Betalain

Beet toots contain both ted pigments (betacyanins) and yellow pigments (betaxanthins), known collectively as betalains. Generally, the betacyanin content of beets fat exceeds that of the betaxanthins. Of the betacyanins present, 75—95% is betanin [7659-95-2] (41) (EEC No. E 162), making it the principal pigment ia beet colorant. 

Betalaines. In 1968, the term betalaines was used to describe collectively two groups of plant pigments the red betacyanins and the yellow betaxanthins. The red and yellow dyes found in beets. Beta vulgaris, fall into this category. An interesting history has been written about these dyes (133). 

The color of betalaines is barely affected by the pH range normally found ia foods. However, the dyes are heat sensitive, which places some limitations on their use as food dyes. 

Wohipart, A. and Mabry, T. J. 1968. The distribution and phylogenetic significance of the betalains with respect to the Centrospermae. Taxon 17 148-152. 

Delgado-Vargas, R, Jimenez, A.R., and Paredes-Lopez O., Natural pigments carotenoids, anthocyanins, and betalains — characteristics, biosynthesis, processing, and stability, Crit. Rev. Food Sci. Nutr., 40, 173, 2000. 

Whereas the anthocyanins bear hues from orange (pelargonidin) to red (cyanidin) to blue (delphinidin), the betalains may be subdivided into distinct yellow-orange (betaxanthins) and red-violet stractures (betacyanins). On the other hand, betalainic... 

FIGURE 2.4.1 Biosynthetic routes leading to betalains and anthocyanins. ... 

Betalains are vacuolar plant pigments. Hence their hydrophilic nature is comprehensible. Although they are slightly soluble in ethanol and methanol, water is the best snited solvent both for stability and solnbility reasons. In contrast to the antho-cyanins, the betalains are even more polar as can be demonstrated by shorter retention times in RP-HPLC and lower solubilities in alcoholic solutions. The varying polarities may also be beneficially used to separate anthocyanins from betalains on an RP-18 solid-phase extraction cartridge (Stintzing, unpublished data). 

Stafford, H.A., Anthocyanins and betalains evolution of the mutually exclusive pathways. Plant ScL, 101, 91, 1994. 

Stintzing, RC. and Carle, R., Functional properties of anthocyanins and betalains in plants, food, and in human nutrition. Trends Food Sci. Technol, 15, 19, 2004. 

Stintzing, F.C., Schieber, A., and Carle, R., 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, J. Agric. Food Chem., 50, 2302, 2002. 

Von Elbe, J.H., Stability of betalaines as food colors, Food TechnoL, 29, 42, 1975. Kimler, L. et al., Betalamic acid, a new naturally occurring pigment, J. Chem. Soc./Chem. Commun., 21, 1329, 1971. 

Mosshammer, M.R. et al.. Stability of yellow-orange cactns pear (Opuntiaficus-indica [L.] Mill. cv. Gialla ) betalains as affected by the jnice matrix and selected food additives. Fur. Food Res. TechnoL, 225, 21, 2007. 

Hunter, C.S. and Kilby, N.J., Betalains-their accumulation and release in vitro, Meth. Mol. Biol, 111, 403, 1999. 

Mukundan, U. et al., pH-mediated release of betalains from transformed root cultures of Beta vulgaris L., Appl. Microbiol. BiotechnoL, 50, 241, 1998. 

Lee, Y.N. and Wiley, R.C., Betalaine yield from a continuous solid-liquid extraction system as influenced by raw product, post-harvest and processing variables, J. Food ScL, 46, 421, 1981. 

Gandia-Herrero, R, Escribano, J., and Garci a-Carmona, R, Betaxanthins as substrates for tyrosinase an approach to the role of tyrosinase in the biosynthetic pathway of betalains. Plant Physiol, 138, 421, 2005. 

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