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    Wyświetlanie 1-5 z 5
    Tytuł:
    Reduction of Selected Betacyanins
    Autorzy:
    SZOT, DOMINIKA
    STARZAK, KAROLINA
    SKOPIŃSKA, ANNA
    WYBRANIEC, SŁAWOMIR
    Powiązania:
    https://bibliotekanauki.pl/articles/1034140.pdf
    Data publikacji:
    2014
    Wydawca:
    Uniwersytet Jagielloński. Wydawnictwo Uniwersytetu Jagiellońskiego
    Tematy:
    1
    7-diazaheptamethin
    LC-MS
    betanin
    chromophore
    decarboxy-betacyanins
    reduction
    Opis:
    Betacyanins are conjugates of betalamic acid and glycosylated cyclo-DOPA which bring about the creation of a specific chromophoric system, the 1,7-dia- zaheptamethin chain. Betanin, a betacyanin pigment from red beet (Beta vulga- ris L.), as well as its decarboxylated derivatives were subjected to reduction with the use of NaBH4. The pigment structures contain a vinyl linker which is postu- lated to be protonated during reaction with NaBH4. In this study, 17-decarboxy- betanin and 2,17-bidecarboxy-betanin were obtained from betanin, which had been previously isolated from red beet root (Beta vulgaris L.). Purified pigments were tested in the presence of the reduction reagent while looking for the prod- ucts of the reaction identified by LC-MS.
    Źródło:
    Zeszyty Naukowe Towarzystwa Doktorantów Uniwersytetu Jagiellońskiego. Nauki Ścisłe; 2014, 8; 265-273
    2082-3827
    2084-977X
    Pojawia się w:
    Zeszyty Naukowe Towarzystwa Doktorantów Uniwersytetu Jagiellońskiego. Nauki Ścisłe
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Mass Spectrometric Detection of New Betalains in Mammillaria Flowers
    Autorzy:
    Szot, Dominika
    Starzak, Karolina
    Skopińska, Anna
    Wybraniec, Sławomir
    Powiązania:
    https://bibliotekanauki.pl/articles/1034229.pdf
    Data publikacji:
    2015
    Wydawca:
    Uniwersytet Jagielloński. Wydawnictwo Uniwersytetu Jagiellońskiego
    Tematy:
    Cactaceae
    LC-MS
    Mammillaria
    betacyanins
    natural pigments
    Opis:
    Betacyanins are natural, red-violet betalain pigments which can be found in plenty of plants of the Cactaceae family. The Mammillaria is the widest genus of the Cactaceae family of which fruit was examined for betacyanins contents. As a result of the investigation, a new pigment structure, mammillarinin, was identified. Heretofore, no betacyanins of Mammillaria coronata flowers has been extensively studied. In this report, the results of betacyanin analysis by LC-DAD-ESI-MS/MS in the flower extract are presented.
    Źródło:
    Zeszyty Naukowe Towarzystwa Doktorantów Uniwersytetu Jagiellońskiego. Nauki Ścisłe; 2015, 10; 189-196
    2082-3827
    2084-977X
    Pojawia się w:
    Zeszyty Naukowe Towarzystwa Doktorantów Uniwersytetu Jagiellońskiego. Nauki Ścisłe
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Thermal Decarboxylation of Betacyanins in Red Beet Betalain-Rich Extract
    Autorzy:
    Kumorkiewicz, Agnieszka
    Sutor, Katarzyna
    Nemzer, Boris
    Pietrzkowski, Zbigniew
    Wybraniec, Sławomir
    Powiązania:
    https://bibliotekanauki.pl/articles/1369582.pdf
    Data publikacji:
    2020
    Wydawca:
    Instytut Rozrodu Zwierząt i Badań Żywności Polskiej Akademii Nauk w Olsztynie
    Tematy:
    decarboxylation
    red beet root
    colorants
    betanin
    betalain-rich extract
    decarboxy-betacyanins
    Opis:
    Betalains are one of the most common groups of plant pigments found in nature, especially in red beetroot (Beta vulgaris L.) which is the main commercially exploited source of betalains produced in the form of concentrates or powders. This report presents results of thermal decarboxylation studies on betacyanins present in a specifically purified highly concentrated betalain-rich extract (BRE). The first tentative structures formed by decarboxylation of the main pigment present in BRE, betanin and its diastereomer, were established by means of liquid chromatography coupled to diode array detection and electrospray ionization tandem mass spectrometry (LC-DAD-ESI-MS/MS). In the extract, two new isomeric bidecarboxylated betanins were tentatively identified. A high rate of generation of 2-decarboxy-betanin/-isobetanin which are present in the BRE extract at very low level was observed, which was dependent on the starting concentration of the BRE substrate. The bidecarboxylated derivatives were generated at a higher rate mostly from 17-decarboxy-betanin/-isobetanin as well as 15-decarboxy-betanin by further decarboxylation at carbon C-2. Further studies will be performed to demonstrate if the decarboxylated betanins being products of heating B. vulgaris preparations can be used for various food applications with new health-promoting actions and colorant properties.
