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Roca M, Pérez-Gálvez A. Absolute chlorophyll composition of commercial green food colorants and coloring foodstuff by HPLC-ESI-QTOF-MS/MS: Copper chlorophyllins. Food Chem 2024; 436:137728. [PMID: 37857195 DOI: 10.1016/j.foodchem.2023.137728] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2023] [Revised: 09/15/2023] [Accepted: 10/08/2023] [Indexed: 10/21/2023]
Abstract
Sodium copper chlorophyllins (SCC) are used worldwide to brightly color green foods as authorized food colorants, although their composition is only partially known. This study applied a combination of experimental and in silico techniques to describe the SCC profile in commercial colorant products and coloring foods. Different approaches have allowed identifying five new chlorophyll compounds in the food colorants besides the description of unique product ions able to distinguish among different chlorophyll isomers for the first time. In addition, a detailed isotope cluster analysis has revealed the formation of two new structures of copper chlorophyllins, featuring the copper in peripheral positions instead of the central pocket. Finally, a computational study of thermodynamic parameters and molecular descriptors has determined the factors responsible for the formation of the two main copper chlorophyllins present in the food colorants. This information will sustain alternative processing leading to SCC products with tailored composition.
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Affiliation(s)
- María Roca
- Group of Chemistry and Biochemistry of Pigments. Food Phytochemistry Department, Instituto de la Grasa (CSIC), Campus Universitario, Building 46, 41013 Sevilla, Spain
| | - Antonio Pérez-Gálvez
- Group of Chemistry and Biochemistry of Pigments. Food Phytochemistry Department, Instituto de la Grasa (CSIC), Campus Universitario, Building 46, 41013 Sevilla, Spain.
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2
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Ambra R, Pastore G, Natella F. The Fate of Chlorophylls in Alkali-Treated Green Table Olives: A Review. Molecules 2023; 28:6673. [PMID: 37764449 PMCID: PMC10534587 DOI: 10.3390/molecules28186673] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2023] [Revised: 09/06/2023] [Accepted: 09/13/2023] [Indexed: 09/29/2023] Open
Abstract
This paper reviews the current knowledge regarding modifications to chlorophylls during the processing of green table olives treated with alkali. Particular attention is given to the pheophytinization reactions (substitution of Mg2+ by 2H+ in the chlorophyll chromophore group) that can take place because of pH and/or temperature changes and the possible sequential substitution of the 2H+ with Cu2+ within the chlorophyll porphyrin ring. These reactions may have a direct impact on the commercial value of olive productions as some naturally forming Cu-chlorophylls complexes (i) are identical to strictly forbidden colorants for table olives (E141) and (ii) have been identified as responsible for the unwelcome appearance of the so-called green staining alteration (characterized by bluish-green zones distributed over the olive skin of the drupes).
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Affiliation(s)
| | | | - Fausta Natella
- CREA (Council for Agricultural Research and Economics), Research Centre for Food and Nutrition, 00178 Rome, Italy; (R.A.); (G.P.)
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Comprehensive chlorophyll composition of commercial green food colorants and coloring foodstuffs by HPLC-ESI-QTOF-MS/MS: Chlorophyllins. Food Chem 2023; 415:135746. [PMID: 36863233 DOI: 10.1016/j.foodchem.2023.135746] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2022] [Revised: 02/06/2023] [Accepted: 02/16/2023] [Indexed: 03/04/2023]
Abstract
Consumers demand higher levels of food quality and safety, so food legislative organizations need full knowledge of food composition to develop regulations that guarantee quality and safety criteria. This is the context for green natural food colorants and the new category green "coloring foodstuffs". We have exploited the capabilities of targeted metabolomics assisted by powerful software and algorithms to unravel the comprehensive chlorophyll composition in commercial samples of both colorant categories. With the aid of an in-house library, at first, seven new chlorophylls have been identified, among all the samples analyzed, providing data on their structural configuration. Next, taking advantage of an expert-curated database, eight more chlorophylls non-described previously have been found, which will be significant for the chemistry of chlorophylls. Finally, we have deciphered the sequence of chemical reactions that take place during the manufacturing of green food colorants and propose the whole pathway that explains the occurrence of the chlorophylls they contain.
