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A new cyanine from oxidative coupling of chlorogenic acid with tryptophan: Assessment of the potential as red dye for food coloring.
- Source :
-
Food chemistry [Food Chem] 2021 Jun 30; Vol. 348, pp. 129152. Date of Electronic Publication: 2021 Jan 19. - Publication Year :
- 2021
-
Abstract
- 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 (λ <subscript>max</subscript> 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.<br /> (Copyright © 2021 Elsevier Ltd. All rights reserved.)
- Subjects :
- Anthocyanins pharmacology
Betacyanins chemistry
Betacyanins pharmacology
Cell Line, Tumor
Cell Survival drug effects
Food Coloring Agents pharmacology
Hot Temperature
Humans
Hydrogen-Ion Concentration
Oxidative Coupling
Anthocyanins chemistry
Chlorogenic Acid chemistry
Food Coloring Agents chemistry
Tryptophan chemistry
Subjects
Details
- Language :
- English
- ISSN :
- 1873-7072
- Volume :
- 348
- Database :
- MEDLINE
- Journal :
- Food chemistry
- Publication Type :
- Academic Journal
- Accession number :
- 33515953
- Full Text :
- https://doi.org/10.1016/j.foodchem.2021.129152