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    Wyświetlanie 1-7 z 7
    Tytuł:
    Mass spectrometric detection of products of decarboxy-betanins UV-irradiation
    Autorzy:
    Starzak, K.
    Skopińska, A.
    Szot, D.
    Wybraniec, S.
    Powiązania:
    https://bibliotekanauki.pl/articles/115619.pdf
    Data publikacji:
    2014
    Wydawca:
    Fundacja na Rzecz Młodych Naukowców
    Tematy:
    UV irradiation
    natural plant pigments
    betalains
    promieniowanie UV
    naturalne barwniki roślinne
    barwniki betalain
    Opis:
    Betalains are a group of natural plant pigments, responsible for red-violet colour of numerous flowers, fruits and roots. They commonly occur in order of Caryophyllales (Caryophyllales). Recent studies revealed great health promoting properties of these pigments, but their natural origin make them very labile under various physicochemical conditions. In the case of betanin degradation, many new, decarboxy-betanins are formed. Latest study showed that UV-irradiation had significant impact on betanin stability, however, no deeper studies were performed in this field. In order to know an impact of the process conditions on degradation of betanin and its decarboxylated derivatives, series of experiments with UV-photo-irradiation was performed in aqueous solutions as well as in various organic solvents at wide range of pH. The highest pigment stability was observed in aqueous solutions for betanin and 17-decarboxybetanin at pH 4.5–7, and for 2,17-didecarboxybetanin at low pH. In all investigated organic solutions, all of the studied compounds have been degraded. The LC-DAD-ESI-MS analysis identified new reaction products. The results showed that UV-photo-irradiation leads mainly to a formation of many new and various 14,15-dehydrobetanins.
    Źródło:
    Challenges of Modern Technology; 2014, 5, 3; 22-26
    2082-2863
    2353-4419
    Pojawia się w:
    Challenges of Modern Technology
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Enzymatic oxidation of neobetanin monitored by liquid chromatography with mass spectrometric detection
    Autorzy:
    Starzak, K.
    Szot, D.
    Skopińska, A.
    Swiergosz, T.
    Wybraniec, S.
    Powiązania:
    https://bibliotekanauki.pl/articles/115945.pdf
    Data publikacji:
    2016
    Wydawca:
    Fundacja na Rzecz Młodych Naukowców
    Tematy:
    neobetanin
    betalains
    betacyanins
    horseradish peroxidase
    oxidation
    enzymatic
    spectrophotometry
    mass spectrometry
    chromatography
    neobetanina
    betalainy
    betacyjaniny
    peroksydaza chrzanowa
    enzymatyczne utlenianie
    spektrofotometria
    spektrometria masowa
    chromatografia
    Opis:
    The aim of this study was monitoring of enzymatic oxidation of neobetanin, an interesting type of betalains which is a partially oxidized betacyanin. As it belongs to betalains, it is water soluble and non-toxic, but a presence of a few functional groups makes it very reactive. Oxidation reactions were performed using horseradish peroxidase followed by spectrophotometric and mass spectrometric detection (LC-DAD-ESI-MS/MS) of obtained products. Enzymatic oxidation of neobetanin leads to a formation of new decarboxy- and dehydro-derivatives. The main identified oxidation product is 2-decarboxy-2,3-dehydroneobetanin. Searching for all formed oxidation products is extremely important for elucidation of the betalains oxidation mechanism.
    Źródło:
    Challenges of Modern Technology; 2016, 7, 1; 29-31
    2082-2863
    2353-4419
    Pojawia się w:
    Challenges of Modern Technology
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Spiral-coil countercurrent chromatographic separation of betanin and betanidin ethyl-esters monitored by continuous ESI-MS/MS injection and LC-ESI-MS/MS
    Autorzy:
    Tuwalska, D.
    Szot, D.
    Wybraniec, S.
    Winterhalter, P.
    Jerz, G.
    Powiązania:
    https://bibliotekanauki.pl/articles/115897.pdf
    Data publikacji:
    2013
    Wydawca:
    Fundacja na Rzecz Młodych Naukowców
    Tematy:
    spiral-coil countercurrent chromatography (spCCC)
    betacyanin ethyl-esters
    betalains
    betacyanins
    betanin
    betanidin
    Opis:
    Betalains present in Beta vulgaris L. (Chenopodiaceae) have a high potential as natural pigments for food applications. They have been used as a substitute of synthetic dyes in processing of gelatine, strawberry yogurts, ice creams, fruits cocktails, candies and biscuits. The stability of betalains is strongly influenced by numerous factors – sugar content, and impact of light, oxygen, water activity, pH and temperature. A mixture of betacyanin mono-, di- and tri-ethyl-esters was separated by a large-volume spiral-coil countercurrent chromatography (spCCC) prototype which yielded fractions continuously off-line injected to an ESI-MS/MS device. This method yielded a reconstituted pigment profile and finally enabled the MS-target-guided isolation procedure for the whole spCCC-experiment. The individual fractions were analyzed by LC/ESI-MS/MS. Betanin and betanidin mono-, di- and tri-ethyl-esters as well as other decarboxylated derivatives were detected in the chromatograms. The ethyl-esters of betanin were only partially fractionated, but clearly fractionated from the ethyl-esters of betanidin which will be of great value for biological evaluations.
