Free Access
Volume 60, Number 1, January-February 2005
Page(s) 3 - 12
Published online 15 May 2005
  1. Barbeau G., La pitahaya rouge, un nouveau fruit exotique, Fruits 45 (1990) 141–147. [Google Scholar]
  2. Nerd A., Gutman F., Mizrahi Y., Ripening and postharvest behaviour of fruits of two Hylocereus species (Cactaceae), Postharvest Biol. Tec. 17 (1999) 39–45. [Google Scholar]
  3. Stintzing F.C., Schieber A., Carle R., Betacyanins in fruits from red-purple pitaya, Hylocereus polyrhizus (Weber) Britton & Rose, Food Chem. 77 (2002) 101–106. [CrossRef] [Google Scholar]
  4. Wybraniec S., Mizrahi Y., Fruit flesh betacyanin pigments in Hylocereus cacti, J. Agr. Food Chem. 50 (2002) 6086–6089. [Google Scholar]
  5. Bilyk A., Extractive fractionation of betalaines, J. Food Sci. 44 (1979) 1249–1251. [CrossRef] [Google Scholar]
  6. Sapers G., Taffer I., Ross L., Functional properties of a food colorant prepared from red cabbage, J. Food Sci. 46 (1981) 105–109. [CrossRef] [Google Scholar]
  7. Stintzing F.C., Schieber A., Carle R., Rote Bete als Farbendes Lebensmittel- eine Bestandsaufnahme, Obst, Gemüse- und Kartoffelverarbeit. 85 (2000) 196–204. [Google Scholar]
  8. Delgado-Vargas F., Jimenez A.R., Paredes-Lopez O., Natural pigments: carotenoids, anthocyanins and betalains. Characteristics, biosynthesis, processing and stability, Crit. Rev. Food Sci. 40 (2000) 173–289. [CrossRef] [PubMed] [Google Scholar]
  9. Stintzing F.C., Carle R., Functional properties of anthocyanins and betalains in plants, food, and in human nutrition, Trends Food Sci. Tech. 15 (2004) 19–38. [Google Scholar]
  10. Odoux E., Dominguez-Lopez A., Le figuier de Barbarie : une source industrielle de betalaïnes, Fruits 51 (1996) 61–78. [Google Scholar]
  11. Escribano J.P., Garcia-Carmona F., Muñoz R., Characterization of the antiradical activity of betalains from Beta Vulgaris L. roots, Phytochem. Analysis 9 (1998) 124–127. [CrossRef] [Google Scholar]
  12. Kanner J., Harel S., Granit R., Betalains – A new class of dietary cationized antioxidants, J. Agric. Food Chem. 49 (2001) 5178–5185. [CrossRef] [PubMed] [Google Scholar]
  13. Cai Y., Sun M., Wu H., Huang R., Corke H., Characterization and quantification of betacyanin pigments from diverse Amaranthus species, J. Agric. Food Chem. 46 (1998) 2063–2070. [CrossRef] [Google Scholar]
  14. Butera D., Tesoriere L., Di-Gaudio F., Bongiorno A., Allegra M., Pintaudi A.M., Kohen R., Livrea M.A., Antioxidant activities of Sicilian prickly pear (Opuntia ficus-indica) fruit extracts and reducing properties of its betalains: betanin and indicaxanthin, J. Agric. Food Chem. 50 (2002) 6895–6901. [CrossRef] [PubMed] [Google Scholar]
  15. Kaur C., Kapoor H., Antioxidants in fruits and vegetables – The millennium's health, Int. J. Food Sci. Tech. 36 (2001) 703–725. [CrossRef] [Google Scholar]
  16. Anonymous, Fruits and fruits products, in: Helrich K. (Ed.), Official Methods of Analysis of the Association of Official Analytical Chemists (AOAC), Association of Official Analytical Chemists, Arlington, USA, 1990, pp. 910–928. [Google Scholar]
  17. Englyst H.N., Cummings J.H., Simplified method for the measurement of total non-starch polysaccharides by gas-liquid chromatography of constituent sugars as alditol acetates, Analyst 109 (1984) 937–942. [CrossRef] [Google Scholar]
