Results 141 to 150 of about 875 (159)

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
openaire   +4 more sources

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).
K S M S Raghavarao
exaly   +2 more sources

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
openaire   +1 more source

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, Josefa Escribano   +1 more
exaly   +3 more sources

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
openaire   +3 more sources

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 ...
F C, Stintzing, A, Schieber, R, Carle
openaire   +2 more sources

Analysis of betalains (betacyanins and betaxanthins)

2020
openaire   +1 more source

BETALAINS (BETACYANINS AND BETAXANTHINS)

2017
openaire   +1 more source

Interaction of betacyanine and betaxanthine pigments isolated from red beet

Canadian Institute of Food Science and Technology Journal, 1983
P. Lee Wing, J.F. Richards, V. Karunartne   +2 more
openaire   +1 more source

12.3 Betacyane und Betaxanthine

1998
openaire   +1 more source