TY  - JOUR
AU  - Pérez-Gálvez, Antonio
AU  - Viera, Isabel
AU  - Benito, Itziar
AU  - Roca, María
PY  - 2020
DO  - 10.1016/j.foodchem.2020.126721
UR  - http://hdl.handle.net/10668/15326
T2  - Food chemistry
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...
LA  - en
KW  - 13(2)-hydroxy-pheophytin a (PubChem136099746)
KW  - Chlorin e(6) (PubChem CID5479494)
KW  - Composition
KW  - Copper Pheophytina (PubChem6440851)
KW  - Copper chlorophylls
KW  - Copper pheophytinb (PubChem135754270)
KW  - Copper pheophytins
KW  - E141i
KW  - Food colorant
KW  - Mass spectrometry
KW  - Pheophorbidea (PubChem CID253193)
KW  - Pheophytin a (PubChem CID135398712)
KW  - Pheophytinb (PubChem135407446)
KW  - Pyropheophorbidea (PubChem161456)
KW  - Administration, Oral
KW  - Animals
KW  - Chlorophyllides
KW  - Chromatography, High Pressure Liquid
KW  - Copper
KW  - Food Coloring Agents
KW  - Liver
KW  - Mass Spectrometry
KW  - Mice, Inbred C57BL
KW  - Pheophytins
KW  - Spectrometry, Mass, Electrospray Ionization
TI  - HPLC-hrTOF-MS study of copper chlorophylls: Composition of food colorants and biochemistry after ingestion.
TY  - research article
VL  - 321
ER  -