references - shodhgangashodhganga.inflibnet.ac.in/bitstream/10603/36454/18/references.pdf ·...

30
REFERENCES

Upload: dinhdiep

Post on 25-Sep-2018

216 views

Category:

Documents


0 download

TRANSCRIPT

REFERENCES

References

129

1. Abascal, F., Zardoya, R., & Posada, D. (2005). ProtTest: Selection of best-fit model of protein

evolution. Bioinformatics, 21, 2104-2105.

2. Abeysekere, M., Sampathu, S. R., & Shankaranarayana, M. L. (1990). Studies on different

methods of extraction of betalains from red beet (Beta vulgaris). Journal of Food Science and

Technology, 27, 336–339.

3. Adeva, L. V., Payumo, E. M., & Copez, M. V. (1968). Studies on the preparation of banana

spread. Philippine Journal of Nutrition, 21, 234240.

4. Aebi, H. (1984). Catalase in vitro. Methods in Enzymology, 105, 121125.

5. Agarwal, S., Sairam, R. K., Srivastava, G. C., & Meena, R. C. (2005). Changes in antioxidant

enzymes activity and oxidative stress by abscisic acid and salicylic acid in wheat genotypes.

Biologia Plantarum, 49, 541-550.

6. Alan, L., Greg, H., Gonzalez, A., Sunnadeniya, R., Akhavan, N., Goldman, I., & McGrath, M.

(2011). Betalains, the other red pigment. Minisymposium 19: Secondary metabolism, Absract

no. M1904, Plant Biology 2011, Aug. 6-10, Minneapolis, USA

(http://abstracts.aspb.org/pb2011/public/M19/M1904.html).

7. Alard, D., Wray, V., Grotjahn, L., Reznik, H., & Strack, D. (1985). Neobetanin: isolation and

identification from Beta vulgaris. Phytochemistry, 24, 2383–2385.

8. Altamirano, R. C., Drdák, M., Šimon, P., Smelík, A., & Simko, P. (1992). Stability of red beet

pigment concentrate in maize starch. Journal of the Science of Food and Agriculture, 58, 595–

596.

9. Andersen, O. M., & Jordheim, M. (2006). The anthocyanins. In O. M. Andersen, & K. R.

Markham (Eds.), Flavonoids: Chemistry, biochemistry and application (pp. 471-489). Boca

Raton/London/New York: Taylor & Francis Group.

10. Andreu-Sevilla, A. J., López-Nicolás, J. M., Carbonell-Barrachina, Á. A., & García-Carmona,

F. (2011). Comparative effect of the addition of α-, β-, or γ-cyclodextrin on main sensory and

physico–chemical parameters. Journal of Food Science, 76, S347–S353.

11. AOCS. (2003). In D. Firestone (Ed.), Official methods and recommended practices of the

American Oil Chemists Society. Methods – Soxhlet extraction of oil: Ba 3-38, Crude fiber: Ba

5b-68, Fatty acid composition: Ce 2-66, Moisture content: Da 2a-48, Iodine value: Cd 1c–85.

(5th ed.). Champaign, IL: AOCS Press.

12. APG III. (2009). An update of the Angiosperm Phylogeny Group classification for the orders

and families of flowering plants: APG III. Botanical Journal of the Linnean Society, 161, 105–

121.

13. Attoe, E. L., & von Elbe, J. H. (1981). Photochemical degradation of betanine and selected

anthocyanins. Journal of Food Science, 46, 1934–1937.

14. Attoe, E. L., & von Elbe, J. H. (1982). Degradation kinetics of betanine in solutions as

influenced by oxygen. Journal of Agricultural and Food Chemistry, 30, 708–712.

References

130

15. Attoe, E. L., & von Elbe, J. H. (1984). Oxygen involvement in betanin degradation. Zeitschrift

für Lebensmittel-Untersuchung und –Forschung, 179, 232–236.

16. Attoe, E. L., & von Elbe, J. H. (1985). Oxygen involvement in betanine degradation: effect of

antioxidants. Journal of Food Science, 50, 106–110.

17. Ayan, A.K., Yanar, O., Cirak, C., & Bilgener, M. (2007). Morphogenetic and diurnal variation

of total phenols in some Hypericum species from Turkey during their phenological cycles.

Bangladesh Journal of Botany, 36, 39–46.

18. Azeredo, H. M. C. (2009). Betalains: properties, sources, applications, and stability – a review.

International Journal of Food Science & Technology, 44, 2365–2376.

19. Azeredo, H. M. C., Santos, A. N., Souza, A. C. R., Mendes, K. C. B., & Andrade, M. I. R.

(2007). Betacyanin stability during processing and storage of a microencapsulated red beetroot

extract. American Journal of Food Technology, 2, 307–312.

20. Bamidele, O., Akinnuga, A. M., Olorunfemi, J. O., Odetola, O. A., Oparaji, C. K., & Ezeigbo,

N. (2010). Effects of aqueous extract of Basella alba leaves on haematological and

biochemical parameters in albino rats. African Journal of Biotechnology, 9, 6952–6955.

21. Barbara-Espin, G., Clemente-Moreno, M. J., Alvarez, S., Garcia-Legaz, M. F., Hernandez, J.

A., & Diaz-Vivancos, P. (2011). Salicylic acid negatively affects the response to salt stress in

pea plants. Plant Biology, 13, 909–917.

22. Barbosa, M. I. M. J., Borsarelli, C. D., & Mercadante, A. Z. (2005). Light stability of spray-

dried bixin encapsulated with different edible polysaccharide preparations. Food Research

International, 38, 989–994.

23. Barrera, G. F. A., Reynoso, R. C., & de Mejia, E. G. (1998). Estabilidad de las betala´ınas

extra´ıdas del garambullo (Myrtillocactus geometrizans). Food Science and Technology

International, 4, 115–120.

24. Barros, L., Carvalho, A. M., & Ferreira, I. C. F. R. (2010). The nutritional composition of

fennel (Foeniculum vulgare): Shoots, leaves, stems and inflorescences. LWT- Food Science

and Technology, 43, 814-818.

25. Behnke, H.-D. (1999). P-type sieve-element plastids present in members of the tribes

Triplareae and Coccolobeae (Polygonaceae) renew the links between the Polygonales and the

Caryophyllales. Plant Systematics and Evolution, 214, 15–27.

26. Bhuiyan, N. H., & Adachi, T. (2003). Stimulation of betacyanin synthesis through exogenous

methyl jasmonate and other elicitors in suspension-cultured cells of Portulaca. Journal of

Plant Physiology, 160, 1117–1124.

27. Bilyk, A., & Howard, M. (1982). Reversibility of thermal degradation of betacyanins under

the influence of isoascorbic acid. Journal of Agricultural and Food Chemistry, 30, 906–908.

28. Bilyk, A., Kolodij, M. A., & Sapers, G. M. (1981). Stabilization of red beet pigments with

isoascorbic acid. Journal of Food Science, 46, 1616–1617.

References

131

29. Bisson, J.-F., Daubie, S., Hidalgo, S., Guillemet, D., & Linares, E. (2010). Diuretic and

antioxidant effects of Cacti-Nea®, a dehydrated water extract from prickly pear fruit, in rats.

Phytotherapy Research, 24, 587–594.

30. Biswas, M., Dey, S., & Sen, R. (2012). Betalains from Amaranthus tricolor L. Journal of

Pharmacognosy and Phytochemistry, 1, 88–96.

31. Bittrich, V. (1993). Introduction to Centrospermae. In K. Kubitzki, J. G. Rohwer, and V.

Bittrich [eds.], The families and genera of vascular plants, vol. II, Magnoliid, hamamelid, and

caryophyllid families, 13–19. Springer Verlag, Berlin, Germany.

32. Brady, C. J. (1987). Fruit ripening. Annual Reviews in Plant Physiology, 38, 155–178.

33. Brause, A. R., Woollard, D. C., & Indyk, H. E. (2003). Determination of total vitamin C in

fruit juices and related products by liquid chromatography: Interlaboratory study. Journal of

AOAC International, 86, 367-374.

34. Britton, G., Liaaen-Jensen, S., & Pfander, H. (1995). Carotenoids today and challenges for the

future. In G. Britton, S. Liaaen-Jensen, & H. Pfander (Eds.), Carotenoids (Vol. 1A, pp. 13–

26). Basel, Switzerland: Birkhauser Verlag.

35. Brockington, S. F., Walker, R. H., Glover, B. J., Soltis, P. S., & Soltis, D. E. (2011). Complex

pigment evolution in the Caryophyllales. New Phytologist, 190, 854–864.

36. Butera, D., Tesoriere, L., Di Gaudio, F., Bongiorno, A., Allegra, M., Pintaudi, A. M., Kohen,

R., & Livrea, M. A. (2002). Antioxidant activities of sicilian prickly pear (Opuntia ficus-

indica) fruit extracts and reducing properties of its betalains: betanin and indicaxanthin.

Journal of Agricultural and Food Chemistry, 50, 6895–6901.

37. Cai, Y. Z., & Corke, H. (2000). Production and properties of spray-dried Amaranthus

betacyanin pigments. Journal of Food Science, 65, 1248–1252.

38. Cai, Y., Sun, M., & Corke, H. (1998). Colorant properties and stability of Amaranthus

betacyanin pigments. Journal of Agricultural and Food Chemistry, 46, 4491–4495.

39. Cai, Y., Sun, M., Schliemann, W., & Corke, H. (2001). Chemical stability and colorant

properties of betaxanthin pigments from Celosia argentea. Journal of Agricultural and Food

Chemistry, 49, 4429–4435.

40. Cai, Y.-Z., Sun, M., & Corke, H. (2005). Characterization and application of betalain

pigments from plants of the Amaranthaceae. Trends in Food Science & Technology, 16, 370–

376.

41. Cao, S., Liu, T., Jiang, Y., He, S., Harrison, D. K., & Joyce, D. C. (2012). The effects of host

defence elicitors on betacyanin accumulation in Amaranthus mangostanus seedlings. Food

Chemistry, 134, 1715–1718.

42. Castellanos-Santiago, E., & Yahia, E. M. (2008). Identfication and quantfication of betalains

from the fruits of 10 Mexican prickly pear cultivars by high-performance liquid

References

132

chromatography and electrospray ionization mass spectrometry. Journal of Agricultural and

Food Chemistry, 56, 5758–5764.

43. Castellar, M. R., Obon, J. M., & Fernandez-Lopez, J. A. (2006). The isolation and properties

of a concentrated red-purple betacyanin food colourant from Opuntia stricta fruits. Journal of

the Science of Food and Agriculture, 86, 122–128.

44. Castellar, M. R., Obón, J. M., Alacid, M., & Fernández-López, J. A. (2008). Fermentation of

Opuntia stricta (Haw.) fruits for betalains concentration. Journal of Agricultural and Food

Chemistry, 56, 4253–4257.

45. Castellar, M. R., Solano, F., & Obón, J. M. (2012). Betacyanin and other antioxidants

production during growth of Opuntia stricta (Haw.) fruits. Plant Foods for Human Nutrition,

67, 337-343.

46. Castellar, R., Obon, J. M., Alacid, M., & Fernandez-Lopez, J. A. (2003). Color properties and

stability of betacyanins from Opuntia fruits. Journal of Agricultural and Food Chemistry, 51,

2772–2776.

47. Cayupán, Y. S. C., Ochoa, M. J., & Nazareno, M. A. (2011). Health-promoting substances and

antioxidant properties of Opuntia sp. fruits. Changes in bioactive-compound contents during

ripening process. Food Chemistry, 126, 514–519.

