A fast and reliable ultrahigh-performance liquid chromatography method to assess the fate of chlorophylls in teas and processed vegetable foodstuff

Delpino-Rius, Antoni; Cosovanu, Diana; Eras, Jordi; Vilaró, F.; Balcells, Mercè; Canela‐Garayoa, Ramon

doi:10.1016/j.chroma.2018.07.016

Cited by 30 publications

(23 citation statements)

References 36 publications

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“…A peak with [M + H] + at m / z 907.67 and fragmentation ions at m / z 780.63/629.10 deprived of phytyl chain (C 20 H 38 ) was identified as chlorophyll b. Chlorophyll a with [M + H] + at 892.69 and MS/MS fragments (615.13/555.34) was consistent with results obtained by Kolniak-Ostek [21]. According to Delpino-Rius et al [22], compounds with Rt at 7.66 and 9.50 min were identified as pheophytin b and b’. Those two derivatives showed identical [M + H] + at m / z 885.56 and a resulting product ion at m / z 553, but pheophytin b was eluted before pheophytin b’, similarly as described by Petrović et al [23].…”

Section: Resultssupporting

confidence: 87%

Antidiabetic, Anticholinesterase and Antioxidant Activity vs. Terpenoids and Phenolic Compounds in Selected New Cultivars and Hybrids of Artichoke Cynara scolymus L.

et al. 2019

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The aim of the study was to analyze the chemical composition of new artichoke cultivars and hybrids and to assess their potential health-promoting properties. Polyphenols, carotenoids and chlorophylls were identified by liquid chromatography-photodiode detector-mass spectrometry/quadrupole time of flight (LC-PDA-MS/QTof) and quantified by ultra performance liquid chromatography-photodiode detector (UPLC-PDA). Sugar and organic acid profiles were prepared, and antioxidant capacity (ABTS, FRAP and ORAC) and in vitro antidiabetic (inhibition of α-amylase and α-glucosidase) and anticholinesterase (inhibition of acetylcholinesterase (AChE) and butyrylcholinesterase (BuChE)) potentials were evaluated. The analyses revealed a highly varied content of bioactive compounds and great health-promoting potential significantly depending on a cultivar. The content of polyphenolic compounds ranged from 1681.49 (“Sambo”) to 3638.91 (“Symphony”) mg/100 g of dry weight (DW). “Blanca de Tudela” contained the highest amounts of carotenoids and chlorophylls (3761.91 mg/100 g DW) and exhibited high ABTS and ORAC capacity. Inhibition of antidiabetic enzymes was significant in cvs. “Symphony” and “Calico”. Additionally, all tested cultivars and hybrids turned out to be effective inhibitors of neurodegenerative enzymes.

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Section: Resultssupporting

confidence: 87%

Antidiabetic, Anticholinesterase and Antioxidant Activity vs. Terpenoids and Phenolic Compounds in Selected New Cultivars and Hybrids of Artichoke Cynara scolymus L.

et al. 2019

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“…Later, in five industrial samples of copper chlorophyllins, copper isochlorin e 4 was identified as the major chlorophyll derivative in most of the colorants [35], describing a high variability between commercial preparations. Different manuscripts have dealt with the presence of this colorant in processed foods [18,24,36,37,38,39]. At any rate, a further advance was the single HPLC-MS analysis published to date [27] of the chlorophyll derivatives present in several commercial colorants.…”

Section: Chlorophyll Derivatives In the Authorized Natural Green Cmentioning

confidence: 99%

Green Natural Colorants

2019

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Although there is no legal and clear definition of the term “natural food colorant”, the market trends, and consequently industrial and commercial interest, have turned to foods with added natural pigments. This progressive substitution of artificial colorants has faced chemical complications with some colors, with a lack of stable green hues being one of them. Several strategies have been applied for green color stabilization in processed foods, from the formation of metallochlorophylls to the microencapsulation of green pigments. However, at present, the utilization of green coloring foodstuffs, which are considered an ingredient in the EU, seems to be the more successful solution for the market. Besides those topics, the present review aims to clarify the current confusion between the different chlorophyll compounds that form part of the authorized green food colorants. In this sense, legislations from different countries are compared. Finally, and in line with current concerns, the knowledge gathered so far in relation to the absorption, distribution, metabolism and excretion of all green natural food colorants is reviewed.

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“…Much less research tackles determining the content of chlorophylls in plant raw materials and their conversion in processed products. Thus, paper [5] reports results of research into different canned foods made of green vegetables. It was shown that they revealed pheophytins, pheophorbides and other derivatives of chlorophylls.…”

Section: Literature Review and Problem Statementmentioning

confidence: 99%

Stabilization of the natural color of sweet pepper (Capsicum annuum L.) during its processing

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et al. 2018

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A fast and reliable ultrahigh-performance liquid chromatography method to assess the fate of chlorophylls in teas and processed vegetable foodstuff

Cited by 30 publications

References 36 publications

Antidiabetic, Anticholinesterase and Antioxidant Activity vs. Terpenoids and Phenolic Compounds in Selected New Cultivars and Hybrids of Artichoke Cynara scolymus L.

Antidiabetic, Anticholinesterase and Antioxidant Activity vs. Terpenoids and Phenolic Compounds in Selected New Cultivars and Hybrids of Artichoke Cynara scolymus L.

Green Natural Colorants

Stabilization of the natural color of sweet pepper (Capsicum annuum L.) during its processing

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