Stability and Color Changes of Thermally Treated Betanin, Phyllocactin, and Hylocerenin Solutions

Thermal degradation of betanin, phyllocactin (malonyl-betanin), and hylocerenin (3‘ ‘-hydroxy-3‘ ‘-methyl-glutaryl-betanin) solutions isolated from purple pitaya (Hylocereus polyrhizus [Weber] Britton and Rose) was monitored by spectrophotometric and high-performance liquid chromatography−diode arra...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 2006-01, Vol.54 (2), p.390-398
Main Authors: Herbach, Kirsten M, Stintzing, Florian C, Carle, Reinhold
Format: Article
Language:English
Subjects:
Betacyanins - chemistry
betanin
Biological and medical sciences
Cactaceae - chemistry
Chromatography, High Pressure Liquid
Color
Coloring Agents
Drug Stability
food coloring
Food industries
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
heat treatment
Hot Temperature
hylocerenin
Hylocereus
Hylocereus polyrhizus
phyllocactin
Solutions
Spectrophotometry
thermal degradation
thermal stability
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Summary:Thermal degradation of betanin, phyllocactin (malonyl-betanin), and hylocerenin (3‘ ‘-hydroxy-3‘ ‘-methyl-glutaryl-betanin) solutions isolated from purple pitaya (Hylocereus polyrhizus [Weber] Britton and Rose) was monitored by spectrophotometric and high-performance liquid chromatography−diode array detection (HPLC-DAD) analyses. For betanin and phyllocactin solutions, the color shift upon thermal treatment was found to be nearly identical, while hylocerenin samples exhibited an intelligibly higher chromatic steadiness. Betanin proved to be the most stable individual pigment structure, while the enhanced tinctorial stability of the integral phyllocactin and especially hylocerenin solutions was due to the formation of red degradation products exhibiting improved color retention as opposed to their respective genuine pigments. Individual structure-related stability characteristics can exclusively be assessed by HPLC-DAD analyses and may not be noticed by mere spectrophotometric assessment of color and tinctorial strength. Keywords: Betacyanins; betanin; phyllocactin; hylocerenin; degradation; thermal treatment; color purple pitaya; Hylocereus polyrhizus; red beet; Beta vulgaris
ISSN:0021-8561
1520-5118
DOI:10.1021/jf051854b