A new cyanine from oxidative coupling of chlorogenic acid with tryptophan: Assessment of the potential as red dye for food coloring
| Autor: | Marina DellaGreca, Alessandra Napolitano, Federica Moccia, María Ángeles Martín, Stefania Marzorati, Lucia Panzella, Luis Goya, Sonia Ramos |
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| Přispěvatelé: | Ministerio de Economía y Competitividad (España), European Commission, Ministerio de Ciencia e Innovación (España), Moccia, F., Martín, M. Á., Ramos, S., Goya, L., Marzorati, S., Dellagreca, M., Panzella, L., Napolitano, A. |
| Rok vydání: | 2021 |
| Předmět: |
Red coloring
Hot Temperature Cell Survival Red pigments Food matrice 01 natural sciences Analytical Chemistry Anthocyanins chemistry.chemical_compound Pigment 0404 agricultural biotechnology Extinction coefficient Chlorogenic acid Cell Line Tumor Humans pH dependence Cyanine Food coloring Betanin Indole test Oxidative Coupling 010401 analytical chemistry Tryptophan Food Coloring Agents 04 agricultural and veterinary sciences General Medicine Hydrogen-Ion Concentration Chromophore 040401 food science 0104 chemical sciences chemistry visual_art visual_art.visual_art_medium Betacyanins Chlorogenic Acid Food Science Nuclear chemistry |
| Zdroj: | Digital.CSIC. Repositorio Institucional del CSIC instname |
| Popis: | A red pigment was prepared by reaction of chlorogenic acid (CGA) with tryptophan (TRP) in air at pH 9 (37% w/w yield) and evaluated as food dye. The main component of pigment was formulated as an unusual benzochromeno[2,3-b]indole linked to a TRP unit, featuring a cyanine type chromophore (λmax 542, 546 nm, 1% extinction coefficient of the sodium salt = 244 ± 2). The chromophore showed a minimal pH dependence and proved stable for at least 3 h at 90 °C, both at pH 3.6 or 7.0, whereas red wine anthocyanins showed a substantial (30%) and betanin a complete abatement after 1 h at the acidic pHs. An intense coloring of different food matrices was obtained with the pigment at 0.01 % w/w. No toxicity was observed up to 0.2 mg/mL on hepatic and colonic cell lines. These data make this dye a promising alternative for red coloring of food. This work was supported by the grant AGL2015-67087-R (MINECO/FEDER, UE) from the Spanish Ministry of Science and Innovation (MINECO). The authors also thank the European Union (FSE, PON Ricerca e Innovazione 2014-2020, Azione I.1 “Dottorati Innovativi con caratterizzazione Industriale”) for funding a PhD grant to Federica Moccia. Authors thank Dr Ermelinda Falletta (Department of Chemistry, Univeristy of Milan) for UPLC-MS equipment support. |
| Databáze: | OpenAIRE |
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