Influence of food composition on chlorophyll bioaccessibility

Viera, Isabel; Herrera, Marta; Roca, María

doi:10.1016/j.foodchem.2022.132805

Cited by 17 publications

(13 citation statements)

References 41 publications

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“…The concentration of chlorophylls is treated as an indicator of the photosynthetic capacity and the health status of plants enhancing crop yield [ 24 , 25 , 26 ]. In the present study, no visible symptoms of chlorosis or necrotic spots were found in the rye plants which indicated non-toxicity of iodine dose, form, or application method to plants.…”

Section: Resultsmentioning

confidence: 99%

Quality of Rye Plants (Secale cereale) as Affected by Agronomic Biofortification with Iodine

Krzepiłko

Kościk

Skowrońska

et al. 2022

Plants

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This study assessed the possibility of using iodine-containing fertilizers for agronomic biofortification of rye biomass used as fodder for cows, and establish the best application method and form and the optimal dose of iodine (I) under field conditions. The impact of iodine fertilization on grain iodine content was not studied. Results showed that agronomic biofortification of rye plants with iodine, influenced by its dose, form, and method of application was highly effective in increasing I shoot contents. Plant I-enrichment via foliar and soil application significantly affected I concentration in plant biomass even at a low dose (2.5 kg ha−1). Soil I application as KI appeared optimal for rye plants used as fodder for cows, especially cropped under the soil with a neutral reaction. Iodine application improved the biological quality of rye plants by increasing concentrations of sugar, chlorophylls, and at a low rate, protein and total antioxidant capacity.

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Section: Resultsmentioning

confidence: 99%

Quality of Rye Plants (Secale cereale) as Affected by Agronomic Biofortification with Iodine

Krzepiłko

Kościk

Skowrońska

et al. 2022

Plants

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“…0.6 mg per day) calculated based on the concentration data in certain selected foods reported by Viera et al (2022) and consumption data in EU dietary surveys (Annex A). The foods reported by Viera et al (2022) were matched to broader FoodEx2 categories, to allow for an exposure estimate that includes more food items (Table 13). In case any of the reported foods would fall under the same FoodEx2 category, then the max PHA concentration was used in the exposure assessment.…”

Section: Estimated Exposure To Undesirable Substancesmentioning

confidence: 99%

“…In case any of the reported foods would fall under the same FoodEx2 category, then the max PHA concentration was used in the exposure assessment. The Panel acknowledges that there may be other foods consumed, that could contain PHA, and were not studied by Viera et al (2022). Nevertheless, the Panel notes that matching the studied foods to broader FoodEx2 categories, in order to perform the exposure assessment, partially mitigates this aspect.…”

Section: Estimated Exposure To Undesirable Substancesmentioning

confidence: 99%

Safety of an ethanolic extract of the dried biomass of the microalga Phaeodactylum tricornutum as a novel food pursuant to Regulation (EU) 2015/2283

Turck¹,

Bohn²,

Castenmiller³

et al. 2023

EFS2

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Following a request from the European Commission, the EFSA Panel on Nutrition, Novel Foods and Food Allergens (NDA) was asked to deliver an opinion on an ethanolic extract of the dried biomass of the microalga Phaeodactylum tricornutum as a novel food (NF) pursuant to Regulation (EU) 2015/ 2283. The NF is an ethanolic extract of the dried biomass of the microalga P. tricornutum diluted in a medium-chain triglyceride oil carrier, with standardised fucoxanthin and tocopherol content. The main component of the NF is fat (78% on average), followed by crude protein (10% on average). The Panel is of the view that a consistent and safe production process has not been demonstrated. Additionally, the Panel considers that the information provided on the composition of the NF is not complete and may raise safety concerns. The applicant proposed to use the NF as a food supplement at the use level of 437 mg/day, with the target population being adults, excluding pregnant and breastfeeding women. There is no history of use of the NF or of its source, i.e. P. tricornutum. The Panel notes that the source of the NF, P. tricornutum, was not granted the qualified presumption of safety (QPS) status by the EFSA Panel on Biological Hazards (BIOHAZ), due to the lack of a safe history of use in the food chain and on its potential for production of bioactive compounds with toxic effects. There were no concerns regarding genotoxicity of the NF. In the 90-day study provided, a number of adverse effects were observed, some of them seen already at the lowest dose tested (750 mg/kg body weight (bw) day), which was identified by the Panel as the lowest-observed-adverse-effect-level (LOAEL). The potential phototoxicity of pheophorbide A and pyropheophorbide A in the NF was not addressed in this study. Although noting the uncertainties identified by the Panel regarding the analytical determination of these substances in the NF and the limitations in the publicly available toxicity data, a low margin of exposure (MoE) was calculated for these substances at the proposed use levels. The Panel concludes that the safety of the NF under the proposed uses and use levels has not been established.

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“…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%

“…Additionally, different cutting-edge analytical techniques make possible their correct speciation and characterization [ 1 , 4 , 12 , 13 , 15 ]. So, it is of the utmost importance to gain thorough knowledge of these degradants and the plausible routes of degradation under various conditions before the required research can be carried out on the analytic techniques used to separate and identify these degradants of chlorophylls and chlorophyllins [ 16 , 17 , 18 , 19 , 20 , 21 , 22 , 23 , 24 ]. Herein, we first introduce their chemistry and stability, and the active legislation and regulations concerning them in different countries.…”

Section: Introductionmentioning

confidence: 99%

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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Influence of food composition on chlorophyll bioaccessibility

Cited by 17 publications

References 41 publications

Quality of Rye Plants (Secale cereale) as Affected by Agronomic Biofortification with Iodine

Quality of Rye Plants (Secale cereale) as Affected by Agronomic Biofortification with Iodine

Safety of an ethanolic extract of the dried biomass of the microalga Phaeodactylum tricornutum as a novel food pursuant to Regulation (EU) 2015/2283

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

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