48. Celik, H., Ozgen, M., Serce, S., & Kaya, C. (2008). Phytochemical accumulation and

antioxidant capacity at four maturity stages of cranberry fruit. Scientia Horticulturae, 117,

345–348.

49. Chakraborty, I., Chaurasiya, A. K., & Saha, J. (2011). Quality of diversified value addition

from some minor fruits. Journal of Food Science and Technology, 48, 750-754.

50. Chavez-Santoscoy, R. A., Gutierrez-Uribe, J. A., & Serna-Saldíva, S. O. (2009). Phenolic

composition, antioxidant capacity and in vitro cancer cell cytotoxicity of nine prickly pear

(Opuntia spp.) juices. Plant Foods for Human Nutrition, 64, 146–152.

51. Chen, H., Seguin, P., Archambault, A., Constan, L., & Jabaji, S. (2009). Gene expression and

isoflavone concentrations in soybean sprouts treated with chitosan. Crop Science, 49, 224-236.

52. Chen, Z., Silva, H., & Klessig, D. (1993). Involvement of reactive oxygen species in the

induction of sytemic acquired resistance by salicylic acid in plants. Science, 262, 1883–1886.

53. Cheng, G. W., Malencik, D. A., & Breen, P. J. (1994). UDP-glucose: Flavonoid O-

glucosyltransferase from strawberry fruit. Phytochemistry, 35, 1435–1439.

54. Chethana, S., Nayak, C. A., & Raghavarao, K. S. M. S. (2007). Aqueous two phase extraction

for purification and concentration of betalains. Journal of Food Engineering, 81, 679–687.

55. Chik, C. T., Abdullah, A., Abdullah, N., & Mustapha, W. A. W. (2011). The effect of

maltodextrin and additive added towards pitaya juice powder total phenolic content and

antioxidant activity (Vol. 9, pp. 224–228). Presented at the International Conference on Food

Engineering and Biotechnology (IPCBEE).

References

133

56. Christinet, L. (2004). Characterization and functional identification of a novel plant extradiol

4, 5-dioxygenase involved in betalain pigment biosynthesis in Portulaca grandiflora. PhD

thesis, Universite de Lausanne, Département de Biologie Moléculaire Végétale. (Retrieved

from http://doc.rero.ch/record/476/files/Christinet_these.pdf).

57. Christinet, L., Burdet, F. X., Zaiko, M., Hinz, U., & Zrÿd, J. P. (2004). Characterization and

functional identification of a novel plant 4, 5-extradiol dioxygenase involved in betalain

pigment biosynthesis in Portulaca grandiflora. Plant Physiology, 134, 265–274.

58. Clement, J. S., & Mabry, T. J. (1996). Pigment evolution in the Caryophyllales: a systematic

overview. Botanica Acta, 109, 360–367.

59. Clement, J. S., Mabry, T. J., Wyler, H., & Dreiding, A. S. (1994). Chemical review and

evolutionary significance of betalains. In H.-D. Behnke & T. J. Mabry (Eds.), Caryophyllales:

Evolution and Systematics (pp. 247–261). Berlin, Germany: Springer Verlag.

60. Cockburn, W., Whitelam, G. C., Broad, A., & Smith, J. (1996). The participation of

phytochrome in the signal transduction pathway of salt stress responses in

Mesembryanthemum crystallinum L. Journal of Experimental Botany, 47, 647–653.

61. Corral-Aguayo, R. D., Yahia, E. M., Carrillo-Lopez, A., & Gonzalez-Aguilar, G. (2008).

Correlation between some nutritional components and the total antioxidant capacity measured

with six different assays in eight horticultural crops. Journal of Agricultural and Food

Chemistry, 56, 10498–10504.

62. Cronquist, A., & Thorne, R. F. (1994). Nomenclatural and taxonomic history. In H.-D.

Behnke & T. J. Mabry (Eds.), Caryophyllales: Evolution and Systematics (p. 5). Berlin,

Germany: Springer Verlag.

63. Cuénoud, P., Savolainen, V., Chatrou, L. W., Powell, M., Grayer, R. J., & Chase, M. W.

(2002). Molecular phylogenetics of Caryophyllales based on nuclear 18S rDNA and plastid

rbcL, atpB, and matK DNA sequences. American Journal of Botany, 89, 132–144.

64. Cunningham, J. H., Milligan, G., & Trevisan, L. (2001). Minerals in Australian fruits and

vegetables – a comparison of levels between the 1980s and 2000. Food Standards Australia

New Zealand. Retrieved from

http://www.foodstandards.gov.au/scienceandeducation/publications/minerallevelsinaustr2428.

cfm.

65. Darvill, A., & Albersheim, P. (1984). Phytoalexins and their elicitors, a defense against

microbial infections in plants. Annual Reviews in Plant Physiology, 35, 243–275.

66. de Chavez, M. M., Chavez, A., Valles, V., & Roldan, J. A. (1995). Plants in human nutrition.

World Review of Nutrition and Dietetics, 77, 109-134.

67. de Nicola, M. G., Amico, V., Sciuto, S., & Piattelli, M. (1975). Light control of amaranthin

synthesis in isolated Amaranthus cotyledons. Phytochemistry, 14, 479–481.

References

134

68. Delgado-Vargas, F., Jiménez, A. R., & Paredes-López, O. (2000). Natural pigments:

carotenoids, anthocyanins, and betalains--characteristics, biosynthesis, processing, and

stability. Critical Reviews in Food Science and Nutrition, 40, 173–289.

69. Desobry, S. A., Netto, F. M., & Labuza, T. P. (1997). Comparison of spray-drying, drum-

drying and freeze-drying for β-carotene encapsulation and preservation. Journal of Food

Science, 62, 1158–1162.

70. Díaz, F., Santos, E., Kerstupp, S., Villagómez, R., & Scheivar, L. (2006). Colourant extract

from red prickly pear (Opuntia lasiacantha) for food application. Electronic Journal of

Environmental, Agricultural and Food Chemistry, 2, 1330–1337.

71. Doares, S., Syrovets, T., Weiler, W., Ryan, C. (1995). Oligouronides and chitosan utilize the

octadecanoid pathway to activate plant defensive genes. Proceedings of National Academy of

Sciences USA, 92, 4095–4098.

72. Dong, J., Wan, G., & Liang, Z. (2010). Accumulation of salicylic acid-induced phenolic

compounds and raised activities of secondary metabolic and antioxidative enzymes in Salvia

miltiorrhiza cell culture. Journal of Biotechnology, 148, 99–104.

73. Downham, A., & Collins, P. (2000). Colouring our foods in the last and next millennium.

International Journal of Food Science & Technology, 35, 5–22.

74. Drunkler, D. A., Fett, R., & Luiz, M. T. B. (2006). The evaluation of stability of betalains in

beetroot (Beta vulgaris L.) extract add to of α-, β- and γ-cyclodextrins. Boletim do Centro de

Pesquisa e Processamento de Alimentos, 24, 259–276.

75. Dubois, M., Gilles, K. A., Hamilton, J. K., Rebers, P. A., & Smith, F. (1956). Colorimetric

method for determination of sugars and related substances. Analytical Chemistry, 28, 350–

356.

76. El Gharras, H., Hasib, A., Jaouad, A., El-bouadili, A., & Schoefs, B. (2008). Stability of

vacuolar betaxanthin pigments in juices from Moroccan yellow Opuntia ficus-indica fruits.

International Journal of Food Science and Technology, 43, 351–356.

77. Ellis, D. R., & Salt, D. E. (2003). Plants, selenium and human health. Current Opinions in

Plant Biology, 6, 273–279.

78. Escribano, J., Pedreño, M. A., García-Carmona, F., & Muñoz, R. (1998). Characterization of

the antiradical activity of betalains from Beta vulgaris L. roots. Phytochemical Analysis, 9,

124–127.

79. Estévez, M., Méndez, M. C., Vargas, S., García, F., & Rodríguez, R. (n.d.). Stabilization of a

natural colorant (betalain) using particles ceramics for use in food. Retrieved from www.mrs-

mexico.org.mx/imrc10/phps/downloadfile.php?nombre...

80. FAO and WHO. (1974). Eighteenth Report of the Joint FAO/WHO Expert Committee on Food

Additives (FAO Nutrition Meetings Report Series, No. 54 No. 557). Rome. Retrieved from

http://whqlibdoc.who.int/trs/WHO_TRS_557.pdf.

References

135

81. Fathima, M., & Tilton, F. (2012). Phytochemical analysis and antioxidant activity of leaf

extracts of Rivina humilis L. International Journal of Current Research, 4, 326–330.

82. FernandezLopez, J. A., & Almela, L. (2001). Application of highperformance liquid

chromatography to the characterization of the betalain pigments in prickly pear fruits. Journal

of Chromatography A, 913, 415420.

83. Ferreira, D. S., Faria, A. F., Grosso, C. R. F., & Mercadante, A. Z. (2009). Encapsulation of

blackberry anthocyanins by thermal gelation of curdlan. Journal of the Brazilian Chemical

Society, 20, 1908–1915.

84. Fincan, M., DeVito, F., & Dejmek, P. (2004). Pulsed electric field treatment for solid–liquid

extraction of red beetroot pigment. Journal of Food Engineering, 64, 381–388.

85. Forni, E., Trifilo, A., & Polesello, A. (1983). Researches on the utilisation of the pigment from

Phytolacca decandra L. as a food colourant: Part 1 – Preparation of an extract free from toxic

substances. Food Chemistry, 10, 35-46.

86. Fox, M. R. S. (1975). Protective effects of ascorbic acid against toxicity of heavy metals.

Annals of the New York Academy of Science, 258, 144–150.

87. Fraissinet-Tachet, L., Baltz, R., Chong, J., Kauffmann, S., Fritig, B., & Saindrenan, P. (1998).

Two tobacco genes induced by infection, elicitor and salicylic acid encode

glucosyltransferases acting on phenylpropanoids and benzoic acid derivatives, including

salicylic acid. FEBS Letters, 437, 319-323.

88. Fu, Z. Q., Yan, S., Saleh, A., Wang, W., Ruble, J., Oka, N., Mohan, R., Spoel, S. H., Tada, Y.,

Zheng, N., & Dong, X. (2012). NPR3 and NPR4 are receptors for the immune signal salicylic

acid in plants. Nature, 486, 228-232.

89. Gachon, C. M. M., Langlois-Meurinne, M., & Saindrenan, P. (2005). Plant secondary

metabolism glycosyltransferases: the emerging functional analysis. Trends in Plant Science,

10, 542–549.

90. Galati, E. M., Mondello, M. R., Giuffrida, D., Dugo, G., Miceli, N., Pergolizzi, S., & Taviano,

M. F. (2003). Chemical characterization and biological effects of Sicilian Opuntia ficus-indica

[L.] Mill. fruit juice: antioxidant and antiulcerogenic activity. Journal of Agricultural Food

Chemistry, 51, 4903-4908.

91. Galati, E. M., Mondello, M. R., Laurian, E. R., Taviano, M. F., Galluzzo, M., & Miceli, N.

(2005). Opuntia ficus-indica (L.) Mill. fruit juice protects liver from carbon tetrachloride-

induced injury. Phytotherapeutic Research, 19, 796–800.

92. Gallardo, M., Gonzalez, J. A., & Prado, F. E. (1999). Light modulation of betalains synthesis

in Chenopodium quina Willd Seedlings. Photochemistry and Photobiology, 69, 80S.

93. Gandía-Herrero, F., & García-Carmona, F. (2012). Characterization of recombinant Beta

vulgaris 4,5-DOPA-extradiol-dioxygenase active in the biosynthesis of betalains. Planta, 236,

91–100.