  18. Slinkard K., Singleton L., Total phenol analysis: automation and comparison with manual methods, Am. J. Enol. Viticult. 28 (1977) 49–55. [Google Scholar]
  19. Kacem B., Marshall M.R., Mathews R.F., Gregory J.F., Simultaneous analysis of ascorbic and dehydroascorbic acid by high-performance liquid chromatography with postcolumn derivatization and UV absorbance, J. Agric. Food Chem. 34 (1986) 271–274. [CrossRef] [Google Scholar]
  20. Brause A.R., Woollard D.C., Indyk H.E., Determination of total vitamin C in fruit juices and related products by liquid chromatography: interlaboratory study, J. AOAC Int. 86 (2003) 367–374. [PubMed] [Google Scholar]
  21. Saguy I., Kopelman I.J., Misrahi S., Computer-aided determination of beet pigments, J. Food Sci. 43 (1978) 124–127. [CrossRef] [Google Scholar]
  22. Huang A.S., Von Elbe J.H., Effect of pH on the degradation and regeneration of betanine, J. Food Sci. 52 (1987) 1689–1693. [CrossRef] [Google Scholar]
  23. Ou B., Hampsch-Woodill M., Prior R., Development and validation of an improved oxygen radical absorbance capacity assay using fluorescein as the fluorescent probe, J. Agric. Food Chem. 49 (2001) 4619–4626. [CrossRef] [PubMed] [Google Scholar]
  24. Ou B., Huang D., Hampsch-Woodil M., Flanagan J., Deemer E., Analysis of antioxidant activities of common vegetables employing oxygen radical absorbance capacity (ORAC) and ferric reducing antioxidant power (FRAP) assays: a comparative study, J. Agric. Food Chem. 50 (2002) 3122–3128. [CrossRef] [PubMed] [Google Scholar]
  25. Prior R., Huang D., Gu L., Wu X., Bacchiocca M., Howard L., Hampsch-Woodill M., Huang D., Ou B., Jacob R., Assays for hydrophilic and lipophilic antioxidant capacity, oxygen radical absorbance capacity (ORAC) of plasma and other biological and food samples, J. Agric. Food Chem. 51 (2003) 3273–3279. [CrossRef] [PubMed] [Google Scholar]
  26. Sapers G.M., Hornstein J.S., Varietal differences in colorant properties and stability of red beet pigment, J. Food Sci. 44 (1979) 1245–1248. [CrossRef] [Google Scholar]
  27. Sobkowska E., Szapski J., Kaczmarck R., Red table beet pigment as food colorant, Int. Food Ingred. 3 (1991) 24–28. [Google Scholar]
  28. Kujala T., Vienola M., Klila K., Loponen J., Pihlaja K., Betalain and phenolic compositions of four beetroot (Beta vulgaris) cultivars, Eur. Food Res. Technol. 214 (2002) 505–510. [Google Scholar]
  29. Vinson J.A., Su X., Zubik L., Bose P., Phenol antioxidant quantity and quality in foods: fruits, J. Agric. Food Chem. 49 (2001) 5315–5321. [CrossRef] [PubMed] [Google Scholar]
  30. Wybraniec S., Platzner I., Geresh S., Gottlieb H.E., Haimberg M., Mogilnitzki M., Mizrahi Y., Betacyanins from vine cactus Hylocereus polyrhizus, Phytochemistry 58 (2001) 1209–1212. [CrossRef] [PubMed] [Google Scholar]
  31. Huang A.S., Von Elbe J.H., Effect of pH on the degradation and regeneration of betanine, J. Food Sci. 52 (1987) 1689–1693. [CrossRef] [Google Scholar]
  32. Megard D., Stability of red beet pigments for use as food colorant: a review, Foods Food Ingred. J. 158 (1993) 130–150. [Google Scholar]
  33. Saguy I., Thermostability of red beet pigments (betanin and vulgaxanthine-I): influence of pH and temperature, J. Food Sci. 44 (1979) 1554–1555. [CrossRef] [Google Scholar]