Abstract
Betacyanin pigments were studied in edible fruits of four Melocactus species, M. violaceus Pfeiff., M. bahiensis (Britton & Rose) Luetzelb, M. amoenus (Hoffm.) Pfeiff., and M. curvispinus Pfeiff., by means of chromatographic and mass spectrometric techniques. The main pigment constituent, melocactin, endogenously present in the Melocactus species, was identified as betanidin 5-O-β-sophoroside betacyanin, previously known as “bougainvillein-r-I”. The highest total concentration of betacyanins was found in fruits of M. amoenus (∼0.08 mg/g). Except for melocactin being the most abundant betacyanin (34.8–38.8%) in the analyzed species, a presence of its malonylated derivative, mammillarinin (15.2–19.9%), as well as more hydrophobic feruloyled and sinapoyled melocactins was confirmed by additional co-chromatographic experiments with authentic reference betacyanins. The acyl migration isomers of the malonylated betacyanins as well as a presence of 5′′-O-E-sinapoyl-2′-O-apiosyl-betanin (2.3–3.0%) found frequently in light-stressed cacti was also acknowledged.
Highlights
Increasing consumer awareness and targeting of the market to nontoxic and natural additives for cosmetics or food touches upon issues related to the still insufficiently studied betalains.Compounds from this group are water-soluble dyes, containing nitrogen in their structures, red-violet betacyanins and yelloworange betaxanthins, with similar structural properties and origins.[1]
Except for melocactin being the most abundant betacyanin (34.8−38.8%) in the analyzed species, a presence of its malonylated derivative, mammillarinin (15.2−19.9%), as well as more hydrophobic feruloyled and sinapoyled melocactins was confirmed by additional co-chromatographic experiments with authentic reference betacyanins
Aqueous formic acid during 5 min of fruit grinding in a mortar, followed by centrifugation and immediate spectrophotometric as well as liquid chromatography−mass spectrometry (LC−MS) analysis without any purification
Summary
Increasing consumer awareness and targeting of the market to nontoxic and natural additives for cosmetics or food touches upon issues related to the still insufficiently studied betalains Compounds from this group are water-soluble dyes, containing nitrogen in their structures, red-violet betacyanins and yelloworange betaxanthins, with similar structural properties and origins.[1] Due to the high coefficient of molar extinction, their dyeing ability is competitive with that of synthetic dyes[2] and other natural pigments such as anthocyanins.[3] plants rich in betalains are regarded as valuable foods worldwide[4] and have wide potential for use in food chemistry and technology.[5,6] Increasingly, attention is paid to the valuable health-promoting properties of betalains.[7] In vitro studies as well as animal models in vivo showed promising perspectives in the use of betalain antioxidant and antiinflammatory properties in the case of chronic inflammation, liver diseases,[8] arthritis,[9] and even with diseases associated with cancer (e.g., skin, lung, liver, colorectal cancers).[10] Attention is drawn to the possible benefits of using betalains with drugs which can increase therapeutic effect and alleviate the toxic side of anticancer drugs.[11]. The extracts of these plants have strong antibacterial effects.[33]
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