Journal
FOOD CHEMISTRY
Volume 385, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2022.132632
Keywords
Betalains; Purification; Flash chromatography; HPLC; Antioxidant and radical scavenging activity; Betanin (PubChem CID; 12300103); Neobetanin (PubChem CID; 102401026); Vulgaxanthin I(PubChem CID; 135438599); Indicaxanthin (PubChem CID; 6096870)
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The present study focused on the development of a new purification protocol using flash chromatography suitable for betanin and other major betalains. The purification method achieved high purity and pigment yield. In terms of antioxidant and radical scavenging properties, betanin exhibited the highest potential.
The present study focused on the development of a new purification protocol suitable for betanin and other major betalains, vulgaxanthin I, indicaxanthin and neobetanin, using flash chromatography which is a convenient and fast method to isolate unstable materials. Following preliminary tests, a gradient procedure using 0-60% acetonitrile, with 0.1% (v/v) formic acid as mobile phase, was selected for the purification. Different fractions were collected based on UV detection at 254 and 280 nm and purities were confirmed by reverse-phase HPLC analysis to be 97%, 95%, 79% and 52% for betanin, indicaxanthin, vulgaxanthin I, and neobetanin, respectively, with pigment yields ranging from 120 to 487 mg per 100 g of powdered raw material. Comparative assessment of antioxidant and radial scavenging properties of individual betalains indicated highest potential for betanin followed by neobetanin, vulgaxanthin I and indicaxanthin.
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