Fernando, GSN, Sergeeva, NN orcid.org/0000-0003-0008-1560, Frutos, MJ et al. (2 more authors) (2020) Novel approach for purification of major betalains using flash chromatography and comparison of radical scavenging and antioxidant activities. Food Chemistry, 385. 132632. ISSN 0308-8146
Abstract
The present study focused on the development of a new purification protocol suitable for betanin and other major betalains, vulgaxanthin I, indicaxanthin and neobetanin, using flash chromatography which is a convenient and fast method to isolate unstable materials. Following preliminary tests, a gradient procedure using 0-60% acetonitrile, with 0.1% (v/v) formic acid as mobile phase, was selected for the purification. Different fractions were collected based on UV detection at 254 and 280 nm and purities were confirmed by reverse-phase HPLC analysis to be 97%, 95%, 79% and 52% for betanin, indicaxanthin, vulgaxanthin I, and neobetanin, respectively, with pigment yields ranging from 120 – 487 mg per 100 g of powdered raw material. Comparative assessment of antioxidant and radial scavenging properties of individual betalains indicated highest potential for betanin followed by neobetanin, vulgaxanthin I and indicaxanthin.
Metadata
Item Type: | Article |
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Authors/Creators: |
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Keywords: | antioxidant and radical scavenging activity; Betalains; flash chromatography; HPLC; purification |
Dates: |
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Institution: | The University of Leeds |
Academic Units: | The University of Leeds > Faculty of Arts, Humanities and Cultures (Leeds) > School of Design (Leeds) The University of Leeds > Faculty of Environment (Leeds) > School of Food Science and Nutrition (Leeds) > FSN Chemistry and Biochemistry (Leeds) The University of Leeds > Faculty of Environment (Leeds) > School of Food Science and Nutrition (Leeds) > FSN Nutrition and Public Health (Leeds) |
Depositing User: | Symplectic Publications |
Date Deposited: | 11 Mar 2022 13:09 |
Last Modified: | 17 Jan 2023 10:22 |
Status: | Published |
Publisher: | Elsevier |
Identification Number: | 10.1016/j.foodchem.2022.132632 |
Open Archives Initiative ID (OAI ID): | oai:eprints.whiterose.ac.uk:184606 |