Mechanism of coloring reaction caused by heating Tutankhamun's peas
Tutankhamun's pea has the unique characteristic of turning from green to reddish brown upon heating. However, the coloring mechanism underlying this process is unknown. The precursor and pigment were identified here and the coloring mechanism was investigated. The precursor was determined throu...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2023-12-01
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| Series: | Food Chemistry Advances |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772753X23003106 |
| _version_ | 1797382797301645312 |
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| author | Miki Hiemori-Kondo Yuuki Maekawa Akiyo Tomino Honoka Uehara |
| author_facet | Miki Hiemori-Kondo Yuuki Maekawa Akiyo Tomino Honoka Uehara |
| author_sort | Miki Hiemori-Kondo |
| collection | DOAJ |
| description | Tutankhamun's pea has the unique characteristic of turning from green to reddish brown upon heating. However, the coloring mechanism underlying this process is unknown. The precursor and pigment were identified here and the coloring mechanism was investigated. The precursor was determined through cleavage reactions between flavans and liquid chromatography–mass spectrometry; the source was a dimer of epigallocatechin comprising (–)-epigallocatechin (mass: 610)—a type B prodelphinidin. The colored component produced by heating had a mass of 608, consistent with the mass of the oxidized dimer of (–)-epigallocatechin. The same phenomenon was confirmed for the colored component produced by heating a synthesized dimer of (–)-epigallocatechin, suggesting that the colored component was a dehydrogenated oxide of this dimer. To our knowledge, this is the first report on the coloring mechanism of Tutankhamun's pea; the dimer of (–)-epigallocatechin is responsible for the unique coloring characteristics of pea. |
| first_indexed | 2024-03-08T21:11:41Z |
| format | Article |
| id | doaj.art-a919af3a73c44489a9f270c3ef405c2e |
| institution | Directory Open Access Journal |
| issn | 2772-753X |
| language | English |
| last_indexed | 2024-03-08T21:11:41Z |
| publishDate | 2023-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry Advances |
| spelling | doaj.art-a919af3a73c44489a9f270c3ef405c2e2023-12-22T05:35:11ZengElsevierFood Chemistry Advances2772-753X2023-12-013100489Mechanism of coloring reaction caused by heating Tutankhamun's peasMiki Hiemori-Kondo0Yuuki Maekawa1Akiyo Tomino2Honoka Uehara3Corresponding author.; Department of Food Nutritional Science, Tokushima Bunri University, 180 Nishihama, Yamashiro, Tokushima 770-8514, JapanDepartment of Food Nutritional Science, Tokushima Bunri University, 180 Nishihama, Yamashiro, Tokushima 770-8514, JapanDepartment of Food Nutritional Science, Tokushima Bunri University, 180 Nishihama, Yamashiro, Tokushima 770-8514, JapanDepartment of Food Nutritional Science, Tokushima Bunri University, 180 Nishihama, Yamashiro, Tokushima 770-8514, JapanTutankhamun's pea has the unique characteristic of turning from green to reddish brown upon heating. However, the coloring mechanism underlying this process is unknown. The precursor and pigment were identified here and the coloring mechanism was investigated. The precursor was determined through cleavage reactions between flavans and liquid chromatography–mass spectrometry; the source was a dimer of epigallocatechin comprising (–)-epigallocatechin (mass: 610)—a type B prodelphinidin. The colored component produced by heating had a mass of 608, consistent with the mass of the oxidized dimer of (–)-epigallocatechin. The same phenomenon was confirmed for the colored component produced by heating a synthesized dimer of (–)-epigallocatechin, suggesting that the colored component was a dehydrogenated oxide of this dimer. To our knowledge, this is the first report on the coloring mechanism of Tutankhamun's pea; the dimer of (–)-epigallocatechin is responsible for the unique coloring characteristics of pea.http://www.sciencedirect.com/science/article/pii/S2772753X23003106Tutankhamun's peaHeatingPrecursor(–)-EpigallocatechinDimerProdelphinidin |
| spellingShingle | Miki Hiemori-Kondo Yuuki Maekawa Akiyo Tomino Honoka Uehara Mechanism of coloring reaction caused by heating Tutankhamun's peas Food Chemistry Advances Tutankhamun's pea Heating Precursor (–)-Epigallocatechin Dimer Prodelphinidin |
| title | Mechanism of coloring reaction caused by heating Tutankhamun's peas |
| title_full | Mechanism of coloring reaction caused by heating Tutankhamun's peas |
| title_fullStr | Mechanism of coloring reaction caused by heating Tutankhamun's peas |
| title_full_unstemmed | Mechanism of coloring reaction caused by heating Tutankhamun's peas |
| title_short | Mechanism of coloring reaction caused by heating Tutankhamun's peas |
| title_sort | mechanism of coloring reaction caused by heating tutankhamun s peas |
| topic | Tutankhamun's pea Heating Precursor (–)-Epigallocatechin Dimer Prodelphinidin |
| url | http://www.sciencedirect.com/science/article/pii/S2772753X23003106 |
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