    Źródło:
    Polish Journal of Food and Nutrition Sciences; 2020, 70, 1; 7-14
    1230-0322
    2083-6007
    Pojawia się w:
    Polish Journal of Food and Nutrition Sciences
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Betaxanthin Profiling in Beta vulgaris Leaves and Gymnocalycium mihanovichii Grafted Cacti: A Comprehensive Study
    Autorzy:
    Spórna-Kucab, Aneta
    Tekieli, Anna
    Knapek, Magdalena
    Zużałek, Marta
    Wybraniec, Sławomir
    Powiązania:
    https://bibliotekanauki.pl/articles/24024625.pdf
    Data publikacji:
    2023-12-05
    Wydawca:
    Instytut Rozrodu Zwierząt i Badań Żywności Polskiej Akademii Nauk w Olsztynie
    Tematy:
    beet
    betalains
    colorants
    grafted cactus
    LC-MS
    secondary metabolites
    Opis:
    This study was focused on the identification and quantification of betaxanthins using high-performance liquid chromatography with a diode array detector coupled to electrospray ionisation mass spectrometry (HPLC-DAD-ESI-MS) in leaves of various cultivars of Beta vulgaris (beet) and Gymnocalycium mihanovichii grafted cacti. In G. mihanovichii grafted cacti, four betaxanthins, namely histidine-Bx, histamine-Bx, serine-Bx, and proline-Bx, were tentatively identified in the yellow, orange, pink, and red varieties, with contents ranging from 0.09 to 1.55 mg/kg fresh weight (FW). Betaxanthins were not detected in the green cactus. Histidine-Bx was the prevailing betaxanthin compound in the majority of cultivars. Fifteen betaxanthins were successfully identified in the leaves of five B. vulgaris cultivars (cv.): Snow Ball, Boldor, Cylindra, Rhubarb, and Round Dark Red. Leaves of yellow beet (cv. Boldor) had the highest total betaxanthin content (20.4 mg/kg FW), while white beet (cv. Snow Ball) had the lowest one (3.43 mg/kg FW). The leaves of red cultivars had comparable betaxanthin contents, ranging from 13.4 to 18.8 mg/kg FW, similary to the yellow cultivar, indicating their potential as valuable sources of betaxanthins. There was no single dominant betaxanthin in B. vulgaris leaves. The leaves of B. vulgaris were found to be a richer source of betaxanthin than the grafted cactus G. mihanovichii, which opens up new prospects for research into the potential utilization of these compounds in the industry.
    Źródło:
    Polish Journal of Food and Nutrition Sciences; 2023, 73, 4; 375-384
    1230-0322
    2083-6007
    Pojawia się w:
    Polish Journal of Food and Nutrition Sciences
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Characterization of Triterpene Saponin Composition of White, Yellow and Red Beetroot (Beta vulgaris L.)
    Autorzy:
    Spórna-Kucab, Aneta
    Tekieli, Anna
    Skalicka-Woźniak, Krystyna
    Grzegorczyk, Agnieszka
    Świergosz, Tomasz
    Wybraniec, Sławomir
    Powiązania:
    https://bibliotekanauki.pl/articles/2051041.pdf
    Data publikacji:
    2022-06-06
    Wydawca:
    Instytut Rozrodu Zwierząt i Badań Żywności Polskiej Akademii Nauk w Olsztynie
    Tematy:
    betavulgarosides
    Beta vulgaris L
    food composition
    LC-MS/MS
    oleanolic acid
    saponins
    Opis:
    Beta vulgaris L. is an important source of bioactive saponins – a group of secondary metabolites – that have spurred a growing interest due to their health-promoting properties. This study aimed to gain information on triterpene saponin profile of the peel and flesh of white, yellow and red beet of six cultivars – Snow Ball, Boldor, Ceryl, Chrobry, Forono and Tytus – harvested in Poland, in the same region. Twenty four saponins with oleanolic acid, hederagenin, akebonoic acid and gypsogenin as aglycons were identified and quantified by liquid chromatography/tandem mass spectrometry (LC-ESI-MS/MS). Among them, betavulgaroside I, II, III and IV were the major compounds, but the quantitative profile of saponins was found to be dependent on beet cultivar and root part, respectively. The highest content of saponins was found in the peel of yellow B. vulgaris Boldor (20812 mg/kg fresh weight, fw), while the lowest saponin content was determined in the flesh of white B. vulgaris Snow Ball (497 mg/kg fw). In addition, the total saponin content in peel and flesh in yellow beet (26054 mg/kg fw) was much higher than the total content in peel and flesh in red beet Tytus (8364 mg/kg fw) and white beet Snow Ball (1204 mg/kg fw). This is the first report on the profile of saponins in white and yellow beets.
    Źródło:
    Polish Journal of Food and Nutrition Sciences; 2022, 72, 2; 159-170
    1230-0322
    2083-6007
    Pojawia się w:
    Polish Journal of Food and Nutrition Sciences
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
      Wyświetlanie 1-5 z 5

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