Allium Discoloration: Color Compounds Formed during Pinking of Onion and Leek

0464135 - MBÚ 2017 RIV US eng J - Článek v odborném periodiku
Kubec, R. - Urajová, P. - Lacina, O. - Hajšlová, J. - Kuzma, Marek - Zápal, Jakub
Allium Discoloration: Color Compounds Formed during Pinking of Onion and Leek.
Journal of Agricultural and Food Chemistry. Roč. 63, č. 46 (2015), s. 10192-10199. ISSN 0021-8561. E-ISSN 1520-5118
Institucionální podpora: RVO:61388971
Klíčová slova: discoloration * plant pigment * pinking
Kód oboru RIV: CE - Biochemie
Impakt faktor: 2.857, rok: 2015

Structures and formation pathways of compounds responsible for pink discoloration of onion and leek were studied. A procedure was developed for the isolation and purification of the color compounds from various model systems and their identification by HPLC-DAD-MS/MS. In total, structures of 15 major color compounds were tentatively determined. It was found that the pigment is a complex mixture of highly conjugated species composed of two N-substituted 3,4-dimethylpyrrole-derived rings linked by either a methine or a propenylidine bridge. These two-ring units are further modified by various C1- and C3-side chains. Experiments with isotope-labeled thiosulfinates revealed that the methine bridge and C1-side chains originate from the methyl group of methiin, whereas the C3 units are derived from the propenyl group of isoalliin.
Trvalý link: http://hdl.handle.net/11104/0263341