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Differential partitioning of betacyanins and betaxanthins employing aqueous two phase extraction.

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Relation http://ir.cftri.com/11659/
http://dx.doi.org/10.1016/j.jfoodeng.2014.07.018
 
Title Differential partitioning of betacyanins and betaxanthins employing
aqueous two phase extraction.
 
Creator Chandrashekar, J.
Sonika, G.
Madhusudhan, M. C.
Raghavarao, K. S. M. S.
 
Subject 07 Food Engineering
 
Description 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.
 
Date 2015
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/11659/1/Journal%20of%20Food%20Engineering%2C%20Volume%20144%2C%20January%202015%2C%20Pages%20156-163.pdf
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.