Influence of EDTA on stabilization of decarboxylated betalains

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

Abstrakty

EN

Betalains are known to be very sensitive to several factors, including higher temperature, therefore, the studies on their stability are essential for the food industry. In order to determine the stability of betanin derivatives during thermal treatment, a set of degradation experiments was performed, including the protective infl uence of EDTA as a chelating agent. The pigments were dissolved in aqueous solutions of acetonitrile, methanol and ethanol. The studies on thermal degradation of the pigments confi rmed their high lability in all investigated solvents. Under the infl uence of protective activity of EDTA, the rate of the degradation of the decarboxylated betalains was substantially decreased. The analysis of obtained absorption spectra of the degradation products indicated that under the infl uence of EDTA, the products retained the basic chromophoric skeleton.

Słowa kluczowe

EN

betacyanins; decarboxylation; Beta vulgaris L.; EDTA

• Wydawca: Foundation for Young Scientists
• Czasopismo: Challenges of Modern Technology
• Rocznik: 2012
• Tom: Vol. 3, no. 4
• Strony: 29--33
• Opis fizyczny: Bibliogr. 14 poz., 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

Starzak K.

autor

Wybraniec S.

Bibliografia

• [1] Gentile, C., et al. “Ant ioxidant betalains fromcactus pear (Opuntia ficus-indica) inhibit endothelial ICAM-1expression”. Ann N Y Acad Sci 1028 (2004): 481–486.
• [2] Wybraniec, S. “Formation of Decarboxylated Betacyanins in Heated Purifi ed Betacyanin Fractions from Red Beet Root (Beta vulgaris L.)”. Journal of Agricultural and Food Chemistry 53 (2005): 3483–3487.
• [3] Wybraniec, S. “A method for identifi cation of diastereomers of 2-decarboxy-betacyanins and 2,17-bidecarboxy--betacyanins in reversed phase HPLC”. Anal Bioanal Chem 389 (2007): 1611–1621.
• [4] Strack, D., T. Vogt, and W. Schliemann. “Recent advances in betalain research”. Phytochemistry 62 (2003):247–269.
• [5] Stintzing, F. C., and R. Carle. “Betalains emerging prospects for food scientists”. Trends in Food Science and Technology 18 (2007): 514–525.
• [6] Czapski, J. “The eff ect of heating conditions on losses and regeneration of betacyanine”. Zeitschrift für Lebensmitteluntersuchung und — Forschung A 180 (1985): 21--25.
• [7] Czapski, J. “Heat stability of betacyanins in red beet juice and in betanin solutions”. Zeitschrift für Lebensmitteluntersuchung und — Forschung A 191 (1990): 275--278.
• [8] Herbach, K., F. C. Stintzing, and R. Carle. “Impact of thermal treatment on color and pigment pattern of red beet (Beta Vulgaris L.) preparations”. J. Food Sci. 69(2004): 491–498.
• [9] von Elbe, J. H., I. Y. Maing, and C. H. Amundson. “Colour stability of betanin”. Journal of Food Science 39(1974): 334–337.
• [10] Kuusi, T., H. Pyysalo, and A. Pippuri. “The effect 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.
• [11] Pash, J. H., and J. H. von Elbe. “Betanine stability in beffered solutions containing organic acids, metal cations, antioxidants, or sequestrants”. Journal of Food Science 44(1979): 72–75.
• [12] 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.
• [13] 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.
• [14] 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.