Identification of New Betalains in Separated Betacyanin and Betaxanthin Fractions from Ulluco (Ullucus tuberosus Caldas) by HPLC-DAD-ESI-MS

Mosquera, Natalia; Cejudo‐Bastante, María Jesús; Heredia, Francisco J.; Hurtado, Nelson

doi:10.1007/s11130-020-00837-9

Cited by 10 publications

(6 citation statements)

References 22 publications

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“…Phyllocactin is a typical pigment in Cactaceae fruit and also been reported as the most abundant betacyanin in red‐fleshed dragon fruit ( Hylocereus polyrhizus ) and red pitahaya ( H. polyrhizus ) (45.1%–65.5% of total betacyanins content) (Mahayothee et al., 2019; Yong et al., 2017). Isogomphrenin III was tentatively identified in agreement with the reported in purple petals from G. globosa L., and in the tuber skin of U. tuberosus (Kugler et al., 2007; Mosquera et al., 2020; Spórna‐Kucab et al., 2017), but there are no reports on their presence in cactaceous fruits. Betanin content (Table 2) was especially higher in ripe purple fruit than in red (unripe) and dark purple (overripe) fruit.…”

Section: Resultssupporting

confidence: 82%

“…Pablo) extracts and the synthetized betaxanthins. In addition, the data were compared with previous studies in garambullo, cactus pear, Gomphrena globosa purple petals, and tuber skin of Ullucus tuberosus (Castellanos‐Santiago & Yahia, 2008; García‐Cayuela et al., 2019; Kugler et al., 2007; Montiel‐Sánchez et al., 2021; Mosquera et al., 2020; Spórna‐Kucab et al., 2017; Yong et al., 2017). Phyllocactin and isogomphrenin III (Table 2, and peaks 2 and 4, respectively, in Figure 1a) were the most abundant betacyanins in the three ripening stages (Table 2).…”

Section: Resultsmentioning

confidence: 99%

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Bioactive compounds and antioxidant activity in garambullo fruit (Myrtillocactus geometrizans) at different ripening stages

Yahia,

Victoria‐Campos,

Gonzalez‐Nava

2023

Journal of Food Science

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Garambullo (Myrtillocactus geometrizans) is endemic in México, and although popularly consumed locally, its nutritional characteristics and value have not been studied in details. The objective of this work was to investigate the bioactive compounds and antioxidant activity in garambullo fruit from different sites at three ripening stages. Fruit from the three ripening stages (red, purple, and dark purple) were investigated for their physicochemical characteristics, hydrophilic (phenolic compounds, betalains, and ascorbic acid), and lipophilic (carotenoids, tocopherols, and fatty acids) bioactive compounds, using spectrophotometry, gas chromatography (GC‐FID), and high‐pressure liquid chromatography coupled to mass spectrometry (HPLC/DAD‐ESI‐MS). The antioxidant capacity was measured with the 2,2′‐diphenyl‐1‐picrylhydrazyl and the ferric‐ion‐reducing antioxidant power assays. The color components of the fruit, chroma and a* values increased, whereas lightness (L*) and b* significantly decreased during ripening. Five betacyanins and four betaxanthins were tentatively identified with HPLC/DAD‐ESI‐MS, and betacyanins were more abundant than betaxanthins. Betalains content and antioxidant capacity of hydrophilic extracts significantly increased during ripening. Ten phenolic compounds were identified, with ferulic acid being the most abundant. Tocopherols were low (0.023–0.033 mg/100 g fw). Five fatty acids were abundant, and linoleic acid was the most important. Phenolic compounds, ascorbic acid, total carotenoids, and fatty acids decreased during fruit ripening. Garambullo fruit is rich in phytochemical compounds of importance for human nutrition and health. Practical Application The physicochemical and bioactive compounds characterization in garambullo fruit is important to establish maturation and harvesting indices, postharvest strategies to preserve fruit quality and prolong postharvest life, promote the consumption and utilization of the fruit, and the designing of proper functional foods. In addition, the knowledge on the bioactive components might be useful to include this fruit in personalized nutritional approaches for patients with risks of certain chronic diseases. The methodology used in this study could be useful for the study of other fruits, especially those from the Cactaceae family.

