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090			_aB-9465
245	1	0	_aIdentification 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
490	0		_vJ. Agric. Food Chem., 50, p.2302-2307, 2002
520	3		_aBetaxanthins, 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.
650	1	4	_aBETALAINS
650	1	4	_aBETAXANTHINS
650	1	4	_aBETACYANINS
650	1	4	_aAMINO COMPOUNDS
650	1	4	_aBETA VULGARIS
650	1	4	_aYELLOW BEET
650	1	4	_aOPUNTIA FICUS-INDICA
650	1	4	_aCACTUS PEAR
650	1	4	_aSOLID-PHASE EXTRACTION
650	1	4	_aHPLC
650	1	4	_aMASS SPECTROMETRY
700	1	2	_aStintzing, F.C.
700	1	2	_aSchieber, A.
700	1	2	_aCarle, R.
856	4	0	_uhttps://drive.google.com/file/d/1FOJ2FtFZWa92-4_Wqub6VnLFaFtVy5YF/view?usp=drivesdk _zPara ver el documento ingresa a Google con tu cuenta: @cicy.edu.mx
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