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Iacomino M, Weber F, Gleichenhagen M, Pistorio V, Panzella L, Pizzo E, Schieber A, d'Ischia M, Napolitano A. Stable Benzacridine Pigments by Oxidative Coupling of Chlorogenic Acid with Amino Acids and Proteins: Toward Natural Product-Based Green Food Coloring. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:6519-6528. [PMID: 28488442 DOI: 10.1021/acs.jafc.7b00999] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
The occasional greening of sweet potatoes and other plant tissues observed during cooking or other food processing has been shown to arise from the autoxidative coupling of chlorogenic acid (CGA, 5-caffeoylquinic acid) with amino acid components, leading to trihydroxybenzacridine pigments. To explore the potential of this reaction for food coloring, we report herein the optimized biomimetic preparation of trihydroxybenzacridine pigments from CGA and amino acids such as glycine and lysine, their straightforward purification by gel filtration chromatography, the UHPLC-MS/MS analysis of the purified pigment fraction, and a detailed characterization of the pH-dependent trihydroxybenzacridine chromophore. Similar green pigments were also obtained by analogous reaction of CGA with a low-cost protein, bovine serum albumin, and by simply adding CGA to chicken egg white (CEW) under stirring. Neither the purified pigments from amino acids nor the pigmented CEW exerted significant toxicity against two human cell lines, Caco-2 and HepG2, at doses compatible with common use in food coloring. Additions of the pure pigments or pigmented CEW to different food matrices imparted intense green hues, and the thermal stability of these preparations proved satisfactory up to 90 °C. The potential application of the greening reaction for the sensing of fish deterioration is also disclosed.
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Affiliation(s)
- Mariagrazia Iacomino
- Department of Chemical Sciences, University of Naples Federico II , Via Cintia 4, I-80126 Naples, Italy
| | - Fabian Weber
- Institute of Nutritional and Food Sciences, Molecular Food Technology, University of Bonn , Römerstrasse 164, Bonn D-53117, Germany
| | - Maike Gleichenhagen
- Institute of Nutritional and Food Sciences, Molecular Food Technology, University of Bonn , Römerstrasse 164, Bonn D-53117, Germany
| | - Valeria Pistorio
- Department of Biology, University of Naples Federico II , Via Cintia 4, I-80126 Naples, Italy
| | - Lucia Panzella
- Department of Chemical Sciences, University of Naples Federico II , Via Cintia 4, I-80126 Naples, Italy
| | - Elio Pizzo
- Department of Biology, University of Naples Federico II , Via Cintia 4, I-80126 Naples, Italy
| | - Andreas Schieber
- Institute of Nutritional and Food Sciences, Molecular Food Technology, University of Bonn , Römerstrasse 164, Bonn D-53117, Germany
| | - Marco d'Ischia
- Department of Chemical Sciences, University of Naples Federico II , Via Cintia 4, I-80126 Naples, Italy
| | - Alessandra Napolitano
- Department of Chemical Sciences, University of Naples Federico II , Via Cintia 4, I-80126 Naples, Italy
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Wildermuth SR, Young EE, Were LM. Chlorogenic Acid Oxidation and Its Reaction with Sunflower Proteins to Form Green-Colored Complexes. Compr Rev Food Sci Food Saf 2016; 15:829-843. [DOI: 10.1111/1541-4337.12213] [Citation(s) in RCA: 60] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2016] [Revised: 05/02/2016] [Accepted: 05/04/2016] [Indexed: 01/16/2023]
Affiliation(s)
| | - Erin E. Young
- Dept. of Food Science Program; One University Drive; Orange Calif. 92866 U.S.A
| | - Lilian M. Were
- Dept. of Food Science Program; One University Drive; Orange Calif. 92866 U.S.A
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Novel Benzacridine Derivative in the Green Pigment from Methyl Caffeate and Butylamine. Biosci Biotechnol Biochem 2014. [DOI: 10.1271/bbb.60.1701] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
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Namiki M, Yabuta G, Koizumi Y, Yano M. Development of free radical products during the greening reaction of caffeic acid esters (or chlorogenic acid) and a primary amino compound. Biosci Biotechnol Biochem 2001; 65:2131-6. [PMID: 11758900 DOI: 10.1271/bbb.65.2131] [Citation(s) in RCA: 33] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Abstract
ESR spectra were measured directly on a marked greening reaction mixture of Et-caffeate and a primary amino compound in alkali solution under aeration. A clear hyperfine structure was commonly detected early in the greening reaction with different amino compounds. Its hyperfine spectrum split into seven peaks was analyzed and found to be due to the oxidized free radical product of the Et-caffeate using an authentic sample system. Another type of hyperfine ESR spectrum was observed later in the reaction, and was altered with different amino compounds. The hyperfine structure for n-butylamine split into 12 lines. The latter type of free radical products were assumed to be a semiquinone type radical compound of the trihydroxy benzacridine derivative, which was identified as the principal structure of the green and yellow pigments formed by this greening reaction system. A formation mechanism of the green pigment and related products involving these free radical products is proposed.
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Affiliation(s)
- M Namiki
- Department of Fermentation Science, Faculty of Applied Bioscience, Tokyo University of Agriculture, Japan
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