Article

Fluorescent pigments: New perspectives in betalain research and applications

Departamento de Bioquímica y Biología Molecular A, Unidad Docente de Biología, Facultad de Veterinaria, Universidad de Murcia, E-30100 Espinardo, Murcia, Spain
Food Research International 01/2005; 38:879-884. DOI: 10.1016/j.foodres.2005.01.012

ABSTRACT Betaxanthins are natural water-soluble yellow pigments found in plants of the order Caryophyllales. The fluorescence of five of these compounds, derived from the amines, tyramine and dopamine, and from the amino acids, methionine sulphoxide, glutamic acid and aspartic acid, was detected and characterized for the first time. Fluorescence in betacyanins, the violet counterpartner of betaxanthins was not detected.We report here not only the fluorescent properties of the betaxanthins but also a new method for determining the pigment content in complex samples by HPLC using a fluorescence detector for the first time. The method was successfully applied to the analysis of the betaxanthins present in Mirabilis jalapa (Nyctaginaceae) flowers. Our findings concerning fluorescence may open up new possibilities for the detection of betaxanthins, improve existent HPLC protocols and represent a new field for biochemical investigations.

0 Bookmarks
 · 
59 Views
  • Source
    [Show abstract] [Hide abstract]
    ABSTRACT: The use of colorants as additives for foods and drinks is a significant factor to food consumers in determining the acceptability of processed foods. In recent years, the number of previously used artificial colorants/dyes suitable for food use has been drastically reduced as a result of toxicological studies. Therefore, the use of natural pigments such as anthocyanins and betacyanins that were known to have anticancer and antioxidant activities is increasingly required. In this study, the water-soluble plant pigments, anthocyanins and betacyanins, were easily extracted with a very simple method using a few organic solvents such as ethyl acetate, ethyl ether, and chloroform. After the extraction of them, these two major plant pigments could be also simply and rapidly separated and discriminated by a solely one-stepped agarose gel electrophoresis in a citrate buffer (pH 3.0).
    The Journal of the Korea Contents Association. 01/2009; 9(3).
  • [Show abstract] [Hide abstract]
    ABSTRACT: Betalains are natural antioxidant pigments responsible for the visible fluorescence of flowers. Although these compounds are almost exclusively soluble in water, they are very sensitive to both hydrolysis and water-catalyzed isomerization. We show that three representative betalains are soluble in 2,2,2-trifluoroethanol (TFE) and that the hydrolytic stability of these model compounds in hydroalcoholic solutions increases with increasing amount of TFE. Furthermore, TFE increases the fluorescence quantum yields of betaxanthins. .
    Monatshefte fuer Chemie/Chemical Monthly 01/2013; 144(4):567-571. · 1.63 Impact Factor
  • [Show abstract] [Hide abstract]
    ABSTRACT: Petit suisse cheese was elaborated with substitution of 30% milk volume for cheese whey retentate (volumetric reduction ratio=5.0) obtained by ultrafiltration (cheese 1) and 100% milk (cheese 2). These were evaluated regarding physicochemical composition: moisture, ash, total solids, lipids, total proteins, acidity in lactic acid and pH. Natural pigments were added to the cheeses: Cabernet Sauvignon (Vitis vinifera L.) grape anthocyanins or (Beta vulgaris L.) beetroot betalains. The cheese samples were maintained at 6±1°C for 40 days in light-impermeable packaging and evaluated regarding pigment stability by determining half-life time and percentage color retention. The results of the physicochemical analyses demonstrated that significant differences occurred between cheeses 1 and 2 regarding total solid content, moisture, protein, lipids and carbohydrates. The half-life time and percentage color retention values obtained for the anthocyanin and betalain extracts added to the cheeses were adequate for the shelf life of this product.
    Lwt - Food Science and Technology. 01/2008; 41(5):905-910.