Perseorangin: A natural pigment from avocado (Persea americana) seed

Emmanuel Hatzakis; Eugene P. Mazzola; Rachel M. Shegog; Gregory R. Ziegler; Joshua D. Lambert

doi:10.1016/j.foodchem.2019.04.064

Perseorangin: A natural pigment from avocado (Persea americana) seed

Emmanuel Hatzakis, Eugene P. Mazzola, Rachel M. Shegog, Gregory R. Ziegler, Joshua D. Lambert

Research output: Contribution to journal › Article › peer-review

21 Scopus citations

Abstract

High consumer demand has led global food color manufacturers and food companies to dramatically increase the development and use of natural colors. We have previously reported that avocado (Persea americana) seeds, when crushed in the presence of air, develop a red-orange color in a polyphenol oxidase-dependent reaction. The objective of this study was to identify the major colored compound in colored avocado seed extract (CASE). Column chromatography and high performance liquid chromatography were used to isolate the most abundant colored compound in CASE. This compound, henceforth referred to as perseorangin, was a yellow-orange solid. Structural analysis was performed using high-resolution mass spectrometry, and infrared and nuclear magnetic resonance spectroscopy. We determined that perseorangin is a glycosylated benzotropone-containing compound with a molecular formula of C₂₉H₃₀O₁₄. Liquid chromatography with electrospray ionization mass spectrometry-based metabolomic analysis of CASE and uncolored avocado seed extract showed that perseorangin was unique to CASE.

Original language	English (US)
Pages (from-to)	15-22
Number of pages	8
Journal	Food Chemistry
Volume	293
DOIs	https://doi.org/10.1016/j.foodchem.2019.04.064
State	Published - Sep 30 2019

All Science Journal Classification (ASJC) codes

Analytical Chemistry
Food Science

Access to Document

10.1016/j.foodchem.2019.04.064

Cite this

@article{2b9c63c92fa64d02818502b19284fb1c,

title = "Perseorangin: A natural pigment from avocado (Persea americana) seed",

abstract = "High consumer demand has led global food color manufacturers and food companies to dramatically increase the development and use of natural colors. We have previously reported that avocado (Persea americana) seeds, when crushed in the presence of air, develop a red-orange color in a polyphenol oxidase-dependent reaction. The objective of this study was to identify the major colored compound in colored avocado seed extract (CASE). Column chromatography and high performance liquid chromatography were used to isolate the most abundant colored compound in CASE. This compound, henceforth referred to as perseorangin, was a yellow-orange solid. Structural analysis was performed using high-resolution mass spectrometry, and infrared and nuclear magnetic resonance spectroscopy. We determined that perseorangin is a glycosylated benzotropone-containing compound with a molecular formula of C29H30O14. Liquid chromatography with electrospray ionization mass spectrometry-based metabolomic analysis of CASE and uncolored avocado seed extract showed that perseorangin was unique to CASE.",

author = "Emmanuel Hatzakis and Mazzola, {Eugene P.} and Shegog, {Rachel M.} and Ziegler, {Gregory R.} and Lambert, {Joshua D.}",

note = "Funding Information: This work was supported by the USDA National Institute of Food and Agriculture Federal Appropriations under Project PEN04565 and a Research Applications for Innovation (RAIN) grant from the Pennsylvania State University College of Agricultural Sciences (to JDL and GRZ). Funding Information: This work was supported by the USDA National Institute of Food and Agriculture Federal Appropriations under Project PEN04565 and a Research Applications for Innovation (RAIN) grant from the Pennsylvania State University College of Agricultural Sciences (to JDL and GRZ). The authors thank Drs. Philip Smith and Andrew Patterson for assistance with metabolomic analysis completed at the Penn State Metabolomics Core facility. Publisher Copyright: {\textcopyright} 2019 Elsevier Ltd",

year = "2019",

month = sep,

day = "30",

doi = "10.1016/j.foodchem.2019.04.064",

language = "English (US)",

volume = "293",

pages = "15--22",

journal = "Food Chemistry",

issn = "0308-8146",

publisher = "Elsevier Limited",

}

TY - JOUR

T1 - Perseorangin

T2 - A natural pigment from avocado (Persea americana) seed

AU - Hatzakis, Emmanuel

AU - Mazzola, Eugene P.

AU - Shegog, Rachel M.

AU - Ziegler, Gregory R.

AU - Lambert, Joshua D.

N1 - Funding Information: This work was supported by the USDA National Institute of Food and Agriculture Federal Appropriations under Project PEN04565 and a Research Applications for Innovation (RAIN) grant from the Pennsylvania State University College of Agricultural Sciences (to JDL and GRZ). Funding Information: This work was supported by the USDA National Institute of Food and Agriculture Federal Appropriations under Project PEN04565 and a Research Applications for Innovation (RAIN) grant from the Pennsylvania State University College of Agricultural Sciences (to JDL and GRZ). The authors thank Drs. Philip Smith and Andrew Patterson for assistance with metabolomic analysis completed at the Penn State Metabolomics Core facility. Publisher Copyright: © 2019 Elsevier Ltd

PY - 2019/9/30

Y1 - 2019/9/30

N2 - High consumer demand has led global food color manufacturers and food companies to dramatically increase the development and use of natural colors. We have previously reported that avocado (Persea americana) seeds, when crushed in the presence of air, develop a red-orange color in a polyphenol oxidase-dependent reaction. The objective of this study was to identify the major colored compound in colored avocado seed extract (CASE). Column chromatography and high performance liquid chromatography were used to isolate the most abundant colored compound in CASE. This compound, henceforth referred to as perseorangin, was a yellow-orange solid. Structural analysis was performed using high-resolution mass spectrometry, and infrared and nuclear magnetic resonance spectroscopy. We determined that perseorangin is a glycosylated benzotropone-containing compound with a molecular formula of C29H30O14. Liquid chromatography with electrospray ionization mass spectrometry-based metabolomic analysis of CASE and uncolored avocado seed extract showed that perseorangin was unique to CASE.

AB - High consumer demand has led global food color manufacturers and food companies to dramatically increase the development and use of natural colors. We have previously reported that avocado (Persea americana) seeds, when crushed in the presence of air, develop a red-orange color in a polyphenol oxidase-dependent reaction. The objective of this study was to identify the major colored compound in colored avocado seed extract (CASE). Column chromatography and high performance liquid chromatography were used to isolate the most abundant colored compound in CASE. This compound, henceforth referred to as perseorangin, was a yellow-orange solid. Structural analysis was performed using high-resolution mass spectrometry, and infrared and nuclear magnetic resonance spectroscopy. We determined that perseorangin is a glycosylated benzotropone-containing compound with a molecular formula of C29H30O14. Liquid chromatography with electrospray ionization mass spectrometry-based metabolomic analysis of CASE and uncolored avocado seed extract showed that perseorangin was unique to CASE.

UR - http://www.scopus.com/inward/record.url?scp=85066943428&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=85066943428&partnerID=8YFLogxK

U2 - 10.1016/j.foodchem.2019.04.064

DO - 10.1016/j.foodchem.2019.04.064

M3 - Article

C2 - 31151595

AN - SCOPUS:85066943428

SN - 0308-8146

VL - 293

SP - 15

EP - 22

JO - Food Chemistry

JF - Food Chemistry

ER -

Perseorangin: A natural pigment from avocado (Persea americana) seed

Abstract

All Science Journal Classification (ASJC) codes

Access to Document

Other files and links

Fingerprint

Cite this