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Carotenoids, Anthocyanins, and Betalains — Characteristics, Biosynthesis, Processing, and Stability F This article was downloaded by: [Texas A&M University Libraries] On: 09 January 2014, At: 15:28 Publisher: Taylor & Francis Informa Ltd Registered in England and Wales Registered Number: 1072954 Registered office: Mortimer House, 37-41 Mortimer Street, London W1T 3JH, UK Critical Reviews in Food Science and Nutrition Publication details, including instructions for authors and subscription information: http://www.tandfonline.com/loi/bfsn20 Natural Pigments: Carotenoids, Anthocyanins, and Betalains — Characteristics, Biosynthesis, Processing, and Stability F. Delgado-Vargas a , A. R. Jiménez b & O. Paredes-López c a Fac. de Ciencias Químico Biológicas, Universidad Autónoma de Sinaloa, Culiacán, Sin. b Centro de Productos Bióticos del Instituto Politécnico Nacional, Yautepec, Mor. c Centro de Investigación y de Estudios Avanzados del Instituto Politécnico Nacional, Unidad Irapuato, Apdo. Postal 629, Irapuato, Gto. 36500, México Published online: 03 Jun 2010. To cite this article: F. Delgado-Vargas , A. R. Jiménez & O. Paredes-López (2000) Natural Pigments: Carotenoids, Anthocyanins, and Betalains — Characteristics, Biosynthesis, Processing, and Stability, Critical Reviews in Food Science and Nutrition, 40:3, 173-289, DOI: 10.1080/10408690091189257 To link to this article: http://dx.doi.org/10.1080/10408690091189257 PLEASE SCROLL DOWN FOR ARTICLE Taylor & Francis makes every effort to ensure the accuracy of all the information (the “Content”) contained in the publications on our platform. However, Taylor & Francis, our agents, and our licensors make no representations or warranties whatsoever as to the accuracy, completeness, or suitability for any purpose of the Content. Any opinions and views expressed in this publication are the opinions and views of the authors, and are not the views of or endorsed by Taylor & Francis. The accuracy of the Content should not be relied upon and should be independently verified with primary sources of information. Taylor and Francis shall not be liable for any losses, actions, claims, proceedings, demands, costs, expenses, damages, and other liabilities whatsoever or howsoever caused arising directly or indirectly in connection with, in relation to or arising out of the use of the Content. This article may be used for research, teaching, and private study purposes. Any substantial or systematic reproduction, redistribution, reselling, loan, sub-licensing, systematic supply, or distribution in any form to anyone is expressly forbidden. Terms & Conditions of access and use can be found at http:// www.tandfonline.com/page/terms-and-conditions Critical Reviews in Food Science and Nutrition, 40(3):173–289 (2000) Natural Pigments: Carotenoids, Anthocyanins, and Betalains — Characteristics, Biosynthesis, Processing, and Stability F. Delgado-Vargas,1 A. R. Jiménez,2 and O. Paredes-López3* 1Fac. de Ciencias Químico Biológicas, Universidad Autónoma de Sinaloa, Culiacán, Sin.; 2Centro de Productos Bióticos del Instituto Politécnico Nacional, Yautepec, Mor.; 3Centro de Investigación y de Estudios Avanzados del Instituto Politécnico Nacional, Unidad Irapuato, Apdo. Postal 629, Irapuato, Gto. 36500, México Dr. F. J. Francis, Dept. Food Science, Chenoweth Lab, University of Massachusetts, Amherst, MA 01003 I. INTRODUCTION ...............................................................................................................................176 II. PIGMENTS IN GENERAL ..............................................................................................................176 A. Distribution ................................................................................................................................ 176 B. Classification ..............................................................................................................................176 1. By Their Origin .....................................................................................................................176 2. By the Chemcial Structure of the Chromophore ...................................................................176 3. By the Structural Characteristics of The Natural Pigments .................................................176 4. As Food Additives .................................................................................................................177 III. NATURAL PIGMENTS ................................................................................................................177 A. Distribution ..............................................................................................................................177 1. Tetrapyrrole Derivatives .......................................................................................................177 2. Isoprenoid Derivatives .........................................................................................................177 3. N-Heterocyclic Compounds Different from Tetrapyrroles ..................................................178 a. Purines .....................................................................................................................178 b. Pterins .....................................................................................................................178 c. Flavins ......................................................................................................................178 d. Phenazins .................................................................................................................180 e. Phenoxazines ...........................................................................................................180 f. Betalains ..................................................................................................................180 Downloaded by [Texas A&M University Libraries] at 15:28 09 January 2014 4. Benzopyran Derivatives .......................................................................................................180 5. Quinones ..............................................................................................................................182 6. Melanins ...............................................................................................................................182 B. Functions ..................................................................................................................................182 1. Tetrapyrrole Derivatives .......................................................................................................182 2. N-Heterocyclic Compounds Different from Tetrapyrroles ..................................................185 3. Benzopyran Derivatives .........................................................................................................185 a. Antioxidant ..............................................................................................................185 b. Color and Sexual Processes in Plants .....................................................................186 c. Photoprotection ..........................................................................................................186 *Corresponding author. 1040-8398/00/$.50 © 2000 by CRC Press LLC 173 d. Defense Mechanism in plants ...................................................................................187 e. Other Ecological Functions .....................................................................................188 f. Pharmacological Effects .............................................................................................189 4. Quinones ................................................................................................................................192 5. Iridoids ...................................................................................................................................193 6. Melanins ..............................................................................................................................193 C. Importance As Food Colorants ................................................................................................193 1. Reasons to Use Color Additives .........................................................................................193 2. Importance of Natural Colorants .........................................................................................194 D. Some Regulatory Aspects About Color Additives ..................................................................195 IV. SOME IMPORTANT PLANT PIGMENTS: CAROTENOIDS, ANTHOCYANINS, AND BETALAINS ..................................................................................................197 A. Carotenoids ...............................................................................................................................197 1. Definition ...............................................................................................................................197 2. Classification ..........................................................................................................................197 3. Distribution ...........................................................................................................................197 a. Higher Plants .............................................................................................................197 b. Algae .........................................................................................................................200
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