Determination of pigments in vegetables

Schoefs, Benoı̂t

doi:10.1016/j.chroma.2004.05.105

Cited by 68 publications

(60 citation statements)

References 100 publications

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“…3,4) were found in this work, similarly to data described in young darkgrown leaves (for example, in bean: Klein and SchiV 1972;wheat: He et al 1994;Younis et al 1995), during the diVerentiation of the photosynthetic apparatus at early stages of greening in etiolated leaves (Minkov et al 1988;Schoefs andFranck 1991, 2008;Schoefs et al 1992Schoefs et al , 1998Amirjani and Sundqvist 2004), in leaves greened under various stress conditions (Fodor et al 1995;Abdelkader et al 2007) or in young seedlings grown under conditions similar to natural ones (Schoefs and Franck 2008). Since the Chl b-containing LHC II complexes are necessary for thylakoid stacking and granum formation (for review, see Hoober et al 2007), the low Chl b amounts (Table 1) can explain the undeveloped grana in these plastids (Figs.…”

Section: Discussionsupporting

confidence: 90%

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High biological variability of plastids, photosynthetic pigments and pigment forms of leaf primordia in buds

Solymosi

Morandi

Bóka

et al. 2011

Planta

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To study the formation of the photosynthetic apparatus in nature, the carotenoid and chlorophyllous pigment compositions of differently developed leaf primordia in closed and opening buds of common ash (Fraxinus excelsior L.) and horse chestnut (Aesculus hippocastanum L.) as well as in closed buds of tree of heaven (Ailanthus altissima P. Mill.) were analyzed with HPLC. The native organization of the chlorophyllous pigments was studied using 77 K fluorescence spectroscopy, and plastid ultrastructure was investigated with electron microscopy. Complete etiolation, i.e., accumulation of protochlorophyllide, and absence of chlorophylls occurred in the innermost leaf primordia of common ash buds. The other leaf primordia were partially etiolated in the buds and contained protochlorophyllide (0.5-1 μg g(-1) fresh mass), chlorophyllides (0.2-27 μg g(-1) fresh mass) and chlorophylls (0.9-643 μg g(-1) fresh mass). Etio-chloroplasts with prolamellar bodies and either regular or only low grana were found in leaves having high or low amounts of chlorophyll a and b, respectively. After bud break, etioplast-chloroplast conversion proceeded and the pigment contents increased in the leaves, similarly to the greening processes observed in illuminated etiolated seedlings under laboratory conditions. The pigment contents and the ratio of the different spectral forms had a high biological variability that could be attributed to (i) various light conditions due to light filtering in the buds resulting in differently etiolated leaf primordia, (ii) to differences in the light-exposed and inner regions of the same primordia in opening buds due to various leaf folding, and (iii) to tissue-specific slight variations of plastid ultrastructure.

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Section: Discussionsupporting

confidence: 90%

“…The mortar was cooled with liquid nitrogen and the temperature of the methanol used for extraction was 4°C. Under these circumstances, the chlorophyllase activity was negligible, thus the formation of Chlide a and Chlide b from Chl a and Chl b can be excluded (for review, see Schoefs 2004).…”

Section: Methodsmentioning

confidence: 99%

High biological variability of plastids, photosynthetic pigments and pigment forms of leaf primordia in buds

Solymosi

Morandi

Bóka

et al. 2011

Planta

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“…One of the best known controversies in angiosperm systematics in the 1960s and 1970s regarded the taxonomic significance of the betalains, an unique class of vacuolar pigments restricted in the angiosperms to thirteen families of the order Caryophyllales, and the mutual exclusiveness of these compounds and the anthocyanins (Clement and Mabry 1996). The methods recommended for analytical characterization, preparative isolation, photometric quantification and structure elucidation of betalains, the latter mainly by MS-and NMR-techniques, are comprehensively summarized in different reviews (Schoefs 2004;Stintzing et al 2002aStintzing et al , b, 2004aStintzing et al , 2006 and recent reports on isolation and purification (Degenhardt and Winterhalter 2001;Gandía-Herrero et al 2006;Liveri et al 2007), RP-HPLC and HPLC-DAD analysis (Kujala et al 2001;Wybraniec and Mizrahi 2004), HPLC and LC-MS analysis (Fernández-López et al 2002;Strack et al 2003;Kluger et al 2004), and capillary zone electrophoresis analysis of betalains (Stuppner and Egger 1996), as well as the analysis of precursor amino acids and amines by GC-MS .…”

