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Studies on Nonenzymatic Oxidation Mechanisms in Neobetanin, Betanin, and Decarboxylated Betanins
Journal of Agricultural and Food Chemistry, 2013A comprehensive nonenzymatic oxidation mechanism in betanin plant pigment as well as its derivatives, 2-decarboxybetanin, 17-decarboxybetanin, 2,17-bidecarboxybetanin, and neobetanin, in the presence of ABTS cation radicals was investigated by LC-DAD-ESI-MS/MS.
Sławomir, Wybraniec +5 more
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Revisiting the Mechanism of Hydrolysis of Betanin
Photochemistry and Photobiology, 2018AbstractBetanin (betanidin 5‐O‐β‐D‐glucoside) is a water‐soluble plant pigment used as a color additive in food, drugs and cosmetic products. Despite its sensitivity to light and heat, betanin maintains appreciable tinctorial strength in low acidic and neutral conditions, where the color of other plant pigments, such as anthocyanins, quickly fades ...
Larissa C. Esteves +6 more
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Identification of betanin degradation products
Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung, 1983Betanin in solution, upon heating, was found to hydrolyze to betalamic acid and cyclodopa-5-O-glycoside. This reaction was monitored by an analytical high performance liquid chromatography (HPLC) method. The products were isolated by preparative reversed-phase HPLC or column chromatography using anion-exchange resins.
S J, Schwartz, J H, von Elbe
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Journal of Food Science, 1974
Some chemical and physical factors were evaluated for their effects on stability of betanin in model systems and in beet juice. Results indicate that the stability of betanin color is pH sensitive and generally is less than that of artificial dyes. The color of betanin is most stable between pH 4.0 and 6.0.
J. H. von ELBE +2 more
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Some chemical and physical factors were evaluated for their effects on stability of betanin in model systems and in beet juice. Results indicate that the stability of betanin color is pH sensitive and generally is less than that of artificial dyes. The color of betanin is most stable between pH 4.0 and 6.0.
J. H. von ELBE +2 more
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AIP Conference Proceedings, 2020
Computational study on electronic properties of betanin and their derivatives has been explored using time-dependent density functional theory (TD-DFT) methods. The TD-DFT calculation result shows red shift on the absorbance spectrum on the protonated form of betanin, which is beneficial for Dye-Sensitized Solar Cells application due to the lower ...
Zulfa H. Damayanti +4 more
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Computational study on electronic properties of betanin and their derivatives has been explored using time-dependent density functional theory (TD-DFT) methods. The TD-DFT calculation result shows red shift on the absorbance spectrum on the protonated form of betanin, which is beneficial for Dye-Sensitized Solar Cells application due to the lower ...
Zulfa H. Damayanti +4 more
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Betanin—A food colorant with biological activity
Molecular Nutrition & Food Research, 2014Betalains are water‐soluble nitrogen‐containing pigments that are subdivided in red‐violet betacyanins and yellow‐orange betaxanthins. Due to glycosylation and acylation betalains exhibit a huge structural diversity. Betanin (betanidin‐5‐O‐β‐glucoside) is the most common betacyanin in the plant kingdom.
Esatbeyoglu, Tuba +3 more
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Chemical quenching of singlet oxygen by betanin
Photochemical & Photobiological Sciences, 2016Betanin is the best known natural dye belonging to the betacyanin family. In this work, efficient singlet oxygen quenching by betanin in deuterated water with the rate constant 1.20 ± 0.15 × 10(8) M(-1) s(-1) is reported, deduced from the (1)O2 phosphorescence decays measured as a function of betanin concentration.
Monika, Wendel +7 more
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Oxygen involvement in betanin degradation
Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung, 1984The uptake of dissolved oxygen by betanin was measured to better understand the role of oxygen in the degradation of this pigment. Measurements of the simultaneous disappearance of betanin and oxygen from solution suggested over all second-order reactions kinetics.
Ernest L. Attoe, Joachim H. Elbe
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Kinetics of the Degradation and Regeneration of Betanine
Journal of Food Science, 1985ABSTRACT The degradation and regeneration kinetics of betanine in solution at pH 5.0 under nitrogen and oxygen were studied at 65, 75, 85 and 90°C. HPLC was used to monitor the concentration changes of betanine and its degradation products, betalamic acid and cyclodopa‐S‐0‐glycoside. Betanine is partially regenerated.
A. S. HUANG, J. H. VON ELBE
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Kinetics of the thermal degradation of Betanine
Food / Nahrung, 1990AbstractThe paper discussed thermal degradation of betanine, isolated on Sephadex G‐25 and recrystallized from 0.1% HCl. Model solutions of betanine (pH = 5.0) were heated at 60.0, 65.5, 68.5, 72.5, 75.0, 76.5, 81.0, and 86.0°C. Experimental values obtained were used for calculations of the reaction rate constants as well as half‐life values of ...
M. Drdák, M. Vallová
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