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Burak zwyczajny (Beta vulgaris L.) jako źródło związków o korzystnym wpływie na zdrowie

Kulczyński Bartosz, Gramza-Michałowska Anna

Przemysł Spożywczy

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2022

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T. 76, nr 9

38--41

PL

Buraki stanowią źródło wielu związków prozdrowotnych, o dobrze udokumentowanym wpływie na zdrowie człowieka. Ich działanie terapeutyczne jest zdeterminowane obecnością nieorganicznych związków azotu, flawonoidów, betalain, będących naturalnymi barwnikami, a także wybranych witamin i związków mineralnych. Aktualny stan wiedzy dowodzi, że buraki są szczególnie cenne dla układu krążenia. Wynika to z ich właściwości hipotensyjnych, jak również działania zmniejszającego sztywność tętnic. Co więcej buraki wykazują działanie krwiotwórcze, poprawiają funkcjonowanie mózgu, redukują stężenie glukozy we krwi, a także charakteryzują się właściwościami hepatoprotekcyjnymi.

EN

Beets are a source of many health-promoting compounds with a well-documented impact on human health. Their therapeutic effect is determined by the presence of inorganic nitrogen compounds, flavonoids, betalains, which are natural dyes, as well as selected vitamins and minerals. The current state of knowledge proves that beetroot is especially valuable for the circulatory system. This is due to their antihypertensive properties as well as reducing arterial stiffness. Moreover, beetroot has a hematopoietic effect, improves the functioning of the brain, lowers the level of blood glucose, and is also characterized by hepatoprotective properties.

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Zastosowanie wysokiego ciśnienia do utrwalania soków z jabłek i buraków ćwikłowych

Jankowska A., Bałdyga K.

Przemysł Spożywczy

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2017

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T. 71, nr 5

34--38

PL

W artykule przedstawiono badania dotyczące możliwości zastosowania wysokiego ciśnienia do utrwalania soków z jabłek i buraków ćwikłowych. Stosowano ciśnienia: 200, 300, 400 MPa przez 10 min w temperaturze pokojowej oraz pasteryzację w temp. 85°C przez 15 min. Soki przechowywano 14 dni w temp. 4°C. Oznaczano zawartość polifenoli w soku z jabłek i w soku z buraków ćwikłowych, zawartość kwasu askorbinowego w soku jabłkowym oraz betaniny w soku z buraków ćwikłowych. Oznaczono także ogólną liczbę drobnoustrojów oraz liczbę drożdży i pleśni. W sokach poddanych działaniu wysokiego ciśnienia stwierdzono większą zawartość polifenoli oraz wit. C niż w sokach pasteryzowanych oraz nieutrwalonych. Zastosowanie wysokiego ciśnienia ograniczyło straty betaniny podczas przechowywania o ok. 52% w porównaniu z sokiem surowym, spowodowało też redukcję liczby bakterii oraz pleśni i drożdży w badanych sokach. Najwyższą inaktywację drobnoustrojów stwierdzono po zastosowaniu ciśnienia 400 MPa.

EN

In the following paper, the possibilities of using High Pressure Processing (HPP) for the purpose of apple and beetroot juices preservation were discussed. Juice samples were pressurized under 200, 300, 400 MPa for 10 minutes at room temperature and other samples were pasteurized at 85°C for 15 minutes. The juices were stored for 14 days at 4°C. The content of polyphenols in apple juice and beetroot juice, of ascorbic acid in apple juice, the content of betanin in beetroot juice and the total bacterial count and the number of yeasts and molds were determined. The juices exposed to high pressure, showed higher concentration of polyphenols and vitamin C in comparison with the pasteurized and control juices. The application of pressure reduced the loss of betanin content during storage time by 52% compared to the raw juice. Application of the pressure of 300 and 400 MPa effectively reduced the number of bacteria, yeasts and molds in the tested juices. The highest inactivation of microorganisms was observed at 400 MPa.

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Separation of betalains by gradient high-speed counter-current chromatography

Spórna-Kucab A., Udziela D., Sobocińska M., Szot D., Wybraniec S.