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Section: Resultssupporting

confidence: 82%

Section: Resultsmentioning

confidence: 99%

Bioactive compounds and antioxidant activity in garambullo fruit (Myrtillocactus geometrizans) at different ripening stages

Yahia,

Victoria‐Campos,

Gonzalez‐Nava

2023

Journal of Food Science

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“…Moreover, the antioxidant activity (TEAC) was strongly correlated to the FCRC data, as shown by the high R 2 values (R 2 = 0.9994) derived from the univariate linear correlation analysis applied. These findings were also observed in different pigment sources (Betancourt et al ., 2017; Rosero et al ., 2019; Mosquera et al ., 2020). Nonetheless, a less strong relationship was found between the FCRC and DPPH (EC 50 ) (R 2 = 0.742), attributable to the competitive reaction kinetics between antioxidants and the substrate (Capanoglu et al .…”

Section: Resultsmentioning

confidence: 99%

“…Subsequently, the mucilages were removed and the sample was centrifugated at 6037.2 g and filtered (Whatman No. 1 filter paper) (Mosquera et al ., 2020). Then, the organic solvent was eliminated at 30 °C by evaporation (Heidolph, Schwabach, Germany).…”

Section: Methodsmentioning

confidence: 99%

First accurate profiling of antioxidant anthocyanins and flavonols of Tibouchina urvilleana and Tibouchina mollis edible flowers aided by fractionation with Amberlite XAD‐7

Solarte

Cejudo‐Bastante

Hurtado

et al. 2022

Int J of Food Sci Tech

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Summary A purification and fractionation process of the edible flowers of Tibouchina mollis and Tibouchina urvilleana followed by the first attempt to the anthocyanin and flavonol characterisation and identification by UHPLC‐DAD‐ESI‐MS were developed. T. urvilleana exhibited a higher monomeric anthocyanin content, mainly due to the presence of the 3‐O‐(6′‐p‐coumaroyl)‐glucoside derivatives of malvidin and petunidin. Quercetin‐3‐O‐hexoside was the major flavonol identified in T. urvilleana, and the lack of myricetin derivatives was also exhibited. The anthocyanin and flavonol profile of T. mollis was more miscellaneous, characterised by the occurrence of cyanidin‐3‐O‐glucoside followed by the 3‐O‐(6′‐p‐coumaroyl)‐glucoside and 3‐O‐glucoside derivatives of malvidin and petunidin as anthocyanins, and myricetin, quercetin, and 3‐O‐hexosides of kaemperol and quercetin as flavonol compounds. Therefore, the anthocyanin and flavonol profile, through a process based on purification and fractionation, could be a useful tool to ensure the authenticity of the Tibouchina. Furthermore, the purification process made the antioxidant activity increase, which is greatly correlated to the reduction capacity.

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“…The majority of the biological activities and color characteristics are reported with plant extracts that have undergone limited pigment purification [6,12,16,17]. While these studies are helpful for identifying potential activities, it is imperative to have available individual and pure betalains to evaluate the described effects.…”

Section: Introductionmentioning

confidence: 99%

Semisynthesis of Betaxanthins from Purified Betacyanin of Opuntia dillenii sp.: Color Stability and Antiradical Capacity

Cruz,

Checa,

Tovar

et al. 2024

Molecules

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The availability of pure individual betalains in sufficient quantities which permit deeper understanding is still a challenge. This study investigates the high-yielding semisynthesis of betaxanthins using betalamic acid from a natural source (Opuntia dillenii), followed by condensation with ʟ−amino acids and further purification. Moreover, the color stability of the four synthesized individual betaxanthins, namely proline (ʟ−ProBX), alanine (ʟ−AlaBX), leucine (ʟ−LeuBX), and phenylalanine (ʟ−PheBX) betaxanthins, was investigated at different pHs. Their relative contribution to free radical scavenging was also scrutinized by TEAC and DPPH. ʟ−AlaBX and ʟ−LeuBx showed a significantly (p < 0.05) higher antioxidant activity, whereas ʟ−ProBX was the most resistant to the hydrolysis of betaxanthin and hence the least susceptible to color change. The color stability was strongly influenced by pH, with the color of ʟ−ProBX, ʟ−LeuBX, and ʟ−AlaBX at pH 6 being more stable, probably due to the easier hydrolysis under acid conditions. The semisynthesis and purification allowed us to have available remarkable quantities of pure individual betaxanthins of Opuntia dillenii for the first time, and to establish their color properties and antioxidant capacity. This study could be a step forward in the development of the best natural food colorant formulation, based on the betalain structure, which is of special interest in food technology.

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Identification of New Betalains in Separated Betacyanin and Betaxanthin Fractions from Ulluco (Ullucus tuberosus Caldas) by HPLC-DAD-ESI-MS

Cited by 10 publications

References 22 publications

Bioactive compounds and antioxidant activity in garambullo fruit (Myrtillocactus geometrizans) at different ripening stages

Bioactive compounds and antioxidant activity in garambullo fruit (Myrtillocactus geometrizans) at different ripening stages

First accurate profiling of antioxidant anthocyanins and flavonols of Tibouchina urvilleana and Tibouchina mollis edible flowers aided by fractionation with Amberlite XAD‐7

Semisynthesis of Betaxanthins from Purified Betacyanin of Opuntia dillenii sp.: Color Stability and Antiradical Capacity

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