References

136

94. Gandía-Herrero, F., & García-Carmona, F. (2013). Biosynthesis of betalains: yellow and

violet plant pigments. Trends in Plant Sciences, DOI:

http://dx.doi.org/10.1016/j.tplants.2013.01.003.

95. Gandía-Herrero, F., Escribano, J., & García-Carmona, F. (2005). Betaxanthins as substrates

for tyrosinase. An approach to the role of tyrosinase in the biosynthetic pathway of betalains.

Plant physiology, 138, 421-432.

96. Gandia-Herrero, F., Escribano, J., & Garcia-Carmona, F. (2009). The role of phenolic hydroxy

groups in the free radical scavenging activity of betalains. Journal of Natural Products, 72,

1142–1146.

97. Gandía-Herrero, F., Escribano, J., & García-Carmona, F. (2012). Purification and antiradical

properties of the structural unit of betalains. Journal of Natural Products, 75, 1030–1036.

98. Gandía-Herrero, F., García-Carmona, F., & Escribano, J. (2004). Purification and

characterization of a latent polyphenol oxidase from beet root (Beta vulgaris L.). Journal of

Agricultural and Food Chemistry, 52, 609–615.

99. and a-Herrero, ., im ne -Ati n ar, M., Cabanes, ., arc a-Carmona, F., & Escribano, J.

(2010). Stabilization of the bioactive pigment of Opuntia fruits through maltodextrin

encapsulation. Journal of Agricultural and Food Chemistry, 58, 10646–10652.

100. Gasztonyi, M. N., Daood, H., Hajos, M. T., & Biacs, P. (2001). Comparison of red beet (Beta

vulgaris var conditiva) varieties on the basis of their pigment components. Journal of the

Science of Food and Agriculture, 81, 932933.

101. Gentile, C., Tesoriere, L., Allegra, M., Livrea, M. A., & D’Alessio, P. (2004). Antioxidant

betalains from cactus pear (Opuntia ficus-indica) inhibit endothelial ICAM-1 expression.

Annals of the New York Academy of Sciences, 1028, 481–486.

102. Georgiev, V., Ilieva, M., Bley, T., & Pavlov, A. (2008). Betalain production in plant in vitro

systems. Acta Physiologiae Plantarum, 30, 581–593.

103. Glässgen, W. E., Metzger, J. W., Heuer, S., & Strack, D. (1993). Betacyanins from fruits of

Basella rubra. Phytochemistry, 33, 1525–1527.

104. Glew, R. H., Ayaz, F. A., Sanz, C., Vanderjagt, D. J., Huang, H.-S., Chuang, L.-T., & Strnad,

M. (2003). Changes in sugars, organic acids and amino acids in medlar (Mespilus germanica

L.) during fruit development and maturation. Food Chemistry, 83, 363–369.

105. lis c yńska-Świgło, A., S ymusiak, H., & Malinowska, P. (2006). Betanin, the main

pigment of red beet: Molecular origin of its exceptionally high free radical-scavenging

activity. Food Additives and Contaminants, 23, 1079–1087.

106. Gokhale, S., & Lele, S. (2012). Optimization of convective dehydration of Beta vulgaris for

color retention. Food and Bioprocess Technology, 5, 868–878.

107. Gonzalez, M. J. (1990). Ascorbic acid and selenium interaction: its relevance in

carcinogenesis. Journal of Orthomolecular Medicine, 5, 6769.

References

137

108. Griffiths, J. C. (2005). Coloring foods and beverages. Food Technology, 59, 38–44.

109. Grotewold, E. (2006). The genetics and biochemistry of floral pigments. Annual Review of

Plant Biology, 57, 761–780.

110. Guevara, J. C., Suassuna, P., & Felker, P. (2009). Opuntia forage production systems: status

and prospects for rangeland application. Rangeland Ecology & Management, 62, 428–434.

111. Guindon, S., Dufayard, J. F., Lefort, V., Anisimova, M., Hordijk, W., & Gascuel, O. (2010).

New algorithms and methods to estimate maximum-likelihood phylogenies: assessing the

performance of PhyML 3.0. Systematic Biology, 59, 307-321.

112. Guzmán-Maldonado, S. H., Morales-Montelongo, A. L., Mondragón-Jacobo, C., Herrera-

Hernández, G., Guevara-Lara, F., & Reynoso-Camacho, R. (2010). Physicochemical,

nutritional, and functional characterization of fruits xoconostle (Opuntia matudae) pears from

Central-México Region. Journal of Food Science, 75, C485–492.

113. Ha, H. J., Kwon, Y. S., Park, S. M., Shin, T. K., Park, J. H., Kim, H. C., Kwon, M. S., & Wie,

M. B. (2003). Quercetin attenuates oxygen-glucose deprivation-and excitotoxin-induced

neurotoxicity in primary cortical cell cultures. Biological and Pharmaceutical Bulletin, 26,

54449.

114. Hageman, G. J., & Stierum, R. H. (2001). Niacin, poly (ADP-ribose) polymerase-1 and

genomic stability. Mutation Research, 475, 45-56.

115. Hamburg, A., & Hamburg, A. (1991). The stability properties of red beet pigments: influence

of pH, temperature and some stabilizers. Medical Faculty of Landbouww University Gent, 56,

1693–1695.

116. Han, D., Kim, S. J., Kim, S. H., & Kim, D. M. (1998). Repeated regeneration of degraded red

beet juice pigments in the presence of antioxidants. Journal of Food Science, 63, 6972.

117. Hao, L., Zhao, Y., Jin, D., Zhang, L., Bi, X., Chen, H., Xu, Q., Ma, C., & Li, G. (2012).

Salicylic acid-altering Arabidopsis mutants response to salt stress. Plant Soil, 354, 81–95.

118. Harivaindaran, K. V., Rebecca, O. P. S., & Chandran, S. (2008). Study of optimal

temperature, pH and stability of dragon gruit (Hylocereus polyrhizus) peel for use as potential

natural colourant. Pakistan Journal of Biological Sciences, 11, 2258–2262.

119. Harris, N. N., Javellana, J., Davies, K. M., Lewis, D. H., Jameson, P. E., Deroles, S. C.,

Calcott, K. E., Gould, K. S., & Schwinn, K. E. (2012). Betalain production is possible in

anthocyanin-producing plant species given the presence of DOPA-dioxygenase and L-DOPA.

BMC Plant Biology, 12, 34.

120. Hatlestad, G. J., Sunnadeniya, R. M., Akhavan, N. A., Gonzalez, A., Goldman, I. L., McGrath,

J. M., & Lloyd, A. M. (2012). The beet R locus encodes a new cytochrome P450 required for

red betalain production. Nature Genetics, 44, 816–820.

121. Haveland-Smith, R. B. (1981). Evaluation of the genotoxicity of some natural food colours

using bacterial assays. Mutation Research, 91, 285–290.

References

138

122. Havlikova, L., Mikova, K., & Kyzlink, V. (1983). Heat stability of betacyanins. Zeitschrift für

Lebensmittel-Untersuchung und –Forschung, 177, 247–250.

123. Herbach, K. M., Rohe, M., Stintzing, F. C., & Carle, R. (2006a). Structural and chromatic

stability of purple pitaya (Hylocereus polyrhizus [Weber] Britton & Rose) betacyanins as

affected by the juice matrix and selected additives. Food Research International, 39, 667–677.

124. Herbach, K. M., Stintzing, F. C., & Carle, R. (2004). Thermal degradation of betacyanins in

juices from purple pitaya (Hylocereus polyrhizus [Weber] Britton & Rose) monitored by high-

performance liquid chromatography-tandem mass spectrometric analyses. European Food

Research Technology, 219, 377–385.

125. Herbach, K. M., Stintzing, F. C., & Carle, R. (2006b). Betalain stability and degradation—

structural and chromatic aspects. Journal of Food Science, 71(4), R41–R50.

126. Herrera-Hernández, M. G., Guevara-Lara, F., Reynoso-Camacho, R., Guzmán-Maldonado, S.

H. (2011). Effects of maturity stage and storage on cactus berry (Myrtillocactus geometrizans)

phenolics, vitamin C, betalains and their antioxidant properties. Food Chemistry, 129, 1744–

1750.

127. Heuer, S., Richter, S., Metzger, J. W., Wray, V., Nimtz, M., & Strack, D. (1994). Betacyanins

from bracts of Bougainvillea glabra. Phytochemistry, 37, 761–767.

128. Heuer, S., Vogt, T., Böhm, H., & Strack, D. (1996). Partial purification and characterization of

UDP-glucose: betanidin 5-O and 6-O-glucosyltransferases from cell suspension cultures of

Dorotheanthus bellidiformis (Burm. f.) N.E.Br. Planta, 199, 244–250.

129. Heuer, S., Wray, V., Metzger, J. W., & Strack, D. (1992). Betacyanins from flowers of

Gomphrena globosa. Phytochemistry, 31, 1801-1807.

130. Hichri, I., Barrieu, F., Bogs, J., Kappel, C., Delrot, S., & Lauvergeat, V. (2011). Recent

advances in the transcriptional regulation of the flavonoid biosynthetic pathway. Journal of

Experimental Botany. doi:10.1093/jxb/erq442

131. Hilou, A., Nacoulma, O. G., Guiguemde, T. R. (2006). In vivo antimalarial activities of

extracts from Amaranthus spinosus L. and Boerhaavia erecta L. in mice. Journal of

Ethnopharmacology, 103, 236–240.

132. Hilpert, H., & Dreiding, A. S. (2007). Betalains—the colors of succulents. Historical review of

chemical works in Zurich. 75th Anniversary of the Zurich succulent plant collection.

Retrieved from https://www.uzh.ch/oci/ssl-dir/efiles/betalain.pdf.

133. Hinz, U. G., Fivaz, J., Girod, P.-A., & Zyrd, J.-P. (1997). The gene coding for the DOPA

dioxygenase involved in betalain biosynthesis in Amanita muscaria and its regulation.

Molecular and General Genetics, 256, 1–6.

134. Hongchu, Z., Lu, A., & Hu, Z. (2003). Floral ontogeny of Rivina humilis (Phytolaccaceae).

Acta Botanica Boreali-Occidentalia Sinica, 24, 476–483.

References

139

135. Hoot, S. B., Magallon, S., & Crane, P. R. (1999). Phylogeny of basal eudicots based on three

molecular data sets: atpB, rbcL, and 18S nuclear ribosomal DNA sequences. Annals of the

Missouri Botanical Garden, 86, 1-32.

136. Hor, S. Y., Ahmad, M., Farsi, E., Yam, M. F., Hashim, M. A., Lim, C. P., Sadikun, A., &

Asmawi, M. Z. (2012). Safety assessment of methanol extract of red dragon fruit (Hylocereus

polyrhizus): Acute and subchronic toxicity studies. Regulatory Toxicology and Pharmacology,

63, 106–114.

137. Huang, A. S., & von Elbe, J. H. (1985). Kinetics of the degradation and regeneration of

betanine. Journal of Food Science, 50, 1115–1120.

138. Huang, A. S., & von Elbe, J. H. (1986). Stability comparison of two betacyanine pigments—

Amaranthine and betanine. Journal of Food Science, 51, 670–674.

139. Huang, A. S., & von Elbe, J. H. (1987). Effect of pH on the degradation and regeneration of

betanine. Journal of Food Science, 52, 1689–1693.

140. Hunter, R. S., & Harold, R. W. (1987). The Measurement of Appearance, Wiley-Interscience,

New York, 2nd edn.

141. Ibdah, M. (2002). Lichtinduzierte Flavonoid- und Betacyanakkumulation in

Mesembryanthemum crystallinum. PhD thesis, University of Halle, Germany.

