Isolation, identification and dyeing studies of betanin on modified acrylic fabrics

Industrial Crops and Products

Volumn 37, Issue 1, 2012, Pages 342-346

  Guesmi, A ^a   Ladhari, N ^a   Hamadi, N Ben ^b   Sakli, F ^a  

^a Institut Supérieur des Etudes Technologiques Ksar Hellal   (Tunisia)

^b Laboratory of Synthesis Heterocyclic and Natural Substances   (Tunisia)

Author keywords

Betanin; Fastness; Modified acrylic; Mordant; Natural dye; Opuntia ficus indica

Indexed keywords

BETANIN; FASTNESS; MORDANT; NATURAL DYE; OPUNTIA FICUS INDICA;

FRUITS; OPTIMIZATION; PH EFFECTS; SOLVENT EXTRACTION;

DYEING;

CACTUS; CHROMATOGRAPHY; DYE; MASS SPECTROMETRY; PH; PIGMENT; SOLVENT; TEMPERATURE EFFECT; ULTRAVIOLET RADIATION;

CACTACEAE; OPUNTIA; OPUNTIA FICUS-INDICA; PYRUS;

EID: 84855880704     PISSN: 09266690     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.indcrop.2011.12.034     Document Type: Article

References (24)

1. Attoe E.L., Von Elbe J.H. Oxygen involvement in betanin degradation. Z. Lebensm. Unters. Forsch. A 1984, 179:232-236.
2. Czapski J. Heat stability of betacyanins in red beet juice and in betanin solutions. Eur. Food Res. Technol. 1990, 191:275-278.
3. Diego A.M., Cristina G.V., Josè I.G., Angel G.I. Betalains in the era of global agri-food science, technology and nutritional health. Phytochem. Rev. 2008, 7:261-280.
4. El-Shishtawy R.M., Ahmed N.S.E. Anionic coloration of acrylic fiber pretreatment and dyeing with acid dyes. Color. Technol. 2005, 121:139-146.
5. Frank T., Stintzing F., Carle R., Bitsch I., Quas D., Straß G., Bitsch R., Netzel M. Urinary pharmacokinetics of betalains following consumption of red beet juice in healthy humans. Pharmacol. Res. 2005, 52:290-297.
6. Guesmi, A., Ben Hamadi, N., Ladhari, N., Sakli, F.. Dyeing properties and colour fastness of wool dyed with indicaxanthin natural dye. Ind. Crop. Prod., in press.
7. Hegwood D.A. Human health discoveries with Opuntia sp. (prickly pear). Hort. Sci. 1990, 25:1515-1516.
8. Henry B.S. Natural food colors. Natural Food Colorants 1996, 40-79. Blackie Chapman & Hall, London, UK. G.A.F. Hendry, J.D. Houghton (Eds.).
9. Huang A.S., Von Elbe J.H. Kinetics of the degradation and regeneration of betanine. J. Food Sci. 1985, 50:1115-1129.
10. Huang A.S., Von Elbe J.H. Effect of pH on the degradation and regeneration of betanine. J. Food Sci. 1987, 52:1689-1693.
11. José A., Fernández L., Luis A. Application of high-performance liquid chromatography to the characterization of the betalain pigments in prickly pear fruits. J. Chromatogr. A 2001, 913:415-420.
12. Judd D.B., Wysezcki G. Colour in Business, Science and Industry 1975, John Wiley & Sons, New York. 3rd ed.
13. Kugler F., Stintzing F.C., Carle R. Identification of betalains from petioles of differently colored Swiss chard (Beta vulgaris L. ssp. cicla [L.] Alef. Cv. Bright Lights) by high performance liquid chromatography-electrospray ionization mass spectrometry. J. Agric. Food Chem. 2004, 52:2975-2981.
14. Moßhammer M.R., Stintzing F.C., Carle R. Colour studies on fruit juice blends from Opuntia and Hylocereus cacti and betalain-containing model solution derived there from. Food Res. Int. 2005, 38:975-981.
15. Mohamed-Yasseen Y., Barringer S.A., Splittstoesser W.E., Schnell R.J. Rapid propagation of tuna (Opuntia ficus indica) and fruit establishment in soil. Plant Cell Tissue Organ Culture 1995, 42:117-119.
16. Pasch J.H., Von Elbe J.H. Betanine stability in buffered solutions containing organic acids, metal cations, antioxidants, or sequestrants. J. Food Sci. 1979, 44:72-74.
17. Rosario C., Joseä M.O., Mercedes A., José A.F.L. Color properties and stability of betacyanins from Opuntia fruits. J. Agric. Food Chem. 2003, 51:2772-2776.
18. Saguy I. Thermostability of red beet pigments (betanin and vulgaxanthin-I): influence of pH and temperature. J. Food Sci. 1979, 44:1554-1555.
19. Sapers G.M., Hornstein J.S. Varietal differences in colorant properties and stability of red beet pigments. J. Food Sci. 1979, 44:1245-1248.
20. Schliemann W., Kobayashi N., Strack D. The decisive step in betaxanthin biosynthesis is a spontaneous reaction. Plant Physiol. 1999, 119:1217-1232.
21. Sobkowska E., Czapski J., Kaczmarek R. Red table beet pigment as food colorant. Int. Food Ingred. 1991, 3:24-28.
22. 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.
23. Strack D., Vogt T., Schliemann W. Recent advances in betalain research. Phytochemistry 2003, 62:247-249.
24. Young H.L., Han D.K. Dyeing properties and colour fastness of cotton and silk fabrics dyed with Cassia tora L. extract. Fiber Polym. 2004, 5:303-308.