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Betanin, a Natural Food Additive: Stability, Bioavailability, Antioxidant and Preservative Ability Assessments

Vieira Teixeira da Silva, Davi ; Dos Santos Baião, Diego ; de Oliveira Silva, Fabrício ; Alves, Genilton ; Perrone, Daniel ; Mere Del Aguila, Eduardo ; M Flosi Paschoalin, Vania

Molecules (Basel, Switzerland), 2019-01, Vol.24 (3), p.458 [Periódico revisado por pares]

Switzerland: MDPI AG

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Título:
Betanin, a Natural Food Additive: Stability, Bioavailability, Antioxidant and Preservative Ability Assessments
Autor: Vieira Teixeira da Silva, Davi ; Dos Santos Baião, Diego ; de Oliveira Silva, Fabrício ; Alves, Genilton ; Perrone, Daniel ; Mere Del Aguila, Eduardo ; M Flosi Paschoalin, Vania
Assuntos: antioxidant ability ; Antioxidants ; Antioxidants - chemistry ; Antioxidants - pharmacology ; beetroot ; Betacyanins - chemistry ; Betacyanins - isolation & purification ; Betacyanins - pharmacology ; betalains ; Bioavailability ; Biological Availability ; Chemical compounds ; Chromatography ; Chromatography, High Pressure Liquid ; Colon ; Coloring agents ; Dietary supplements ; Digestion ; Drug Stability ; Enzymes ; ex vivo colon fermentation ; Fermentation ; Food additives ; Food Additives - chemistry ; Food Additives - isolation & purification ; Food Additives - pharmacology ; Food preservation ; Food production ; Food quality ; Frozen food ; Gastrointestinal Absorption ; Health promotion ; High-performance liquid chromatography ; Humans ; in vitro human gastrointestinal digestion ; Intestine ; Lipid peroxidation ; Lipid Peroxidation - drug effects ; Lipids ; Liquid chromatography ; malonildialdehyde ; Mass spectrometry ; Meat ; Metabolism ; Molecular weight ; Natural & organic foods ; Nitrates ; Oxidation ; Oxidative stress ; Pork ; Preservatives ; Preservatives, Pharmaceutical - chemistry ; Preservatives, Pharmaceutical - pharmacology ; Scientific imaging ; semi-preparative RP-HPLC ; Signal transduction ; Small intestine ; Spectrometry, Mass, Electrospray Ionization ; Stability analysis ; Supplementation ; Tandem Mass Spectrometry
É parte de: Molecules (Basel, Switzerland), 2019-01, Vol.24 (3), p.458
Descrição: Betanin is the only betalain approved for use in food and pharmaceutical products as a natural red colorant. However, the antioxidant power and health-promoting properties of this pigment have been disregarded, perhaps due to the difficulty in obtaining a stable chemical compound, which impairs its absorption and metabolism evaluation. Herein, betanin was purified by semi-preparative HPLC-LC/MS and identified by LC-ESI(+)-MS/MS as the pseudomolecular ion / 551.16. Betanin showed significant stability up to -30 °C and mild stability at chilling temperature. The stability and antioxidant ability of this compound were assessed during a human digestion simulation and ex vivo colon fermentation. Half of the betanin amount was recovered in the small intestine digestive fluid and no traces were found after colon fermentation. Betanin high antioxidant ability was retained even after simulated small intestine digestion. Betanin, besides displaying an inherent colorant capacity, was equally effective as a natural antioxidant displaying peroxy-radical scavenger ability in pork meat. Betanin should be considered a multi-functional molecule able to confer an attractive color to frozen or refrigerated foods, but with the capacity to avoid lipid oxidation, thereby preserving food quality. Long-term supplementation by beetroot, a rich source of betanin, should be stimulated to protect organisms against oxidative stress.
Editor: Switzerland: MDPI AG
Idioma: Inglês

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Betanin, a Natural Food Additive: Stability, Bioavailability, Antioxidant and Preservative Ability Assessments

Vieira Teixeira da Silva, Davi ; Dos Santos Baião, Diego ; de Oliveira Silva, Fabrício ; Alves, Genilton ; Perrone, Daniel ; Mere Del Aguila, Eduardo ; M Flosi Paschoalin, Vania

Switzerland: MDPI AG

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