Stable Benzacridine Pigments by Oxidative Coupling of Chlorogenic Acid with Amino Acids and Proteins: Toward Natural Product-Based Green Food Coloring

Journal of Agricultural and Food Chemistry

Volumn 65, Issue 31, 2017, Pages 6519-6528

  Iacomino, Mariagrazia ^a   Weber, Fabian ^b   Gleichenhagen, Maike ^b   Pistorio, Valeria ^a   Panzella, Lucia ^a   Pizzo, Elio ^a   Schieber, Andreas ^b   D'Ischia, Marco ^a   Napolitano, Alessandra ^a  

^a UNIVERSITY OF NAPLES FEDERICO II   (Italy)

^b UNIVERSITY OF BONN   (Germany)

Author keywords

amino acids; chicken egg albumen; chlorogenic acid; cytotoxicity; food colorant; green pigment; lysine; trihydroxybenzacridines

Indexed keywords

AMINO ACIDS; ANIMALS; BIOMIMETICS; BODY FLUIDS; CELL CULTURE; CHROMOPHORES; CYTOTOXICITY; FILTRATION; FOOD ADDITIVES; FOOD PROCESSING; GEL PERMEATION CHROMATOGRAPHY; PROTEINS; PURIFICATION; THERMAL PROCESSING (FOODS); THERMODYNAMIC STABILITY;

CHICKEN EGGS; CHLOROGENIC ACIDS; FOOD COLORANTS; GREEN PIGMENTS; LYSINE; TRIHYDROXYBENZACRIDINES;

MEATS;

ACRIDINE DERIVATIVE; AMINO ACID; BENZ(A)ACRIDINE; BIOLOGICAL PRODUCT; BOVINE SERUM ALBUMIN; CHLOROGENIC ACID; EGG PROTEIN; FOOD DYE;

CHEMISTRY; COLOR; HEAT; OXIDATION REDUCTION REACTION; TANDEM MASS SPECTROMETRY;

ACRIDINES; AMINO ACIDS; BIOLOGICAL PRODUCTS; CHLOROGENIC ACID; COLOR; EGG PROTEINS; FOOD COLORING AGENTS; HOT TEMPERATURE; OXIDATION-REDUCTION; SERUM ALBUMIN, BOVINE; TANDEM MASS SPECTROMETRY;

EID: 85027312011     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/acs.jafc.7b00999     Document Type: Article

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