Color properties and stability of betacyanins from Opuntia fruits

Journal of Agricultural and Food Chemistry

Volumn 51, Issue 9, 2003, Pages 2772-2776

  Castellar, Rosario ^a   Obón, José M ^a   Alacid, Mercedes ^a   Fernández López, José A ^a  

^a TECHNICAL UNIVERSITY OF CARTAGENA   (Spain)

Author keywords

Betacyanins; Betalains; Color stability; Food colorants; Opuntia

Indexed keywords

BETACYANIN; BETALAIN; BETANIN; BETAXANTIN; ISOBETANIN; OPUNTIA EXTRACT; PLANT EXTRACT; UNCLASSIFIED DRUG;

ARTICLE; COLOR; EXTRACTION; FRUIT; HALF LIFE TIME; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; OPUNTIA; PH; THERMOSTABILITY;

BETALAINS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; COLOR; FOOD COLORING AGENTS; HYDROGEN-ION CONCENTRATION; OPUNTIA; PIGMENTS, BIOLOGICAL; PLANT EXTRACTS; QUATERNARY AMMONIUM COMPOUNDS; TEMPERATURE;

CACTACEAE; OPUNTIA; OPUNTIA FICUS-INDICA; OPUNTIA STRICTA; PYRUS;

EID: 0344088505     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf021045h     Document Type: Article

References (31)

