The use of natural pigments such
as betalains in food and health-related
products is often limited by said pigments’ relative oxidative
stabilities in the products or physiological matrices. Determination
of the mechanism of oxidation may inform future development and delivery
of better stabilized molecules for improved outcomes. In order to
best determine the oxidation mechanism of betanin, a natural food
colorant, our efforts were directed toward structural elucidation
(LCMS-IT-TOF and NMR) of previously tentatively identified key dehydrogenation
products that had been generated as a result of betanin, decarboxylated
betanin, and neobetanin oxidation by 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic
acid) (ABTS) cation radicals. The resultant oxidation products, the
neo-derivatives, were the most stable and survived the preparative
isolation and purification process. Structural analyses subsequently
confirmed that these compounds, as well as neobetanin, were also the
key products of alternative pathways of betanin and 2-decarboxy-betanin
oxidation when catalyzed by Cu2+ cations in aqueous solutions
at pH close to neutral. Therefore, the structures of the following
five neo- or xanneo-derivatives (14,15- or 2,3,14,15-dehydrogenated
derivatives, respectively) were confirmed: neobetanin, 2-decarboxy-neobetanin,
2-decarboxy-xanneobetanin, 2,17-bidecarboxy-xanneobetanin, and 2,15,17-tridecarboxy-xanneobetanin.
This research confirmed that Cu2+-catalyzed oxidation of
betanin and 2-decarboxy-betanin results in generation of neo-derivatives
of betanin. In contrast, Cu2+-catalyzed oxidation of 17-decarboxy-betanin
and 2,17-bidecarboxy-betanin resulted mostly in formation of betanin
xan-derivatives. A relevant mechanism of Cu2+-catalyzed
oxidation of the pigments is proposed herein that suggests that the
oxidation of betanin can possibly occur in the region of the dihydropyridinic
ring and can omit the stage of methide quinone formation in the dihydroindolic
system.