The present study focused on the development of a new purification protocol suitable for betanin and other major betalains, vulgaxanthin I, indicaxanthin and neobetanin, using flash chromatography which is a convenient and fast method to isolate unstable materials. Following preliminary tests, a gradient procedure using 0-60% acetonitrile, with 0.1% (v/v) formic acid as mobile phase, was selected for the purification. Different fractions were collected based on UV detection at 254 and 280 nm and purities were confirmed by reverse-phase HPLC analysis to be 97%, 95%, 79% and 52% for betanin, indicaxanthin, vulgaxanthin I, and neobetanin, respectively, with pigment yields ranging from 120 to 487 mg per 100 g of powdered raw material. Comparative assessment of antioxidant and radial scavenging properties of individual betalains indicated highest potential for betanin followed by neobetanin, vulgaxanthin I and indicaxanthin.
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http://dx.doi.org/10.1016/j.foodchem.2022.132632 | DOI Listing |
Foods
December 2024
Department of Pharmaceutical Sciences, Health Sciences Center, Londrina State University, Londrina CEP 86039-440, Brazil.
Betalains are naturally occurring pigments sourced mainly from (beetroot), spp. (dragon fruit), spp., and spp.
View Article and Find Full Text PDFMolecules
October 2024
College of Food Engineering, Harbin Institute, Harbin 150076, China.
As a globally cultivated and economic crop, beets are particularly important in the cane sugar and feed industries. Beet pigments are among the most important natural pigments, while various chemical components in beets display beneficial biological functions. Phenolic substances and betalains, as the main bioactive compounds, determine the functional characteristics of beets.
View Article and Find Full Text PDFNew Phytol
October 2024
Division of Plant Science and Technology, University of Missouri, Columbia, MO, 65211, USA.
Cuscuta campestris, a stem parasitic plant, has served as a valuable model plant for the exploration of plant-plant interactions and molecular trafficking. However, a major barrier to C. campestris research is that a method to generate stable transgenic plants has not yet been developed.
View Article and Find Full Text PDFFoods
June 2024
Department of Chemistry and Biodynamics of Food, Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, 10 Tuwima Street, 10-748 Olsztyn, Poland.
This study verified the activity of red cabbage and beetroot against the formation of advanced glycation end-products (AGEs) and their relationship with the biomolecules' content. Fermentation of cabbage increased the total phenolic (~10%) and flavonoid contents (~14%), whereas decreased total phenolics/flavonoids in beetroot. Fermented cabbage exhibited higher ability against AGEs, i.
View Article and Find Full Text PDFCurr Opin Chem Biol
August 2024
The Novo Nordisk Foundation Center for Biosustainability, Technical University of Denmark, 2800 Kgs, Lyngby, Denmark. Electronic address:
Food colorants are frequently added to processed foods since color is an important tool in the marketing of food products, influencing consumer perceptions, preferences, and purchasing behavior. While synthetic dyes currently dominate the food colorant market, consumer concern regarding their safety and sustainability is driving a demand for their replacement with naturally derived alternatives. However, natural colorants are costly compared to their synthetic counterparts as the pigment content in the native sources is usually very low and extraction can be challenging.
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