Stability and color changes of thermally treated betanin, phyllocactin, and hylocerenin solutions

Journal of Agricultural and Food Chemistry

Volumn 54, Issue 2, 2006, Pages 390-398

  Herbach, Kirsten M ^a   Stintzing, Florian C ^a   Carle, Reinhold ^a  

^a UNIVERSITY OF HOHENHEIM   (Germany)

Author keywords

Beta vulgaris; Betacyanins; Betanin; Color purple pitaya; Degradation; Hylocerenin; Hylocereus polyrhizus; Phyllocactin; Red beet; Thermal treatment

Indexed keywords

BETACYANIN; BETANIN; COLORING AGENT; HYLOCERENIN; PHYLLOCACTIN;

ARTICLE; CACTACEAE; CHEMISTRY; COLOR; DRUG STABILITY; HEAT; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; SOLUTION AND SOLUBILITY; SPECTROPHOTOMETRY;

BETACYANINS; CACTACEAE; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; COLOR; COLORING AGENTS; DRUG STABILITY; HEAT; SOLUTIONS; SPECTROPHOTOMETRY;

BETA VULGARIS; BETA VULGARIS SUBSP. VULGARIS; HYLOCEREUS POLYRHIZUS; STENOCEREUS STELLATUS;

EID: 33644523077     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf051854b     Document Type: Article

References (26)

1. Steglich, W.; Strack, D. Betalains. In The Alkaloids - Chemistry and Pharmacology; Brossi, A., Ed.; Academic Press Inc.: San Diego, California, 1990; pp 1-62.
2. Stintzing, F. C.; Carle, R. Functional properties of anthocyanins and betalains in plants, food, and in human, nutrition. Trends Food Sci. Technol. 2004, 15, 19-38.
3. Huang, A. S.; von Elbe, J. H. Kinetics of the degradation and regeneration of betanine. J. Food Sci. 1985, 50, 1115-1120.
4. von Elbe, J. H.; Schwartz, S. J.; Hildenbrand, B. E. Loss and regeneration of betacyanin pigments during processing of red beets. J. Food Sci. 1981, 46, 1713-1715.
5. von Elbe, J. H.; Maing, I.-Y.; Amundson, C. H. Colour stability of betanin. J. Food Sci. 1974, 39, 334-337.
6. von Elbe, J. H. Stability of betalaines as food colours. Food Technol. 1975, 29, 42-46.
7. Herbach, K. M.; Stintzing, F. C.; Carle, R. Impact of thermal treatment on color and pigment pattern of red beet (Beta vulgaris L.) preparations. J. Food Sci. 2004, 69, C491-C498.
8. Stintzing, F. C.; Schieber, A.; Carle, R. Betacyanins in fruits from red-purple pitaya, Hylocereus polyrhizus (Weber) Britton & Rose. Food Chem. 2002, 77, 101-106, 517.
9. 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.
10. Herbach, K. M.; Stintzing, F. C.; Carle, R. Thermal degradation of betacyanins in juices from purple pitaya (Hylocereus polyrhizus [Weber] Britton & Rose) monitored by high-performance liquid chromatography-tandem mass spectrometric analyses. Eur. Food Res. Technol. 2004, 219, 377-385.
11. Herbach, K. M.; Stintzing, F. C.; Carle, R. Identification of heat-induced degradation products from purified betanin, phyllocactin and hylocerenin by high-performance liquid chromatography/electrospray ionization mass spectrometry. Rapid Commun. Mass Spectrom. 2005, 19, 2603-2616.
12. Stintzing, F. C.; Conrad, J.; Klaiber, I.; Beifuss, U.; Carle, R. Structural investigations on betacyanin pigments by LC NMR and 2D NMR spectroscopy. Phytochemistry 2004, 65, 415-422.
13. Gonnet, J.-F. Colour effects of co-pigmentation of anthocyanins revisited - 1. A colorimetric definition using the CIELAB scale. Food Chem. 1998, 63, 409-415.
14. Cai, Y.; Corke, H. Amaranthus betacyanin pigments applied in model food systems. J. Food Sci. 1999, 64, 869-873.
15. 14C]-Dopaxanthin. Helv. Chim. Acta 1979, 62, 1330-1339.
16. Stintzing, F. C.; Schieber, A.; Carle, R. Evaluation of colour properties and chemical quality parameters of cactus juices. Eur. Food Res. Technol. 2003, 216, 303-311.
17. Mosshammer, M. R.; Stintzing, F. C.; Carle, R. Colour studies on fruit juice blends from Opuntia and Hylocereus cacti and betalain-containing model solutions derived therefrom. Food Res. Int. 2005, 38, 975-981.
18. Wybraniec, S. Formation of decarboxylated betacyanins in heated purified betacyanin fractions from red beet root (Beta vulgaris L.) monitored by LC-MS/MS. J. Agric. Food Chem. 2005, 53, 3483-3487.
19. Trezzini, G. F.; Zryd, J.-P. Characterization of some natural and semi-synthetic betaxanthins. Phytochemistry 1991, 30, 1901-1903.
20. Saguy, I.; Kopelman, I. J.; Mizrahi, S. Thermal kinetic degradation of betanin and betalamic acid. J. Agric. Food Chem. 1978, 26, 360-362.
21. Castellar, R.; Obón, J. M.; Alacid, M.; Fernández- López, J. A. Color properties and stability of betacyanins from Opuntia fruits. J. Agric. Food Chem. 2003, 51, 2772-2776.
22. Määttä, K. R.; Kamal-Edin, A.; Törrönen, A. R. High-performance liquid chromatography (HPLC) analysis of phenolic compounds in berries with diode array and electrospray ionization mass spectrometric (MS) detection: Ribes species. J. Agric. Food Chem. 2003, 51, 6736-6744.
23. Lo Scalzo, R.; Iannoccari, T.; Summa, C.; Morelli, R.; Rapisarda, P. Effect of thermal treatments on antioxidant and antiradical activity of blood orange juice. Food Chem. 2004, 85, 41-47.
24. Singer, J. W.; von Elbe, J. H. Degradation rates of vulgaxanthine I. J. Food Sci. 1980, 45, 489-491.
25. Havlíková, L.; Míková, K.; Kyzlink, V. Heat stability of betacyanins. Z. Lebensm. Unters. Forsch. 1983, 177, 247-250.
26. Schliemann, W.; Strack, D. Intramolecular stabilization of acylated betacyanins. Phytochemistry 1998, 49, 585-588.