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HPLC-hrTOF-MS study of copper chlorophylls: Composition of food colorants and biochemistry after ingestion

•The composition of the apolar green food colorants (E-141i) is analyzed by first time by HPLC-hrMS.•Pheophytins from a series are mainly complexed with Cu in the E-141i food colorant.•Pheophytins from b series are mainly non Cu-complexes in the E-141i food colorant.•The MS behaviour of several copp...

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Bibliographic Details
Published in:Food chemistry 2020-08, Vol.321, p.126721-126721, Article 126721
Main Authors: Pérez-gálvez, Antonio, Viera, Isabel, Benito, Itziar, Roca, María
Format: Article
Language:English
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Summary:•The composition of the apolar green food colorants (E-141i) is analyzed by first time by HPLC-hrMS.•Pheophytins from a series are mainly complexed with Cu in the E-141i food colorant.•Pheophytins from b series are mainly non Cu-complexes in the E-141i food colorant.•The MS behaviour of several copper chlorophyll pigments is described by first time.•Copper-chls (E-141i) are basically excreted in the mice feces. Despite the daily consumption of copper chlorophylls (E-141i), the green food colorants in foods high in fats, there is a general need for knowledge regarding their exact composition. Consequently, we have analyzed by HPLC-ESI(+)/APCI(+)-hrTOF-MS2 the accurate composition of different commercial copper chlorophyll colorants for the first time. Data showed a favored yield of copper pheophytins from a series, while pheophytins from b series are preferentially no complexed with copper. The copper pheophytins present in the food colorants consisted mainly of three structural rearrangements. New fragmentation patterns and structural assignments have been described for several copper pheophytins. During the ingestion of copper chlorophylls, no chlorophyll derivative was present in serum nor urine except a new copper-pyroporphyrin a accumulated in a few livers. In any case, this green additive could represent the ideal food colorant, as most of the copper pheophytins are excreted in the feces showing almost no absorption of copper-chlorophylls compounds.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2020.126721