Section: Introductionmentioning

confidence: 99%

Betalains in the era of global agri-food science, technology and nutritional health

et al. 2008

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Natural pigments from plants are of growing interest as substitutes for synthetic dyes in the food and pharmaceutical industry and they increase their added value if they possess positive effects on health. These pigments can be added as such if they are in the legal authorized lists of additives or can be added as phytochemical-enriched plant extract achieving the original product, which has received it, the new nomenclature of functional food. In this way, we comprise on this review a wide point of view of a group of natural pigments known as betalains. From a chemical point of view, betalains are ammonium conjugates of betalamic acid with cyclo-DOPA (betacyanins, violet) and aminoacids or amines (betaxanthins, orange or yellow), which are compounds present in our diet. Besides and taking into account that one type of betalain, betanin is approved as food colorant (E-162) by the European Union and that enlarges the specific weight of these compounds in the diet, we have evolved an overview from the biosynthesis, technology and promoting production, industrial uses as pigments up to physiological and nutritional biovailability or biological and health-promoting properties of betalains for accessible information to industrials, researchers and consumers.

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“…High-performance liquid chromatography (HPLC) can be also used for the separation, identification and quantitation of chlorophyll analogues using the photodiode array and fluorimetric detectors, with the reverse-phase HPLC as the most widely used technique (Almela et al, 2000;Scotter et al, 2005). This method has higher resolution, speed, reproducibility and sensitivity than other techniques (Schoefs, 2004). The mass spectrometry methods allow isolation and structure elucidation of chlorophyll allomers and their derivatives (Schoefs, 2002).…”

Section: Methods Of Analysis In Foodsmentioning

confidence: 99%

Scientific Opinion on re‐evaluation of chlorophyllins (E 140(ii)) as food additives

Food¹

2015

EFS2

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Chlorophyllins (E 140(i)) are obtained by saponification of a solvent extract from sources, such as grass, lucerne, and nettle, that could not be regarded as edible plant material or food for humans. Chlorophyllins represent 90 % of the colouring matter in the food additive E 140(ii); the remaining part consists of other pigments, such as carotenoids, together with oils, fats and waxes derived from the source material. The Panel noted that the material used in many studies, identified as "chlorophyllins", was quite often, if not always, a copper complex of chlorophyllins (E 141(ii)). There are no data regarding the absorption, distribution, metabolism and excretion (ADME) and toxicity of chlorophyllins (E 140(ii)). Considering the available data on chlorophylls (E 140(i)), the Panel concluded that chlorophyllins are not metabolites of chlorophylls in humans and owing to their differences in physico-chemical properties, it was not possible to support read-across for toxicity data between these two compounds. The Panel considered that it is necessary to carefully review the definition and identity of E 140(ii) in order to adequately characterise the food additive E 140(ii)) as used in the market. This will also allow proper assessment of its safety when relevant studies of the compound to which consumers are actually exposed become available. Considering the absence of relevant ADME and toxicity data, and because chlorophyllins (E 140(ii)) are neither natural constituents of the regular diet nor metabolites of chlorophylls in humans, the Panel concluded that it was not possible to assess the safety of chlorophyllins (E 140(ii)) as food additives. © European Food Safety Authority, 2015 KEY WORDSChlorophyllins, chlorophyllin a, chlorophyllin b, chlorin e6, rhodin g7, E 140(ii), food colours SUMMARYFollowing a request from the European Commission (EC), the Panel on Food Additives and Nutrient Sources added to Food (ANS) was asked to deliver a scientific opinion re-evaluating the safety of chlorophyllins (E 140(ii)) when used as food additives.The Panel was not provided with a newly submitted dossier and based its evaluation on previous evaluations and additional literature that has become available since then. No new toxicological or biological information was submitted to the Panel for the re-evaluation of chlorophyllins (E 140(ii)) following European Food Safety Authority (EFSA) public calls for data. The Panel noted that not all of the original studies on which previous evaluations were based were available for this re-evaluation.To assist in identifying any emerging issue or any information relevant for the risk assessment, EFSA outsourced a contract to deliver an updated literature review on toxicological endpoints, dietary exposure and occurrence levels of chlorophyllins (E 140(ii)), which covered the period up to the end of 2014.Chlorophyllins (E 140(ii) There are no data regarding the absorption, distribution, metabolism and excretion (ADME) and toxicity of chlorophyllins (E 140(ii)).From the availab...

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Determination of pigments in vegetables

Cited by 68 publications

References 100 publications

High biological variability of plastids, photosynthetic pigments and pigment forms of leaf primordia in buds

High biological variability of plastids, photosynthetic pigments and pigment forms of leaf primordia in buds

Betalains in the era of global agri-food science, technology and nutritional health

Scientific Opinion on re‐evaluation of chlorophyllins (E 140(ii)) as food additives

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