142. Impellizzeri, G., & Piattelli, M. (1972). Biosynthesis of indicaxanthin in Opuntia ficus-indica

fruits. Phytochemistry, 11, 2499–2502.

143. Impellizzeri, G., Piattelli, M., & Sciuto, S. (1973). A new betaxanthin from Glottiphyllum

longum. Phytochemistry, 12, 2293- 2294.

144. Imperato, . (1975a). Betanin 3′-sulphate from Rivinia humilis. Phytochemistry, 14, 2526–

2527.

145. Imperato. (1975b). A branched trisaccharide in the betacyanins of Bougainvillea glabra.

Phytochemistry, 14, 2526.

146. Ishidate, M., Jr, Sofuni, T., Yoshikawa, K., Hayashi, M., Nohmi, T., Sawada, M., &

Matsuoka, A. (1984). Primary mutagenicity screening of food additives currently used in

Japan. Food and Chemical Toxicology, 22, 623–636.

147. Jackman, R. L., & Smith, J. L. (1996). Anthocyanins and betalains. In: Hendry, C. F.,

Houghton, J. D., editor. Natural food colorants. London: Blackie Academic & Professional,

pp. 244–309.

148. Jacques-Silva, M. C., Nogueira, C. W., Broch, L. C., Flores, E. M. M., & Rocha, J. B. T.

(2001). Diphenyl diselenide and ascorbic acid changes deposition of selenium and ascorbic

acid in liver and brain of mice. Pharmacology and Toxicology, 88, 119–125.

149. Jin, H., Shin, J., Kim, J., Chung, S., & Lee, H. (1999). Effect of chitosan elicitation and media

components on the production of anthraquinone colorants in Madder (Rubia akane Nakai) cell

culture. Biotechnology and Bioprocess Engineering, 4, 300–304.

References

140

150. Joy IV, R. W., Sugiyama, M., Fukuda, H., & Komamine, A. (1995). Cloning and

characterization of polyphenol oxidase cdnas of Phytolacca americana. Plant Physiology,

107, 1083–1089.

151. Kafkas, E., Kosar, M., Turemis, N., & Baser, K. H. C. (2006). Analysis of sugars, organic

acids and vitamin C contents of blackberry genotypes from Turkey. Food Chemistry, 97, 732–

736.

152. Kannan, S., & Thirumaran, A. S. (2004). Studies on the storage life of jamun (Syzygium

cumini Rom) fruit products. Journal of Food Science and Technology, 41, 186–188.

153. Kannan, V. (2011). Extraction of bioactive compounds from whole red cabbage and beetroot

using pulsed electric fields and evaluation of their functionality. Dissertations & Theses in

Food Science and Technology. Retrieved from http://digitalcommons.unl.edu/foodscidiss/11.

154. Kanner, J., Harel, S., & Granit, R. (2001). Betalains- a new class of dietary cationized

antioxidants. Journal of Agricultural and Food Chemistry, 49, 5178−5185.

155. Kapoor, V. P. (2006). Food colours: concern regarding their safety and toxicity, 12, Retrieved

from http://www.isebindia.com/05_08/06-04-3.html.

156. Kearsley, M. W., & Katsaboxakis, K. Z. (1980). Stability and use of natural colours in foods.

Journal of Food Technology, 15, 501–514.

157. Kenghe, R. N. (2008) Bael fruit processing for value addition and employment generation.

Food Pack Com, 2, 10–12.

158. Khan, M. I., Asha, M. R., Bhat, K. K., & Khatoon, S. (2008). Studies on quality of coconut oil

blends after frying potato chips. Journal of the American Oil Chemists’ Society, 85, 1165-

1172.

159. Khan, M. I., Denny Joseph, K. M., Muralidhara, Ramesh, H. P., Giridhar, P., & Ravishankar,

G. A. (2011a). Acute, subacute and subchronic safety assessment of betalains rich Rivina

humilis L. berry juice in rats. Food and Chemical Toxicology, 49, 3154–3157.

160. Khan, M. I., Sri Harsha, P. S. C., Giridhar, P., & Ravishankar, G. A. (2012). Pigment

identification, nutritional composition, bioactivity, and in vitro cancer cell cytotoxicity of

Rivina humilis L. berries, potential source of betalains. LWT - Food Science and Technology,

47, 315–323.

161. Khan, M. I., Sri Harsha, P. S. C., Giridhar, P., & Ravishankar, G. A. (2011b). Berberine and

lycopene profiling during the ontogeny of Tinospora cordifolia (Willd.) Miers ex Hook. F. &

Thoms fruit. Current Science, 100, 1225–1231.

162. Khan, M. I., Sri Harsha, P. S. C., Giridhar, P., & Ravishankar, G. A. (2011c). Pigment

identification, antioxidant activity, and nutrient composition of Tinospora cordifolia (willd.)

Miers ex Hook. f & Thoms fruit. International Journal of Food Sciences and Nutrition, 62,

239–249.

References

141

163. Khan, Y. (2006). Studies on tissue culture system for the production of food colours from Beta

vulgaris L. University of Mysore, India.

164. Kim, J.-H., Park, S.-M., Ha, H.-J., Moon, C.-J., Shin, T.-K., Kim, J.-M., Lee, N.-H., Kim, H.-

C., Jang, K.-J., & Wie, M.-B. (2006). Opuntia ficus-indica var. saboten attenuates neuronal

injury in in vitro and in vivo models of cerebral ischaemia. Journal of Ethnopharmacology,

104, 257-262.

165. Kim, K. H., Lee, S. A., & Yook, H. S. (2007). Effects of gamma irradiation on

physicochemical properties of red beet and stability of betalain in the red beet (Beta vulgaris

L.), Journal of Korean Society of Food Science Nutrition, 36, 453–457.

166. Kimler, L., Larson, R. A., Messenger L., Moore, J. B., & Mabry, T. J. (1971). Betalamic acid,

a new naturally occurring pigment. Chemical Communications, 1329-1330.

167. Kishima, Y., Shimaya, A., & Adachi, T. (1995). Evidence that blue light induces betalain

pigmentation in Portulaca callus. Plant Cell, Tissue and Organ Culture, 43, 67–70.

168. Kishima, Y., Suiko, M., & Adachi, T. (1991). Betalain pigmentation in petal of Portulaca is

preceded by a dramatic tyrosine accumulation. Journal of Plant Physiology, 137, 505–506.

169. Klewicka, E., Nowak, A., Zduńc yk, Z., Cukrowska, B., & Błasiak, . (2012). Protective

effect of lactofermented beetroot juice against aberrant crypt foci formation and genotoxicity

of fecal water in rats. Experimental and Toxicologic Pathology, 64, 599-604.

170. Kneer, R., Poulev, A. A., Olesinski, A., & Raskin I. (1999). Characterization of elicitor-

induced biosynthesis and secretion of genistein from roots of Lupinus luteus L. Journal of

Experimental Biology, 50, 1553-1559.

171. Kobayashi, N, Schmidt, J., Wray, V., & Schliemann, W. (2001). Formation and occurrence of

dopamine-derived betacyanins. Phytochemistry, 56, 429–436.

172. Kobayashi, N., Schmidt, J., Nimtz, M., Wray, V., & Schliemann, W. (2000). Betalains from

Christmas cactus. Phytochemistry, 54, 419–426.

173. Kochhar, V. K., Kochhar, S., & Mohr, H. (1981). An analysis of the action of light on betalain

synthesis in the seedling of Amaranthus caudatus var. Viridis. Planta, 151, 81-87.

174. Krantz, C., Monier, M., & Wahlstrom, B. (1980). Absorption, excretion, metabolism and

cardiovascular effects of beetroot extract in the rat. Food and Cosmetics Toxicology, 18, 363–

366.

175. Krifa, F., Villet, A., Roussel, A.-M., & Alary, J. (1987). Pourpre de Barbarie, nouveau

colorant naturel extrait d’Opuntia stricta. Annales des Falsifications de l’Expertise Chimique

et Toxicologique, 928, 183–191.

176. Kugler, F., Graneis, S., Schreiter, P. P. Y., Stintzing, F. C., & Carle, R. (2006). Determination

of free amino compounds in betalainic fruits and vegetables by gas chromatography with

flame ionization and mass spectrometric detection. Journal of Agricultural and Food

Chemistry, 54, 4311–4318.

References

142

177. Kugler, F., Stintzing, F. C., & Carle, R. (2007). Characterisation of betalain patterns of

differently coloured inflorescences from Gomphrena globosa L. and Bougainvillea sp. by

HPLC–DAD–ESI–MS. Analytical and Bioanalytical Chemistry, 387, 637–648.

178. Kugler, F.., Stintzing, F. C., & Carle, R. (2004). Identification of betalains from differently

coloured Swiss chard (Beta vulgaris ssp. cicla [L.] Alef. cv. “Bright Lights”) by high-

performance liquid chromatography-electrospray ionization mass spectrometry. Journal of

Agricultural and Food Chemistry, 52, 2975-2981.

179. Kujawska, M., Ignatowicz, E., Murias, M., Ewertowska, M., Mikolajczyk, K., & Jodynis-

Liebert, J. (2009). Protective effect of red beetroot against carbon tetrachloride and

Nnitrosodiethylamineinduced oxidative stress in rats. Journal Agricultural and Food

Chemistry, 57, 2570–2575.

180. Kuramoto, Y., Yamada, K., Tsuruta, O., & Sugano, M. (1996). Effect of natural food

colorings on immunoglobulin production in vitro by rat spleen lymphocytes. Bioscience,

Biotechnology, and Biochemistry, 60, 1712–1713.

181. Kuusi, T., Pyysalo, H., & Pippuri, A. (1977). The effect of iron, tin, aluminium, and chromium

on fading, discoloration, and precipitation in berry and red beet juices. Zeitschrift für

Lebensmittel-Untersuchung und -Forschung, 163, 196–202.

182. Kuzel, S., Vydra, J., Triska, J., Vrchotova, N., Hruby, M., & Cigler, P. (2009). Elicitation of

pharmacologically active substances in an intact medical plant. Journal of Agricultural and

Food Chemistry, 57, 7907–7911.

183. Le Bellec, F., Vaillant, F., & Imbert, E. (2006). Pitahaya (Hylocereus spp.): a new fruit crop, a

market with a future. Fruits, 61, 237–250.

184. Lee, C. Y., & Smith, N. L. (1979). Blanching effect on polyphenol oxidase activity in table

beets. Journal of Food Science, 44, 82–86.

185. Lee, M. H., Kim, J. Y., Yoon, J. H., Lim, H. J., Kim, T. H., Jin, C., Kwak, W.-J., Han, C.-K.,

& Ryu, J.-H. (2009). Inhibition of nitric oxide synthase expression in activated microglia and

peroxynitrite scavenging activity by Opuntia ficus-indica var. saboten. Phytotherapy

Research, 20, 742-747.

186. Lee, S. S., Lee, E. M., Hong, S. H., Bai, H.-W., Lee, I. C., & Chung, B. Y. (2012). Gamma

rays as an effective tool for removing undesirable color without adverse changes in biological

activities of red beet extracts. Radiation Physics and Chemistry, 81, 1147–1151.

187. Lejeune, B., Pouget, M.-P., & Pourrat, A. (1983). Le rouge de betterave. Essais de

stabilisation et utilisation dans la formulation des gels. Problems and Technology, 31, 638–

643.

188. Lichtenthaler, H. K. (1996). Vegetation stress: an introduction to the stress concept in plants.

Journal of Plant Physiology, 148, 4–14.

References

143

189. Lima, E., Bosch, P., Loera, S., Ibarra, I. A., Laguna, H., & Lara, V. (2009). Non-toxic hybrid

pigments: Sequestering betanidin chromophores on inorganic matrices. Applied Clay Science,

42, 478–482.

