Results 161 to 170 of about 875 (181)
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Amino Acid Composition and Betaxanthin Formation in Fruits from Opuntia ficus-indica*
Planta Medica, 1999In 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 C Stintzing, R Carle
exaly +3 more sources
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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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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First 13C‐NMR Assignments of Betaxanthins
Helvetica Chimica Acta, 2006AbstractDue 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 +3 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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Low-sugar content betaxanthins extracts from yellow pitaya (Stenocereus pruinosus)
Food and Bioproducts Processing, 2020Abstract Consumer preferences, and potential health risks associated with the consumption of synthetic food colors, explain the commercial interest in alternatives from natural sources. Betaxanthins from cactus fruit have been used to color food products, but sugars are not usually removed from these extracts leading to processing and formulation ...
Luisaldo Sandate-Flores +6 more
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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 +2 more
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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 +2 more
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Journal of Agricultural and Food Chemistry, 2008
Betalains are considered to be bioactive dietary phytochemicals. The stability of betacyanins and betaxanthins from either fresh foods or manufactured products of cactus pear fruit ( Opuntia ficus indica L. Mill. cv. Gialla and Rossa) and red beet ( Beta vulgaris L. ssp.
TESORIERE, Luisa +4 more
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Betalains are considered to be bioactive dietary phytochemicals. The stability of betacyanins and betaxanthins from either fresh foods or manufactured products of cactus pear fruit ( Opuntia ficus indica L. Mill. cv. Gialla and Rossa) and red beet ( Beta vulgaris L. ssp.
TESORIERE, Luisa +4 more
openaire +2 more sources