Results 161 to 170 of about 1,688 (188)

Effect of continuous far red on betaxanthin and betacyanin synthesis

Phytochemistry, 1973
Abstract Seedlings of Celosia plumosa under prolonged irradiation with far red light synthesize chlorophyll α and betaxanthin. Levulinic acid and 2,4-dinitrophenol, inhibitors of chlorophyll synthesis and cyclic photophosphorylation respectively, reduce betaxanthin synthesis. Pigment formation is also inhibited by actinomycin- D and puromycin, but
Giudici de Nicola M, Piattelli M, AMICO, Vincenzo   +2 more
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Photophysical properties of betaxanthins: Vulgaxanthin I in aqueous and alcoholic solutions

Journal of Luminescence, 2015
Abstract Betaxanthins are yellow pigments present in Caryophyllales plants and some higher fungi. We characterize photophysical properties of vulgaxanthin I and extracts of Amanita muscaria L. Vulgaxanthin I photoexcitation at λexc=476 nm leads to the S1 excited state with the S1→Sn absorption bands at ca. 390 and 920 nm in both aqueous and alcoholic
Monika Wendel, Dominika Szot, Karolina Starzak, Dorota Tuwalska, Jacek Gapinski, Ryszard Naskrecki, Dorota Prukala, Marek Sikorski, Slawomir Wybraniec, Gotard Burdzinski   +9 more
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Betaxanthins as pigments responsible for visible fluorescence in flowers

Planta, 2005
Betalains are water-soluble nitrogen-containing pigments present in flowers and fruits of plants of the order Caryophyllales, where they replace anthocyanins. This article describes how flowers containing yellow betaxanthins are fluorescent. Betaxanthins exhibit spectra with excitation maxima between 463 nm and 474 nm and emission maxima between 509 nm
Fernando, Gandía-Herrero, Josefa, Escribano, Francisco, García-Carmona   +2 more
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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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Low-sugar content betaxanthins extracts from yellow pitaya (Stenocereus pruinosus)

Food and Bioproducts Processing, 2020
Abstract 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, José Rodríguez-Rodríguez, Gonzalo Velázquez, Karla Mayolo-Deloisa, Marco Rito-Palomares, J. Antonio Torres, Roberto Parra-Saldívar   +6 more
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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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Decomposition of betacyanins and betaxanthins by heat and pH changes

Food / Nahrung, 1996
AbstractAuthors investigated the decomposition of the main beetroot colourings betanin and vulgaxanthin I as a function of temperature and pH value in acetate and citrate buffer solutions, in a temperature‐range between 60 °C and 80 °C and pH range of 3.3–6.2.The temperature dependence of betain decomposition is characterized by a Q10 value of 2.23 ± 0.
G. Pátkai, J. Barta
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Development of a protocol for the semi‐synthesis and purification of betaxanthins

Phytochemical Analysis, 2006
AbstractA method for the analytical and semi‐preparative chromatographic purification of betaxanthins is described together with an improved procedure for the semi‐synthesis of these compounds from betalamic acid. Standard conditions for obtaining preparative amounts of betaxanthins free of the precursor amino acids are provided.
Fernando, Gandía-Herrero, Francisco, García-Carmona, Josefa, Escribano   +2 more
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Valorization of unsalable Amaranthus tricolour leaves by microwave-assisted extraction of betacyanin and betaxanthin

Biomass Conversion and Biorefinery, 2021
Betacyanin and betaxanthin are natural colouring compounds found in Amaranthus tricolour leaves. Microwave-assisted extraction was performed to extract betacyanin and betaxanthin from the unsalable leaves. A set of different process parameters like microwave power, temperature and time was applied in this study. The combination of 450-W microwave power,
Alok Sharma, Bidyut Mazumdar, Amit Keshav   +2 more
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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