190. Lin, J. C., & Olcott, H. S. (1975). Ethoxyquin nitroxide. Journal Agricultural and Food

Chemistry, 23, 798–800.

191. Lin, S. M., Lin, B. H., Hsieh, W. M., Ko, H. J., Liu, C. D., Chen, L. G., & Chiou, R. Y. Y.

(2010). Structural identification and bioactivities of red-violet pigments present in Basella

alba fruits. Journal of Agricultural and Food Chemistry, 58, 10364-10372.

192. Livrea, M. A., & Tesoriere, L. (2006). Health benefits and bioactive components of the fruits

from Opuntia ficus-indica [L.] Mill. Journal of the Professional Association for Cactus

Development, 72-90.

193. Loeb, W. F., & Quimby, F. W. (1989). The clinical chemistry of laboratory animals.

Permagon Press, New York, pp. 251252.

194. Loginova, K. V., Lebovka, N. I., & Vorobiev, E. (2011). Pulsed electric field assisted aqueous

extraction of colorants from red beet. Journal of Food Engineering, 106, 127–133.

195. Loksuwan, . (2007). Characteristics of microencapsulated β-carotene formed by spray drying

with modified tapioca starch, native tapioca starch and maltodextrin. Food Hydrocolloids, 21,

928–935.

196. Looney, N. E., & Patterson, M. E. (1967). Chlorophyllase activity in apples and bananas

during the climacteric phase. Nature, 214, 1245–1246.

197. Lopez, L. F. E. (1982). Natural pigments: phytochemistry of Rivinia humilis. First Latin

American & Caribbean Symposium on Pharmacologically Active Natural Products, Havana,

Cuba June 21-28 1980 Unesco, 169.

198. López, N., Puértolas, E., Condón, S., Raso, J., & Alvarez, I. (2009). Enhancement of the

extraction of betanine from red beetroot by pulsed electric fields. Journal of Food

Engineering, 90, 60–66.

199. Lowry, O. H., Rosebrough, N. J., Farr, A. L., & Randall, R. J. (1951). Protein measurement

with the folin phenol reagent. Journal of Biological Chemistry, 193, 265–275.

200. Lu, X., Wang, Y., & Zhang, Z. (2009). Radioprotective activity of betalains from red beets in

mice exposed to gamma irradiation. European Journal of Pharmacology, 615, 223–227.

201. Luo, Y., Tang, H.-r., Wang, X.-r., Zhang, Y., & Liu, Z.-j. (2011). Antioxidant properties and

involved antioxidant compounds of strawberry fruit at different maturity stages. Journal of

Food, Agriculture & Environment, 9, 166-170.

202. Mabberley, D. J. (1997). The plant book: A portable dictionary of the vascular plants (2nd

ed.). Cambridge, UK: Cambridge University Press.

203. Mabry, T. J., Wyler, H., Parikh, I., & Dreiding, A. S. (1967). The conversion of betanidin and

betanin to neobetanidin derivatives. Tetrahedron, 23, 3111–3127.

References

144

204. Malamy, J., Carr, J. P., Klessig, D. F., & Raskin, I. (1990). Salicylic acid: A likely endogenous

signal in the resistance response of tobacco to viral infection. Science, 250, 1002-1004.

205. Manchali, S., Murthy, K. N. C., Nagaraju, S., & Neelwarne, B. (2013). Stability of betalain

pigments of red beet. In B. Neelwarne (Ed.), Red Beet Biotechnology (pp. 55–74). Boston,

MA: Springer US.

206. Marconi, O., Floridi, S., & Montanari, L. (2007). Organic acids profile in tomato juice by

HPLC with UV detection. Journal of Food Quality, 30, 253–256.

207. Martinez-Parra, J., & Munoz, R. (2001). Characterisation of betacyanin oxidation catalysed by

a peroxidise from Beta vulgaris L. roots. Journal of Agricultural and Food Chemistry, 49,

4064-4068.

208. Matamoros, M. A., Loscos, J., Dietz, K.-J., Aparicio-Tejo, P. M., & Becana, M. (2010).

Function of antioxidant enzymes and metabolites during maturation of pea fruits. Journal of

Experimental Botany, 61, 87–97.

209. Maud, R. G., & Robert, R. (1931). A survey of anthocyanins. I. Biochemical Journal,

Retrieved October 7, 2012, from http://www.biochemj.org/bj/025/bj0251687.htm

210. May, J. M., Qu, Z., & Li, X. (2001). Requirement for GSH in recycling of ascorbic acid in

endothelial cells. Biochemical Pharmacology, 62, 873-881.

211. Mazza, G., & Brouillard, R. (1990). The mechanism of co-pigmentation of anthocyanins in

aqueous solutions. Phytochemistry, 29, 1097–1102.

212. Mazzaracchio, P., Pifferi, P., Kindt, M., Munyaneza, A., & Barbiroli, G. (2004). Interactions

between anthocyanins and organic food molecules in model systems. International Journal of

Food Science and Technology, 39, 53–59.

213. Merin, U., Gagel, S., Popel, G., Bernstein, S., & Rosenthal, I. (1987). Thermal degradation

kinetics of prickly-pear fruit red pigment. Journal of Food Science, 52, 485–486.

214. Métraux, J. P., Signer, H., Ryals, J., Ward, E., Wyss-Benz, M., Gaudin, J., Raschdorf, K.,

Schmid, E., Blum, W., & Inverardi, F. (1990). Increase in salicylic acid at the onset of

systemic acquired resistance in cucumber. Science, 250, 1004-1006.

215. Milivojevic, J., Maksimovic, V., & Nikolic, M. (2009). Sugar and organic acids profile in the

fruits of black and red currant cultivars. Journal of Agricultural Sciences, 54, 105-117.

216. Miller, G. L. (1959). Use of dinitrosalicylic acid reagent for determination of reducing sugar.

Analytical Chemistry, 31, 426–428.

217. Minale, L., Piattelli, M., & De Stefano, S. (1967). Pigments of Centrospermae—VII.

Betacyanins from Gomphrena globosa L. Phytochemistry, 6, 703–709.

218. Minale, L., Piattelli, M., De Stefano, S., & Nicolaus, R. A. (1966). Pigments of

centrospermae—VI.: Acylated betacyanins. Phytochemistry, 5, 1037–1052.

References

145

219. Mitchell, S. A., & Ahmad, M. H. (2006). A review of medicinal plant research at the

University of the West Indies, Jamaica, 1948-2001. The West Indian Medical Journal, 55,

243–269.

220. Mitchell, S. C. (2001). Food idiosyncrasies: beetroot and asparagus. Drug Metabolism and

Disposition: the biological fate of chemicals, 29, 539–543.

221. Moreno, D. A., García-Viguera, C., Gil, J. I., & Gil-Izquierdo, A. (2008). Betalains in the era

of global agri-food science, technology and nutritional health. Phytochemistry Reviews, 7,

261–280.

222. Mori, I. C., Pinontoan, R., Kawano, T., & Muto, S. (2001). Involvement of superoxide

generation in salicylic acid induced-stomatal closure in Vicia faba. Plant and Cell Physiology,

42, 1383-1388.

223. Mosco, A. (2012). Tissue localisation of betacyanins in cactus stems. Revista Mexicana de

Biodiversidad, 83, 413–420.

224. Moßhammer, M. R., Rohe, M., Stintzing, F. C., & Carle, R. (2007). Stability of yellow-orange

cactus pear (Opuntia ficus-indica [L.] Mill. cv. ‘ ialla’) betalains as affected by the juice

matrix and selected food additives. European Food Research Technology, 225, 21–32.

225. Moßhammer, M. R., Stintzing, F. C., & Carle, R. (2005). Development of a process for the

production of a betalain-based colouring foodstuff from cactus pear. Innovative Food Science

and Emerging Technologies, 6, 221–231.

226. Mossman, T. (1983). Rapid colorimetric assay for cell growth and survival: application to

proliferation and cytotoxicity assay. Journal of Immunological Methods, 65, 55–63.

227. Motooka, P., Castro, L., Nelson, D., Nagai, ., Ching, L. (2003). In: Weeds of Hawaii’s

pastures and natural areas; an identification and management guide. College of Tropical

Agriculture and Human Resources, University of Hawaii, Manoa.

228. Mou, Z., Fan, W., & Dong, X. (2003). Inducers of plant systemic acquired resistance regulate

NPR1 function through redox changes. Cell, 113, 935–944.

229. Moussa-Ayoub, T. E., Jaeger, H., Knorr, D., El-Samahy, S., Rohn, S., & Kroh, L. W. (2011).

Impact of traditional and innovative technologies on some characteristics and bioactive

compounds of Opuntia macrorhiza juice. Procedia Food Science, 1, 1410–1416.

230. Musso, H. (1979). The pigments of fly agaric, Amanita muscaria: A review. Tetrahedron, 35,

2843-2863.

231. Myers, R. L. (2004). Grain Amaranth: A lost crop of the Americas. Small Farm Today, 21, 28-

32.

232. Nayak, C. A., & Rastogi, N. K. (2010). Effect of selected additives on microencapsulation of

anthocyanin by spray drying. Drying Technology, 28, 1396–1404.

References

146

233. Nayak, C. A., Chethana, S., Rastogi, N. K., & Raghavarao, K. S. M. S. (2006). Enhanced mass

transfer during solid–liquid extraction of gamma-irradiated red beetroot. Radiation Physics

and Chemistry, 75, 173–178.

234. Neamtu, G., Illyes, G., Laszlo, T., & Ticoi, E. (1979). Chemotaxonomical researches in higher

plants XII. Researches concerning the pigments and glucides of Phytolacca americana L.

Notulae Botanicae Horti Agrobotanici Cluj-Napoca, 10, 101–104.

235. Nemzer, B., Pietrzkowski, Z., Spórna, A., Stalica, P., Thresher, W., Michałowski, T., &

Wybraniec, S. (2011). Betalainic and nutritional profiles of pigment-enriched red beet root

(Beta vulgaris L.) dried extracts. Food Chemistry, 127, 42–53.

236. Nergiz, C., & Ergonul, P. G. (2009). Organic acid content and composition of the olive fruits

during ripening and its relationship with oil and sugar. Scientia Horticulturae, 122, 216–220.

237. Noguchi, A., Kunikane, S., Homma, H., Liu, W., Sekiya, T., Hosoya, M., Kwon, S., Ohiwa,

S., Katsuragi, H., Nishino, T., Takahashi, S., Hamada, H., & Nakayama, T. (2009).

Identification of an inducible glucosyltransferase from Phytolacca americana L. cells that are

capable of glucosylating capsaicin. Plant Biotechnology, 26, 285–292.

238. Norasiha, H., Sakinah, A. M. M., & Rohaida, C. M. (2009). Characteri ation of β-cyclodextrin

complexes with natural dye. In: Noor et al (eds) National Conference on Postgraduate

Research (NCON-PGR), pp. 98–106, 1 October 2009, UMP Conference Hall, Malaysia.

239. Ortega-Ortiz, H., Benavides-Mendoza, A., Mendoza-Villarreal, R., Ramirez-Rodriguez, H.,

Romenus, K. D. A. (2007). Enzymatic activity in tomato fruits as response to chemical

elicitors. Journal of Mexican Chemical Society, 51, 141-144.

240. Oyaizu, M. (1986). Studies on products of browning reactions: antioxidative activities of

products of browning reaction prepared from glucosamine. Japan Journal of Nutrition, 44,

307–315.

