Pigment pattern and expression of colour in fruits from different Hylocereus sp. genotypes

Innovative Food Science and Emerging Technologies

Volumn 8, Issue 3, 2007, Pages 451-457

  Esquivel, Patricia ^a,b   Stintzing, Florian C ^a   Carle, Reinhold ^a  

^a UNIVERSITY OF HOHENHEIM   (Germany)

^b UNIVERSIDAD DE COSTA RICA   (Costa Rica)

Author keywords

Betalains; Betanin; Colour; Dragonfruit; Genotypes; Gomphrenin I; Hylocerenin; Hylocereus; Indicaxanthin; Neobetanin; Phyllocactin

Indexed keywords

BETALAIN CONTENTS; INDICAXANTHIN; OILY PLANT; PHYLLOCACTIN;

FOOD PROCESSING; GENES; PH; PIGMENTS; PLANTS (BOTANY);

FRUITS;

HYLOCEREUS; STENOCEREUS STELLATUS;

EID: 34447309562     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2007.03.022     Document Type: Article

References (28)

1. Alard D., Wray V., Grotjahn L., Reznik H., and Strack D. Neobetanin: Isolation and identification from Beta vulgaris. Phytochemistry 24 (1985) 2383-2385
2. Anonymous. Tecnología para la Producción de Pitahaya. INRA-CEE (1994) 70p
3. Cai Y., Sun M., and Corke H. Identification and distribution of simple and acylated betacyanins in the Amaranthaceae. Journal of Agricultural and Food Chemistry 49 (2001) 1971-1978
4. Castellar M.R., Obón J.M., and Fernández-López J.A. The isolation and properties of a concentrated red-purple betacyanin food colourant from Opuntia stricta fruits. Journal of the Science of Food and Agriculture 86 (2006) 122-128
5. Delgado-Vargas F., Jiménez A.R., and Paredes-López O. Natural pigments: Carotenoids, anthocyanins, and betalains - Characteristics, biosynthesis, processing, and stability. Critical Reviews in Food Science and Nutrition 40 (2000) 173-289
6. Downham A., and Collins P. Colouring our foods in the last and next millennium. International Journal of Food Science and Technology 35 (2000) 5-22
7. Glässgen W.E., Metzger J.W., Heuer S., and Strack D. Betacyanins from fruits of Basella rubra. Phytochemistry 33 (1993) 1525-1527
8. Gonnet J.F. Colour effects of copigmentation of anthocyanins revisited - 1. A colourimetric definition using the CIELAB scale. Food Chemistry 63 (1998) 409-441
9. Herbach K.M., Stintzing F.C., and 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. European Food Research and Technology 219 (2004) 377-385
10. Herbach K.M., Stintzing F.C., and Carle R. Betalain stability and degradation structural and chromatic aspects. Journal of Food Science 71 (2006) R41-R50
11. Herbach K.M., Maier C., Stintzing F.C., and Carle R. Effects of processing and storage on juice colour and betacyanin stability of purple pitaya (Hylocereus polyrhizus) juice. European Food Research Technology 224 (2007) 649-658
12. Heuer S., Wray V., Metzger J.W., and Strack D. Betacyanins from flowers of Gomphrena globosa. Phytochemistry 31 (1992) 1801-1807
13. Heuer S., Richter S., Metzger J.W., Wray V., Nimtz M., and Strack D. Betacyanins from bracts of Bougainvillea glabra. Phytochemistry 37 (1994) 761-767
14. Kobayashi N., Schmidt J., Nimtz M., Wray V., and Schliemann W. Betalains from Christmas cactus. Phytochemistry 54 (2000) 419-426
15. Mizrahi Y., and Nerd A. Climbing and columnar cacti: New arid land fruit crops. In: Janick J. (Ed). Perspectives on new crops and new uses (1999), American Society for Horticultural Science, Alexandria, Virginia 358-366
16. Mizrahi Y., Nerd A., and Nobel P.S. Cacti as crops. Horticultural Reviews 18 (1997) 291-320
17. Schliemann W., Joy R.W., Komamine A., Metzger J.W., Nimtz M., Wray V., et al. Betacyanins from plants and cell cultures of Phytolacca americana. Phytochemistry 42 (1996) 1039-1046
18. Stintzing F.C., and Carle R. Functional properties of anthocyanins and betalains in plants, food and in human nutrition. Trends in Food Science Technology 15 (2004) 19-38
19. Stintzing F.C., Schieber A., and Carle R. Phytochemical and nutritional significance of cactus pear. European Food Research and Technology 212 (2001) 396-407
20. Stintzing F.C., Schieber A., and Carle R. Betacyanins in fruits from red-purple pitaya, Hylocereus polyrhizus (Weber) Britton & Rose. Food Chemistry 77 (2002) 101-106 517
21. Stintzing F.C., Schieber A., and Carle R. Evaluation of colour properties and chemical quality parameters of cactus juices. European Food Research Technology 216 (2003) 303-311
22. Stintzing F.C., Herbach K.M., Moßhammer M.R., Carle R., Yi W., Sellapan S., et al. Colour, betalain pattern and antioxidant properties of cactus pear (Opuntia sp.) clones. Journal of Agricultural and Food Chemistry 53 (2005) 442-451
23. Strack D., Engel U., and Wray V. Neobetanin: A new natural plant constituent. Phytochemistry 26 (1987) 2399-2400
24. Strack D., Vogt T., and Schliemann W. Recent advances in betalain research. Phytochemistry 62 (2003) 247-269
25. Vaillant F., Perez A., Davila I., Dornier M., and Reynes M. Colorant and antioxidant properties of red-purple pitahaya (Hylocereus sp.). Fruits 60 (2005) 1-10
26. Wybraniec S., and Mizrahi Y. Fruit flesh betacyanin pigments in Hylocereus cacti. Journal of Agricultural and Food Chemistry 50 (2002) 6086-6089
27. Wybraniec S., Platzner I., Geresh S., Gottlieb M., Haimberg M., Mogilnitzki M., et al. Betacyanins from vine cactus Hylocereus polyrhizus. Phytochemistry 58 (2001) 1208-1212
28. Wyler H. Neobetanin: A new natural plant constituent?. Phytochemistry 25 (1986) 2238