Development of an accurate and direct method for the green food colorants detection

Pérez‐Gálvez, Antonio; Viera, Isabel; Roca, María

doi:10.1016/j.foodres.2020.109484

Cited by 11 publications

(6 citation statements)

References 26 publications

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“…They detected 24 pigments (2 original chlorophyll a and b, 22 different degradants). Among the degradants, chlorophyllide, pyrochlorophyll, pheophytin, pyropheophytin, and pheophorbides were identified [ 83 ].…”

Section: Separation and Identification Of Chlorophylls And Chlorophyl...mentioning

confidence: 99%

“…An in-house mass database created ex professo was developed in comparison to the database used in HR-MS software for structural elucidation from mass spectrometric data [ 15 , 18 , 23 , 24 , 83 ]. The in-house mass database created ex professo used monoisotopic masses, elemental composition, and, optionally, retention time and characteristic product ions in positive mode if known, for all chlorophyll (Chl) derivatives of the Chl-a and Chl-b series (str-73 model-1 to str-78 model-6).…”

Section: Non-targeted Analysis Of Chlorophyll and Chlorophyllin-relat...mentioning

confidence: 99%

“…In this method, the authors used the characteristic isotopic pattern of the copper chlorophyll derivatives as a filtering rule, first in detecting the coloring products in foods, second in filtering the elemental composition of chlorophylls containing four atoms of nitrogen, and third in the filtering of UV–Vis spectra. Interestingly, no standards or reference materials were used in this method, and this method could be applied to detect the presence of other metallo-chlorophyll complexes introduced for improving the green coloration of food products [ 83 ].…”

Section: Non-targeted Analysis Of Chlorophyll and Chlorophyllin-relat...mentioning

confidence: 99%

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Analysis of Chlorophylls/Chlorophyllins in Food Products Using HPLC and HPLC-MS Methods

Mandal

Ling

2023

Molecules

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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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Section: Separation and Identification Of Chlorophylls And Chlorophyl...mentioning

confidence: 99%

Section: Non-targeted Analysis Of Chlorophyll and Chlorophyllin-relat...mentioning

confidence: 99%

Section: Non-targeted Analysis Of Chlorophyll and Chlorophyllin-relat...mentioning

confidence: 99%

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Analysis of Chlorophylls/Chlorophyllins in Food Products Using HPLC and HPLC-MS Methods

Mandal

Ling

2023

Molecules

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“…The characteristic isotopic pattern of the copper chlorophyll derivatives is selected as a fast and specific procedure to characterize precisely the presence of metallo-chlorophyll complexes applied to improve the green coloration of food products [88]. A novel strategy that combines UPLC coupled with traveling wave ion mobility (TWIN) and UV-visible detection is proposed to improve the characterization of chlorophylls and carotenoids analyzed in complex biological matrices [82].…”

Section: Application Of Different Approaches To Pigment Metabolomicsmentioning

confidence: 99%

Metabolomics of Chlorophylls and Carotenoids: Analytical Methods and Metabolome-Based Studies

Roca

Pérez‐Gálvez

2021

Antioxidants

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Chlorophylls and carotenoids are two families of antioxidants present in daily ingested foods, whose recognition as added-value ingredients runs in parallel with the increasing number of demonstrated functional properties. Both groups include a complex and vast number of compounds, and extraction and analysis methods evolved recently to a modern protocol. New methodologies are more potent, precise, and accurate, but their application requires a better understanding of the technical and biological context. Therefore, the present review compiles the basic knowledge and recent advances of the metabolomics of chlorophylls and carotenoids, including the interrelation with the primary metabolism. The study includes material preparation and extraction protocols, the instrumental techniques for the acquisition of spectroscopic and spectrometric properties, the workflows and software tools for data pre-processing and analysis, and the application of mass spectrometry to pigment metabolomics. In addition, the review encompasses a critical description of studies where metabolomics analyses of chlorophylls and carotenoids were developed as an approach to analyzing the effects of biotic and abiotic stressors on living organisms.

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“…However, the lack of authentic standards and the fact that most of the possible changes in the chlorophyll tetrapyrrole periphery (chlorin/isochlorin exocyclic arrangement, presence of methyl/ethyl groups, level of ester hydrolysis) do not alter the UV-visible spectrum, hinder the proper identification of a wide array of chlorophyll derivatives exclusively by its UV-visible chromatographic properties. Since the first application of hyphenated techniques, LC-MS, (Mortensen & Geppel, 2007), different studies have applied this accurate methodology (Delpino-Rius et al, 2018;Chong et al, 2019;Harp et al, 2020;Pérez-Gálvez, Viera, & Roca, 2020) to successfully characterize a few chlorophyll structures more. However, there is still a demand for complete information for the identification of still tentatively noted assignments and several unknowns for which a structure has not been suggested.…”

Section: Introductionmentioning

confidence: 99%

Comprehensive chlorophyll composition of commercial green food colorants and coloring foodstuffs by HPLC-ESI-QTOF-MS/MS: Chlorophyllins

Pérez‐Gálvez

Roca

2023

Food Chemistry

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Development of an accurate and direct method for the green food colorants detection

Cited by 11 publications

References 26 publications

Analysis of Chlorophylls/Chlorophyllins in Food Products Using HPLC and HPLC-MS Methods

Analysis of Chlorophylls/Chlorophyllins in Food Products Using HPLC and HPLC-MS Methods

Metabolomics of Chlorophylls and Carotenoids: Analytical Methods and Metabolome-Based Studies

Comprehensive chlorophyll composition of commercial green food colorants and coloring foodstuffs by HPLC-ESI-QTOF-MS/MS: Chlorophyllins

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