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Reinhold Carle - One of the best experts on this subject based on the ideXlab platform.
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phenolic compound profiles and their corresponding antioxidant capacity of purple pitaya hylocereus sp genotypes
Zeitschrift für Naturforschung C, 2007Co-Authors: Patricia Esquivel, Florian C Stintzing, Reinhold CarleAbstract:Folin-Ciocalteu and TEAC (Trolox equivalent antioxidant capacity) assay together with the spectrophotometric determination of Betalains were applied to investigate the correlation between phenolics and their contribution to the antioxidant capacity of five different Costa Rican genotypes of purple pitaya (Hylocereus sp.) and of H. polyrhizus fruits. Maximum antioxidant capacity, total phenolic and betalain contents were observed in the genotype 'Lisa'. While non-betalainic phenolic compounds contributed only to a minor extent, Betalains were responsible for the major antioxidant capacity of purple pitaya juices evaluated. The phenolic pattern of each genotype was also thoroughly investigated using liquid chromatography coupled to positive electrospray ionization (ESI) tandem mass spectrometry. In addition to the well known Betalains previously reported in Hylocereus fruits, several biosynthetic precursors were detected. Notably, decarboxylated and dehydrogenated Betalains were identified as genuine compounds of the juices. Some of these compounds were previously described as artifacts upon heat exposure. Moreover, gallic acid was identified for the first time in pitaya fruits. While the phenolic profiles generally differed between genotypes, phenolic compound composition of 'Rosa' resembled that of H. polyrhizus with respect to total contents of betacyanins, betalainic precursors, phyllocactin and cyclo-Dopa malonyl-glucosides.
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betalain stability and degradation structural and chromatic aspects
Journal of Food Science, 2006Co-Authors: Kirsten M Herbach, Florian C Stintzing, Reinhold CarleAbstract:In recent years, food coloring with artificial colorants has been increasingly disapproved by consumers. In return, application of coloring foodstuffs, among them betalain-containing fruits and vegetables, has gained importance for the food industry. As commonly true for natural pigments, Betalains are afflicted with inferior stability compared to synthetic dyes. Especially temperature, oxygen, and light are known to exhibit detrimental effects on betalain integrity, while certain antioxidants and chelating agents may act as stabilizers. Only recently, several studies expanded the knowledge on betalain degradation pathways, especially focusing on betacyanin decomposition. Additionally, new findings on stability and stabilization of Betalains in cactus fruit juices extended the application range of betalainic foodstuffs. Focusing on betacyanins, the present review discusses betalain degradation mechanisms and provides a survey of compounds and conditions governing betalain stability in a beneficial or an unfavorable way. Finally, strategies for maintaining the chromatic properties and tinctorial strength of betalain-based juices and pigment preparations as well as tools for color modulation by targeted betacyanin degradation are discussed.
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Urinary pharmacokinetics of Betalains following consumption of red beet juice in healthy humans
Pharmacological Research, 2005Co-Authors: Thomas Frank, Daniela Quaas, G. Strass, Irmgard Bitsch, Reinhold Carle, Florian C Stintzing, RAINER BITSCH, Michael NetzelAbstract:The aim of the present pilot study was to characterise the renal elimination of Betalains after consumption of red beet juice (RBJ). Six healthy, non-smoking female volunteers were given a single oral dose of either 500 mL of a commercial RBJ containing 362.7 mg of Betalains and 500 mL of tap water, respectively, in a sequential manner. Urine was collected in intervals up to 24 h post-dose. Renal excretion of Betalains was determined spectrophotometrically and quantified as betanin-equivalents. In addition, the identity of individual compounds was confirmed by HPLC coupled with diode-array detection and positive ion electrospray mass spectrometry, respectively. The amount (mean ± S.D.) of intact Betalains (betanin and isobetanin) recovered in urine was 1001 ± 273 μg corresponding to 0.28 ± 0.08% of the administered dose. Maximum excretion rates were observed after a median tmax,R of 3.0 h (range 2.5-8.0 h) amounting to 91.7 ± 30.1 μg/h. The terminal elimination rate constant (λz) and the corresponding half-life were 0.097 ± 0.021 h-1 and 7.43 ± 1.47 h, respectively. Using the λz estimates obtained the expected total betalain amount excreted in urine was 1228 ± 291 μg. Based on the results obtained it is assumed that either the bioavailability of the Betalains is low or that renal clearance is a minor route of systemic elimination for these compounds. The urinary excretion rates of unmetabolised Betalains were fast and appeared to be monoexponential suggesting a one-compartment model. In order to get a more complete picture of the pharmacokinetics and health-promoting properties of red beet Betalains, quantitative data on betalain bioavailability should include measurements of unchanged compounds and their corresponding metabolites in plasma, urine and bile.
