Betacyanins from vine cactus Hylocereus polyrhizus

Wybraniec, Sławomir; Platzner, I.; Geresh, Shimona; Gottlieb, Hugo E.; Haimberg, Marcela; Mogilnitzki, Michael; Mizrahi, Yosef

doi:10.1016/s0031-9422(01)00336-3

Cited by 131 publications

(113 citation statements)

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“…Betalains such as betacyanins and betaxanthins occur in a number of natural sources; however, prickly pears, beets, and the fruit from vine cactus are the only foods containing this class of compounds (22,34,35). Consistent with the results of others (11,12), we found that betanin and indicaxantin are the main betalain pigments of the prickly pear.…”

Section: Discussionsupporting

confidence: 89%

Antioxidant Activities of Sicilian Prickly Pear (Opuntia ficus indica) Fruit Extracts and Reducing Properties of Its Betalains: Betanin and Indicaxanthin

Butera

Tesoriere

Gaudio

et al. 2002

J. Agric. Food Chem.

495

390

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Sicilian cultivars of prickly pear (Opuntia ficus indica) produce yellow, red, and white fruits, due to the combination of two betalain pigments, the purple-red betanin and the yellow-orange indicaxanthin. The betalain distribution in the three cultivars and the antioxidant activities of methanolic extracts from edible pulp were investigated. In addition, the reducing capacity of purified betanin and indicaxanthin was measured. According to a spectrophotometric analysis, the yellow cultivar exhibited the highest amount of betalains, followed by the red and white ones. Indicaxanthin accounted for about 99% of betalains in the white fruit, while the ratio of betanin to indicaxanthin varied from 1:8 (w:w) in the yellow fruit to 2:1 (w:w) in the red one. Polyphenol pigments were negligible components only in the red fruit. When measured as 6-hydroxy-2,5,7,8-tetramethylchroman-2-carboxylic acid (Trolox) equivalents per gram of pulp, the methanolic fruit extracts showed a marked antioxidant activity. Vitamin C did not account for more than 40% of the measured activity. In addition, the extracts dose-dependently inhibited the organic hydroperoxide-stimulated red cell membrane lipid oxidation, as well as the metal-dependent and -independent low-density lipoprotein oxidation. The extract from the white fruit showed the highest protection in all models of lipid oxidation. Purified betanin and indicaxanthin were more effective than Trolox at scavenging the [2,2′-azinobis(3-ethylbenzothiazoline-6-sulfonic acid)] diammonium salt cation radical. Cyclic voltammetric measurements show two anodic waves for betanin and indicaxanthin, and differential pulse voltammetry shows three anodic waves for betanin, with calculated peak potentials of 404, 616, and 998 mV, and two anodic waves for indicaxanthin, with peak potentials of 611 and 895 mV. Betanin underwent complex formation through chelation with Cu 2+ , whereas indicaxanthin was not modified. These findings suggest that the above betalains contribute to the antioxidant activity of prickly pear fruits.KEYWORDS: Betalains; natural antioxidants; low-density lipoprotein; prickly pear; betanin; indicaxanthin INTRODUCTIONEvidence continues to emerge suggesting that components of fruits and vegetables may be protective against oxidative damage (1-3). In addition to antioxidant vitamins and minerals, polyphenols and other non-nutrient compounds of vegetables and fruits have been recognized as potential factors which can be beneficial to human health (4-6). The prickly pear (Opuntia ficus indica) is a member of the Cactaceae family and is widely distributed in Mexico, much of Latin America, South Africa, and the Mediterranean area. The nutritional properties of the fresh stems (cladodes) have long been known, and prickly pear is used also in traditional medicine for its hypoglycemic and hypolipidemic actions (7-9). In the industrialized countries of the Mediterranean area, cladodes are not a usual nutritional source for humans, but the fruits are largely consumed. Sicily ranks second am...

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Section: Discussionsupporting

confidence: 89%

Antioxidant Activities of Sicilian Prickly Pear (Opuntia ficus indica) Fruit Extracts and Reducing Properties of Its Betalains: Betanin and Indicaxanthin

Butera

Tesoriere

Gaudio

et al. 2002

J. Agric. Food Chem.

495

390

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“…It remains to be established what selective advantage, if any, betalains provide over anthocyanins (Weiss 1995;Grotewold 2006). Hylocereus polyrhizus and its related species (Table 1) belong to the vine cacti from the subfamily Cactoideae of the tribe Cactaceae (Wybraniec and Mizrahi 2002;Wybraniec et al 2001Wybraniec et al , 2007. The fruits of Hylocereus species, known as red pitaya or pitahaya, which means ''the scaly fruit'', in Latin America, are medium-large beries bearing large (Wybraniec et al 2007).…”

Section: Occurrencementioning

confidence: 99%

Betalains in the era of global agri-food science, technology and nutritional health

et al. 2008

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Natural pigments from plants are of growing interest as substitutes for synthetic dyes in the food and pharmaceutical industry and they increase their added value if they possess positive effects on health. These pigments can be added as such if they are in the legal authorized lists of additives or can be added as phytochemical-enriched plant extract achieving the original product, which has received it, the new nomenclature of functional food. In this way, we comprise on this review a wide point of view of a group of natural pigments known as betalains. From a chemical point of view, betalains are ammonium conjugates of betalamic acid with cyclo-DOPA (betacyanins, violet) and aminoacids or amines (betaxanthins, orange or yellow), which are compounds present in our diet. Besides and taking into account that one type of betalain, betanin is approved as food colorant (E-162) by the European Union and that enlarges the specific weight of these compounds in the diet, we have evolved an overview from the biosynthesis, technology and promoting production, industrial uses as pigments up to physiological and nutritional biovailability or biological and health-promoting properties of betalains for accessible information to industrials, researchers and consumers.

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“…1A) as well as acylated betacyanins (e.g., phyllocactin = betanidin 5-Ob-malonyl-glucoside; Fig. 1B; Stintzing, Schieber, & Carle, 2002a;Wybraniec et al, 2001). Additionally, the fruits were reported to be devoid of betaxanthins (Stintzing et al, 2002a), thus offering high colour purity of juices without prior betaxanthin removal.…”

Section: Introductionmentioning

confidence: 99%

Structural and chromatic stability of purple pitaya (Hylocereus polyrhizus [Weber] Britton & Rose) betacyanins as affected by the juice matrix and selected additives

Herbach

Rohe

Stintzing

et al. 2006

Food Research International

104

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Betacyanins from vine cactus Hylocereus polyrhizus

Cited by 131 publications

References 10 publications

Antioxidant Activities of Sicilian Prickly Pear (Opuntia ficus indica) Fruit Extracts and Reducing Properties of Its Betalains: Betanin and Indicaxanthin

Antioxidant Activities of Sicilian Prickly Pear (Opuntia ficus indica) Fruit Extracts and Reducing Properties of Its Betalains: Betanin and Indicaxanthin

Betalains in the era of global agri-food science, technology and nutritional health

Structural and chromatic stability of purple pitaya (Hylocereus polyrhizus [Weber] Britton & Rose) betacyanins as affected by the juice matrix and selected additives

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