Studies on nonenzymatic oxidation mechanisms in neobetanin, betanin, and decarboxylated betanins

J Agric Food Chem. 2013 Jul 3;61(26):6465-76. doi: 10.1021/jf400818s. Epub 2013 Jun 24.

Abstract

A comprehensive nonenzymatic oxidation mechanism in betanin plant pigment as well as its derivatives, 2-decarboxybetanin, 17-decarboxybetanin, 2,17-bidecarboxybetanin, and neobetanin, in the presence of ABTS cation radicals was investigated by LC-DAD-ESI-MS/MS. The main compounds formed during the first step of betanin and 2-decarboxybetanin oxidation are 2-decarboxy-2,3-dehydrobetanin and 2-decarboxyneobetanin, respectively. In contrast to betanin, the reaction mechanism for 2-decarboxybetanin includes more oxidation pathways. Parallel transformation of 2-decarboxybetanin quinone methide produces neoderivatives according to an alternative reaction that omits the presumably more stabile intermediate 2-decarboxy-2,3-dehydrobetanin. The main oxidation product after the first reaction step for both 17-decarboxybetanin and 2,17-bidecarboxybetanin is 2,17-decarboxy-2,3-dehydrobetanin. This product is formed through irreversible decarboxylation of the 17-decarboxybetanin quinone methide or by oxidation of 2,17-bidecarboxybetanin. Oxidation of neobetanin results primarily in a formation of 2-decarboxy-2,3-dehydroneobetanin by a decarboxylative transformation of the formed neobetanin quinone methide. The elucidated reaction scheme will be useful in interpretation of redox activities of betalains in biological tissues and food preparations.

Publication types

  • Comparative Study

MeSH terms

  • Betacyanins / chemistry*
  • Catalysis
  • Decarboxylation
  • Food Coloring Agents / chemistry*
  • Hydrogenation
  • Oxidation-Reduction
  • Pigments, Biological / chemistry*

Substances

  • Betacyanins
  • Food Coloring Agents
  • Pigments, Biological