Chandrashekar, J. and Sonika, G. and Madhusudhan, M. C. and Raghavarao, K. S. M. S. (2015) Differential partitioning of betacyanins and betaxanthins employing aqueous two phase extraction. Journal of Food Engineering, 144. pp. 156-163.
Journal of Food Engineering, Volume 144, January 2015, Pages 156-163.pdf - Published Version
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Abstract
Yellow betaxanthins and red purple betacyanins are genetically and structurally closely related pigments,
hence making their separation from each other difficult and tedious. Fractionation of betalains into betacyanin
and betaxanthin could be achieved by employing aqueous two-phase extraction (ATPE). Prior to
fractionation, purification of betalains (devoid of sugars) was achieved employing ATPE comprising PEG
6000/ammonium sulphate. At a high tie line length (TLL) of 50.65%, phase volume ratio 1.96 and pH
around 5, maximum differential partitioning was observed, wherein 92.62% of the betalains partitioned
to the PEG-rich (top) phase while 72.38% of sugars partitioned to the salt-rich (bottom) phase. Fractionation
of betalains into betacyanin and betaxanthin was achieved by multistage ATPE. At the end of the
third stage ATPE, the bottom phase had only betaxanthin without any residual betacyanin. The fractions
of betacyanin and betaxanthin were analyzed by spectrophotometric method and confirmed by HPLC.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Betalains Betacyanins Betaxanthins Aqueous two phase extraction Differential partitioning |
| Subjects: | 600 Technology > 08 Food technology > 07 Food Engineering |
| Divisions: | Food Engineering |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 16 Oct 2014 09:35 |
| Last Modified: | 16 Oct 2014 09:35 |
| URI: | http://ir.cftri.res.in/id/eprint/11659 |
