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

AuthorsPérez Gálvez, Antonio ; Viera Alcaide, Isabel ; Benito, Itziar; Roca, María
Copper chlorophylls
Copper pheophytins
Food colorant
Mass spectrometry
Issue Date15-Aug-2020
CitationFood Chemistry 321: 126721 (2020)
AbstractDespite 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.
Description2 Tablas.-- 4 Figuras
Publisher version (URL)http://dx.doi.org/10.1016/j.foodchem.2020.126721
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