241. Ozela, E. F. (2004). Caracterização de flavonóides e estabilidade de pigmentos de frutos de

Bertalha (Basella rubra L.). Tese Doutorado em Ciência e Tecnologia de Alimentos.

Universidade Federal de Viçosa, Viçosa, MG, Brasil, pp. 71.

242. Page, R. D. M. (1996). TREEVIEW: An application to display phylogenetic trees on personal

computers. Computer Applications in the Biosciences, 12, 357-358.

243. Pasch, J. H., & von Elbe, J. H. (1979). Betanine stability in buffered solutions containing

organic acids, metal cations, antioxidants, or sequestrants. Journal of Food Science, 44, 72–

75.

244. Patras, A., Brunton, N. P., Tiwari, B. K., & Butler, F. (2011). Stability and degradation

kinetics of bioactive compounds and colour in strawberry jam during storage. Food and

Bioprocess Technology, 4, 1245–1252.

References

147

245. Pavlov, A., Kovatcheva, P., Tuneva, D., Ilieva, M., & Bley, T. (2005). Radical scavenging

activity and stability of betalains from Beta vulgaris hairy root culture in simulated conditions

of human gastrointestinal tract. Plant Foods for Human Nutrition, 60, 43–47.

246. Pavokovic, D., & Krsnik-Rasol, M. (2011). Complex biochemistry and biotechnological

production of betalains. Food Technol. Biotechnol, 49, 145–155.

247. Pérez-Balibrea, S., Moreno, D. A., & García-Viguera, C. (2011). Improving the

phytochemical composition of broccoli sprouts by elicitation. Food Chemistry, 129, 35–44.

248. Peterson, R. G., & Joslyn, M. A. (1958). Nature of Betanin, the Pigment of Red Beet. Nature,

182, 45–46.

249. Phebe, D., Chew, M. K., Suraini, A. A., Lai, O. M., & Janna, O. A. (2009). Red-fleshed pitaya

(Hylocereus polyrhizus) fruit colour and betacyanin content depend on maturity. International

Food Research Journal, 16, 233-242.

250. Piattelli, M. (1976). Betalains. In: Goodwin, T. W., Ed,. Chemistry and Biochemistry of Plant

Pigments. Vol., 1., Academic Press, New York, pp. 560–596.

251. Piattelli, M., & Impellizzeri, G. (1969). Betacyanins from Lampranthus sp. (Aizoaceae).

Phytochemistry, 8, 1595–1596.

252. Piattelli, M., & Impellizzeri, G. (1970). 2-Descarboxybetanidin, a minor betacyanin from

Carpobrotus acinaciformis. Phytochemistry, 9, 2553–2556.

253. Piattelli, M., & Imperato, F. (1970a). Pigments of Bougainvillea. Phytochemistry, 9, 455-458.

254. Piattelli, M., & Imperato, F. (1970b). Pigments of Bougainvillea glabra. Phytochemistry, 9,

2557-2560.

255. Piattelli, M., & Imperato, F. (1971). Betacyanins of some Chenopodiaceae. Phytochemistry,

10, 3133–3134.

256. Piattelli, M., & Minale, L. (1964). Pigments of centrospermae—I. : Betacyanins from

Phyllocactus hybridus Hort. and Opuntia ficus-indica Mill. Phytochemistry, 3, 307–311.

257. Piattelli, M., Minale, L., & Nicolaus, R. A. (1965b). Ulteriori ricerche sulle betaxanthine.

Rendiconto dell'Accademia delle Scienze Fisiche e Matematiche Napoli (4), 32, 55–56.

258. Piattelli, M., Minale, L., & Nicolaus, R. A. (1965c). Pigments of centrospermae—V. :

Betaxanthins from Mirabilis jalapa L. Phytochemistry, 4, 817–823.

259. Piattelli, M., Minale, L., & Prota, G. (1964). Isolation, structure and absolute configuration of

indicaxanthin. Tetrahedron, 20, 2325–2329.

260. Piattelli, M., Minale, L., & Prota, G. (1965a). Pigments of centrospermae-III. Betaxanthins

from Beta vulgaris L. Phytochemistry, 4, 121-125.

261. Pietrzkowski, Z., & Thresher, W. C. (2010). Solid betalains composition and methods. US

patent no. US 2010/0076050A1.

262. Pourrat, A., Lejeune, B., Grand, A., Bastide, P., & Bastide, J. (1987). Propriétés du jus et des

colorants de la betterave rouge. Médecine et nutrition, 23, 166–172.

References

148

263. Puthusseri, B., Divya, P., Lokesh, V., & Neelwarne, B. (2013). Salicylic acid-induced

elicitation of folates in coriander (Coriandrum sativum L.) improves bioaccessibility and

reduces pro-oxidant status. Food Chemistry, 136, 569–575.

264. Radwan, D. E. M., Fayez, K. A., Mahmoud, S. Y., & Lu, G. (2010). Modifications of

antioxidant activity and protein composition of bean leaf due to Bean yellow mosaic virus

infection and salicylic acid treatments. Acta Physiologiae Plantarum, 32, 891–904.

265. Ravichandran, K., Palaniraj, R., Saw, N. M. M. T., Gabr, A. M. M., Ahmed, A. R., Knorr, D.,

& Smetanska, I. (2012). Effects of different encapsulation agents and drying process on

stability of betalains extract. Journal of Food Science and Technology. DOI: 10.1007/s13197-

012-0728-6.

266. Ravichandran, K., Saw, N. M. M. T., Mohdaly, A. A. A., Gabr, A. M. M., Kastell, A., Riedel,

H., Cai, Z., Knorr, D., & Smetanska, I. (2011). Impact of processing of red beet on betalain

content and antioxidant activity. Food Research International. DOI:

10.1016/j.foodres.2011.07.002.

267. RDA. (2010). Nutrient requirements and recommended dietary allowances for Indians: a

report of the expert group of the Indian Council of Medical Research, New Delhi (Retrieved

from http://www.pfndai.com/Draft_RDA-2010.pdf, accessed on January 4, 2012).

268. Rebecca, O. P. S., Boyce, A. N., & Chandran, S. (2010). Pigment identification and

antioxidant properties of red dragon fruit (Hylocereus polyrhizus). African Journal of

Biotechnology, 9, 1450-1454.

269. Reddy, M. K., Alexander-Lindo, R. L., & Nair, M. G. (2005). Relative inhibition of lipid

peroxidation, cycloxygenase enzymes, and human tumor cell proliferation by natural food

colors. Journal of Agricultural and Food Chemistry, 53, 9268-9273.

270. Reddy, M. V. B., Arul, J., Angers, P., & Couture, L. (1999). Chitosan treatment of wheat

seeds induces resistance to Fusarium graminearum and improves seed quality. Journal of

Agricultural and Food Chemistry, 47, 1208-1216.

271. Rekha, M. N., Avula, R. Y., Chauhan, A. S., & Ramteke, R. S. (2006). Process for preparation

of shelf stable fruit spread with no added sugar. US patent no. US 2006/0246201 A1

272. Reynoso, R. C., Giner, T. V., & de Mejia, E. G. (1999). Safety of a filtrate of fermented

garambullo fruit: biotransformation and toxicity studies. Food and Chemical Toxicology, 37,

825–830.

273. Reynoso, R., Garcia, F. A., Morales, D., & Gonzalez de Mejia, E. (1997). Stability of betalain

pigments from a cactacea fruit. Journal of Agricultural and Food Chemistry, 45, 2884–2889.

274. Rogers, E. J., Rice, S. M., Nicolosi, R. J., Carpeneter, D. R., McClelland, C. A., & Romanczyk

Jr., L. J. (1993). Identification and quantification of gamma-oryzanol components and

simultaneous assessment of tocols in rice bran oil. Journal of the American Oil Chemists’

Society, 70, 301-307.

References

149

275. Rotruck, J. T., Pope, A. L., Ganther, H. E., Swanson, A. B., Hafeman, D. G., & Hoekstra, W.

G. (1973). Selenium: Biochemical role as a component of glutathione peroxidase. Science,

179, 588–590.

276. Rudrappa, T., Neelwarne, B., & Aswathanarayana, R. G. (2004). In situ and ex situ adsorption

and recovery of betalains from hairy root cultures of Beta vulgaris. Biotechnology Progress,

20, 777–785.

277. Sadasivam, S., & Manickam, A. (2008). Biochemical Methods. (3rd ed.). New Delhi: New

Age International publishers.

278. Saénz, C., Tapia, S., Chávez, J., & Robert, P. (2009). Microencapsulation by spray drying of

bioactive compounds from cactus pear (Opuntia ficus-indica). Food Chemistry, 114, 616–622.

279. Saguy, I., Kopelman, I. J., & Mizrahi, S. (1978). Thermal kinetic degradation of betanin and

betalamic acid. Journal of Agricultural and Food Chemistry, 26, 360–362.

280. Sakate, R. J., Bhosale, D. N., Patange, D. D., Khedkar, C. D., & Patil, M. R. (2004).

Optimization of manufacturing technique for wood apple burfi. Indian Journal of Dairy

Science, 57, 21–25.

281. Sapers, G. M., & Hornstein, J. S. (1979). Varietal differences in colorant properties and

stability of red beet pigments. Journal of Food Science, 44, 1245–1248.

282. Sasaki, N., Abe, Y., Goda, Y., Adachi, T., Kasahara, K., & Ozeki, Y. (2009). Detection of

DOPA 4,5-dioxygenase (DOD) activity using recombinant protein prepared from Escherichia

coli cells harboring cDNA encoding DOD from Mirabilis jalapa. Plant and Cell Physiology,

50, 1012–1016.

283. Sasaki, N., Wada, K., Koda, T., Kasahara, K., Adachi, T., & Ozeki, Y. (2005). Isolation and

characterization of cDNAs encoding an enzyme with glucosyltransferase activity for cyclo-

DOPA from four O’clocks and feather cockscombs. Plant and Cell Physiology, 46, 666–670.

284. Savolainen, K., & Kuusi, T. (1978). The stability properties of golden beet and red beet

pigments: influence of pH, temperature, and some stabilizers. Zeitschrift für Lebensmittel-

Untersuchung und -Forschung, 166, 19–22.

285. Schilter, B., Andersson, C., Anton, R., Constable, A., Kleiner, ., O’Brien, ., Renwick, A. .,

Korver, O., Smit, F., & Walker, R. (2003). Guidance for the safety assessment of botanicals

and botanical preparations for use in food and food supplements. Food and Chemical

Toxicology, 41, 1625–1649.

286. Schliemann, W., & Strack, D. (1998). Intramolecular stabilization of acylated betacyanins.

Phytochemistry, 49, 585–588.

287. Schliemann, W., Cai, Y., Degenkolb, T., Schmidt, J., & Corke, H. (2001). Betalains of Celosia

argentea. Phytochemistry, 58, 159–165.

References

150

288. Schliemann, W., Joy IV, R. W., Komamine, A., Metzger, J. W., Nimtz, M., Wray, V., &

Strack, D. (1996). Betacyanins from plants and cell cultures of Phytolacca americana.

Phytochemistry, 42, 1039–1046.

289. Schliemann, W., Kobayashi, N., & Strack, D. (1999). The decisive step in betaxanthin

biosynthesis is a spontaneous reaction. Plant Physiology, 119, 1217–1232.

290. Schwartz, S. J., & von Elbe, J. H. (1983). Identification of betanin degradation products.

Zeitschrift für Lebensmittel-Untersuchung und –Forschung, 176, 448–453.

291. Schwartz, S. J., von Elbe, J. H., Pariza, M. W., Goldsworthy, T., & Pitot, H. C. (1983).

Inability of red beet betalain pigments to initiate or promote hepatocarcinogenesis. Food and

Chemical Toxicology, 21, 531–535.