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colour studies on fruit juice blends from opuntia and hylocereus cacti and betalain containing model solutions derived therefrom
Food Research International, 2005Co-Authors: Markus R Moshammer, Florian C Stintzing, Reinhold CarleAbstract:Abstract The visual appearance and pigment stability of fruit juice blends from Opuntia and Hylocereus cacti and of betalain-containing model solutions derived therefrom were investigated at pH values ranging from 3 to 7. All samples were found to be stable as indicated by betalain contents as well as hue and chroma values over the complete pH range monitored. Both the juice and the purified betaxanthin solution from Opuntia ficus-indica cv. ‘Gialla’ were characterised by yellowish hues, while the juice and the purified betacyanin solution from Hylocereus polyrhizus displayed purplish tonalities. By blending the betaxanthin and betacyanin stock solutions, tailor-made hues covering the entire spectrum from bright yellow (h° = 84) to purplish-blue (h° = 333) were successfully produced. Since mixtures from purified Betalains did not provide colour shades different from those obtained with raw cactus fruit juices, the use of the latter should be preferred both because of consumer-friendly labelling and improved pigment stability.
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color betalain pattern and antioxidant properties of cactus pear opuntia spp clones
Journal of Agricultural and Food Chemistry, 2005Co-Authors: Florian C Stintzing, Kirsten M Herbach, Markus R. Mosshammer, Ron Bunch, Weiguang Yi, Subramani Sellappan, Casimir C. Akoh, Reinhold Carle, Peter M FelkerAbstract:Total phenolics, ascorbic acid, and betalain contents of differently colored cactus pear clones (nine Opuntia ficus-indica [L.] Mill. clones and one O. robusta Wendl. clone) were investigated and related to their respective antioxidant potential assessed by Trolox-equivalent antioxidant capacity (TEAC) and oxygen radical absorbance capacity (ORAC) assays. TEAC and ORAC values were very highly correlated with each other and also with values for total phenolics, betalain contents, and ascorbic acid concentrations. Total phenolics had the greatest contribution to ORAC and TEAC values. High-performance liquid chromatography (HPLC)−diode array detector (DAD)−tandem mass spectrometry (MS/MS) measurements of cactus pear juices permitted the differentiation of the clones based on variations in pigment patterns and betalain concentrations. The red and yellow Betalains were absent in lime green colored cactus fruits. The ratio and concentration of these pigments were responsible for the yellow, orange, red, and pur...
Florian C Stintzing - One of the best experts on this subject based on the ideXlab platform.
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phenolic compound profiles and their corresponding antioxidant capacity of purple pitaya hylocereus sp genotypes
Zeitschrift für Naturforschung C, 2007Co-Authors: Patricia Esquivel, Florian C Stintzing, Reinhold CarleAbstract:Folin-Ciocalteu and TEAC (Trolox equivalent antioxidant capacity) assay together with the spectrophotometric determination of Betalains were applied to investigate the correlation between phenolics and their contribution to the antioxidant capacity of five different Costa Rican genotypes of purple pitaya (Hylocereus sp.) and of H. polyrhizus fruits. Maximum antioxidant capacity, total phenolic and betalain contents were observed in the genotype 'Lisa'. While non-betalainic phenolic compounds contributed only to a minor extent, Betalains were responsible for the major antioxidant capacity of purple pitaya juices evaluated. The phenolic pattern of each genotype was also thoroughly investigated using liquid chromatography coupled to positive electrospray ionization (ESI) tandem mass spectrometry. In addition to the well known Betalains previously reported in Hylocereus fruits, several biosynthetic precursors were detected. Notably, decarboxylated and dehydrogenated Betalains were identified as genuine compounds of the juices. Some of these compounds were previously described as artifacts upon heat exposure. Moreover, gallic acid was identified for the first time in pitaya fruits. While the phenolic profiles generally differed between genotypes, phenolic compound composition of 'Rosa' resembled that of H. polyrhizus with respect to total contents of betacyanins, betalainic precursors, phyllocactin and cyclo-Dopa malonyl-glucosides.
