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Tytuł:
Research on betanidin oxidation by ABTS radicals
Autorzy:
Starzak, K.
Skopińska, A.
Wybraniec, S.
Powiązania:
https://bibliotekanauki.pl/articles/115792.pdf
Data publikacji:
2012
Wydawca:
Fundacja na Rzecz Młodych Naukowców
Tematy:
betanidin
betalains
antioxidation activity
ABTS
radicals
Opis:
Betanidin is a basic betacyanin with 5,6-dihydroxyl moiety which causes its high antioxidant activity. It belongs to betalains, a group of natural, water-soluble plant pigments, which elicit a red-violet coloration of fruits and fl owers. One of the most popular sources of betanidin is red beet root (Beta vulgaris L.). Recent studies have shown importance of betalains oxidation, because of their high natural, antiradical and antioxidant activity and potential benefi ts for human health [1]. An eff ect of oxidation of betanidin using ABTS radicals was investigated in aqueous solutions at pH 3–8 and compared to activity of horseradish peroxidase. Products of the biomimetic betanidin oxidation were monitored by high performance liquid chromatography (HPLC) coupled to optical detection and mass spectrometry (LC-DAD-ESI-MS/MS). The presence of two main oxidation products: 2-decarboxy-2,3-dehydro-betanidin and 2,17-didecarboxy-2,3-dehydro- -betanidin at pH 3 indicates their generation through two possible reaction ways with two diff erent quinonoid intermediates: dopachrome derivative and quinone methide. Both reaction paths lead to the decarboxylative dehydrogenation of betanidin.
Źródło:
Challenges of Modern Technology; 2012, 3, 4; 39-43
2082-2863
2353-4419
Pojawia się w:
Challenges of Modern Technology
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
High salt-solvent systems in separation of betanin and its derivatives from red beet (Beta vulgaris L.) by high-performance countercurrent chromatography (HPCCC)
Autorzy:
Spórna-Kucab, A.
Ignatova, S,
Garrard, I.
Wybraniec, S.
Powiązania:
https://bibliotekanauki.pl/articles/115564.pdf
Data publikacji:
2012
Wydawca:
Fundacja na Rzecz Młodych Naukowców
Tematy:
betanin
betalains
betacyanins
countercurrent chromatography
Beta vulgaris L.
Opis:
A study on a separation of betanin and its decarboxy- and dehydro-derivatives obtained from red beet roots (Beta vulgaris L.) using analytical high-performance countercurrent chromatography (HPCCC — Dynamic Extractions Ltd., UK) was performed. The HPCCC process was accomplished in the ‘tail to head’ mode with three highly polar solvent systems with high salt concentrations: 1-propanol-acetonitrile-saturated ammonium sulphate-water (v/v/v/v, 1:0.5:1.2:1); ethanol-acetonitrile-1- propanol-saturated ammonium sulphate-water (v/v/v/v/v, 0.5:0.5:0.5:1.2:1) and ethanol-1-butanol-acetonitrile-saturated ammonium sulphate-water (volume ratio), 0.5:0.5:0.5:1.2:1). HPLC analysis was performed in a conventional reversed phase mode with diode-array (DAD) detection to characterize the composition of obtained fractions. The applied solvent systems enabled the separation of the betalain pigments with high efficiency for the first time. In the mode of separation selected, the more hydrophobic compounds eluted first as expected. Moreover, for the first time, the applied HPCCC solvent systems generated a separation of 2-decarboxy-betanin from 17- and 2,17-bidecarboxy-betanin as well as from neobetanin and betanin.
