Results 131 to 140 of about 685 (158)

Effect of dopa feeding on betaxanthins in various species of centrospermae

Phytochemistry, 1991
Abstract 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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Betaxanthins and antioxidant capacity in Stenocereus pruinosus: Stability and use in food

Food Research International, 2017
Betalains 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, María T, Cruz Y Victoria, Blanca E, Barragán-Huerta   +2 more
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Metabolic Engineering of Escherichia coli for de Novo Production of Betaxanthins

Journal of Agricultural and Food Chemistry, 2020
Betalains are emerging natural pigments with high tinctorial strength and stability, physiological activities, and fluorescent properties for potential application in food, cosmetic, and pharmaceutical industries. Betalains including yellow betaxanthins and red betacyanins are mainly restricted in the Caryophyllales plants.
Yanan Hou, Xue Liu, Shilin Li, Xue Zhang, Sili Yu, Guang-Rong Zhao   +5 more
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Characterization of some natural and semi-synthetic betaxanthins

Phytochemistry, 1991
Abstract 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
openaire   +1 more source

Amino Acid Composition and Betaxanthin Formation in Fruits from Opuntia ficus-indica*

Planta Medica, 1999
In contrast to earlier reports high levels of taurine (2-aminoethanesulfonic acid) were found in fruit juices of three cultivars of Opuntia ficus-indica (L.) Mill. Whereas the occurrence of taurine in plant tissue was thought to be restricted to algae, fungi, and the endosperm of some higher plants, prickly pear proved to be a rich source of dietary ...
Florian Stintzing, Andreas Schieber, Reinhold Carle   +2 more
exaly   +3 more sources

Chemical Stability and Colorant Properties of Betaxanthin Pigments fromCelosia argentea

Journal of Agricultural and Food Chemistry, 2001
The chemical stability and colorant properties of three betaxanthins recently identified from Celosia argentea varieties were evaluated. Lyophilized betaxanthin powders from yellow inflorescences of Celosia exhibited bright yellow color and high color purity with strong hygroscopicity.
Cai, Y, Sun, M, Corke, H, Schliemann, W
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First ¹³C‐NMR Assignments of Betaxanthins

Helvetica Chimica Acta, 2006
AbstractDue to their inherent liability towards highly acidic conditions previously considered to be a prerequisite for data acquisition, betaxanthin structure dereplication by NMR spectroscopy has been scarcely reported and was, hitherto, exclusively based on 1H‐NMR data interpretation.
Florian C. Stintzing, Florian Kugler, Reinhold Carle, Jürgen Conrad   +3 more
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Encapsulation of cactus (Opuntia megacantha) betaxanthins by ionic gelation and spray drying: A comparative study

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, José G. Carriazo, Coralia Osorio, Mónica Azucena Nazareno   +3 more
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Differential partitioning of betacyanins and betaxanthins employing aqueous two phase extraction

Journal of Food Engineering, 2015
Yellow 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, G. Sonika, M.C. Madhusudhan, K.S.M.S. Raghavarao   +3 more
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A novel method using high-performance liquid chromatography with fluorescence detection for the determination of betaxanthins

Journal of Chromatography A, 2005
Betaxanthins are natural water-soluble yellow pigments present in plants of the order Caryophyllales. The native fluorescence of these compounds is extensively characterized in this work, with study of the fluorescent properties of 14 different betaxanthins.
Fernando, Gandía-Herrero, Francisco, García-Carmona, Josefa, Escribano   +2 more
openaire   +2 more sources