Oxygen involvement in betanine degradation—Measurement of active oxygen species and oxidation reduction potentials

Elbe, Joachim H. von; Attoe, Ernest L.

doi:10.1016/0308-8146(85)90019-6

Cited by 38 publications

(23 citation statements)

References 23 publications

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“…467 Moreover, betalains are less susceptible to hydrolytic cleavage (the cleavage of chemical bonds by water addition), see Fig. 472 In 2002, cyclic voltammetry measurements by Butera et al 456 reported for betanin three anodic waves (oxidation) at 0.62, 0.84 and 1.22 V (vs. NHE). 452 In this context, betalains can be an alternative to the less water soluble anthocyanins which under the same pH conditions lose their photochemical properties due to changes of their colours.…”

Section: Betalainsmentioning

confidence: 99%

“…Nevertheless, a characterization and clarification of the electron injection mechanism from betalains to TiO 2 , contrary to the case of anthocyanins and chlorophylls, 283,465,466 is missing and the current understanding is mainly correlated to the analysis of the IPCE experiments. 4,172 Since 1985, the redox chemistry of betalains has been investigated, 472 with redox potential values ranging from 0.45 to 0.67 V (vs. NHE). 467 Moreover, betalains are less susceptible to hydrolytic cleavage (the cleavage of chemical bonds by water addition), see Fig.…”

Section: Betalainsmentioning

confidence: 99%

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Vegetable-based dye-sensitized solar cells

et al. 2015

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There is currently a large effort to improve the performance of low cost renewable energy devices. Dye-sensitized solar cells (DSSCs) are emerging as one of the most promising low cost photovoltaic technologies, addressing "secure, clean and efficient solar energy conversion". Vegetable dyes, extracted from algae, flowers, fruit and leaves, can be used as sensitizers in DSSCs. Thus far, anthocyanin and betalain extracts together with selected chlorophyll derivatives are the most successful vegetable sensitizers. This review analyses recent progress in the exploitation of vegetable dyes for solar energy conversion and compares them to the properties of synthetic dyes. We provide an in-depth discussion on the main limitation of cell performance e.g. dye degradation, effective electron injection from the dye into the conduction band of semiconducting nanoparticles, such as titanium dioxide and zinc oxide, outlining future developments for the use of vegetable sensitizers in DSSCs. We also discuss the cost of vegetable dyes and how their versatility can boost the advancement of new power management solutions, especially for their integration in living environments, making the practical application of such systems economically viable. Finally, we present our view on future prospects in the development of synthetic analogues of vegetable dyes as sensitizers in DSSCs.

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Section: Betalainsmentioning

confidence: 99%

Section: Betalainsmentioning

confidence: 99%

Vegetable-based dye-sensitized solar cells

et al. 2015

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“…, 2004a). Comparing stability of different betacyanins, glycosylated structures are more stable than aglycons, probably because of the higher oxidation–reduction potentials of the former (von Elbe & Attoe, 1985). However, stability does not seem to be enhanced by further glycosylation (Huang & von Elbe, 1986).…”

Section: Factors Affecting Chemical Stability Of Betalainsmentioning

confidence: 99%

Betalains: properties, sources, applications, and stability – a review

Azeredo¹

2009

Int J of Food Sci Tech

583

425

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Consumers are increasingly avoiding foods containing synthetic colourants, which lead food industries to replace them by natural pigments, such as carotenoids, betalains, anthocyanins and carminic acid. Betalains are water-soluble nitrogen-containing pigments, composed of two structural groups: the red-violet betacyanins and the yellow-orange betaxanthins. This review synthesises the published literature on basic chemistry of betalains, their sources and chemical stability. Moreover, several works are mentioned which have demonstrated the potent antioxidant activity of betalains, which has been associated with protection against degenerative diseases.

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“…Comparing the stability of different betacyanin structures, glycosylation was reported to increase the half‐life value of betanidin and isobetanidin by 17 times upon degradation by active oxygen species. This was attributed to the lower oxidation–reduction potential of betanidin as compared to betanin (von Elbe and Attoe 1985). Interestingly, betacyanin stability may not be improved by further glycosylation, since amaranthin (betanidin 5‐ O ‐[2´‐ O ‐(β‐glucuronic acid)]‐β‐glucoside; Figure 1) and betanin were found to exhibit identical stability in the presence of oxygen.…”

Section: Factors Governing Betalain Stabilitymentioning

confidence: 99%

“…Interestingly, oxygen uptake was found to be pH dependent and to increase beyond the pH optimum of betanin (Attoe and von Elbe 1984). Detailed degradation kinetics of betanin as affected by oxygen were established by von Elbe and co‐workers (Attoe and von Elbe 1982, 1984, 1985; von Elbe and Attoe 1985). In addition to oxygen, hydrogen peroxide was also reported to accelerate betanin degradation (Wasserman and others 1984), while betanin stability was shown to be significantly improved in a nitrogen atmosphere (Attoe and von Elbe 1982; von Elbe and Attoe 1985).…”

Section: Factors Governing Betalain Stabilitymentioning

confidence: 99%

Betalain Stability and Degradation—Structural and Chromatic Aspects

Herbach¹,

Stintzing²,

Carle³

2006

Journal of Food Science

497

349

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In recent years, food coloring with artificial colorants has been increasingly disapproved by consumers. In return, application of coloring foodstuffs, among them betalain‐containing fruits and vegetables, has gained importance for the food industry. As commonly true for natural pigments, betalains are afflicted with inferior stability compared to synthetic dyes. Especially temperature, oxygen, and light are known to exhibit detrimental effects on betalain integrity, while certain antioxidants and chelating agents may act as stabilizers. Only recently, several studies expanded the knowledge on betalain degradation pathways, especially focusing on betacyanin decomposition. Additionally, new findings on stability and stabilization of betalains in cactus fruit juices extended the application range of betalainic foodstuffs. Focusing on betacyanins, the present review discusses betalain degradation mechanisms and provides a survey of compounds and conditions governing betalain stability in a beneficial or an unfavorable way. Finally, strategies for maintaining the chromatic properties and tinctorial strength of betalain‐based juices and pigment preparations as well as tools for color modulation by targeted betacyanin degradation are discussed.

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Oxygen involvement in betanine degradation—Measurement of active oxygen species and oxidation reduction potentials

Cited by 38 publications

References 23 publications

Vegetable-based dye-sensitized solar cells

Vegetable-based dye-sensitized solar cells

Betalains: properties, sources, applications, and stability – a review

Betalain Stability and Degradation—Structural and Chromatic Aspects

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