Thermal Degradation of Major Gomphrenin Pigments in the Fruit Juice of Basella alba L. (Malabar Spinach).
Agnieszka KumorkiewiczSlawomir WybraniecPublished in: Journal of agricultural and food chemistry (2017)
Generation of decarboxylated and dehydrogenated gomphrenins during heating of Basella alba L. fruit juice containing high levels of betacyanin pigments was monitored by LC-DAD-ESI-MS/MS. The presence of principal decarboxylation products, 2-, 17-, and 2,17-decarboxy-gomphrenins, their diastereomers, as well as minor levels of their dehydrogenated derivatives are reported. In addition, determination of molecular masses of decarboxylated gomphrenins by high-resolution mass spectrometry (LCMS-IT-TOF) was performed. Enzymatic deglucosylation of decarboxylated and dehydrogenated gomphrenins resulted in the generation of betanidin diagnostic derivatives for further identification processes. In addition, experiments were conducted to prove that the position of glucosylation of the chromophoric part of betacyanins (betanidin part) has decisive influence on different chromatographic properties of their decarboxylated derivatives.
Keyphrases
- ms ms
- high resolution mass spectrometry
- liquid chromatography
- ultra high performance liquid chromatography
- simultaneous determination
- liquid chromatography tandem mass spectrometry
- mass spectrometry
- structure activity relationship
- solid phase extraction
- tandem mass spectrometry
- gas chromatography
- magnetic resonance imaging
- high performance liquid chromatography
- ultrasound guided
- computed tomography
- molecularly imprinted
- single molecule
- magnetic resonance
- fine needle aspiration
- high resolution