    Źródło:
    Challenges of Modern Technology; 2013, 4, 4; 21-25
    2082-2863
    2353-4419
    Pojawia się w:
    Challenges of Modern Technology
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    The effect of ascorbic acid supplementation on betacyanin stability in purple pitaya (Hylocereus polyrhizus) juice
    Autorzy:
    Skopińska, A.
    Szot, D.
    Starzak, K.
    Mizrahi, Y.
    Wybraniec, S.
    Powiązania:
    https://bibliotekanauki.pl/articles/115881.pdf
    Data publikacji:
    2015
    Wydawca:
    Fundacja na Rzecz Młodych Naukowców
    Tematy:
    betalains
    betacyanins
    Hylocereus polyrhizus
    thermal treatment of natural pigments
    ascorbic acid
    betalainy
    betacyjaniny
    obróbka termiczna naturalnych pigmentów
    kwas askorbinowy
    Opis:
    Current studies on betalains are focused on searching of new plant sources of these pigments. In this light, purple pitaya (Hylocereus polyrhizus) is a valuable batalain-containing fruit. Betalains are known to be sensitive at elevated temperatures conditions. Nevertheless, addition of specific food stabilizers (EDTA, ascorbic acid, citric acid) as well as natural matrix compounds may exert stabilizing effect on maintenance of pigments. Therefore, in presented study, the stability of betalains in Hylocereus polyrhizus juices with protective addition of ascorbic acid at 85 ̊C was examined. Spectrophotometric analyses enable monitoring of reaction during heating of solutions. The hypsochromic shift of λmax to 460 nm is observed in more acidic media without ascorbic acid, suggesting the generation of new reaction products. These absorption bands in solutions with ascorbic acid are not detected, indicating on retaining of the basic structure of betalain chromophore. Generally, pigment retention is diminishing with prolonged heating and depends on pH-values of tested solutions. The addition of ascorbic acid significantly affects the betalain stability. After 60 min of heating, more than 60% of the initial pigment is retained at pH 3-4 in samples of purple pitaya with ascorbic acid. In summary, betacyanins in purple pitaya juice are shown to exhibit proper heat stability, when are stabilized with ascorbic acid. However, a protective effect of natural juice matrix and ascorbic acid is more significant at acidic pH.
    Źródło:
    Challenges of Modern Technology; 2015, 6, 4; 14-18
    2082-2863
    2353-4419
    Pojawia się w:
    Challenges of Modern Technology
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Separation of betalains by gradient high-speed counter-current chromatography
    Autorzy:
    Spórna-Kucab, A.
    Udziela, D.
    Sobocińska, M.
    Szot, D.
    Wybraniec, S.
    Powiązania:
    https://bibliotekanauki.pl/articles/115813.pdf
    Data publikacji:
    2016
    Wydawca:
    Fundacja na Rzecz Młodych Naukowców
    Tematy:
    betanin
    betalains
    betacyanins
    high-speed counter-current chromatography
    Beta vulgaris L.
    betanina
    betalainy
    betacyjaniny
    HSCCC
    Opis:
    A study on separation of betalain mixture obtained from red beet juice (Beta vulgaris L.) by analytical high-speed counter-current chromatography (HSCCC) was performed. The extract was obtained by thermal treatment of acidified red beet juice for 30 min in 85 °C. The pigment mixture consisted of betanin/isobetanin as well as their decarboxy- and dehydro-derivatives. The HSCCC process was accomplished in the ‘tail to head’ mode with two polar solvent systems containing salt: BuOH-EtOH-NaClsolution-H2OH3PO4 (1300:700-1000:1300:700:2.5-5.5 (system I), 1300:200-400:1300:700:2.5-4.5 (system II); v/v/v/v/v). The retention of the stationary phase was 73% (system I) and 79% (system II). The mobile phase was pumped at 2 ml/min flow rate. HPLC-DAD-ESI-MS analyses were performed in reversed phase mode for the obtained HSCCC fractions and crude extract. The solvent systems enabled separation of betanin and decarboxy-betanins (system I and II) as well as neobetanin (system II). Additionally, some pure fractions of 17-decarboxy-betanin and 2,17-bidecarboxy-betanin were obtained in system II.
    Źródło:
    Challenges of Modern Technology; 2016, 7, 1; 23-28
    2082-2863
    2353-4419
    Pojawia się w:
    Challenges of Modern Technology
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Semi-synthesis of red beet betacyanin ethyl-esters by esterification
    Autorzy:
    Tuwalska, D.