Challenges of Modern Technology

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2016

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Vol. 7, no. 1

23--28

EN

A study on separation of betalain mixture obtained from red beet juice (Beta vulgaris L.) by analytical high-speed counter-current chromatography (HSCCC) was performed. The extract was obtained by thermal treatment of acidified red beet juice for 30 min in 85 °C. The pigment mixture consisted of betanin/isobetanin as well as their decarboxy- and dehydro-derivatives. The HSCCC process was accomplished in the ‘tail to head’ mode with two polar solvent systems containing salt: BuOH-EtOH-NaClsolution-H2OH3PO4 (1300:700-1000:1300:700:2.5-5.5 (system I), 1300:200-400:1300:700:2.5-4.5 (system II); v/v/v/v/v). The retention of the stationary phase was 73% (system I) and 79% (system II). The mobile phase was pumped at 2 ml/min flow rate. HPLC-DAD-ESI-MS analyses were performed in reversed phase mode for the obtained HSCCC fractions and crude extract. The solvent systems enabled separation of betanin and decarboxy-betanins (system I and II) as well as neobetanin (system II). Additionally, some pure fractions of 17-decarboxy-betanin and 2,17-bidecarboxy-betanin were obtained in system II.

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Research on solvent systems with tetra-n-butylammonium bromide for counter-current chromatography of betalains

Spórna-Kucab A., Wysoczańska J., Bartel A., Świergosz T., Szot D., Wybraniec S.

Challenges of Modern Technology

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2016

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Vol. 7, no. 1

12--16

EN

In this study, new two-phase solvent systems for counter-current chromatography (CCC) consisting of n-butanol and water as well as various amounts of acetic acid, acetonitrile, ethanol, acetone or ethyl acetate were tested. Additionally, tetra-n-butylammonium bromide (TBAB) was introduced into the system in the form of aqueous solutions or phosphate-citrate buffer (pH 6.7) in order to form ion-pairs with betalains. The selection of buffer pH was based on their ability to create ion pairs by tetraalkylammonium salts, with selected betalains under these conditions. In this study, it is shown that the settling time of two phases is longer with the increase of acetic acid/acetonitrile/ethanol/acetone/ethyl acetate. For selected solvent systems with high amounts of acetonitrile, ethanol and acetone two phases were not observed. The systems with acetone have the largest increase of settling time. Ethyl acetate systems were characterized by a slow settling time increase. In systems containing additionally 2% aqueous TBAB, smaller changes in settling time than in similar systems without TBAB were observed. Addition of TBAB in the buffer resulted in a prolongation of settling time. Solvent systems in which the separation between the aqueous and organic phases was visually best, were selected from among all the tested systems and the betalain partition coefficients were measured by LC-DAD-ESI-MS. The best results were observed for systems: n-butanol-water-acetic acid (2:2.5:0.75, v/v/v), n-butanol-water-acetic acid (2:2.5:1, v/v/v) and n-butanol-TBAB in water-acetonitrile (2:2.5:0.5, v/v/v).

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Profiles of products generated during betacyanins reduction by 2-methylpyridine borane

Szot D., Starzak K., Skopińska A., Wybraniec S.

Challenges of Modern Technology

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2015

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Vol. 6, no. 4

19--22

EN

Betanin and neobetanin (14,15-dehydrogenated betanin), natural betacyanin pigments were subjected to a gentle reduction by 2-methylpyridine borane. During each reduction reaction, the visible spectra were collected. The results were tentatively confirmed by LC-DAD-ESI-MS. In comparison to a previous study with sodium borohydride, various types of products were obtained. Depending on pH, one or two double bonds are reduced. Interestingly, a preliminary decarboxylation of the pigments is also noticed. Betacyanins are plant red-violet pigments applied as colorants in food and pharmaceutical industry which are proven to have an antioxidant activity. They are confirmed to be beneficial for human health as free radical scavengers. Therefore, betacyanins can prevent from many diseases which would be induced by an excessive accumulation of free radicals in the human body. There are more and more reports of their pro-health properties. However, the mechanism of betacyanins oxidation remains not completely elucidated. It is postulated that the rearrangement in the chromophoric system is a significant part of this mechanism. The products obtained as a result of reduction of betanin and neobetanin can be useful in oxidation investigations. Betacyanins with partially destroyed chromophoric system by reduction of the double bonds would by perfect models for further studies on their oxidation.