292. Sellers, R. S., Morton, D., Michael, B., Roome, N., Johnson, J. K., Yano, B. L., Perry, R., &

Schafer, K. (2007). Society of toxicologic pathology position paper: organ weight

recommendations for toxicology studies. Toxicologic Pathology, 35, 751–755.

293. Sembries, S., Dongowski, G., Mehrländer, K., Will, F., & Dietrich, H. (2006). Physiological

effects of extraction juices from apple, grape, and red beet pomaces in rats. Journal of

Agricultural and Food Chemistry, 54, 10269–10280.

294. Sepúlveda-Jiménez, G., Rueda-Benítez, P., Porta, H., & Rocha-Sosa, M. (2005). A red beet

(Beta vulgaris) UDP-glucosyltransferase gene induced by wounding, bacterial infiltration and

oxidative stress. Journal of Experimental Botany, 56, 605–611.

295. Serrano, M., Guillen, F., Martinez-Romero, D., Castillo, S., & Valero, D. (2005). Chemical

constituents and antioxidant activity of sweet cherry at different ripening stages. Journal of

Agricultural and Food Chemistry, 53, 2741−2745.

296. Shea, K. (2012). Importation of Fresh Pitaya Fruit From Central America Into the

Continental United States (7 CFR Part 319 No. FR Doc No: 2012-9066) (pp. 22465–22467).

Washington, DC: Department of Agriculture. Retrieved from

http://www.gpo.gov/fdsys/pkg/FR-2012-04-16/html/2012-9066.htm.

297. Shimada, S., Inoue, Y. T., & Sakuta, M. (2005). Anthocyanidin synthase in non-anthocyanin-

producing Caryophyllales species. The Plant Journal, 44, 950–959.

298. Shimada, S., Otsuki, H., & Sakuta, M. (2007). Transcriptional control of anthocyanin

biosynthetic genes in the Caryophyllales. Journal of Experimental Botany, 58, 957–967.

299. Shynkaryk, M. V., Lebovka, N. I., & Vorobiev, E. (2008). Pulsed electric fields and

temperature effects on drying and rehydration of red beetroots. Drying Technology, 26, 695–

704.

300. Singer, J. W., & von Elbe, J. H. (1980). Degradation rates of vulgaxanthine I. Journal of Food

Science, 45, 489–491.

References

151

301. Siriwardhana, N., Shahidi, F., & Jeon, Y.-J. (2006). Potential antioxidative effects of cactus

pear fruit (Opuntia ficus-indica) extract on radical scavenging and DNA damage reduction in

human peripheral lymphocytes. Journal of Food Lipids, 13, 445–458.

302. Soltis, D. E., Soltis, P. S., Chase, M. W., Mort, M. E., Albach, D. C., Zanis, M., Savolainen,

V.,Hahn, W. H., Hoot, S. B., & Farris, J. S. (2000). Angiosperm phylogeny inferred from 18S

rDNA, rbcL, and atpB sequences. Botanical Journal of the Linnean Society, 133, 381–461.

303. Soltis, P. S., Soltis, D. E., & Chase, M. W. (1999). Angiosperm phylogeny inferred from

multiple genes as a tool for comparative biology. Nature, 402, 402–404.

304. Spallholz, J. E., Shriver, B. J., & Reid, T. W. (2001). Dimethyldiselenide and methylseleninic

acid generate superoxide in an in vitro chemiluminescence assay in the presence of

glutathione: implications for the anticarcinogenic activity of L-selenomethionine and L-Se-

methylselenocysteine. Nutrition and Cancer, 40, 34–41.

305. Sporna-Kucab, A., Wybraniec, S., Mitka, K., Kowalski, P., & Michałowski, T. (2011).

Influence of metal cations on betalain stability in different solvent systems used for a modern

chromatographic separation technique. VI Krakowska Konferencja Młodych Uc onych,

Kraków 2011. http://www.profuturo.agh.edu.pl/pliki/Referaty_VI_KKMU/IT/P_16_AGH-

VI_KKMU.pdf.

306. Sreekanth, D., Arunasree, M. K., Roy, K. R., Reddy, T. C., Reddy, G. V., & Reddanna, P.

(2007). Betanin, a betacyanin pigment purified from fruits of Opuntia ficus-indica induces

apoptosis in human chronic myeloid leukemia cell line-K562. Phytomedicine, 4, 739-746.

307. Sri Harsha, P. S. C., Khan, M. I., Giridhar, P. & Ravishankar, G. A. (2012). In vitro

propagation of Rivina humilis L. through proliferation of axillary shoots and shoot tips of

mature plants. Indian Journal of Biotechnology, 11, 481-485.

308. Sri Harsha, P. S. C., Khan, M. I., Prabhakar, P., & Giridhar, P. (2013). Cyanidin-3-glucoside,

nutritionally important constituents and in vitro antioxidant activities of Santalum album L.

berries. Food Research International, 50, 275–281.

309. Srivastava, M. K. & Dwivedi, U. N. (2000). Delayed ripening of banana fruit by salicylic acid.

Plant Science, 158, 87–96.

310. Steglich, W., & Strack, D. (1990). Betalains. In A. Brossi (Ed.), The Alkaloids, Vol. 39,

Orlando: Academic Press, pp. 1–62.

311. Steiner, U., Schliemann, W., Bohm, H., & Strack, D. (1999). Tyrosinase involved in betalain

biosynthesis of higher plants. Planta, 208, 114–124.

312. Stella, V. J., & He, Q. (2008). Cyclodextrins. Toxicologic pathology, 36, 30–42.

313. Stintzing, F. C, Schieber, A., & Carle, R. (2002). Betacyanins in fruits from red-purple pitaya,

Hylocereus polyrhizus (Weber) Britton & Rose. Food Chemistry, 77, 101–106.

References

152

314. Stintzing, F. C. & Carle, R. (2008). Betalains in food: occurrence, stability, and post-harvest

modifications, in Food colorants: chemical and functional properties (Ed.) Sosaciou, C. CRC

press, Boca Raton, FL, pp. 277-303.

315. Stintzing, F. C., & Carle, R. (2004). Functional properties of anthocyanins and betalains in

plants, food, and in human nutrition. Trends in Food Science & Technology, 15, 19–38.

316. Stintzing, F. C., & Carle, R. (2007). Betalains-emerging prospects for food scientists. Trends

in Food Science & Technology, 18, 514–525.

317. Stintzing, F. C., & Schliemann, W. (2007). Pigments of fly agaric (Amanita muscaria).

Zeitschrift für NaturforschungC, Journal of Biosciences, 62, 779–785.

318. Stintzing, F. C., Herbach, K. M., Mohammer, M. R., Reinhold, C., Weiguang, Y.,

Subramani, S., Akoh, C. C., Buch, R., & Felker, P. (2005). Color, betalain pattern, and

antioxidant properties of cactus pear (Opuntia spp.) clones. Journal of Agricultural and Food

Chemistry, 53, 442–451.

319. Stintzing, F. C., Kammerer, D., Schieber, A., Adama, H., Nacoulma, O. G., & Carle, R.

(2004). Betacyanins and phenolic compounds from Amaranthus spinosus L. and Boerhavia

erecta L. Zeitschrift für NaturforschungC, Journal of Biosciences, 59, 1–8.

320. Stintzing, F. C., Kugler, F., Carle, R., & Conrad, J. (2006). First 13C-NMR assignments of

betaxanthins. Helvetica Chimica Acta, 89, 1008–1016.

321. Stintzing, F. C., Schieber, A., & Carle, R. (2003). Evaluation of colour properties and

chemical quality parameters of cactus pear juices. European Food Research Technology, 216,

303311.

322. Stone, H., & Sidel, J. L. (1998). Quantitative descriptive analysis development, application

and future. Food Technology, 62, 48–52.

323. Strack, D., & Schliemann, W. (2001). Bifunctional polyphenol oxidases: novel functions in

plant pigment biosynthesis. Angewandte Chemie International Edition, 40, 3791–3794.

324. Strack, D., Schmitt, D., Reznik, H., Boland, W., Grotjahn, L., & Wray, V. (1987).

Humilixanthin, a new betaxanthin from Rivina humilis. Phytochemistry, 26, 2285–2287.

325. Strack, D., Steglich, W., & Wray, V. (1993). Betalains. In Methods in Plant Biochemistry,

Vol. 8, Orlando: Academic Press, pp. 421–450.

326. Strack, D., Vogt, T., & Schliemann, W. (2003). Recent advances in betalain research.

Phytochemistry, 62, 247–269.

327. Suresh, B., Thimmaraju, R., Bhagyalakshmi, N., & Ravishankar, G. A. (2004). Polyamine and

methyl jasmonate-influenced enhancement of betalaine production in hairy root cultures of

Beta vulgaris grown in a bubble column reactor and studies on efflux of pigments. Process

Biochemistry, 39, 2091–2096.

References

153

328. Svenson, J., Smallfield, B. M., Joyce, N. I., Sansom, C. E., & Perry, N. B. (2008). Betalains in

red and yellow varieties of the Andean tuber crop Ulluco (Ullucus tuberosus). Journal of

Agricultural and Food Chemistry, 56, 7730–7737.

329. Swarbick, J. T. (1997). Environmental weeds and exotic plants on Christmas Island, Indian

Ocean. A report to parks Australia, pp. 101.

330. Synowiecki, J., & Al-Khateeb, N. A. (2003). Production, properties, and some new

applications of chitin and its derivatives. Critical Reviews in Food Science Nutrition, 43, 145–

171.

331. Takahashi, K., Takamura, E., & Sakuta, M. (2009). Isolation and expression analysis of two

DOPA dioxygenases in Phytolacca americana. Zeitschrift für NaturforschungC, Journal of

Biosciences, 64, 564–573.

332. Tesoriere, L., Allegra, M., Butera, D., & Livrea, M. A. (2004). Absorption, excretion, and

distribution of dietary antioxidant betalains in LDLs: potential health effects of betalains in

humans. American Journal of Clinical Nutrition, 80, 941–945.

333. Thimmaraju, R., Bhagyalakshmi, N., Narayan, M. S., & Ravishankar, G. A. (2003). Food-

grade chemical and biological agents permeabilize red beet hairy roots, assisting the release of

betalaines. Biotechnology Progress, 19, 1274–1282.

334. Trezzini, G. F., & Zrÿd, J.-P. (1991a). Two betalains from Portulaca grandiflora.

Phytochemistry, 30, 1897–1899.

335. Trezzini, G. F., & Zryd, J.-P. (1991b). Characterization of some natural and semi-synthetic

betaxanthins. Phytochemistry, 30, 1901–1903.

336. Tsai, P.-J., & Hsiao, S.-M. (2010). Method to stabilize liquid betalains. US Patent no. US

2010/0330239 A1.

337. Tsai, P.-J., Sheu, C.-H., Wu, P.-H., & Sun, Y.-F. (2010). Thermal and pH stability of

betacyanin pigment of Djulis (Chenopodium formosanum) in Taiwan and their relation to

antioxidant activity. Journal of Agricultural and Food Chemistry, 58, 1020–1025.

338. Tseng, Y.-H., Wang, C.-C., & Chen, Y-T. (2008). Rivina humilis L. (Phytolaccaceae), a newly

naturalized plant in Taiwan. Taiwania, 53, 417-419.

339. Tucker, G. A., & Grierson, D. (1987). Fruit ripening. In P. K. Stmpf & E. Conn (Eds.), The

Biochemistry of Plants - A Comprehensive Treatise, San Diego: Academic Press, pp. 265–318.

340. Ulbricht, T. L. V., & Southgate, D. A. T. (1991). Coronary heart disease: Seven dietary

factors. Lancet, 338, 985-992.

