Results 31 to 40 of about 2,003 (199)

Exploring betacyanins: characteristics, extractions, bioavailability, and bioactive potentials [PDF]

Exploration of Foods and Foodomics
Betacyanins are bioactive compounds found in Caryophyllales, including red beetroots (Beta vulgaris), amaranths (Amaranthus sp.), and red dragon fruits (Hylocereus polyrhizus).
Oliver Dean John, William Gustavo Sganzerla, Aline Priscilla Gomes da Silva, Sheri-Ann Tan, Chui Yin Bok, Ratna Noah, Elvin Muhindo Walemba, Annals Tatenda Mushunje   +7 more
doaj   +1 more source

The plasma bioavailability of nitrate and betanin from Beta vulgaris rubra in humans [PDF]

, 2016
Purpose To evaluate the plasma bioavailability of betanin and nitric oxide (NOx) after consuming beetroot juice (BTJ) and whole beetroot (BF). BTJ and BF were also analysed for antioxidant capacity, polyphenol content (TPC) and betalain content ...
Constantinou, Costas, Stevenson, Emma, Emma J Stevenson (7516535), Howatson, Glyn, Tom Clifford (7468394), West, Daniel J., Clifford, Tom, Keane, Karen, Keane, Karen M., Daniel J West (7516571), Karen M Keane (7516589), Costas M. Constantinou, Karen M. Keane, Constantinou, Costas M., Daniel J. West, Glyn Howatson (324877), Costas M Constantinou (7516586), Glyn Howatson, Emma J. Stevenson, West, Dan, Tom Clifford   +20 more
core   +2 more sources

Composition, Color Stability and Antioxidant Properties of Betalain-Based Extracts from Bracts of Bougainvillea

Molecules, 2022
Betalains in bracts of Bougainvillea are of great application potential as natural food colorants and antioxidants. This study explored the color, spectra, composition, storage stability, and antioxidant properties of betalain-based Bougainvillea bracts ...
Qiang Wu, Xueying Fu, Zhuo Chen, Huafeng Wang, Jian Wang, Zhixin Zhu, Guopeng Zhu   +6 more
doaj   +1 more source

Bioactive Betalain Extracts from Cactus Pear Fruit Pulp, Beetroot Tubers, and Amaranth Leaves

Molecules, 2021
Natural food items and the additional benefits they provide have received considerable attention in recent years. Betalains are nutritious pigments which have valuable biological properties, e.g., antioxidant and free radical scavenging activity. In this
Vuyisa Sigwela, Maryna De Wit, Alba du Toit, Gernot Osthoff, Arno Hugo   +4 more
doaj   +1 more source

Effect of temperature on betacyanins synthesis and the transcriptome of Suaeda salsa

Frontiers in Plant Science, 2023
IntroductionSuaeda salsa (Linn.) Pall. is an important tourist resource and ecological restoration species in coastal wetlands. Environmental factors such as low temperature, darkness, phytohormone, salt stress and seawater flflooding, and light can ...
Min Li, Peimin He, Peimin He, Peimin He, Zitao Zhao, Jinlin Liu, Hongtao Liu, Shaozu Ma, Yifei Shen, Bin Li   +9 more
doaj   +1 more source

Identification and Determination of Betacyanins in Fruit Extracts of Melocactus Species [PDF]

Journal of Agricultural and Food Chemistry, 2020
Betacyanin pigments were studied in edible fruits of four Melocactus species, M. violaceus Pfeiff., M. bahiensis (Britton & Rose) Luetzelb, M. amoenus (Hoffm.) Pfeiff., and M. curvispinus Pfeiff., by means of chromatographic and mass spectrometric techniques.
Katarzyna Sutor, Sławomir Wybraniec
openaire   +3 more sources

Study on bioaccessibility of betacyanins from red dragon fruit (Hylocereus polyrhizus) [PDF]

, 2019
Betacyanins are bioactive dietary phytochemicals which can be found in red dragon fruit (RDF). Therefore, the bioaccessibility of betacyanins that present in fermented red dragon fruit drink (RDFD) and pressed red dragon fruit juice (RDFJ) was accessed ...
Choo, Kah Yee, Ho, Chun Wai, Lim, Renee Lay Hong, Ong, Yien Yien, Tan, Chin Ping   +4 more
core   +1 more source

Effect of extraction parameters on the yield of betacyanins from pitaya fruit (Hylocereus polyrhizus) pulps [PDF]

, 2011
Red pitaya fruit is considered a potential source of betacyanins, a red-violet natural food colouring agents, but pitaya processing into colouring foodstuff still remained difficult due to its low yield of juice during extraction.The present study hence,
Chin, Nyuk Ling, A. Talib, Rosnita, Endan, Johari, Lim, S. D., Aziz, M. G., Yusof, Yus Aniza   +5 more
core   +1 more source

Betalain Content and Morphological Characteristics of Table Beet Accessions: Their Interplay with Abiotic Factors

Agronomy, 2022
Table beet (Beta vulgaris L.) is a source of the natural red-colored food dye (E162), highly demanded for the broad spectrum of its biological activity. The relevance of this study is dictated by the lack of knowledge about the dynamics of changes in the
Diana V. Sokolova, Natalia A. Shvachko, Aleksandra S. Mikhailova, Vitaliy S. Popov   +3 more
doaj   +1 more source

Degradation Kinetics of Betacyanins during the Pasteurization and Storage of Cactus Pear (Opuntia dillenii Haw.) Juice Using the Arrhenius, Eyring, and Ball Models

Beverages, 2020
Betacyanin stability was assessed over temperatures ranging from 60 to 90 °C for cactus pear (Opuntia dillenii Haw.) juice. The juice showed a betacyanin content of 0.76 g/kg.
Joseph Bassama, Abdoulaye Tamba, Moussa Ndong, Khakhila Dieu Donnée Sarr, Mady Cissé   +4 more
doaj   +1 more source