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The effect of citric acid on stabilization of betanin solutions

Skopińska A., Szot D., Tuwalska D., Starzak K., Osiadło M., Wybraniec S.

Challenges of Modern Technology

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2014

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Vol. 5, no. 2

19--24

EN

Elevated temperature is known to be the most crucial factor influencing betanin integrity during food processing and storage. Nevertheless, certain chelating agents or antioxidants, such as acetic acid, may act as stabilizers. Therefore, the effect of citric acid on the stability of betanin – basic betacyanin – was investigated during the heating experiments in water as well as 50% and 95% (v/v) aqueous-organic solutions of methanol, ethanol and acetonitrile. The presence of citric acid in tested solutions affects betanin stability, especially in the 95 % solutions, in which the stabilizing effect of this compound is significantly higher than in aqueous solutions. However, some decrease of retention in 50% methanol was also observed. The main products of betanin thermal degradation in aqueous and aqueous-organic solutions were compounds characterized by absorption bands around the wavelength at 420 nm.

7

Semi-synthesis of red beet betacyanin ethyl-esters by esterification

Tuwalska D., Starzak K., Szot D., Wybraniec S., Winterhalter P., Jerz G.

Challenges of Modern Technology

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2014

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Vol. 5, no. 3

27--31

EN

Red beet pigments recovered from Beta vulgaris L. (Chenopodiaceae), mainly consist of purple betacyanins, such as 15R/15S-betanin. Currently,this pigment class is intensively investigated in respect of stability in food systems. Quite popular is the use of red beet extracts in dairy products such as yoghurts, and ice-creams. So far, there are no issues of toxicity using these natural pigments in food – so they seem to be a very good alternative to replace synthetic dyes which had been frequently discussed for negative side-effects to human health. Betacyanins, the glycosidation products of betanidin are very polar and therefore water soluble pigments, which are biosynthetically derived from condensation of cyclo-DOPA and betalamic acid. The significant polarity of betacyanins requires the use of ion-pair reagents such as trifluoro-acetic acid (TFA) or other homologue fluorinated additives under standard separation conditions on larger scale in spiral coil countercurrent chromatography (spCCC). In our synthetic experiment, the polarity of the natural betacyanins was reduced. This omitted the use of toxic per-fluoro ion-pair reagents. The three carboxylic groups of the betanin pigment backbone were the target functional groups of the derivatisation. In semi-synthesis, fortified red beet pigment extract was esterified with water-free ethanolic hydrogen chloride solution. The reaction was carried out at ambient temperature (7 days) to yield a mixture of betacyanin mono-, di- and tri-ethyl-esters, and their epimeric forms, as well as the respective betanidin-ethyl-esters. The time course of the reaction mixture was monitored by analytical C18-HPLC with ESI-DAD-MS/MS detection. The detected molecular weights of the pigments confirmed the presence of expected products. To the best of our knowledge, the presence of betalains containing ethyl-ester groups in biological samples have not been studied before.

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Reactions of decarboxylated betanins under influence of halogen light

Skopinska A., Szot D., Starzak K., Wybraniec S.

Challenges of Modern Technology

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2014

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Vol. 5, no. 3

37--43

EN

Betalains as natural plant pigments are very sensitive to several factors, including light, therefore, studies on stability of their derivatives which retain their attractive color, are crucial for their potential application in pharmaceutical, food or cosmetic industries. An effect of irradiation by halogen light on reactivity of main decarboxylated derivatives of betacyanins (2-decarboxy-betanin, 17-decarboxy-betanin and 2,17-decarboxy-betanin) was investigated in aqueous and organic-aqueous solutions: 50% (v/v) acetonitrile, 50% (v/v) methanol and 50% (v/v) ethanol, at pH range 3-8. The double decarboxylation of betanin (at C-2 and C-17 position of carbon) significantly increases the stability of this pigment in the acidic media. As a result of pigments reactions induced by light, some betacyanin derivatives with different decarboxylation and dehydrogenation levels were identified by chromatography with tandem mass spectrometry (LC-MS/MS) and diode array detection (LC-DAD).

