Abstract
Betanin and isobetanin from purple pitaya fruits originating from Israel, commercial red beet samples from Germany and France, as well as from a commercial pigment extract, respectively, were isolated by column chromatography and semi-preparative HPLC. Their δ 13C V-PDB and δ 2H V-SMOW values were determined by Elemental Analyser-Isotope Ratio Mass Spectrometry in the Combustion (C) and Pyrolysis (P) modes (EA-C/P-IRMS). While δ 13C V-PDB values of red beet samples ranged from −26.9‰ to −27.7‰ indicative of C 3 plants, betanin and isobetanin derived from purple pitaya displayed values of −17.0‰ and −17.7‰, respectively, reflecting CAM mechanism of CO 2 fixation. As expected, betanin and isobetanin isolated from red beet and purple pitaya juice blends exhibited depletion in the heavy carbon isotope increasing with incrementing red beet content. Therefore, determination of δ 13C V-PDB is considered a feasible approach for the detection of admixtures from red beet to purple pitaya-based products. In conjunction with δ 13C V-PDB data, also different δH V-SMOW values of the investigated plant samples proved useful for authenticity evaluation.
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