Betalains: Natural plant pigments with potential application in functional foods

Gengatharan, Ashwini; Dykes, Gary A.; Choo, Wee Sim

doi:10.1016/j.lwt.2015.06.052

Cited by 282 publications

(160 citation statements)

References 26 publications

Supporting

Mentioning

136

Contrasting

Unclassified

Order By: Relevance

“…The betalains are derived from betalamic acid and divided into two sub-classes: betacyanin (purple-red pigments) and betaxanthins (yellow-orange pigments) [3]. These pigments are important antioxidant substances, and present antimicrobial and anti-inflammatory activities, the inhibition of lipid peroxidation, an increased resistance to oxidation of low-density lipoproteins, and chemo-preventive effects [3][4][5].…”

Section: Introductionmentioning

confidence: 99%

Physicochemical Stability, Antioxidant Activity, and Acceptance of Beet and Orange Mixed Juice During Refrigerated Storage

et al. 2017

View full text Add to dashboard Cite

Abstract:The objective of this study was to mix beet juice and orange juice in two proportions (1:1 and 1:2 v/v), evaluate their physicochemical stability and antioxidant activity during storage (4 • C for 30 days), and evaluate their acceptance by consumers. Beet juice (with or without pasteurization) and pasteurized orange juice were used as controls. The presence of orange juice contributed to the pH, betacyanin, betaxanthin, and antioxidant capacity stabilities during storage, whereas the presence of beet improved the color stability. The mixed juices showed high total phenolic compounds (484-485 µg gallic acid/mL), DPPH scavenging capacity µg Trolox/mL), and ABTS (1854-1840 µg Trolox/mL), as well as better sensory acceptance than the pasteurized beet juice. However, the mixed juices had a more significant reduction in the ascorbic acid content (completely lost at 15 days of storage) than the pasteurized orange juice (25% reduction at 30 days). The beet and orange mixed juice is an alternative functional beverage that can contribute to an increase in the consumption of beet and orange.

show abstract

Section: Introductionmentioning

confidence: 99%

Physicochemical Stability, Antioxidant Activity, and Acceptance of Beet and Orange Mixed Juice During Refrigerated Storage

et al. 2017

View full text Add to dashboard Cite

show abstract

“…Moreover, these compounds, especially regarding their use as colorants in the food industry, offer the possibility to replace the chemical synthetic counterparts, such as azo-dyes. Additionally, these compounds can confer, over the colouring power, also functional properties (Gengatharan et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

Modern extraction techniques optimized to extract betacyanins from Gomphrena globosa L.

Roriz

Barros

Prieto

et al. 2017

Industrial Crops and Products

View full text Add to dashboard Cite

A B S T R A C TGomphrena globosa L. is a source of betacyanins, molecules with high colorant power. In order to replace conventional extraction techniques, microwave (MAE) and ultrasound assisted extraction (UAE) processes were optimized by the response surface methodology (RSM) to maximize the recovery of betacyanins from G. globosa. A five-level full factorial design of 24 combinations and 4 replicates was implemented for MAE and UAE. The optimum processing conditions for MAE (t = 8 min; T = 60°C; Et = 0%; and S/L = 5 g/L) conducted to an extraction yield of 39.6 ± 1.8 mg/g dry weight, while for UAE (t = 22 min; P = 500%; Et = 0%; and S/ L = 5 g/L) a value of 46.9 ± 4.8 mg/g was achieved, validating the UAE more suitable to obtain the target compounds. This technique can provide extracts rich in betacyanins and with high potential to be used as natural colorants.

show abstract

“…Nowadays, red beet (Beta vulgaris L.) is the main commercial source of betalain pigments which are produced in the form of concentrates or powders [1][2][3][4]. A current trend of research is an exploration of alternative edible and betacyanin-rich sources of these pigments.…”

Section: Introductionmentioning

confidence: 99%

Separation of betacyanins from flowers of Amaranthus cruentus L. in a polar solvent system by high‐speed counter‐current chromatography

Spórna‐Kucab

Kumorkiewicz

Szmyr

et al. 2019

J of Separation Science

View full text Add to dashboard Cite

Betacyanin extract of Amaranthus cruentus L. flowers was fractionated by semi‐preparative high‐speed counter‐current chromatography in a highly polar solvent system: propan‐1‐ol/acetonitrile/(NH4)2SO4satd. soln/H2O (1.0:0.5:1.2:1.0, v/v/v/v) in tail‐to‐head mode with 76% retention of the stationary phase. The crude extract as well as the fractions containing betacyanins were analyzed by liquid chromatography with tandem mass spectrometry as well as by high‐resolution ion‐trap time‐of‐flight mass spectrometry detection technique for the molecular formulae and multi‐step fragmentation pattern elucidation. Four betacyanins; namely, amaranthin, betanin, 6′‐O‐formyl‐amaranthin, and 6′‐O‐malonyl‐amaranthin as well as their diastereomeric forms differing in the configuration of the C‐15 carbon atom were identified in the fractions. Amaranthin was the dominant pigment in the extract and was additionally analyzed by nuclear magnetic resonance correlation techniques after the counter‐current chromatographic and high‐performance liquid chromatographic isolation. Betacyanins were highly enriched during a single high‐speed counter‐current chromatographic step; therefore, the tentative identification of new compounds for the whole Amaranthaceae family, 6′‐O‐formyl‐amaranthin and 6′‐O‐malonyl‐amaranthin was possible. Different elution profiles of the pigments observed in the counter‐current chromatographic system in comparison to high‐performance liquid chromatography system confirm a complementarity of both the techniques especially in the separation of diastereomeric pairs of betacyanins.

show abstract

Betalains: Natural plant pigments with potential application in functional foods

Cited by 282 publications

References 26 publications

Physicochemical Stability, Antioxidant Activity, and Acceptance of Beet and Orange Mixed Juice During Refrigerated Storage

Physicochemical Stability, Antioxidant Activity, and Acceptance of Beet and Orange Mixed Juice During Refrigerated Storage

Modern extraction techniques optimized to extract betacyanins from Gomphrena globosa L.

Separation of betacyanins from flowers of Amaranthus cruentus L. in a polar solvent system by high‐speed counter‐current chromatography

Contact Info

Product

Resources

About