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betalain stability and degradation structural and chromatic aspects
Journal of Food Science, 2006Co-Authors: Kirsten M Herbach, Florian C Stintzing, Reinhold CarleAbstract:In recent years, food coloring with artificial colorants has been increasingly disapproved by consumers. In return, application of coloring foodstuffs, among them betalain-containing fruits and vegetables, has gained importance for the food industry. As commonly true for natural pigments, Betalains are afflicted with inferior stability compared to synthetic dyes. Especially temperature, oxygen, and light are known to exhibit detrimental effects on betalain integrity, while certain antioxidants and chelating agents may act as stabilizers. Only recently, several studies expanded the knowledge on betalain degradation pathways, especially focusing on betacyanin decomposition. Additionally, new findings on stability and stabilization of Betalains in cactus fruit juices extended the application range of betalainic foodstuffs. Focusing on betacyanins, the present review discusses betalain degradation mechanisms and provides a survey of compounds and conditions governing betalain stability in a beneficial or an unfavorable way. Finally, strategies for maintaining the chromatic properties and tinctorial strength of betalain-based juices and pigment preparations as well as tools for color modulation by targeted betacyanin degradation are discussed.
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Urinary pharmacokinetics of Betalains following consumption of red beet juice in healthy humans
Pharmacological Research, 2005Co-Authors: Thomas Frank, Daniela Quaas, G. Strass, Irmgard Bitsch, Reinhold Carle, Florian C Stintzing, RAINER BITSCH, Michael NetzelAbstract:The aim of the present pilot study was to characterise the renal elimination of Betalains after consumption of red beet juice (RBJ). Six healthy, non-smoking female volunteers were given a single oral dose of either 500 mL of a commercial RBJ containing 362.7 mg of Betalains and 500 mL of tap water, respectively, in a sequential manner. Urine was collected in intervals up to 24 h post-dose. Renal excretion of Betalains was determined spectrophotometrically and quantified as betanin-equivalents. In addition, the identity of individual compounds was confirmed by HPLC coupled with diode-array detection and positive ion electrospray mass spectrometry, respectively. The amount (mean ± S.D.) of intact Betalains (betanin and isobetanin) recovered in urine was 1001 ± 273 μg corresponding to 0.28 ± 0.08% of the administered dose. Maximum excretion rates were observed after a median tmax,R of 3.0 h (range 2.5-8.0 h) amounting to 91.7 ± 30.1 μg/h. The terminal elimination rate constant (λz) and the corresponding half-life were 0.097 ± 0.021 h-1 and 7.43 ± 1.47 h, respectively. Using the λz estimates obtained the expected total betalain amount excreted in urine was 1228 ± 291 μg. Based on the results obtained it is assumed that either the bioavailability of the Betalains is low or that renal clearance is a minor route of systemic elimination for these compounds. The urinary excretion rates of unmetabolised Betalains were fast and appeared to be monoexponential suggesting a one-compartment model. In order to get a more complete picture of the pharmacokinetics and health-promoting properties of red beet Betalains, quantitative data on betalain bioavailability should include measurements of unchanged compounds and their corresponding metabolites in plasma, urine and bile.