Źródło:
Challenges of Modern Technology; 2012, 3, 1; 57-61
2082-2863
2353-4419
Pojawia się w:
Challenges of Modern Technology
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Kinetic Modelling of Betalain Stability and Color Changes in Yogurt During Storage
Autorzy:
Guneser, Onur
Powiązania:
https://bibliotekanauki.pl/articles/1363260.pdf
Data publikacji:
2021-04-20
Wydawca:
Instytut Rozrodu Zwierząt i Badań Żywności Polskiej Akademii Nauk w Olsztynie
Tematy:
natural pigments
betalains
yogurt
reaction kinetics
color
Opis:
Assessment of the storage stability of betalains added to food during processing is crucial to estimate the shelf-life of colored food products and the potency of natural food colorants. The stability of beetroot betalains in yogurt during storage was evaluated in this study. Kinetic experiments were conducted at storage temperatures of 4°C, 10°C, and 20°C. The relationships were also determined between the betalain degradation and lightness (L*), redness (a*), and yellowness (b*). First-order kinetics was observed in the betalain degradation, and the changes in color parameters of the yogurt samples fitted zero-order kinetics. The activation energy required for the degradation of betalains and changes in L*, a*, and b* was found as 104.9, 67.6, 76.5, and 86.1 kJ/mol, respectively. The half-life period of the degradation of red beet betalains was found as 51.43, 30.91, and 4.54 days at 4°C, 10°C, and 20°C, respectively. Multiple linear regression models were also established for betalain content and color parameters. There was a decrease in betalain content and a* color value in the yogurt colored with a beetroot extract during storage. A significant positive correlation was found between pH, a* value, and betalain content in yogurt, while a significant negative correlation was found between betalain content and L* and b* values. Further studies need to be carried out to reveal the relationship between color parameters and natural pigments in food systems.
Źródło:
Polish Journal of Food and Nutrition Sciences; 2021, 71, 2; 135-145
1230-0322
2083-6007
Pojawia się w:
Polish Journal of Food and Nutrition Sciences
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Liquid chromatographic techniques in separation of betacyanins and their derivatives from red beet roots
Autorzy:
Spórna, A.
Stalica, P.
Jerz, G.
Szaleniec, M.
Wybraniec, S.
Powiązania:
https://bibliotekanauki.pl/articles/115819.pdf
Data publikacji:
2010
Wydawca:
Fundacja na Rzecz Młodych Naukowców
Tematy:
betanin
betalains
betacyanins
ion-pair counter-current chromatography
perfluorinated carboxylic acids
Opis:
A study on separation of betacyanins and their decarboxylated as well as dehydrogenated derivatives obtained from red beet roots (Beta vulgaris L.) in high pressure liquid chromatography (HPLC) and ion-pair high-speed counter-current chromatography (IP-HSCCC) was performed. The IP-HSCCC process was accomplished in the ‘head-to-tail’ mode in a solvent system composed of butanol — acetonitrile — water (5:1:6 v/v/v, acidifi ed with 0.7% trifl uoroacetic acid). The HPLC separation was performed in a typical reversed phase mode with mass spectrometry (ESI-MS) and diode-array (DAD) detection. The chromatographic profi les of betalains obtained in these two techniques were signifi cantly diff erent. In HPLC, the most polar compounds, like betanin and isobetanin, eluted before less polar decarboxylated and dehydrogenated derivatives (mostly degradation products of betanin). In IP-HSCCC, the dehydrogenated derivatives were eluted faster then their non-dehydrogenated analogues. It was observed for the fi rst time that betanin and neobetanin (14,15-dehydrogenated betanin), which are present in many plants containing betalains, had reversed elution orders during chromatographic separation by these two techniques.
Źródło:
Challenges of Modern Technology; 2010, 1, 1; 19-22
2082-2863
2353-4419
Pojawia się w:
Challenges of Modern Technology
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:
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:
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:
Zawartość barwników betalainowych, azotanów i zdolność przeciwutleniająca soków z buraka ćwikłowego w zależności od odmiany i wielkości korzenia
Content betalain pigments, nitrates and antioxidant capacity of beetroot juices depending on cultivars and the size of beetroot roots
Autorzy:
Gościnna, K.
Czapski, J.
Mikołajczyk-Bator, K.
Kidoń, M.