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Natella F, Pastore G, Aguzzi A, Gabrielli P, Nardo N, Ambra R. The Fate of the Chlorophyll Derivatives in Olives Preserved and/or Packaged in Presence of Exogenous Copper. Molecules 2023; 28:molecules28104250. [PMID: 37241990 DOI: 10.3390/molecules28104250] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2023] [Revised: 04/18/2023] [Accepted: 05/19/2023] [Indexed: 05/28/2023] Open
Abstract
Chlorophyll pigments are thought to be responsible for the highly appreciated green color of unfermented Castelvetrano-style table olives, but no studies have considered the effects of a controlled addition of copper during storage or packaging at the industrial level. For this purpose, chlorophyll derivatives were analyzed in Nocellara cultivar table olives debittered industrially using the Castelvetrano method, via means of HPLC and MS analyses, following the addition of copper in alkaline brines stored at 4 °C for 3 months in 220 L barrels, and during the subsequent storage in acid brines in commercial 400 g packages at 4 °C for up to 18 months. The presence of copper in storage or in packaging brines both contributed significantly to maintaining the green color of the olives, which was associated with a specific pattern of chlorophyll derivatives, as evidenced by principal component analysis. Notably, re-greening was rapidly achievable also for olives that had yellowed for 18 months at a copper concentration below the limit of EU legislation. Finally, by means of PCA, we also demonstrated that a short-term thermic treatment can work as an accelerated predictive tool in determining the fate of chlorophyll derivatives.
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Affiliation(s)
- Fausta Natella
- CREA (Council for Agricultural Research and Economics), Research Centre for Food and Nutrition, 00178 Rome, Italy
| | - Gianni Pastore
- CREA (Council for Agricultural Research and Economics), Research Centre for Food and Nutrition, 00178 Rome, Italy
| | - Altero Aguzzi
- CREA (Council for Agricultural Research and Economics), Research Centre for Food and Nutrition, 00178 Rome, Italy
| | - Paolo Gabrielli
- CREA (Council for Agricultural Research and Economics), Research Centre for Food and Nutrition, 00178 Rome, Italy
| | - Nicoletta Nardo
- CREA (Council for Agricultural Research and Economics), Research Centre for Food and Nutrition, 00178 Rome, Italy
| | - Roberto Ambra
- CREA (Council for Agricultural Research and Economics), Research Centre for Food and Nutrition, 00178 Rome, Italy
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Mandal BK, Ling YC. Analysis of Chlorophylls/Chlorophyllins in Food Products Using HPLC and HPLC-MS Methods. Molecules 2023; 28:molecules28104012. [PMID: 37241753 DOI: 10.3390/molecules28104012] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2023] [Revised: 05/05/2023] [Accepted: 05/09/2023] [Indexed: 05/28/2023] Open
Abstract
Of the different quality parameters of any food commodity or beverage, color is the most important, attractive and choice-affecting sensory factor to consumers and customers. Nowadays, food industries are interested in making the appearance of their food products attractive and interesting in order to appeal to consumers/customers. Natural green colorants have been accepted universally due to their natural appeal as well as their nontoxic nature to consumers. In addition, several food safety issues mean that natural green colorants are preferable to synthetic food colorants, which are mostly unsafe to the consumers but are less costly, more stable, and create more attractive color hues in food processing. Natural colorants are prone to degradation into numerous fragments during food processing, and thereafter, in storage. Although different hyphenated techniques (especially high-performance liquid chromatography (HPLC), LC-MS/HRMS, and LC/MS-MS are extensively used to characterize all these degradants and fragments, some of them are not responsive to any of these techniques, and some substituents in the tetrapyrrole skeleton are insensitive to these characterization tools. Such circumstances warrant an alternative tool to characterize them accurately for risk assessment and legislation purposes. This review summarizes the different degradants of chlorophylls and chlorophyllins under different conditions, their separation and identification using various hyphenated techniques, national legislation regarding them, and the challenges involved in their analysis. Finally, this review proposes that a non-targeted analysis method that combines HPLC and HR-MS assisted by powerful software tools and a large database could be an effective tool to analyze all possible chlorophyll and chlorophyllin-based colorants and degradants in food products in the future.
