Allium discoloration: color compounds formed during greening of processed garlic

Kód výsledku v 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>

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

Allium discoloration: color compounds formed during greening of processed garlic

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

Allium discoloration: color compounds formed during greening of processed garlic

Popis výsledku anglicky

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.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

—

Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2017

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Journal of Agricultural and Food Chemistry

ISSN

0021-8561

e-ISSN

—

Svazek periodika

65

Číslo periodika v rámci svazku

48

Stát vydavatele periodika

US - Spojené státy americké

Počet stran výsledku

6

Strana od-do

10615-10620

Kód UT WoS článku

000417670500027

EID výsledku v databázi Scopus

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