TY  - BOOK
AU  - Stintzing,F.C.
AU  - Schieber,A.
AU  - Carle,R.
TI  - Identification of Betalains from Yellow Beet (Beta vulgaris L.)and Cactus Pear [Opuntia ficus-indica (L.)Mill.]by High-Performance Liquid Chromatography-Electrospray Ionization Mass Spectrometry
KW  - BETALAINS
KW  - BETAXANTHINS
KW  - BETACYANINS
KW  - AMINO COMPOUNDS
KW  - BETA VULGARIS
KW  - YELLOW BEET
KW  - OPUNTIA FICUS-INDICA
KW  - CACTUS PEAR
KW  - SOLID-PHASE EXTRACTION
KW  - HPLC
KW  - MASS SPECTROMETRY
N2  - Betaxanthins, the yellow-orange water-soluble pigments from yellow beet (Beta vulgaris ssp. vulgaris cv. Bejo Zaden)and cactus pear (Opuntia ficus-indica cv. Gialla)have been investigated using an HPLC system compatible with mass spectrometry. Five novel betaxanthins were found and characterized as the immonium adducts of betalamic acid with serine, ç-aminobutyric acid, valine, isoleucine, and phenylalanine. To enable concentration of betalain samples, desalting was performed by solid-phase extraction. With this technique, betacyanins could be separated from the betaxanthins using the pH-dependent retention characteristics of red and yellow betalains. The betaxanthin fraction was taken for the preparation of betalamic acid as a precursor for semisynthetic standards. The HPLC method was applied to yellow beet and cactus pear, revealing a more complex betalain profile than described earlier, thus proving its suitability for screening of betaxanthin-containing plants as potential sources for natural food colors
UR  - https://drive.google.com/file/d/1FOJ2FtFZWa92-4_Wqub6VnLFaFtVy5YF/view?usp=drivesdk
ER  -