THE RED PIGMENT OF THE ROOT OF THE BEET (BETA VULGARIS) AS A PYRROLE COMPOUND<sup>a</sup>

Peterson, Richard G.; Joslyn, M. A.

doi:10.1111/j.1365-2621.1960.tb00351.x

Cited by 16 publications

(1 citation statement)

References 15 publications

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“…Beets contain two distinct classes of pigments, the purple betacyanines and the yellow betaxanthines, referred to collectively as betalaines. Varietal differences in the composition, spectral properties and color of betalaines have been reported for a small number of beet cultivars (Aronoff and Aronoff, 1948;Peterson and Joslyn, 1960;von Elbe et al, 1972). Knowledge of such differences would be of value in the selection of beet varieties for the commercial production of a food colorant.…”

Section: Introductionmentioning

confidence: 99%

Varietal Differences in Colorant Properties and Stability of Red Beet Pigments

Sapers

Hornstein

1979

Journal of Food Science

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Samples of 48 beet cultivars were screened for differences in pigment content and stability. Large differences were found between cultivars in betacyanine content and in the proportion of betacyanines and betaxanthines. Extensive variability in pigment content was seen within samples. The thermal stability of betacyanines in diluted beet juice at 100°C was not subject to varietal effects. Differences in betacyanine stability at 25°C between cultivars were significant at the 0.10 level, but not at 0.05. Betacyanines were less stable at pH 3 than at pH 5 and were highly light sensitive. Betaxanthines were similarly affected by pH and light; betaxanthines were much less stable than betacyanines at 25°C.

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Section: Introductionmentioning

confidence: 99%

Varietal Differences in Colorant Properties and Stability of Red Beet Pigments

Sapers

Hornstein

1979

Journal of Food Science

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Präparative und analytische Trennung organischer Verbindungen durch Chromatographie an Polyamid

Endres¹,

Hörmann²

1963

Angewandte Chemie

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Polyamidgefüllte Säulen eignen sich zur Chromatographie zahlreicher organischer Verbindungen, besonders von Phenolen, Carbonsäuren und aromatischen Nitroverbindungen. Das Verfahren hat sich auch bei der präparativen Isolierung von Naturstoffen bewährt. Die Affinität von Phenolen zu den Polyamiden beruht auf der Bildung von Wasserstoffbrücken zu den Peptidbindungen des Polyamids, während die aromatischen Nitroverbindungen durch die freien Aminogruppen des Polymeren zurückgehalten werden. Chinone reagieren irreversibel mit den freien Aminogruppen des Polyamids. Von acetyliertem Polyamid werden Chinone nicht zurückgehalten, wohl aber die Phenole.

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Preparative and Analytical Separation of Organic Compounds by Means of Chromatography on Polyamide

Endres¹,

Hörmann²

1963

Angew. Chem. Int. Ed. Engl.

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Columns of polyamide are well suited for chromatographic separation of numerous organic compounds, especially phenols, carboxylic acids, and aromatic nitro compounds. The method is also useful for isolating naturally occurring compounds on a preparative scale. The affinity of phenols for polyamides is due to the formation of hydrogen bonds to the peptide linkages of the polyamide, while aromatic nitro compounds are retained by means of free amino groups in the polymer. Quinones react irreversibly with the free amino groups of the polyamide. Quinones are not retained by acetylated polyamides although phenols are.

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THE RED PIGMENT OF THE ROOT OF THE BEET (BETA VULGARIS) AS A PYRROLE COMPOUND^a

Cited by 16 publications

References 15 publications

Varietal Differences in Colorant Properties and Stability of Red Beet Pigments

Varietal Differences in Colorant Properties and Stability of Red Beet Pigments

Präparative und analytische Trennung organischer Verbindungen durch Chromatographie an Polyamid

Preparative and Analytical Separation of Organic Compounds by Means of Chromatography on Polyamide

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THE RED PIGMENT OF THE ROOT OF THE BEET (BETA VULGARIS) AS A PYRROLE COMPOUNDa

Cited by 16 publications

References 15 publications

Varietal Differences in Colorant Properties and Stability of Red Beet Pigments

Varietal Differences in Colorant Properties and Stability of Red Beet Pigments

Präparative und analytische Trennung organischer Verbindungen durch Chromatographie an Polyamid

Preparative and Analytical Separation of Organic Compounds by Means of Chromatography on Polyamide

Contact Info

Product

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THE RED PIGMENT OF THE ROOT OF THE BEET (BETA VULGARIS) AS A PYRROLE COMPOUND^a