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

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.

Plant Food Dyes with Antioxidant Properties and Allergies—Friend or Enemy?

“…This makes them better dyes for industrial applications than chlorophylls [47,48,50,51]. In addition to chlorophylls and chlorophyllins, their copper complexes are also used as food dyes [50][51][52][53].…”

“…Chlorophyllins are less sensitive to environmental conditions and have more intense colors than chlorophyll. [47,49,[51][52][53][54].…”

“…Chlorophyll and its derivatives and metabolites are believed to have antioxidant, anti-inflammatory, and antiviral properties. Eating foods with a high content of these dyes may have a beneficial effect on health [47,[51][52][53][54][55][56][57][58][59][60]. For example, the phyllobilins (e.g., phylloucobilin, dioxobilin-type phylloucobilin, and phylloxanthobilin) are natural products of chlorophyll degradation.…”