1. Piattelli, M. The betalains: structure, biosynthesis and chemical taxonomy. In The Biochemistty of Plants: A Comprehensive Treatise; Conn, E. E., Ed.; Academic Press: New York, 1981; Vol. 7, pp 557-575.
2. Wissgott, U.; Bortlik, K. Prospects for new natural food colorants. Trends Food Sci. Technol. 1996, 7, 298-302.
3. Delgado-Vargas, F.; Jiménez, A. R.; Paredes-López, O. Natural pigments: Carotenoids, anthocyanins, and betains - Characteristics, biosynthesis, processing, and stability. Crit. Rev. Food Sci. Nutr. 2000, 40, 173-289.
4. Sobkowska, E.; Czapski, J.; Kaczmarek, R. Red table beet pigments as food colorant. Int. Food Ingredients 1991, 3, 24-28.
5. Kujala, T.; Loponen, J.; Pihlaja, K. Betalains and phenolics in red beet root (Beta vulgaris) peel extracts: extraction and characterization. Z. Naturforsch. 2001, 56c, 343-348.
6. Sapers, G. M.; Hornstein, J. S. Varietal differences in colorant properties and stability of red beet pigments. J. Food Sci. 1979, 44, 1245-1248.
7. Saguy, I. Thermostability of red beet pigments (betanin and vulgaxanthin-I): influence of pH and temperature. J. Food Sci. 1979, 44, 1554-1555.
8. Saguy, I.; Kopelman, I. J.; Mizrahi, S. Thermal kinetic degradation of betanin and betalamic acid. J. Agric. Food Chem. 1978, 26, 360-362.
9. von Elbe, J. H.; Maing, I. Y.; Amundson, C. H. Color stability of betanin. J. Food Sci. 1974, 39, 334-337.
10. Saguy, I.; Goldman, M.; Bord, A.; Cohen, E. Effect of oxygen retained on beet powder on the stability of betanine and vulgaxanthine I. J. Food Sci. 1984, 49, 99-101.
11. Simon, P.; Drdak, M.; Altamirano, R. C. Influence of water activity on the stability of betanin in various water alcohol model systems. Food Chem. 1993, 46, 155-158.
12. Huang, A. S.; von Elbe, J. H. Kinetics of the degradation and regeneration of betanine. J. Food Sci. 1985, 50, 1115-1129.
13. Huang, A. S.; von Elbe, J. H. Effect of pH on the degradation and regeneration of betanine. J. Food Sci. 1987, 52, 1689-1693.
14. von Elbe, J. H.; Schwartz, S. J.; Hildebrand, B. E. Loss and regeneration of betacyanin pigments during processing of red beets. J. Food Sci. 1981, 46, 1713-1715.
15. Han, D.; Kim, S. J.; Kim, S. H.; Kim, D. M. Repeated regeneration of degraded red beet juice pigments in the presence of antioxidants. J. Food Sci. 1998, 63, 69-72.
16. Pedreño, M. A.; Escribano, J. Correlation between antiradical activity and stability of betanin from Beta vulgaris L. roots under different pH, temperature and light conditions. J. Sci. Food Agric. 2001, 81, 627-631.
17. Cai, Y. Z.; Sun, M.; Corke, H. Colorant properties and stability of Amaranthus betacyanin pigments. J. Agric. Food Chem. 1998, 46, 4491-4495.
18. Reynoso, R., García, F. A.; Morales, D.; González de Mejía, E. Stability of betalain pigments from a cactacea fruit. J. Agric. Food Chem. 1997, 45, 2884-2889.
19. Stintzing, F. C.; Schieber, A.; Carle, R. Betacyanins in fruits of deep-purple pitaya, Hylocereus polyrhizus (Weber) Britton & Rose. Food Chem. 2002, 77, 101-106, 517.
20. Wybraniec, S.; Platzner, I.; Geresh, S.; Gottlieb, H. E.; Haimberg, M.; Mogilnitzki, M.; Mizrahi, Y. Betacyanins from vine cactus Hylocereus polyrhizus. Phytochemistry 2001, 58, 1209-1212.
21. Fernández-López, J. A.; Almela, L. Application of high-performance liquid chromatography to the characterization of the betalain pigments in prickly pear fruits. J. Chromatogr. A 2001, 913, 415-420.
22. Stintzing, F. C.: Schieber, A.; Carle, R. Identification of betalains of yellow beet (Beta vulgaris L.) and cactus pear (Opuntia ficusindica (L.) Mill.) by high-performance liquid chromatographyelectrospray ionization mass spectrometry. J. Agric. Food Chem. 2002, 50, 2302-2307.
23. Forni, E.; Polesello, A.; Montefiori, D.; Maestrelli A. High-performance liquid chromatographic analysis of the pigments of blood-red prickly pear (Opuntia ficus-indica). J. Chromatogr. 1992, 593, 177-183.
24. Merin, U.; Gagel, S.; Popel, G.; Bernstein, S.; Rosenthal, I. Thermal-degradation kinetics of prickly pear-fruit red pigment. J. Food Sci. 1987, 52, 485-486.
25. Sáenz, C.; Sepúlveda, E.; Araya, E.; Calvo, C. Colour changes in concentrated juices of prickly pear (Opuntia ficus-indica) during storage at different temperatures. Lebensm. Wiss. Technol. 1993, 26, 417-421.
26. Stintzing, F. C.; Schieber, A.; Carle, R. Phytochemical and nutritional significance of cactus pear. Eur. Food Res. Technol. 2001, 212, 396-407.
27. Turker, N.; Coçkunes, Y.; Ekiz, H. I.; Aksay, S.; Karabada, E. The effects of fermentation on the thermostability of the yellow-orange pigments extracted from cactus-pear (Opuntia ficusindica). Eur. Food Res. Technol. 2001, 212, 213-216.
28. Sawaya, W. N.; Khatchadourian, H. A.; Safi, W. M.; AlMuhammad, H. M. Chemical characterization of prickly pear pulp, Opuntia ficus-indica, and the manufacturing of prickly pear jam. J. Food Technol. 1983, 18, 183-193.
29. Fernández-López, J. A.; Castellar, R.; Obón, J. M.; Almela, L. Screening and mass-spectral confirmation of betalains in cactus pears. Chromatographia 2002, 56, 591-595.
30. Bóhm, H.; Rink, E. Betalains. In Cell Culture and Somatic Cell Genetics of Plants; Academic Press: New York, 1988; pp 449-463.
31. Kimler, L.; Larson, R. A.; Messenger, L.; Moore, J. B.; Mabry, T. J. Betalamic acid, a new naturally ocurring pigment. Chem. Commun. 1971, 21, 1329-1330.