Betanin

Betanin
Names
	IUPAC name (2S)-1-{2-[(2S)-2,6-dicarboxy-2,3-dihydropyridin-4(1H)-ylidene]ethylidene}-5-(β-d-glucopyranosyloxy)-6-hydroxy-2,3-dihydro-1H-indol-1-ium-2-carboxylate
Identifiers
CAS Number	7659-95-2 ;
3D model (JSmol)	Interactive image;
ChEBI	CHEBI:3080;
ChEMBL	ChEMBL1172614;
ChemSpider	10128200 ;
ECHA InfoCard	100.028.753
E number	E162 (colours)
KEGG	C08540;
PubChem CID	12300103;
UNII	5YJC992ZP6 ;
CompTox Dashboard (EPA)	DTXSID80997924 ;
	InChI InChI=1S/C24H26N2O13/c27-8-17-18(29)19(30)20(31)24(39-17)38-16-6-10-5-14(23(36)37)26(13(10)7-15(16)28)2-1-9-3-11(21(32)33)25-12(4-9)22(34)35/h1-3,6-7,12,14,17-20,24,27,29-31H,4-5,8H2,(H4,28,32,33,34,35,36,37)/t12-,14-,17+,18+,19-,20+,24+/m0/s1 Key: DHHFDKNIEVKVKS-FMOSSLLZSA-N ; InChI=1/C24H26N2O13/c27-8-17-18(29)19(30)20(31)24(39-17)38-16-6-10-5-14(23(36)37)26(13(10)7-15(16)28)2-1-9-3-11(21(32)33)25-12(4-9)22(34)35/h1-3,6-7,12,14,17-20,24,27,29-31H,4-5,8H2,(H4,28,32,33,34,35,36,37)/t12-,14-,17+,18+,19-,20+,24+/m0/s1 Key: DHHFDKNIEVKVKS-FMOSSLLZBW; InChI=1/C24H26N2O13/c27-8-17-18(29)19(30)20(31)24(39-17)38-16-6-10-5-14(23(36)37)26(13(10)7-15(16)28)2-1-9-3-11(21(32)33)25-12(4-9)22(34)35/h1-3,6-7,12,14,17-20,24,27-31H,4-5,8H2,(H,32,33)(H,34,35)(H,36,37)/b2-1+/t12?,14-,17+,18+,19-,20+,24+/m0/s1 Key: CTMLKIKAUFEMLE-BOKBUZBTBZ;
	SMILES OCC1[C@@H](O)[C@@H](O)[C@H](O)[C@@H](OC2=C(O)C=C(/[N+]([C@@H]([C@]([O-])=O)C4)=C/C=C3\C[C@H]([C@](O)=O)NC(C(O)=O)=C3)C4=C2)O1;
Properties
Chemical formula	C24H26N2O13
Molar mass	550.47 g/mol
	Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa). verify (what is ?) Infobox references

Betanin, or beetroot red, is a red glycosidic food dye obtained from beets; its aglycone, obtained by hydrolyzing the glucose molecule, is betanidin. As a food additive, its E number is E162.^[1] As a food additive, betanin has no safety concerns.^[1]

The color of betanin depends on pH; between pH four and five, it is bright bluish-red, becoming blue-violet as the pH increases. Once the pH reaches alkaline levels, betanin degrades by hydrolysis, resulting in a yellow-brown color.^{[citation needed]}

Betanin is a betalain pigment, together with isobetanin and other betacyanins.^[2]

^ ^a ^b EFSA Panel on Food Additives and Nutrient Sources added to Food (9 December 2015). "Scientific Opinion on the re-evaluation of beetroot red (E 162) as a food additive". EFSA Journal. 13 (12): 4318. doi:10.2903/j.efsa.2015.4318.
^ Polturak G, Aharoni A (January 2018). ""La Vie en Rose": Biosynthesis, Sources, and Applications of Betalain Pigments". Molecular Plant. 11 (1): 7–22. doi:10.1016/j.molp.2017.10.008. PMID 29081360.

[efsa-1] EFSA Panel on Food Additives and Nutrient Sources added to Food (9 December 2015). "Scientific Opinion on the re-evaluation of beetroot red (E 162) as a food additive". EFSA Journal. 13 (12): 4318. doi:10.2903/j.efsa.2015.4318.

[polturak-2] Polturak G, Aharoni A (January 2018). ""La Vie en Rose": Biosynthesis, Sources, and Applications of Betalain Pigments". Molecular Plant. 11 (1): 7–22. doi:10.1016/j.molp.2017.10.008. PMID 29081360.

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