Powiązania:
https://bibliotekanauki.pl/articles/271384.pdf
Data publikacji:
2012
Wydawca:
Centralny Ośrodek Badawczo-Rozwojowy Aparatury Badawczej i Dydaktycznej, COBRABiD
Tematy:
buraki ćwikłowe
barwniki betalainowe
azotany
zdolność przeciwutleniająca
red beet
betalains
nitrates
antioxidant capacity
Opis:
Celem pracy była ocena zawartości barwników betalainowych, azotanów (III) i (V) oraz zdolności przeciwutleniającej soku z korzeni 14 odmian buraka ćwikłowego, o różnej masie korzeni. Surowiec podzielono pod względem masy na 4 grupy wielkościowe, a następnie przygotowano z nich sok. Stwierdzono, że zawartość barwników betalainowych oraz azotanów (V) w soku istotnie zależy od odmiany i wielkości korzenia buraka ćwikłowego. W badanych odmianach buraka ćwikłowego zaobserwowano duże zróżnicowanie zawartości barwników betalainowych i azotanów (V). Wraz ze wzrostem masy korzenia zawartość barwników betalainowych oraz zdolność przeciwutleniająca maleje. Zdolność przeciwutleniająca soku była istotnie skorelowana z zawartością barwników. Azotanów (III) nie wykryto w żadnej z badanych prób.
The aim of this study was to estimate the content of betalain pigments, nitrate and antioxidant capacity of beetroot 14 cultivars, depending on the weight of root. The roots of red beet were divided into 4 groups according to their weight and then was prepared juice. It was found, that betalains and nitrate (V) contents of the juice significantly depends on cultivars and the size of beetroot roots. Large differences were found in betalains and nitrate (V) contents between cultivars. Betalains pigment contents and antioxidant capacity decreased with increasing root weight. The antioxidant capacity of juice is significantly correlated with pigment contents. Nitrate (III) were not detected in any tested samples.
Źródło:
Aparatura Badawcza i Dydaktyczna; 2012, 17, 3; 85-90
2392-1765
Pojawia się w:
Aparatura Badawcza i Dydaktyczna
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Research on stability of gomphrenin pigments influenced by Cu2+ ions
Autorzy:
Szmyr, N.
Wybraniec, S.
Powiązania:
https://bibliotekanauki.pl/articles/115831.pdf
Data publikacji:
2017
Wydawca:
Fundacja na Rzecz Młodych Naukowców
Tematy:
Gomphrena globosa
Betalains
Betacyanins
Gomphrenin
LC-DAD-ESI-MS
dehydrogenation
decarboxylation
Gomfrena kulista
betalainy
betacyjaniny
gomphereniny
odwodnienie
dekarboksylacja
Opis:
This paper concerns the results of dehydrogenation of gomphrenin pigments isolated from the purple flowers of Gomphrena globosa L. depending on pH and Cu2+ activity. Betalains are the plant dyes divided into red-violet betacyanins and yellow-orange betaxanthins. These compounds show prohealth properties proven by numerous studies [1]. Isolation of gomphrenins from the plant material was performed in the following stages: preparative extraction, filtration on a silica layer, preliminary purification and concentration on a bed of strong anion exchanger, preparative chromatographic fractionation and sample liofilization. The dehydrogenation studies of gomphrenin I and II were carried out in aqueous solutions (pH 3, 5 and 7) catalyzed by Cu2+ ions addition. The resulting product mixtures of dehydrogenated and decarboxylated gomphrenin derivatives were monitored by high-performance liquid chromatography with diode-array and mass spectrometric detection (LC-DAD-ESI-MS). Based on the results, it can be stated that decarboxylated and dehydrogenated gomphrenin II derivatives are more stable than gomphrenin I derivatives, presumably due to acylation of the glucose moiety. The highest levels of gomphrenin I derivatives were observed at pH 7, however, they were mainly monodecarboxylated ones. At pH 3, significant fraction was represented by tridecarboxylated and dehydrogenated derivatives. The lowest yield of the degradation products was indicated at pH 5.
Źródło:
Challenges of Modern Technology; 2017, 8, 1; 13-18
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:
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:
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:
Zmiany aktywności przeciwutleniającej, zawartości barwników betalainowych i polifenoli w roztworach koncentratu soku z buraka ćwikłowego podczas ogrzewania
Changes in antioxidant activity, contents of betalains and polyphenols in solutions of red beet concentrate during heating
Autorzy:
Gościnna, K.
Czapski, J.
Walkowiak-Tomczak, D.
