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    Wyświetlanie 1-3 z 3
    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:
    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:
    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
      Wyświetlanie 1-3 z 3

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