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colour studies on fruit juice blends from opuntia and hylocereus cacti and betalain containing model solutions derived therefrom
Food Research International, 2005Co-Authors: Markus R Moshammer, Florian C Stintzing, Reinhold CarleAbstract:Abstract The visual appearance and pigment stability of fruit juice blends from Opuntia and Hylocereus cacti and of betalain-containing model solutions derived therefrom were investigated at pH values ranging from 3 to 7. All samples were found to be stable as indicated by betalain contents as well as hue and chroma values over the complete pH range monitored. Both the juice and the purified betaxanthin solution from Opuntia ficus-indica cv. ‘Gialla’ were characterised by yellowish hues, while the juice and the purified betacyanin solution from Hylocereus polyrhizus displayed purplish tonalities. By blending the betaxanthin and betacyanin stock solutions, tailor-made hues covering the entire spectrum from bright yellow (h° = 84) to purplish-blue (h° = 333) were successfully produced. Since mixtures from purified Betalains did not provide colour shades different from those obtained with raw cactus fruit juices, the use of the latter should be preferred both because of consumer-friendly labelling and improved pigment stability.
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color betalain pattern and antioxidant properties of cactus pear opuntia spp clones
Journal of Agricultural and Food Chemistry, 2005Co-Authors: Florian C Stintzing, Kirsten M Herbach, Markus R. Mosshammer, Ron Bunch, Weiguang Yi, Subramani Sellappan, Casimir C. Akoh, Reinhold Carle, Peter M FelkerAbstract:Total phenolics, ascorbic acid, and betalain contents of differently colored cactus pear clones (nine Opuntia ficus-indica [L.] Mill. clones and one O. robusta Wendl. clone) were investigated and related to their respective antioxidant potential assessed by Trolox-equivalent antioxidant capacity (TEAC) and oxygen radical absorbance capacity (ORAC) assays. TEAC and ORAC values were very highly correlated with each other and also with values for total phenolics, betalain contents, and ascorbic acid concentrations. Total phenolics had the greatest contribution to ORAC and TEAC values. High-performance liquid chromatography (HPLC)−diode array detector (DAD)−tandem mass spectrometry (MS/MS) measurements of cactus pear juices permitted the differentiation of the clones based on variations in pigment patterns and betalain concentrations. The red and yellow Betalains were absent in lime green colored cactus fruits. The ratio and concentration of these pigments were responsible for the yellow, orange, red, and pur...
Pilar M Cano - One of the best experts on this subject based on the ideXlab platform.
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in vitro antioxidant capacity of opuntia spp fruits measured by the lox fl method and its high sensitivity towards Betalains
Plant Foods for Human Nutrition, 2021Co-Authors: Andrea Gomezmaqueo, Mario Soccio, Pilar M CanoAbstract:Current in vitro methodologies neglect or subestimate the contribution of Betalains to antioxidant capacity in foods because they do not reflect their in vivo biological mechanisms. In this study, we assessed the sensibility of the lipoxygenase-fluorescein (LOX-FL) method towards Betalains, phenolic compounds and ascorbic acid from Opuntia spp. fruits; and (ii) the antioxidant capacity of peel and pulp extracts from Opuntia ficus-indica L. Mill (var. Fresa, Colorada and Blanco) and Opuntia stricta var. Dillenii; by comparing the LOX-FL method to traditional antioxidant methods (ORAC and TEAC). The spectrophotometric monitoring of the LOX-FL reaction avoided interference caused by betalain pigments. Indicaxanthin and betanin showed high antiperoxidative and radical scavenging mechanisms in the LOX-FL assay. O. stricta var. Dillenii tissues the highest antioxidant capacity which correlated with betanin content. ORAC and TEAC antioxidant methods were less sensible towards betalain antioxidant activity. To our knowledge, this is the first time the LOX-FL antioxidant method has been used on Betalains and betalain-rich foods.