341. University of Missouri Extension. (2010). Jam and jelly basics. Retrieved on January 5, 2013

from http://extension.missouri.edu/explore/hesguide/foodnut/gh1461.htm.

342. Updegraff, D. M. (1969). Semimicro determination of cellulose inbiological materials.

Analytical Biochemistry, 32, 420 – 424.

References

154

343. USDA SR23. (2010). Nutritional Data on SkipThePie.org. Nutritional Info: Vinespinach,

(Basella), raw. Retrieved January 5, 2013, from http://skipthepie.org/vegetables-and-

vegetable-products/vinespinach-basella-raw/.

344. Uthairatanakij, A., da Silva, J. A. T., Obsuwan, K. (2007). Chitosan for improving orchid

production and quality. Orchid Science and Biotechnology 1, 1-5.

345. Vaillant, F., Perez, A., Davila, I., Dornier, M., & Reynes, M. (2005). Colorant and antioxidant

properties of red-purple pitahaya (Hylocereus sp.). Fruits, 60, 3–12.

346. Vasconsuelo, A., & Boland, R. (2007). Molecular aspects of the early stages of elicitation of

secondary metabolites in plants. Plant Science, 172, 861–875.

347. Vasconsuelo, A., Giuletti, A.M., Picotto, G., Rodriguez-Talou, J., & Boland, R. (2003).

Involvement of the PLC/PKC pathway in Chitosan-induced anthraquinone production by

Rubia tinctorum L. cell cultures. Plant Science, 165, 429–436.

348. Vasconsuelo, A., Giulietti, A. M., & Boland, R. (2004). Signal transduction events mediating

chitosan stimulation of anthraquinone synthesis in Rubia tinctorum. Plant Science, 166, 405–

413.

349. Vasconsuelo, A., Morelli, S., Picotto, G., Giulietti, A. M., & Boland, R. (2005). Intracellular

calcium mobilization: A key step for chitosan-induced anthraquinone production in Rubia

tinctorum L. Plant Science, 169, 712–720.

350. Vasconsuelo, A., Picotto, G., Giuletti, A. M., & Boland, R. (2006). Involvement of G-proteins

in chitosan-induced Anthraquinone synthesis in Rubia tinctorum. Physiologia Plantarum, 128,

29–37.

351. Vaz, M. R. F., Duarte, M. M. L., & da Mata, A. L. M. L. (2005). Preliminary study of the

process parameter influence on beetroot dye extraction. Presented at the 2nd Mercosur

Congress on Chemical Engineering, 4th Mercosur Congress on Process Systems Engineering,

Brazil. Retrieved from

http://www.enpromer2005.eq.ufrj.br/nukleo/pdfs/0588_enpromer_2005_modificado.pdf.

352. Vladimir, A., Kostyuk, A., & Potapovich, A. I. (1989). Superoxide driven oxidation of

quercetin and a simple sensitive assay for determination of superoxide dismutase.

Biochemistry International, 19, 11171124.

353. Vlot, A. C., Dempsey, D. A., & Klessig, D. F. (2009). Salicylic Acid, a multifaceted hormone

to combat disease. Annual Reviews in Phytopathology, 47, 177-206.

354. Vogt, T., Ibdah, M., Schmidt, J., Wray, V., Nimtz, M., & Strack, D. (1999). Light-induced

betacyanin and flavonol accumulation in bladder cells of Mesembryanthemum crystallinum.

Phytochemistry, 52, 583–592.

355. von Ardenne, R., Dopp, H., Musso, H., & Steiglich, W. (1974). Uber das Vorkommen von

Muscaflavin bei Hygrocyben (Agaricales) und seine Dihydroazepin-Struktur. Zeitschrift für

NaturforschungC, Journal of Biosciences, 29c, 637-639.

References

155

356. von Elbe, J. H., & Attoe, E. L. (1985). Oxygen involvement in betanine degradation—

Measurement of active oxygen species and oxidation reduction potentials. Food Chemistry,

16, 49–67.

357. von Elbe, J. H., & Schwartz, S. J. (1981). Absence of mutagenic activity and a short-term

toxicity study of beet pigments as food colorants. Archives of Toxicology, 49, 93–98.

358. von Elbe, J. H., & Schwartz, S. J. (1981). Absence of mutagenic activity and a short-term

toxicity study of beet pigments as food colorants. Archives of Toxicology, 49, 93-98.

359. von Elbe, J. H., Maing, I. Y., & Amundson, C. H. (1974). Colour stability of betanin. Journal

of Food Science, 39, 334–337.

360. Wagstaff, D. J. (1996). Poisonous plat database (Plant list). Office of Plant and Dairy Foods

and Beverages, Centre for Food Safety and Applied Nutrition, U.S. Food & Drug

Administration (Retrieved from http://www.cfsan.fda.gov, accessed on Feb. 3, 2011).

361. Wang, C. Q., Chen, M., & Wang, B. S. (2007a). Betacyanin accumulation in the leaves of C3

halophyte Suaeda salsa L. is induced by watering roots with H2O2. Plant Science, 172, 1–7.

362. Wang, C. Q., Song, H., Gong, X. Z., Hu, Q. G., Liu, F., & Wang, B. S. (2007b). Correlation of

tyrosinase activity and betacyanin biosynthesis induced by dark in C3 halophyte Suaeda salsa

seedlings. Plant Science, 173, 487–494.

363. Wang, C.-Q., & Tao, L. (2006). Cryptochrome 2 is involved in betacyanin decomposition

induced by blue light in Suaeda salsa. Functional Plant Biology, 33, 697–702.

364. Wang, C.-Q., & Wang, B.-S. (2007). Ca2+

-Calmodulin is involved in betacyanin accumulation

induced by dark in C3 halophyte Suaeda salsa. Journal of Integrative Plant Biology, 49,

1378–1385.

365. Wang, C.-Q., Zhao, J.-Q., Chen, M., & Wang, B. S. (2006). Identification of betacyanin and

effects of environmental factors on its accumulation in halophyte Suaeda salsa. Journal of

Plant Physiology and Molecular Biology, 32, 195–201.

366. Wasserman, B. P., & Guilfoy, M. P. (1984). Solubilization of the red beet cell wall betanin

decolorizing enzyme. Journal of Food Science, 49, 1075–1077.

367. Waterman, P. G. (2007). The current status of chemical systematics. Phytochemistry, 68,

2896–2903.

368. Wealth of India. (2008). Raw materials (Second supplement series, vol. 3, pp. 18). CSIR, New

Delhi: National Institute of Science Communication and Information Resources (NISCAIR).

369. Wie, M. B. (2000). Protective effects of Opuntia ficus-indica and Saururus chinensis on free

radical-induced neuronal injury in mouse cortical cell cultures. Kakhak Hoiji, 44, 613.

370. Wilcox, M. E., Wyler, H., & Dreiding, A. S. (1965). Stereochemie von betanidin und

isobetanidin. Helvetica Chimica Acta, 48, 1134-1147.

371. Willstatter, R., & Zollinger, E. H. (1916). Anthocyans. XVI. Anthocyans of the grape and of

the bilberry. II. Journal of Chemical Society Abstracts, 112, 47-48.

References

156

372. Wissgott, U., & Bortlik, K. (1996). Prospects for new natural food colorants. Trends in Food

Science & Technology, 7(9), 298–302.

373. Woo, K. K., Ngou, F. H., Ngo, L. S., Soong, W. K., & Tang, P. Y. (2011). Stability of betalain

pigment from red dragon fruit (Hylocereus polyrhizus). American Journal of Food

Technology, 6, 140–148.

374. Wooley, A. (2003). Determination General and reproductive toxicology. In: A guide to

practical toxicology evaluation, prediction and risk. Taylor and Francis, New York, pp. 80–

106.

375. Wu, L.-C., Hsu, H.-W., Chen, Y.-C., Chiu, C.-C., Lin, Y.-I., & Ho, J.-A. A. (2006).

Antioxidant and antiproliferative activities of red pitaya. Food Chemistry, 95, 319–327.

376. Wybraniec, S., & Mizrahi, Y. (2005). Generation of decarboxylated and dehydrogenated

betacyanins in thermally treated purified fruit extract from purple pitaya (Hylocereus

polyrhizus) monitored by LC-MS/MS. Journal of Agricultural and Food Chemistry, 53, 6704–

6712.

377. Wybraniec, S., & Nowak-Wydra, B. (2007). Mammillarinin: a new malonylated betacyanin

from fruits of Mammillaria. Journal of Agricultural and Food Chemistry, 55, 8138–8143.

378. Wybraniec, S., Nowak-Wydra, B., Mitka, K., Kowalski, P., & Mizrahi, Y. (2007). Minor

betalains in fruits of Hylocereus species. Phytochemistry, 68, 251–259.

379. Wybraniec, S., Platzner, I., Geresh, S., Gottlieb, H. E., Haimberg, M., Mogilnitzki, M., &

Mizrahi, Y. (2001). Betacyanins from vine cactus Hylocereus polyrhizus. Phytochemistry, 58,

1209–1212.

380. Wyler, H., & Dreiding, A. S. (1957). Kristallisiertes Betanin. Vorläufige Mitteilung. Helvetica

Chimica Acta, 40, 191–192.

381. Wyler, H., & Dreiding, A. S. (1959). Darstellung und Abbauprodukte des Betanidins. 3.

(vorläufige) Mitteilung. Über die Konstitution des Randenfarbstoffes Betanin. Helvetica

Chimica Acta, 42, 1699–1702.

382. Wyler, H., & Dreiding, A. S. (1984). Deuteration of betanidin and indicaxanthin. (E/Z)-

Stereoisomerism in betalaines. Helvetica Chimica Acta, 67, 1793–800.

383. Wyler, H., Mabry, T. J., & Dreiding, A. S. (1963). Uber die Konstitution des

Randenfarbstoffes Betanin: Zur Struktur des Betanidins. Helvetica Chimica Acta, 46, 1745–

1748.

384. Yamamoto, K.-I., Kobayashi, N., Yoshitama, K., Teramoto, S., & Komamine, A. (2001).

Isolation and purification of tyrosine hydroxylase from callus cultures of Portulaca

grandiflora. Plant and Cell Physiology, 42, 969–975.

385. Zakharova, N. S., & Petrova, T. A. (1998). Relationship between the structure and antioxidant

activity of various betalains. Prikladnaia Biokhimiia i Mikrobiologiia, 34, 199–202.

References

157

386. Zakharova, N. S., Petrova, T. A., & Bokuchava, M. A. (1987). Betanin enzymatic conversion.

Applied Biochemistry and Microbiology, 25, 768–774.

387. Zampini, I. C., Ordoñez, R., Giannini, N. P., Blendinger, P. G., & Isla, M. I. (2011).

Nutraceutical properties and toxicity studies of fruits from four Cactaceae species grown in

Argentine Northwestern. Food Research International, 44, 2345–2351.

388. Zhao, J., Davis, L. C., & Verpoorte, R. (2005). Elicitor signal transduction leading to

production of plant secondary metabolites. Biotechnology Advances, 23, 283–333.

389. Zielińska-Przyjemska, M., Olejnik, A., Dobrowolska-Zachwieja, A., & Grajek, W. (2009). In

vitro effects of beetroot juice and chips on oxidative metabolism and apoptosis in neutrophils

from obese individuals. Phytotherapy Research, 23, 49–55.

390. Zvitov, R., Schwartz, A., & Nussinovitch, A. (2003). Comparison of betalain extraction from

beet (Beta vulgaris) by low dc electrical field versus cryogenic freezing. Journal of Texture

Studies, 34, 83–94.