Generation of Decarboxylated and Dehydrogenated Betacyanins in Thermally Treated Purified Fruit Extract from Purple Pitaya (Hylocereus polyrhizus) Monitored by LC-MS/MS

Pigments of purple pitaya [ Hylocereus polyrhizus (F.A.C. Weber) Britton and Rose] fruits were submitted to extraction and were decarboxylated during heating experiments in acidified ethanolic and aqueous solutions. Groups of betacyanins with different decarboxylation levels were identified in the heating products by LC-DAD and LC-MS/MS. The main decarboxylation products were 2-decarboxy-betacyanins, 17-decarboxy-betacyanins, and 2,17-bidecarboxy-betacyanins. The structures of other compounds were assigned to 2,15,17-tridecarboxy-betacyanins and 14,15-dehydrogenated derivatives (neo-derivatives) of all decarboxylated betacyanins found.