgaris L. roots”. Phytochem. Anal. 9 (1998): 124–127.
• [6] Butera, D., et al. “Antioxidant activities of Sicilian prickly pear (Opuntia fi cus — indica) fruit extracts and reducing properties of its betalains: betanin and indicaxanthin”. J. Agric. Food Chem. 50 (2002): 6895–6901.
• [7] Pavlov, A., et al. “Biosynthesis and radical scavenging activity of betalains during the cultivation of red beet (Beta vulgaris) hairy root cultures”. Z. Naturforsch C. 57(2002): 640–644.
• [8] Cai, Y., M. Sun, and H. Corke. “Antioxidant activity of betalains from plants of the Amaranthaceae”. J. Agric. Food Chem. 51 (2003): 2288–2294.
• [9] Gandía-Herrero, F., J. Escribano, and F. García-Carmona. “Structural implications on color, fluorescence, and antiradical activity in betalains”. Planta 232 (2010): 449–460.
• [10] Wybraniec, S. and T. Michałowski. “New pathways of betanidin and betanin enzymatic oxidation”. J. Agric. Food Chem. 59 (2011): 9612–9622.