Neobetanin: A new natural plant constituent
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Phytochemistry
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Cited by (40)
Alterations of natural pigments
2020, Chemical Changes During Processing and Storage of Foods: Implications for Food Quality and Human HealthBetalains
2018, Encyclopedia of Food ChemistryUltrafast internal conversion in neobetanin in comparison to betacyanins
2017, Journal of Photochemistry and Photobiology A: ChemistryCitation Excerpt :Neobetanin (14,15-dehydro-betanin, nbn, Fig. 1) is a natural constituent of Caryophyllales plants, present in red beet Beta vulgaris L. [1,2], prickly pear Opuntia [1,3–5], fruits of Hylocereus sp. [6] and stems of erect spiderling Boerhavia erecta L. [7].
Betalainic and nutritional profiles of pigment-enriched red beet root (Beta vulgaris L.) dried extracts
2011, Food ChemistryCitation Excerpt :Besides the most prominent peaks of betanin/isobetanin 3/3′, other betacyanins, usually present in B. vulgaris L. roots, were detected: betanin/-isobetanin 6′-O-sulphate 1/1′, 2′-O-glucosyl-betanin/-isobetanin 2/2′, 6′-O-feruloyl-2′-O-glucosyl-betanin/-isobetanin 18/18′ and 6′-O-feruloyl-betanin/-isobetanin 20/20′ (Kujala, Loponen, Klika, & Pihlaja, 2000). A prominent peak of neobetanin 12 which had been frequently detected in B. vulgaris L. roots (Alard, Wray, Grotjahn, Reznik, & Strack, 1985; Strack, Engel, & Wray, 1987) was also observed in the chromatograms. The presence of excessive amounts of 12 in betacyanin-bearing samples had often been attributed to the degradation of betanin during processing of the samples (Herbach et al., 2004, 2006; Wybraniec, 2005; Wybraniec & Mizrahi, 2005).
Pigment pattern and expression of colour in fruits from different Hylocereus sp. genotypes
2007, Innovative Food Science and Emerging Technologies