Powiązania:
https://bibliotekanauki.pl/articles/270760.pdf
Data publikacji:
2013
Wydawca:
Centralny Ośrodek Badawczo-Rozwojowy Aparatury Badawczej i Dydaktycznej, COBRABiD
Tematy:
burak ćwikłowy
barwniki betalainowe
polifenole
aktywność przeciwutleniająca
ogrzewanie
płaszczyzna odpowiedzi
red beet
betalains
polyphenols
antioxidant activity
heating
response surface
Opis:
Celem badań było określenie wpływu czasu, temperatury i pH roztworów koncentratu z soku buraka ćwikłowego rozcieńczonego do zawartości ekstraktu 14% na zmiany zawartości barwników betalainowych, polifenoli i aktywności przeciwutleniającej. Doświadczenie zaplanowano z zastosowaniem metody płaszczyzn odpowiedzi, w układzie doświadczalnym Box-Behnkena przy trzech poziomach zmiennych niezależnych: temperatury ogrzewania (70-90°C), czasu ogrzewania (0-120 min) i wartości pH (3-6). Największą stabilność barwników stwierdzono w próbach o pH 4,5. Istotny wpływ na zmianę zawartości barwników, na podstawie współczynników równań płaszczyzn odpowiedzi, miała temperatura i czas ogrzewania oraz interakcje między nimi. Temperatura i czas ogrzewania nie miały istotnego wpływu na zawartość polifenoli. Istotny był natomiast wpływ pH. Zaobserwowano wysoką korelację pomiędzy zawartością barwników betalainowych, a zdolnością przeciwutleniającą badanych prób. Największy wpływ na zdolność przeciwutleniającą miała temperatura ogrzewania. Dla większości zmiennych zależnych uzyskano dobre dopasowanie dla płaszczyzn drugiego stopnia. Metoda płaszczyzn odpowiedzi w badanym zakresie czynników doświadczalnych umożliwia dobre przewidywanie zmian zawartości związków biologicznie aktywnych oraz zdolności przeciwutleniającej w roztworach koncentratu soku z buraka ćwikłowego, w zależności od warunków ogrzewania.
The aim of this study was to determine the effect of temperature, time and pH values on changes in betalain and polyphenol contents and antioxidant capacity in solutions (14% extract) of red beet juice concentrate during heating. Analyses were conducted in model systems with the use of response surface methodology, according to the Box-Behnken design for three independent variables: temperature (70-90°C), time (0-120 min) and pH (3-6). The highest stability of betalain pigments was determined in pH 4,5. The time and temperature of heating and interactions between them had the greatest effect on betalain pigments. pH value had the greatest effect on polyphenol contents, while temperature and time of heating had no significant effect on them. The temperature of heating had the strongest effect on antioxidant capacity. The pigment contents was significantly correlated with antioxidant capacity. The goodness of fit for quadratic equations was obtained for the most responses. Within the tested range of experimental factors the response surface method makes it possible to predict changes in bioactive compound contents and antioxidant activity, dependent on heating conditions.
Źródło:
Aparatura Badawcza i Dydaktyczna; 2013, 18, 4; 373-379
2392-1765
Pojawia się w:
Aparatura Badawcza i Dydaktyczna
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Wpływ warunków ogrzewania roztworów koncentratu soku z buraka ćwikłowego na parametry barwy i zawartość barwników betalainowych
Effect of heating conditions of solutions of red beet juice concentrate on colour parameters and betalain contents
Autorzy:
Gościnna, K.
Walkowiak-Tomczak, D.
Czapski, J.