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Protective Activity of EDTA Towards Betanin Degradation

Szot D., Skopińska A., Starzak K., Wybraniec S.

Logistyka

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2013

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nr 4

EN

Betanin is the most common betalain pigment, which provides colors to a wide variety of flowers and fruits. Current studies indicate on very interesting properties of these compounds, such as an ability to scavenge free radicals or chemopreventive and antiinflammatory effects. All natural pigments are affected by inferior stability in comparison to artificial colorants. However, the addition of EDTA (ethylenediaminetetraacetic acid) – a very popular chelating agent – improves their stability. In order to determine the protective activity of EDTA during the thermal treatment, a set of degradation experiments of betanin at pH 3–8 was performed. The pH of the greatest compound stability was found at pH 3.5–5.5. The addition of EDTA to the tested solutions increases the pigment stability, especially in acidic media. The analysis of obtained absorption spectra indicated that the reaction products retained the basic chromophoric skeleton.

PL

Betanina jest najczęściej występującym w przyrodzie pigmentem betalainowym odpowiedzialnym za barwę wielu rodzajom kwiatów i owoców. Aktualnie prowadzone badania wskazują również na inne ciekawe właściwości betalain, takie jak zdolność do zmiatania wolnych rodników, jak również działanie chemoprewencyjne i przeciwzapalne. Niestety naturalne barwniki wykazują mniejszą stabilność niż barwniki syntetyczne. Jednak dodatek EDTA (kwasu etyelenodiaminotetraoctowego) – bardzo popularnego czynnika chelatującego, może zwiększać ich stabilność. W celu określenia ochronnego działania EDTA podczas obróbki termicznej, przeprowadzono eksperymenty degradacji betaniny przy pH 3- 8. Największą stabilność betanina wykazuje przy zakresie pH między 3.5 a 5.5. Obecność EDTA zwiększa stabilność pigmentu, zwłaszcza w kwaśnym środowisku. Analizy uzyskanych widm absorpcji wskazują, że produkty reakcji zachowują podstawowy szkielet chromoforowy.

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Spiral-coil countercurrent chromatographic separation of betanin and betanidin ethyl-esters monitored by continuous ESI-MS/MS injection and LC-ESI-MS/MS

Tuwalska D., Szot D., Wybraniec S., Winterhalter P., Jerz G.

Challenges of Modern Technology

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2013

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Vol. 4, no. 4

21--25

EN

Betalains present in Beta vulgaris L. (Chenopodiaceae) have a high potential as natural pigments for food applications. They have been used as a substitute of synthetic dyes in processing of gelatine, strawberry yogurts, ice creams, fruits cocktails, candies and biscuits. The stability of betalains is strongly influenced by numerous factors – sugar content, and impact of light, oxygen, water activity, pH and temperature. A mixture of betacyanin mono-, di- and tri-ethyl-esters was separated by a large-volume spiral-coil countercurrent chromatography (spCCC) prototype which yielded fractions continuously off-line injected to anÂ ESI-MS/MS device. This method yielded a reconstituted pigment profile and finally enabled the MS-target-guided isolation procedure for the whole spCCC-experiment. The individual fractions were analyzed by LC/ESI-MS/MS. Betanin and betanidin mono-, di- and tri-ethyl-esters as well as other decarboxylated derivatives were detected in the chromatograms. The ethyl-esters of betanin were only partially fractionated, but clearly fractionated from the ethyl-esters of betanidin which will be of great value for biological evaluations.

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Spectrophotometric study on betanin photodegradation

Skopińska A., Tuwalska D., Wybraniec S., Starzak K., Mitka K., Kowalski P., Szaleniec M.

Challenges of Modern Technology

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2012

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Vol. 3, no. 4

34--38

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.

12

Spectrophotometric investigation on betanin degradation induced by copper cations

Starzak K., Skopińska A., Wybraniec S.

