Allium discoloration: color compounds formed during greening of processed garlic

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60076658%3A12220%2F17%3A43896177" target="_blank" >RIV/60076658:12220/17:43896177 - isvavai.cz</a>
Result on the web
<a href="http://dx.doi.org/10.1021/acs.jafc.7b04609" target="_blank" >http://dx.doi.org/10.1021/acs.jafc.7b04609</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1021/acs.jafc.7b04609" target="_blank" >10.1021/acs.jafc.7b04609</a>

Result language
angličtina
Original language name
Allium discoloration: color compounds formed during greening of processed garlic
Original language description
Structures and formation pathways of compounds responsible for blue-green discoloration of processed garlic were studied in model systems. A procedure was developed for isolation of the color compounds and their tentative identification by HPLC-DAD-MS/MS. It was found that the pigment is a mixture of numerous pyrrole-based purple/blue and yellow species. Experiments with isotope-labeled precursors revealed that two molecules of an amino acid are involved in the formation of each color compound. In the purple/blue species (?max 565?600 nm), both amino acid molecules are incorporated into two 3,4-dimethylpyrrole-derived rings linked together by a propenylidine bridge. On the other hand, the yellow compounds (?max 420?450 nm) contain only one N-substituted 3,4-dimethylpyrrole ring to which the second amino acid is bound via a propenylidine side chain.
Czech name
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Czech description
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Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
21101 - Food and beverages

Publication year
2017
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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