    Starzak, K.
    Szot, D.
    Wybraniec, S.
    Winterhalter, P.
    Jerz, G.
    Powiązania:
    https://bibliotekanauki.pl/articles/115735.pdf
    Data publikacji:
    2014
    Wydawca:
    Fundacja na Rzecz Młodych Naukowców
    Tematy:
    betacyanin ethyl-esters
    betalains
    betacyanins
    betanin
    betanidin
    esterification
    estry etylowe
    betalainy
    betacyjaniny
    betanina
    betanidyna
    estryfikacja
    Opis:
    Red beet pigments recovered from Beta vulgaris L. (Chenopodiaceae), mainly consist of purple betacyanins, such as 15R/15S-betanin. Currently,this pigment class is intensively investigated in respect of stability in food systems. Quite popular is the use of red beet extracts in dairy products such as yoghurts, and ice-creams. So far, there are no issues of toxicity using these natural pigments in food – so they seem to be a very good alternative to replace synthetic dyes which had been frequently discussed for negative side-effects to human health. Betacyanins, the glycosidation products of betanidin are very polar and therefore water soluble pigments, which are biosynthetically derived from condensation of cyclo-DOPA and betalamic acid. The significant polarity of betacyanins requires the use of ion-pair reagents such as trifluoro-acetic acid (TFA) or other homologue fluorinated additives under standard separation conditions on larger scale in spiral coil countercurrent chromatography (spCCC). In our synthetic experiment, the polarity of the natural betacyanins was reduced. This omitted the use of toxic per-fluoro ion-pair reagents. The three carboxylic groups of the betanin pigment backbone were the target functional groups of the derivatisation. In semi-synthesis, fortified red beet pigment extract was esterified with water-free ethanolic hydrogen chloride solution. The reaction was carried out at ambient temperature (7 days) to yield a mixture of betacyanin mono-, di- and tri-ethyl-esters, and their epimeric forms, as well as the respective betanidin-ethyl-esters. The time course of the reaction mixture was monitored by analytical C18-HPLC with ESI-DAD-MS/MS detection. The detected molecular weights of the pigments confirmed the presence of expected products. To the best of our knowledge, the presence of betalains containing ethyl-ester groups in biological samples have not been studied before.
    Źródło:
    Challenges of Modern Technology; 2014, 5, 3; 27-31
    2082-2863
    2353-4419
    Pojawia się w:
    Challenges of Modern Technology
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Research on solvent systems with tetra-n-butylammonium bromide for counter-current chromatography of betalains
    Autorzy:
    Spórna-Kucab, A.
    Wysoczańska, J.
    Bartel, A.
    Świergosz, T.
    Szot, D.
    Wybraniec, S.
    Powiązania:
    https://bibliotekanauki.pl/articles/115657.pdf
    Data publikacji:
    2016
    Wydawca:
    Fundacja na Rzecz Młodych Naukowców
    Tematy:
    betanin
    betalains
    tetra-n-butylammonium bromide
    high-speed counter-current chromatography
    Beta vulgaris L.
    betanina
    betalainy
    bromek tetra-n-butyloamoniowy
    HSCCC
    Opis:
    In this study, new two-phase solvent systems for counter-current chromatography (CCC) consisting of n-butanol and water as well as various amounts of acetic acid, acetonitrile, ethanol, acetone or ethyl acetate were tested. Additionally, tetra-n-butylammonium bromide (TBAB) was introduced into the system in the form of aqueous solutions or phosphate-citrate buffer (pH 6.7) in order to form ion-pairs with betalains. The selection of buffer pH was based on their ability to create ion pairs by tetraalkylammonium salts, with selected betalains under these conditions. In this study, it is shown that the settling time of two phases is longer with the increase of acetic acid/acetonitrile/ethanol/acetone/ethyl acetate. For selected solvent systems with high amounts of acetonitrile, ethanol and acetone two phases were not observed. The systems with acetone have the largest increase of settling time. Ethyl acetate systems were characterized by a slow settling time increase. In systems containing additionally 2% aqueous TBAB, smaller changes in settling time than in similar systems without TBAB were observed. Addition of TBAB in the buffer resulted in a prolongation of settling time. Solvent systems in which the separation between the aqueous and organic phases was visually best, were selected from among all the tested systems and the betalain partition coefficients were measured by LC-DAD-ESI-MS. The best results were observed for systems: n-butanol-water-acetic acid (2:2.5:0.75, v/v/v), n-butanol-water-acetic acid (2:2.5:1, v/v/v) and n-butanol-TBAB in water-acetonitrile (2:2.5:0.5, v/v/v).
    Źródło:
    Challenges of Modern Technology; 2016, 7, 1; 12-16
    2082-2863
    2353-4419
    Pojawia się w:
    Challenges of Modern Technology
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
      Wyświetlanie 1-7 z 7

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