Powiązania:
https://bibliotekanauki.pl/articles/271138.pdf
Data publikacji:
2014
Wydawca:
Centralny Ośrodek Badawczo-Rozwojowy Aparatury Badawczej i Dydaktycznej, COBRABiD
Tematy:
burak ćwikłowy
barwa
koncentrat soku
betalainy
płaszczyzna odpowiedzi
red beet
juice concentrate
betalains
colour
heating
response surface
Opis:
Celem pracy było określenie wpływu ogrzewania roztworów koncentratu soku z buraka ćwikłowego rozcieńczonego do zawartości ekstraktu 14%, na zmiany parametrów barwy i barwników betalainowych. Zmiany te badano w zależności od pH roztworu, czasu i temperatury ogrzewania. Badania przeprowadzono z zastosowaniem metody płaszczyzn odpowiedzi wykorzystując układ doświadczalny Box-Behnkena. W czasie ogrzewania następowała degradacja fioletowych barwników betalainowych, tym większa, im dłuższy był czas i temperatura ogrzewania. Na zawartość żółtych barwników betalainowych największy wpływ miało pH. Największą stabilność barwników betalainowych stwierdzono w próbach o pH 4,5. Wartości składowych barwy X, Y, Z wzrastały w czasie ogrzewania, co związane jest ze spadkiem zawartości barwników fioletowych. Parametr L* określający jasność, a* określający udział barwy czerwonej oraz parametr b* określający udział barwy żółtej wzrastały w czasie ogrzewania. Największy wpływ na zmianę tych wyróżników miał czas ogrzewania, a najmniejszy wpływ miało pH. Wartość tonu barwy h* wzrastała w czasie ogrzewania, co wskazuje na zmianę barwy w kierunku żółtej.
The aim of this study was to determine the changes of colour parameters and betalain pigments contents in solutions of red beet juice concentrate (14% extract) during heating in dependence on pH, time and temperature of heating. Analyses were conducted in model systems using the response surface method according to Box-Behnken design. During heating of solutions, violet betalain contents decreased with an increase in time and temperature of heating. The pH value had the greatest effect on yellow betalain pigment contents. The highest stability of betalains was determined in pH 4,5. Values of the X, Y and Z components increased during heating, what was associated with decreasing of violet pigment contents. Lightness of colour L*, the share of the red colour a* and share of the yellow colour b* increased during heating. The time of heating had the greatest effect on these responses, the effect of pH value was relatively small. Values of hue angle h* increased, what indicate a change in colour tone towards yellow.
Źródło:
Aparatura Badawcza i Dydaktyczna; 2014, 19, 2; 183-189
2392-1765
Pojawia się w:
Aparatura Badawcza i Dydaktyczna
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Research on dehydrogenation of gomphrenin in heated ammonia solutions of organic solvents
Autorzy:
Szmyr, N.
Wybraniec, S.
Powiązania:
https://bibliotekanauki.pl/articles/115847.pdf
Data publikacji:
2017
Wydawca:
Fundacja na Rzecz Młodych Naukowców
Tematy:
Gomphrena globosa
Betalains
Betacyanins
Gomphrenin
LC-DAD-ESI-MS
dehydrogenation
decarboxylation
Gomfrena kulista
betalainy
betacyjaniny
gomphereniny
odwodnienie
dekarboksylacja
Opis:
In this report, the influence of ammonia on dehydrogenation of gomphrenin pigment, isolated from purple inflorescences of Gomphrena globosa L., in selected organic solvents (methanol, ethanol, acetone and acetonitrile) at 40°C is presented. Betacyanins are water-soluble, vacuolar plant pigments. Due to their numerous pro-health properties, they can be applied in the pharmaceutical industry and as food colorants. However, as most of natural products, they are less stable than synthetic dyes, therefore, further studies need to be carried out on their stability, but also on determination of their degradation products as well as degradation mechanisms. For the experiments of the ammonia treatment, prolonged isolation of gomphrenin from the plant material including extraction, preliminary purification, preparative HPLC fractionation, concentration and liofilization were performed. The tested pigment dissolved in organic solvents was treated by ammonia and the samples for analysis were taken during and after reaction. For identification of obtained derivatives of gomphrenin, high-performance liquid chromatography with diode-array and mass spectrometric detection (LC-DAD-ESI-MS) was performed. As a result of heat processing, the mixture of decarboxylated and dehydrogenated gomphrenin derivatives was detected. Based on the experimental results, it can be stated that gomphrenin is characterized by the greatest stability in methanolic solutions while it is the most labile in the acetonitrilic ones.
Źródło:
Challenges of Modern Technology; 2017, 8, 1; 8-12
2082-2863
2353-4419
Pojawia się w:
Challenges of Modern Technology
Dostawca treści:
Biblioteka Nauki
Artykuł
Wyświetlanie 1-15 z 17

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