Challenges of Modern Technology

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2012

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Vol. 3, no. 4

44--48

EN

Betanin pigment structurally belong to red-violet betacyanins which represent a class of N-heterocyclic water soluble plant pigments providing the colours in a wide variety of fl owers and fruits [1, 2]. Most of betacyanins, such as betanin, are 5-O-glucosides of betanidin (the basic chromophoric aglycone unit). Betanin colorant (E-162) is produced from red beet roots (Beta vulgaris L.) and is available in concentrates produced by evaporating beet juice under vacuum or as powders made by spray--drying the concentrate. In this study, an eff ect of copper cations on betanin stability was investigated in aqueous and organic-aqueous solutions. The presence of organic solvents (methanol, ethanol and acetonitrile) increased substantially the decomposition of the pigment induced by metal cations in acidic media, for which generally much lower degradation in aqueous solutions was observed. A possibility of a complex formation between betanin and Cu2+ was also stated at pH 7–8 and its relatively high stability in aqueous samples was observed. A presence of numerous products of betanin decomposition was noticed at the wavelength range of 380–500 nm in spectra obtained for the investigated metal cations, especially in the organic-aqueous solutions.

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High salt-solvent systems in separation of betanin and its derivatives from red beet (Beta vulgaris L.) by high-performance countercurrent chromatography (HPCCC)

Spórna-Kucab A., Ignatova S, Garrard I., Wybraniec S.

Challenges of Modern Technology

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2012

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Vol. 3, no. 1

57--61

EN

A study on a separation of betanin and its decarboxy- and dehydro-derivatives obtained from red beet roots (Beta vulgaris L.) using analytical high-performance countercurrent chromatography (HPCCC — Dynamic Extractions Ltd., UK) was performed. The HPCCC process was accomplished in the ‘tail to head’ mode with three highly polar solvent systems with high salt concentrations: 1-propanol-acetonitrile-saturated ammonium sulphate-water (v/v/v/v, 1:0.5:1.2:1); ethanol-acetonitrile-1- propanol-saturated ammonium sulphate-water (v/v/v/v/v, 0.5:0.5:0.5:1.2:1) and ethanol-1-butanol-acetonitrile-saturated ammonium sulphate-water (volume ratio), 0.5:0.5:0.5:1.2:1). HPLC analysis was performed in a conventional reversed phase mode with diode-array (DAD) detection to characterize the composition of obtained fractions. The applied solvent systems enabled the separation of the betalain pigments with high efficiency for the first time. In the mode of separation selected, the more hydrophobic compounds eluted first as expected. Moreover, for the first time, the applied HPCCC solvent systems generated a separation of 2-decarboxy-betanin from 17- and 2,17-bidecarboxy-betanin as well as from neobetanin and betanin.

14

Liquid chromatographic techniques in separation of betacyanins and their derivatives from red beet roots

Spórna A., Stalica P., Jerz G., Szaleniec M., Wybraniec S.

Challenges of Modern Technology

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2010

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Vol. 1, no. 1

19--22

EN

A study on separation of betacyanins and their decarboxylated as well as dehydrogenated derivatives obtained from red beet roots (Beta vulgaris L.) in high pressure liquid chromatography (HPLC) and ion-pair high-speed counter-current chromatography (IP-HSCCC) was performed. The IP-HSCCC process was accomplished in the ‘head-to-tail’ mode in a solvent system composed of butanol — acetonitrile — water (5:1:6 v/v/v, acidifi ed with 0.7% trifl uoroacetic acid). The HPLC separation was performed in a typical reversed phase mode with mass spectrometry (ESI-MS) and diode-array (DAD) detection. The chromatographic profi les of betalains obtained in these two techniques were signifi cantly diff erent. In HPLC, the most polar compounds, like betanin and isobetanin, eluted before less polar decarboxylated and dehydrogenated derivatives (mostly degradation products of betanin). In IP-HSCCC, the dehydrogenated derivatives were eluted faster then their non-dehydrogenated analogues. It was observed for the fi rst time that betanin and neobetanin (14,15-dehydrogenated betanin), which are present in many plants containing betalains, had reversed elution orders during chromatographic separation by these two techniques.