RT Journal Article
T1 HPLC-hrTOF-MS study of copper chlorophylls: Composition of food colorants and biochemistry after ingestion.
A1 Pérez-Gálvez, Antonio
A1 Viera, Isabel
A1 Benito, Itziar
A1 Roca, María
K1 13(2)-hydroxy-pheophytin a (PubChem136099746)
K1 Chlorin e(6) (PubChem CID5479494)
K1 Composition
K1 Copper Pheophytina (PubChem6440851)
K1 Copper chlorophylls
K1 Copper pheophytinb (PubChem135754270)
K1 Copper pheophytins
K1 E141i
K1 Food colorant
K1 Mass spectrometry
K1 Pheophorbidea (PubChem CID253193)
K1 Pheophytin a (PubChem CID135398712)
K1 Pheophytinb (PubChem135407446)
K1 Pyropheophorbidea (PubChem161456)
AB 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.
YR 2020
FD 2020-04-01
LK http://hdl.handle.net/10668/15326
UL http://hdl.handle.net/10668/15326
LA en
DS RISalud
RD Apr 10, 2025