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characterization and quantification of individual betalain and phenolic compounds in mexican and spanish prickly pear opuntia ficus indica l mill tissues a comparative study
Journal of Food Composition and Analysis, 2019Co-Authors: Tomas Garciacayuela, Andrea Gomezmaqueo, Daniel Guajardoflores, Jorge Weltichanes, Pilar M CanoAbstract:Abstract Betalain and phenolic profiles of whole fruit, pulp and peel of 6 Mexican and Spanish prickly pear (Opuntia ficus-indica L. Mill.) cultivars were characterized and quantified using a single extraction and HPLC-DAD-ESI-QTOF protocol. A total of 14 Betalains were detected, where betanin and indicaxanthin were the most abundant. The purple cultivars Spanish Morada and Mexican Pelota showed the highest concentration of betacyanins (1,372-2176 μg/g dry whole fruit), whereas the greatest betaxanthin values were obtained in red Spanish Sanguinos and yellow Mexican Diamante cultivars (435–488 μg/g dry whole fruit). The detected 17 phenolics corresponded mostly to flavonoid (isorhamnetin, quercetin and kaempferol) glycosides and a phenolic acid, piscidic acid. The highest phenolic content was found in Spanish Morada cultivar (49,012 μg/g dry peel). The proposed HPLC methodology is a useful tool for the simultaneous and accurate analyses of Betalains and phenolic compounds in O. ficus-indica fruit tissues.
Wieslaw Wiczkowski - One of the best experts on this subject based on the ideXlab platform.
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the effect of processing and in vitro digestion on the betalain profile and ace inhibition activity of red beetroot products
Journal of Functional Foods, 2019Co-Authors: Tomasz Sawicki, Elena Penas, Cristina Martinezvillaluenga, Juana Frias, Wieslaw Wiczkowski, Natalia Bączek, Henryk ZielinskiAbstract:Abstract The aim of this study was to determine the impact of three different technological processes and in vitro digestion on the profile and content of Betalains and inhibition of angiotensin I converting enzyme (ACE) in red beet. Betalains were analysed by the micro-HPLC-TOF-MS/MS method, while ACE inhibition was determined by an in vitro assay. In the tested samples, thirteen Betalains were identified, constituting nine betacyanins, two betaxanthins and two betalain precursors. The applied technological processes (boiling, fermentation and microwave-vacuuming treatment) reduced the content of betalain by 42–70% in the obtained products. The contribution of Betalains released from red beet products after in vitro digestion was detected within the range of 0.001–0.10%. The applied treatments reduced the inhibition of ACE by the non-digested red beet products, while in vitro digestion caused an increase in ACE inhibition in the case of the digested solid red beet products.
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the comparison of betalain composition and chosen biological activities for differently pigmented prickly pear opuntia ficus indica and beetroot beta vulgaris varieties
International Journal of Food Sciences and Nutrition, 2019Co-Authors: Izabela Kossmikolajczyk, Tomasz Sawicki, Wieslaw Wiczkowski, Barbara Kusznierewicz, Agnieszka BartoszekAbstract:Betalains are a group of plant originated pigments with chemopreventive potential. The aim of this study was to relate the composition of Betalains and chosen biological activities (antioxidant, cytotoxic, anti-genotoxic and influence on enzymatic activities) for extracts from differently pigmented varieties of prickly pear (yellow, orange and red) and beetroot (white and red). The assumption was that phytocomplexes of tested varieties of the same plant species would exhibit generally similar chemical composition differing mostly in betalain content, which will be reflected by their biological activity. Betalain composition analysis and antioxidant profiles confirmed that the content and composition of these pigments is strongly correlated with the antioxidant activity of tested plant extracts measured by spectrophotometric methods and CAA test. However, the results of determinations of other biological activities showed that in the case of actual plant foods, there was no simple relationship between betalain content or composition and chemopreventive potential.
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profile and content of Betalains in plasma and urine of volunteers after long term exposure to fermented red beet juice
Journal of Agricultural and Food Chemistry, 2018Co-Authors: Tomasz Sawicki, Joanna Topolska, Ewa Romaszko, Wieslaw WiczkowskiAbstract:The aim of this study was to determine profile and content of Betalains in volunteers’ plasma and urine after long-term exposure to fermented red beet juice. During 6 weeks, 24 healthy volunteers consumed juice with a dose of 0.7 mg Betalains/kg body weight. Betalains were analyzed by means of micro-HPLC-MS/MS. Twelve betalain derivatives were found in blood plasma and urine after juice intake. The highest Betalains level in blood plasma (87.65 ± 15.71 nmol/L) and urine (1.14 ± 0.12 μmol) was found after the first and second week of juice intake, respectively. During juice consumption, the contribution of betalain metabolites was higher than that of native Betalains, and interindividual variability in profile and content of Betalains was observed. Summarizing, it was observed that long-term and regular consumption of the juice causes stabilization of profile and content of Betalains in physiological fluids of volunteers, which include native compounds and their decarboxylated and dehydrogenated metabolites.