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Affiliation(s)
- Badal Kumar Mandal
- Department of Chemistry, School of Advanced Sciences, Vellore Institute of Technology, Vellore 632014, India
| | - Yong-Chien Ling
- Department of Chemistry, National Tsing Hua University, Hsinchu 30013, Taiwan
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Bodur S, Erarpat S, Dalgıç Bozyiğit G, Selali Chormey D, Öz E, Özdoğan N, Bakırdere S. A sensitive determination method for trace bisphenol A in bottled water and wastewater samples: Binary solvent liquid phase microextraction-quadrupole isotope dilution-gas chromatography-mass spectrometry. Microchem J 2020. [DOI: 10.1016/j.microc.2020.105532] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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Pérez-Gálvez A, Viera I, Roca M. Development of an accurate and direct method for the green food colorants detection. Food Res Int 2020; 136:109484. [PMID: 32846566 DOI: 10.1016/j.foodres.2020.109484] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2020] [Revised: 06/22/2020] [Accepted: 06/23/2020] [Indexed: 10/24/2022]
Abstract
Color impression represents between 60 and 90% of the final acceptance/rejection choice made by consumers. Consequently, color additives are attribute standards for our daily life in any market and any culture. Currently, authorized natural green food colorants comprise several copper-chelated chlorophyll derivatives. Both the raw materials and the manufacturing processes for the acquisition of these green food colorants are numerous and diverse. Hence, each producer applies its own know-how to obtain 'signature' green colorant products. Indeed, the chlorophyll profile of these products is partially known and may substantially differ among batches, while their identification just by HPLC-UV-Vis is not complete. Native chlorophylls do not chelate copper. Therefore, we propose a fast and specific method for copper chlorophyll detection, as indicative (except in a few fermented foods) of probable green food colorant addition or "re-greening" with copper salts. The new method is based on the characteristic isotopic pattern of the copper chlorophyll derivatives and does not require the precise characterization of the corresponding chlorophyll structure. This accurate methodology, based on a specific HPLC-ESI/APCI-HRMS method assisted with powerful post-processing software, is versatile as it can be used for other metallo-chlorophyll complexes also applied to improve the green coloration of food products.
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Affiliation(s)
- Antonio Pérez-Gálvez
- Food Phytochemistry Department, Instituto de la Grasa (CSIC), University Campus Pablo de Olavide, Building 46, 41013 Sevilla, Spain.
| | - Isabel Viera
- Food Phytochemistry Department, Instituto de la Grasa (CSIC), University Campus Pablo de Olavide, Building 46, 41013 Sevilla, Spain.
| | - María Roca
- Food Phytochemistry Department, Instituto de la Grasa (CSIC), University Campus Pablo de Olavide, Building 46, 41013 Sevilla, Spain.
