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Stabilization of betalains: A review
Food Chemistry, 2016Betalains are vacuolar pigments composed of a nitrogenous core structure, betalamic acid [4-(2-oxoethylidene)-1,2,3,4-tetrahydropyridine-2,6-dicarboxylic acid]. This compound consists of a chromophore substructure 1,7-diazaheptamethin. Betalamic acid condenses with imino compounds (cyclo-DOPA or its glucosyl derivatives), or amines and/or their ...
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2018
Betalains occur only in few plant families of order Caryophyllales where they found vital constituents in edible parts of plants usually in leaves, flowers, and stems. They also occur in some fungi of higher order like in the fly agaric (A. muscaria) and some genera of Basidiomycetes. Red beetroots (B.
Erum Akbar Hussain +2 more
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Betalains occur only in few plant families of order Caryophyllales where they found vital constituents in edible parts of plants usually in leaves, flowers, and stems. They also occur in some fungi of higher order like in the fly agaric (A. muscaria) and some genera of Basidiomycetes. Red beetroots (B.
Erum Akbar Hussain +2 more
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2018
Ecology gradually affects the biochemical composition of plant which is progressively influenced by conservationism. This observation is extensively supported when Caryophyllales is examined for its phytochemical characterization. So, anthocyanins are replaced by betalain in various vegetative parts mainly in flowers and fruits.
Erum Akbar Hussain +2 more
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Ecology gradually affects the biochemical composition of plant which is progressively influenced by conservationism. This observation is extensively supported when Caryophyllales is examined for its phytochemical characterization. So, anthocyanins are replaced by betalain in various vegetative parts mainly in flowers and fruits.
Erum Akbar Hussain +2 more
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2018
Primitively the term bioavailability was used in materia medica in order to describe the rate and extent of action of a drug. Many definitions of bioavailability were recommended, but the more accepted one is the fractional part of any ingested compound that enters the systemic circulation and the particular sites where this compound maintains its ...
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Primitively the term bioavailability was used in materia medica in order to describe the rate and extent of action of a drug. Many definitions of bioavailability were recommended, but the more accepted one is the fractional part of any ingested compound that enters the systemic circulation and the particular sites where this compound maintains its ...
Erum Akbar Hussain +2 more
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2018
Betalains are frequently present in composite mixtures. They quickly decompose in the separation stages and refining that makes separation of higher amounts of pigments difficult. Identification and structural elucidation of betalain molecules comprise of comparison of electrophoretic, chromatographic, and spectroscopic properties and involve direct ...
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Betalains are frequently present in composite mixtures. They quickly decompose in the separation stages and refining that makes separation of higher amounts of pigments difficult. Identification and structural elucidation of betalain molecules comprise of comparison of electrophoretic, chromatographic, and spectroscopic properties and involve direct ...
Erum Akbar Hussain +2 more
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Plant betalains: Chemistry and biochemistry
Phytochemistry, 2015Betalains are vacuolar pigments composed of a nitrogenous core structure, betalamic acid [4-(2-oxoethylidene)-1,2,3,4-tetrahydropyridine-2,6-dicarboxylic acid]. Betalamic acid condenses with imino compounds (cyclo-l-3,4-dihydroxy-phenylalanine/its glucosyl derivatives), or amino acids/derivatives to form variety of betacyanins (violet) and betaxanthins
Khan, Mohammad Imtiyaj, Giridhar, P.
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1996
Anthocyanins occur widely in plants, being responsible for their blue, purple, violet, magenta, red and orange coloration; while betalains, consisting of red-violet betacyanins and yellow-orange betaxanthins, occur exclusively in families of the order Caryophyllales. The occurrence of these two classes of pigments is mutually exclusive. Their stability
R. L. Jackman, J. L. Smith
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Anthocyanins occur widely in plants, being responsible for their blue, purple, violet, magenta, red and orange coloration; while betalains, consisting of red-violet betacyanins and yellow-orange betaxanthins, occur exclusively in families of the order Caryophyllales. The occurrence of these two classes of pigments is mutually exclusive. Their stability
R. L. Jackman, J. L. Smith
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Chemical and Antioxidant Properties of Betalains
Journal of Agricultural and Food Chemistry, 2017Betalains are vacuolar pigments composed of a nitrogenous core structure, betalamic acid. Betalamic acid condenses with imino compounds (cyclo-DOPA/its glucosyl derivates) or amino acids/derivates to form violet betacyanins and yellow betaxanthins. These pigments have gained the curiosity of scientific researchers in recent decades.
Imen Belhadj Slimen +2 more
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2018
Betalains, the group of chemicals responsible for color in red beet, are found to exhibit powerful antioxidant activity and free radical scavenging properties with potential health benefits in humans, such as boosting immune system and prevention of cardiovascular diseases, neurodegenerative disorders, and cancer [1].
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Betalains, the group of chemicals responsible for color in red beet, are found to exhibit powerful antioxidant activity and free radical scavenging properties with potential health benefits in humans, such as boosting immune system and prevention of cardiovascular diseases, neurodegenerative disorders, and cancer [1].
Erum Akbar Hussain +2 more
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2018
The existing lifestyle derived the human needs to the enhanced consumption of processed food. The concept of food preservation is very traditional. Since ancient times, drying and preservation by salting are the most popular methods which prevent food from biodegradation caused by bacteria, thus resulting in increased shelf life.
Erum Akbar Hussain +2 more
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The existing lifestyle derived the human needs to the enhanced consumption of processed food. The concept of food preservation is very traditional. Since ancient times, drying and preservation by salting are the most popular methods which prevent food from biodegradation caused by bacteria, thus resulting in increased shelf life.
Erum Akbar Hussain +2 more
openaire +1 more source