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using the spe and micro hplc ms ms method for the analysis of Betalains in rat plasma after red beet administration
Molecules, 2017Co-Authors: Tomasz Sawicki, Jerzy Juśkiewicz, Wieslaw WiczkowskiAbstract:The objective of this study was to develop a simple and reproducible method for the qualitative and quantitative analysis of Betalains in plasma samples, based on Solid Phase Extraction (SPE) and micro-high performance liquid chromatography coupled with mass spectrometry (micro-HPLC-MS/MS). The eight betalain compounds detected and quantified were characterized in the fortified rat blood plasma samples. The developed method showed a good coefficient of determination (R² = 0.999), good recovery, precision, and appropriate limits of detection (LOD) and quantification (LOQ) for these compounds. Application of this method for the treatment of rat plasma samples collected after the betalain preparation administration, for the first time, revealed the presence of native Betalains and their metabolites in plasma samples. Moreover, among them, betanin (2.14 ± 0.06 µmol/L) and isobetanin (3.28 ± 0.04 µmol/L) were found at the highest concentration. The results indicated that the combination of an SPE method with a micro-HPLC-MS/MS analysis may be successfully applied for the determination of Betalains in the blood plasma.
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betalain profile content and antioxidant capacity of red beetroot dependent on the genotype and root part
Journal of Functional Foods, 2016Co-Authors: Tomasz Sawicki, Natalia Bączek, Wieslaw WiczkowskiAbstract:Abstract Betalain profile and content by HPLC–TOF-MS/MS method and antioxidant capacity by four in vitro assays in thirteen varieties and root parts of red beet were determined. Red beetroot tissues contained thirty Betalains, constituting of eighteen betacyanins and twelve betaxanthins. Among the Betalains identified, betanin and isobetanin (betacyanins) and vulgaxanthin I (betaxanthins) were predominant. In varieties and root parts, betalain contents were 10.26–17.15 mg/g dm and 7.20–17.24 mg/g dm, respectively, differing significantly across varieties and root parts (P
Tomasz Sawicki - One of the best experts on this subject based on the ideXlab platform.
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the effect of processing and in vitro digestion on the betalain profile and ace inhibition activity of red beetroot products
Journal of Functional Foods, 2019Co-Authors: Tomasz Sawicki, Elena Penas, Cristina Martinezvillaluenga, Juana Frias, Wieslaw Wiczkowski, Natalia Bączek, Henryk ZielinskiAbstract:Abstract The aim of this study was to determine the impact of three different technological processes and in vitro digestion on the profile and content of Betalains and inhibition of angiotensin I converting enzyme (ACE) in red beet. Betalains were analysed by the micro-HPLC-TOF-MS/MS method, while ACE inhibition was determined by an in vitro assay. In the tested samples, thirteen Betalains were identified, constituting nine betacyanins, two betaxanthins and two betalain precursors. The applied technological processes (boiling, fermentation and microwave-vacuuming treatment) reduced the content of betalain by 42–70% in the obtained products. The contribution of Betalains released from red beet products after in vitro digestion was detected within the range of 0.001–0.10%. The applied treatments reduced the inhibition of ACE by the non-digested red beet products, while in vitro digestion caused an increase in ACE inhibition in the case of the digested solid red beet products.