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Laddha AP, Nalawade VV, Gharpure M, Kulkarni YA. Development and Validation of HPLC Method for Determination of Sodium Copper Chlorophyllin – A Food Colorant and Its Application in Pharmacokinetic Study. Chem Biodivers 2020; 17:e2000223. [DOI: 10.1002/cbdv.202000223] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2020] [Accepted: 06/12/2020] [Indexed: 11/06/2022]
Affiliation(s)
- Ankit P. Laddha
- Shobhaben Pratapbhai Patel School of Pharmacy and Technology Management, SVKM's NMIMS V.L. Mehta Road, Vile Parle (W) Mumbai 400056 India
| | - Vivek V. Nalawade
- Shobhaben Pratapbhai Patel School of Pharmacy and Technology Management, SVKM's NMIMS V.L. Mehta Road, Vile Parle (W) Mumbai 400056 India
| | - Milind Gharpure
- Thinq Pharma-CRO Ltd. A-30 Road No. 10, MIDC, Wagle Estate Thane 400604 India
| | - Yogesh A. Kulkarni
- Shobhaben Pratapbhai Patel School of Pharmacy and Technology Management, SVKM's NMIMS V.L. Mehta Road, Vile Parle (W) Mumbai 400056 India
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Berlanga-Del Pozo M, Gallardo-Guerrero L, Gandul-Rojas B. Influence of Alkaline Treatment on Structural Modifications of Chlorophyll Pigments in NaOH-Treated Table Olives Preserved without Fermentation. Foods 2020; 9:foods9060701. [PMID: 32492785 PMCID: PMC7353664 DOI: 10.3390/foods9060701] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2020] [Revised: 05/16/2020] [Accepted: 05/18/2020] [Indexed: 12/01/2022] Open
Abstract
Alkaline treatment is a key stage in the production of green table olives and its main aim is rapid debittering of the fruit. Its action is complex, with structural changes in both the skin and the pulp, and loss of bioactive components in addition to the bitter glycoside oleuropein. One of the components seriously affected are chlorophylls, which are located mainly in the skin of the fresh fruit. Chlorophyll pigments are responsible for the highly-valued green color typical of table olive specialties not preserved by fermentation. Subsequently, the effect on chlorophylls of nine processes, differentiated by NaOH concentration and/or treatment time, after one year of fruit preservation under refrigeration conditions, was investigated. A direct relationship was found between the intensity of the alkali treatment and the degree of chlorophyll degradation, with losses of more than 60% being recorded when NaOH concentration of 4% or greater were used. Oxidation with opening of the isocyclic ring was the main structural change, followed by pheophytinization and degradation to colorless products. To a lesser extent, decarbomethoxylation and dephytylation reactions were detected. An increase in NaOH from 2% to 5% reduced the treatment time from 7 to 4 h, but fostered greater formation of allomerized derivatives, and caused a significant decrease in the chlorophyll content of the olives. However, NaOH concentrations between 6% and 10% did not lead to further time reductions, which remained at 3 h, nor to a significant increase in oxidized compounds, though the proportion of isochlorin e4-type derivatives was modified. Chlorophyll compounds of series b were more prone to oxidation and degradation reactions to colorless products than those of series a. However, the latter showed a higher degree of pheophytinization, and, exclusively, decarbomethoxylation and dephytylation reactions.
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High resolution mass spectral data from the analysis of copper chlorophylls and copper chlorophyll degradation products in bright green table olives. Data Brief 2020; 30:105548. [PMID: 32382596 PMCID: PMC7200247 DOI: 10.1016/j.dib.2020.105548] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2020] [Revised: 03/30/2020] [Accepted: 04/02/2020] [Indexed: 11/23/2022] Open
Abstract
This publication reports high resolution mass spectral data for copper chlorophyll and copper chlorophyll degradation products extracted from bright green table olives. These data support analyte identifications made in “Quantitation of copper chlorophylls in green table olives by ultra-high-performance liquid chromatography with inductively coupled plasma isotope dilution mass spectrometry” in the Journal of Chromatography A (Petigara Harp et al., 2020 [1]). Table olive pigments, divided into lipophilic and hydrophilic fractions by liquid-liquid repartition, were separated by ultra-high-performance liquid chromatography and detected by visible wavelength absorbance and high resolution mass spectrometry, using an Orbitrap HF with positive electrospray ionization. Full-scan mass spectra were acquired to assign pigment chemical formulae. Fragment-rich higher-energy collisional dissociation tandem mass spectra were acquired to facilitate structural assignments. Extracted ion chromatograms, full-scan, and tandem mass spectra obtained from representative lipophilic and hydrophilic green table olive extracts are presented in Figures 1-6. Annotated mass spectra comparing experimental and calculated isotope distributions, .raw mass spectral data files, and experimental details linking .raw data files to annotated spectra are provided as Supplementary Material. Spectra extracted from these native data files can be added to mass spectral libraries for use in other studies. Access to native data files uniquely enables rigorous data examination (e.g., molecular ion isotopic distribution, effective mass resolution, presence of overlapping ion series) and use in ways that are not possible when spectra are otherwise reported in simple tables listing mono-isotopic peaks and mass errors. Mass spectra reported here can be used to design multiple-reaction monitoring methods to detect these bright green pigments in agricultural food commodities and finished products.
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