Results 211 to 220 of about 4,813 (279)
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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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Food Chemistry, 2019
Natural red purple dye, Betanin, was extracted from the beetroot, purified by aqueous two- phase extraction and gel permeation column chromatography, and used as a reducing agent for the synthesis of silver-betanin core-shell triangular nanodisks for the first time.
Samia A, Kosa, Zoya, Zaheer
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Natural red purple dye, Betanin, was extracted from the beetroot, purified by aqueous two- phase extraction and gel permeation column chromatography, and used as a reducing agent for the synthesis of silver-betanin core-shell triangular nanodisks for the first time.
Samia A, Kosa, Zoya, Zaheer
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Die Struktur des Betanins. 7. Mitteilung. Über die Konstitution des Randenfarbstoffes Betanin
Helvetica Chimica Acta, 1965AbstractIt is shown that the glucose residue in betanin is attached at the 5‐hydroxyl group (structure 2): Treatment of betanin with diazomethane, acidic hydrolysis and acetylation afforded 5‐O‐acetyl‐6‐O‐methyl‐neobetanidin trimethylester (9), which was cleaved by alkali. The cleavage product was esterified with methanol and oxydized by means of FRÉMY
M. E. Wilcox +3 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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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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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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Betanin: A potent antioxidant molecule and its therapeutic implications
International ImmunopharmacologyRajkuberan, Chandrasekaran, John, Joseph
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New Pathways of Betanidin and Betanin Enzymatic Oxidation
Journal of Agricultural and Food Chemistry, 2011Betanidin is a basic betacyanin with a 5,6-dihydroxyl moiety which causes its high antioxidant activity. For the purpose of structural study, the enzymatic oxidation of betanidin and betanin (5-O-glucosylated betanidin), followed by chromatographic separation of the oxidation products with spectrophotometric and mass spectrometric detection (LC-DAD-MS ...
Sławomir, Wybraniec +1 more
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