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the comparison of betalain composition and chosen biological activities for differently pigmented prickly pear opuntia ficus indica and beetroot beta vulgaris varieties
International Journal of Food Sciences and Nutrition, 2019Co-Authors: Izabela Kossmikolajczyk, Tomasz Sawicki, Wieslaw Wiczkowski, Barbara Kusznierewicz, Agnieszka BartoszekAbstract:Betalains are a group of plant originated pigments with chemopreventive potential. The aim of this study was to relate the composition of Betalains and chosen biological activities (antioxidant, cytotoxic, anti-genotoxic and influence on enzymatic activities) for extracts from differently pigmented varieties of prickly pear (yellow, orange and red) and beetroot (white and red). The assumption was that phytocomplexes of tested varieties of the same plant species would exhibit generally similar chemical composition differing mostly in betalain content, which will be reflected by their biological activity. Betalain composition analysis and antioxidant profiles confirmed that the content and composition of these pigments is strongly correlated with the antioxidant activity of tested plant extracts measured by spectrophotometric methods and CAA test. However, the results of determinations of other biological activities showed that in the case of actual plant foods, there was no simple relationship between betalain content or composition and chemopreventive potential.
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profile and content of Betalains in plasma and urine of volunteers after long term exposure to fermented red beet juice
Journal of Agricultural and Food Chemistry, 2018Co-Authors: Tomasz Sawicki, Joanna Topolska, Ewa Romaszko, Wieslaw WiczkowskiAbstract:The aim of this study was to determine profile and content of Betalains in volunteers’ plasma and urine after long-term exposure to fermented red beet juice. During 6 weeks, 24 healthy volunteers consumed juice with a dose of 0.7 mg Betalains/kg body weight. Betalains were analyzed by means of micro-HPLC-MS/MS. Twelve betalain derivatives were found in blood plasma and urine after juice intake. The highest Betalains level in blood plasma (87.65 ± 15.71 nmol/L) and urine (1.14 ± 0.12 μmol) was found after the first and second week of juice intake, respectively. During juice consumption, the contribution of betalain metabolites was higher than that of native Betalains, and interindividual variability in profile and content of Betalains was observed. Summarizing, it was observed that long-term and regular consumption of the juice causes stabilization of profile and content of Betalains in physiological fluids of volunteers, which include native compounds and their decarboxylated and dehydrogenated metabolites.
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using the spe and micro hplc ms ms method for the analysis of Betalains in rat plasma after red beet administration
Molecules, 2017Co-Authors: Tomasz Sawicki, Jerzy Juśkiewicz, Wieslaw WiczkowskiAbstract:The objective of this study was to develop a simple and reproducible method for the qualitative and quantitative analysis of Betalains in plasma samples, based on Solid Phase Extraction (SPE) and micro-high performance liquid chromatography coupled with mass spectrometry (micro-HPLC-MS/MS). The eight betalain compounds detected and quantified were characterized in the fortified rat blood plasma samples. The developed method showed a good coefficient of determination (R² = 0.999), good recovery, precision, and appropriate limits of detection (LOD) and quantification (LOQ) for these compounds. Application of this method for the treatment of rat plasma samples collected after the betalain preparation administration, for the first time, revealed the presence of native Betalains and their metabolites in plasma samples. Moreover, among them, betanin (2.14 ± 0.06 µmol/L) and isobetanin (3.28 ± 0.04 µmol/L) were found at the highest concentration. The results indicated that the combination of an SPE method with a micro-HPLC-MS/MS analysis may be successfully applied for the determination of Betalains in the blood plasma.
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betalain profile content and antioxidant capacity of red beetroot dependent on the genotype and root part
Journal of Functional Foods, 2016Co-Authors: Tomasz Sawicki, Natalia Bączek, Wieslaw WiczkowskiAbstract:Abstract Betalain profile and content by HPLC–TOF-MS/MS method and antioxidant capacity by four in vitro assays in thirteen varieties and root parts of red beet were determined. Red beetroot tissues contained thirty Betalains, constituting of eighteen betacyanins and twelve betaxanthins. Among the Betalains identified, betanin and isobetanin (betacyanins) and vulgaxanthin I (betaxanthins) were predominant. In varieties and root parts, betalain contents were 10.26–17.15 mg/g dm and 7.20–17.24 mg/g dm, respectively, differing significantly across varieties and root parts (P