Results 131 to 140 of about 638 (147)
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Characterization of some natural and semi-synthetic betaxanthins
Phytochemistry, 1991Abstract Betalamic acid was conjugated with a variety of amino acids, both protein and non-protein, to yield a series of semi-synthetic betaxanthin standards. Retention characteristics for reverse phase-ion pair HPLC chromatography and optical properties are described for these standards.
G.F. Trezzini, J.-P. Zrÿb
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Betaxanthins and antioxidant capacity in Stenocereus pruinosus: Stability and use in food
Food Research International, 2017Betalains are important pigments for the food, pharmaceutical, and cosmetics industry. In the yellow Stenocereus pruinosus fruits (pitayas), total betalain concentration, Folin-Ciocalteu reduction capacity, and antiradical capacity per dry weight were 2345.9μgg-1, 7.3mg gallic acid equivalentsg-1, and 48.8μmol Trolox equivalentg-1, respectively.
Juan A, Rodríguez-Sánchez +2 more
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Differential partitioning of betacyanins and betaxanthins employing aqueous two phase extraction
Journal of Food Engineering, 2015Yellow betaxanthins and red purple betacyanins are genetically and structurally closely related pigments, hence making their separation from each other difficult and tedious. Fractionation of betalains into betacyanin and betaxanthin could be achieved by employing aqueous two-phase extraction (ATPE).
J. Chandrasekhar +3 more
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Effect of dopa feeding on betaxanthins in various species of centrospermae
Phytochemistry, 1991Abstract The influence of DOPA applied to red-violet coloured parts of 16 betalain-producing plant species was investigated. In seven plant species betaxanthin concentrations were increased in comparison with the control plants. This increase was mainly caused by the enhanced synthesis of vulgaxanthin I. Nevertheless, none of the five representatives
Erika Rink, Hartmut Böhm
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Adsorption and desorption studies of betaxanthin from yellow beet onto macroporous resins
Separation Science and Technology, 2020Adsorption of betaxanthin, a natural yellow color extracted from yellow beet, onto various macroporous resins was first evaluated to develop an efficient process for industrial production.
Zhi-cheng Li +4 more
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Food Research International, 2018
The encapsulation of betaxanthins from orange Opuntia megacantha fruits was performed as a stabilisation strategy for these natural pigments. Betaxanthin-rich extract (BE) was encapsulated by two methodologies, spray drying (SD) and ionic gelation (IG).
María Carolina Otálora +3 more
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The encapsulation of betaxanthins from orange Opuntia megacantha fruits was performed as a stabilisation strategy for these natural pigments. Betaxanthin-rich extract (BE) was encapsulated by two methodologies, spray drying (SD) and ionic gelation (IG).
María Carolina Otálora +3 more
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Journal of Agricultural and Food Chemistry, 2009
Tyrosinase or polyphenol oxidase (EC 1.14.18.1) is one of the key enzymes for the biosynthesis of natural pigment betalains. These are an important class of water-soluble pigments, characteristic of plants belonging to the order Caryophyllales. In this work, dopamine-betaxanthin (also known as miraxanthin V) is reported as the pigment responsible for ...
Fernando, Gandía-Herrero +4 more
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Tyrosinase or polyphenol oxidase (EC 1.14.18.1) is one of the key enzymes for the biosynthesis of natural pigment betalains. These are an important class of water-soluble pigments, characteristic of plants belonging to the order Caryophyllales. In this work, dopamine-betaxanthin (also known as miraxanthin V) is reported as the pigment responsible for ...
Fernando, Gandía-Herrero +4 more
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Characterization of the Activity of Tyrosinase on Betaxanthins Derived from (R)-Amino Acids
Journal of Agricultural and Food Chemistry, 2005The activity of tyrosinase (EC 1.14.18.1) on selected (R)-betaxanthins is characterized in depth, demonstrating that the activity of the enzyme is not restricted to betaxanthins derived from (S)-amino acids. Conversion of (R)-tyrosine-betaxanthin [(R)-portulacaxanthin II] to the pigment (R)-dopaxanthin and its further oxidation to a series of products ...
Fernando, Gandía-Herrero +2 more
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Betacyanine and Betaxanthine Decolorizing Enzymes in the Beet ( Beta vulgaris L.) Root
Journal of Food Science, 1982ABSTRACT Both enzymatic betacyanine and betaxanthine decolorizing activity were found in subcellular tissue extracted from the beet root. The optimum pH for betaxanthine degradation was pH 3.4, similar to that for betacyanine.
C. C. SHIH, R. C. WILEY
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Umwandlung eines Betacyans in ein Betaxanthin Synthese von Indicaxanthin aus Betanin
Helvetica Chimica Acta, 1965AbstractWhen betanin (III) was treated with S‐proline (IV), a base exchange took place which produced indicaxanthin (I). In this way this yellow pigment of the cactus fruit was partially synthesized by a method which should be generally applicable for the mutual interconversion of betacyanins and betaxanthins.
H. Wyler +2 more
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