- Tytuł:
- Effect of Cu (II) Cations on 2-Decarboxy-betanin Stability in Aqueous-Organic Solutions
- Autorzy:
-
Skopińska, A.
Szot, D.
Starzak, K.
Wybraniec, S. - Powiązania:
- https://bibliotekanauki.pl/articles/115534.pdf
- Data publikacji:
- 2015
- Wydawca:
- Fundacja na Rzecz Młodych Naukowców
- Tematy:
-
betacyanins
2-decarboxy-betanin
copper ions
betalain stability
Beta vulgaris L.
betacyjaniny
2-dekarboksy-betanina
jony miedzi
stabilność betalainy - Opis:
- Several important factors, such us pH, exposure to light, oxygen or temperature affect significantly the betalain stability. In particular, the heavy metal ions exert negative effect on stability of betalain colorants and accelerate pigment decomposition. Trace amounts of metal ions may be present in the food products, as well as in food packaging, leading to undesirable colour changes or even discoloration of betalainic foodstuffs. Decarboxylated betalains, such as 2-decarboxy-betanin, generated, e.g. during betalain thermal treatment, may exhibit greater stability than parent pigments. Moreover, obtained derivatives retain attractive color, making them the promising material for study of pigment stability. An effect of Cu2+ cations as the most degradative metal ions on 2-decarboxy-betanin stability was investigated in ethanolic and methanolic solutions. The increase of the concentration of copper cations has a negative impact on stability of 2-decarboxy-betanin. The cations of Cu (II) in the presence of organic solvents induce the pigment degradation, while the increase of the concentration of organic solvents enhances the pigment decomposition. The main degradation products of the 2-decarboxy-betanin are compounds possessing absorption maxima at λmax ca. 430 nm. These studies allow obtaining the information needed for proper isolation and treatment of pigments, as well as proper storage of products containing betalains.
- Źródło:
-
Challenges of Modern Technology; 2015, 6, 3; 24-29
2082-2863
2353-4419 - Pojawia się w:
- Challenges of Modern Technology
- Dostawca treści:
- Biblioteka Nauki
Artykuł