Betanin

Betanin [7659-95-2 Beta receptors Beta-santalol [77-42-9] Betavel Betaxan thins... 

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. 

Beet extract is also used as a colorant. Extract is sold as either a concentrate prepared by evaporating beet juice under vacuum to a total soHds content of 40—60%, or as a powder made by spray-dryiag the concentrate. Both products usually contain ascorbic or citric acid as a stabilizer, and a preservative such as sodium propionate. On a dry-weight basis, beet extract typically contains between 0.4 and 1.0% betanin, 80% sugar, 8% ash, and 10% cmde proteia. 

The study of these fragments, coupled with the results of additional research (139), estabUshed the stmcture of betanin [7659-95-2] (50). Betanidin [37279-84-8] was synthesized in 1975 (140). A small amount of two yellow pigments is present also in beets (51). These have no value as food dyes. 

Wyler, H., Mabry, T.J., and Dreiding, A.S., Zur Struktur des Betanidins tJber die Konstitution des Randenfarbstoffes Betanin, Helv. Chim. Acta, 46, 1745, 1963. 

Herbach, K.M., Stintzing, E.C., and Carle, R., Identification of heat-induced degradation products from purified betanin, phyUocactin and hylocerenin by high-performance liquid chromatography/electrospray ionization mass spectrometry, Rapid Commun. Mass Spectrom., 19, 2603, 2005 20, 1822, 2006. 

Martmez-Parra, J. and Munoz, R., An approach to the characterization of betanine oxidation catalyzed by horseradish peroxidase, J. Agric. Food Chem., 45, 2984, 1997. 

Wasserman, B.P. and GuUfoy, M.P., Peroxidative properties of betanin decolorization by cell walls of red beet. Phytochemistry, 22, 2653, 1983. 

As for anthocyanins, betalains are found in vacuoles and cytosols of plant cells. From the various natural sources of betalains, beetroot (Beta vulgaris) and prickly pear cactus (Opuntia ficus indica) are the only edible sources of these compounds. In the food industry, betalains are less commonly used as natural colorants from plant sources than anthocyanins and carotenoids, probably related to their more restricted distribution in nature. To date, red beetroot is the only betalain source exploited for use as a natural food coloring agent. The major betalain in red beetroot is betanin (or betanidin 5-0-P-glucoside). Prickly pear fruits contain mainly (purple-red) betanin and (yellow-orange) indicaxanthin and the color of these fruits is directly related to the betanin-to-indicaxanthin ratio (99 to 1, 1 to 8, and 2 to 1, respectively in white, yellow, and red fruits)." ... 

Betalains have shown strong antioxidant activities in biological environments such as membranes and LDLs," -" suggesting that the consumption of betalain-colored foods may exert protective effects against certain oxidative stress-related diseases (i.e., cancers) in humans. Beetroot has been used as a treatment for cancer in Europe for several centuries. The high content of betanin in red beetroot (300 to 600 mg/kg) may be the explanation for the purported cancer chemopreventive effects of beets. 

Despite their potential health-promoting effects as dietary antioxidants, the fate of betalains in humans has been poorly studied. Betalain bioavailability was first demonstrated in humans by the appearance of betacyanins in urines after ingestion of beetroot extract" and red beet juice," indicating that these compounds are indeed absorbed. Although intact betacyanins (betanin and isobetaiun) appeared rapidly in human urine with a maximum excretion rate observed within 2.5 to 8 hr," betacy-anin recoveries in human urine were usually low (< 1% of the dose) over 24 hr postdose, suggesting that either the bioavailabifity of betacyaiuns from red beetroot is low or that renal clearance is a minor excretion route for these compounds. 

After ingestion of cactus pear fruit pulp, both betanin and indicaxanthin were found in human plasma (with AUCo i2 h values of 0.46 and 29.2 lunol/hr/mL, respectively), partly associated with LDL, and in urine (3 and 76%, respectively, of the ingested compounds)," indicating that indicaxanthin was better absorbed than betanin. The bioavailability of indicaxanthin from prickly pear fruit pulp was 20 times that of betanin, suggesting differences in the fates of the two classes of betalains (betacyanin and betaxanthins) in the human body. In rats, betanin appeared to be... 

Butera, D. et al.. Antioxidant activities of Sicilian prickly pear (Opuntia ficus indica) fruit extracts and reducing properties of its betalains betanin and indicaxanthin, J. 

FIGURE 4.4.1 B Betacyanins from foods. I. Betanin. II. Neobetanin. III. Gomphrenin I. FV. Prebetanin. V. Bougainvillein r-I. VI. Phyllocactin. VII. Amaranthin. VIII. Hylocerenin. IX. Lampranthin II. 

Wyler, H. et al., Prahetanin, ein Schwefelsaurehalhester des Betanins. Ein Beihag zur Kenntnis der Betacyane, Helv. Chim. Acta, 50, 545, 1967. 

Imperato, R, Betanin 3-sulphate from Rivina humilis. Phytochemistry, 14, 2526,1975. 

Cohen, E. and Saguy, L, A rapid method of determination of betanin and vulgaxanthin 1 in beet powder using a general purpose tristimulus colorimeter, Ztschr. Lebensm. Unters. Forsch., 175, 31, 1982. 

Martmez-Parra, J. and Munoz, R., An approach to the characterization of betanine oxidation catalyzed by horseradish peroxidase, J. Agric. Food Chem., 45, 2984, 1997. Martmez-Parra, J. and Munoz, R., Characterization of betacyanin oxidation catalyzed by a peroxidase from Beta vulgaris L. roots, J. Agric. Food Chem., 49, 4064, 2001. Ashie, l.N.A. Simpson, B.K., and Smith, J.P., Mechanisms for controlling enzymatic reactions in foods, Crit. Rev. Food Sci. Nutr., 36, 1, 1996. 

Pasch, J.H. and Von Elbe, J.H., Betanine stability in bnffered solntions containing organic acids, metal cations, antioxidants, or sequestrants, J. Food Sci., 44, 72, 81, 1979. 

Pedreno, M.A. and Escribano, J., Correlation between antiradical activity and stability of betanine from Beta vulgaris L roots under different pH, temperature and light conditions, J. Sci. Food Agric., 81, 627, 2001. 

Allegra, M. et al.. Mechanism of interaction of betanin and indicaxanthin with human myeloperoxidase and hypochlorons acid, Biochem. Biophys. Res. Commun., 332, 837, 2005. 

Beetroot juice-based colors Beet powder, E 162 0.35% betanin Red beet juice, maltodextrin Bluish red Condiments, gelatin products, fruit preparations, sauces, candies, power beverage products... 

Martinez, L. et al.. Comparative effect of red yeast rice Monascus purpureas), red beet root (Beta vulgaris) and betanin (E-162) on colour and consumer acceptability of fresh pork sausages packaged in a modified atmosphere, J. Sci. Food Agric., 86, 500, 2006. 

Due to varying solvent systems, varying purities and water contents of purified pigments, different molar extinction coefficients have been reported." - - The most reliable ones commonly applied are 60,000 L/mol cm for betanin, 56,600 L/mol cm for amaranthin, and 48,000 L/mol cm for betaxanthins. ° Pigment contents may be calculated with the following formulae." - ... 

---