Generation of decarboxylated and dehydrogenated betacyanins in thermally treated purified fruit extract from purple pitaya (Hylocereus polyrhizus) monitored by LC-MS/MS

Sławomir Wybraniec, Yosef Mizrahi

Research output: Contribution to journalArticlepeer-review

61 Scopus citations

Abstract

Pigments of purple pitaya [Hylocereus polyrhizus (F.A.C. Weber) Britton and Rose] fruits were submitted to extraction and were decarboxylated during heating experiments in acidified ethanolic and aqueous solutions. Groups of betacyanins with different decarboxylation levels were identified in the heating products by LC-DAD and LC-MS/MS. The main decarboxylation products were 2-decarboxy-betacyanins, 17-decarboxy-betacyanins, and 2,17-bidecarboxy- betacyanins. The structures of other compounds were assigned to 2,15,17-tridecarboxy-betacyanins and 14,15-dehydrogenated derivatives (neo-derivatives) of all decarboxylated betacyanins found.

Original languageEnglish
Pages (from-to)6704-6712
Number of pages9
JournalJournal of Agricultural and Food Chemistry
Volume53
Issue number17
DOIs
StatePublished - 24 Aug 2005

Keywords

  • 17-decarboxy-betacyanins
  • 2-decarboxy-betacyanins
  • Betalains
  • Betanin
  • Decarboxylation
  • Hylocereus polyrhizus
  • Neobetacyanins
  • Purple pitaya

ASJC Scopus subject areas

  • Chemistry (all)
  • Agricultural and Biological Sciences (all)

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