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Reddish Colour in Cooked Ham Is Developed by a Mixture of Protoporphyrins Including Zn-Protoporphyrin and Protoporphyrin IX

The nitrosyl–heme complex is considered the pigment responsible for the development of reddish colour in cooked hams. However, the same reddish colour was observed in a nitrite-free product elaborated with polyphenols, suggesting the presence of other red pigments that can contribute to generate thi...

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Autores principales: Giménez-Campillo, Claudia, Hernández, Juan de Dios, Guillén, Isidro, Campillo, Natalia, Arroyo-Manzanares, Natalia, de Torre-Minguela, Carlos, Viñas, Pilar
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9777776/
https://www.ncbi.nlm.nih.gov/pubmed/36553797
http://dx.doi.org/10.3390/foods11244055
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author Giménez-Campillo, Claudia
Hernández, Juan de Dios
Guillén, Isidro
Campillo, Natalia
Arroyo-Manzanares, Natalia
de Torre-Minguela, Carlos
Viñas, Pilar
author_facet Giménez-Campillo, Claudia
Hernández, Juan de Dios
Guillén, Isidro
Campillo, Natalia
Arroyo-Manzanares, Natalia
de Torre-Minguela, Carlos
Viñas, Pilar
author_sort Giménez-Campillo, Claudia
collection PubMed
description The nitrosyl–heme complex is considered the pigment responsible for the development of reddish colour in cooked hams. However, the same reddish colour was observed in a nitrite-free product elaborated with polyphenols, suggesting the presence of other red pigments that can contribute to generate this colour. In this study, the protoporphyrins composition of the pigment solution obtained from nitrite and nitrite-free cooked hams was analysed using 80% (v/v) acetone/water solution for extraction. Chromatographic analysis using a combination of diode array and fluorescence detectors revealed the presence of protoporphyrin IX and Zn-protoporphyrin IX in this solution, and these protoporphyrins were subsequently identified with complete certainty by mass spectrometry. These results show how the colour of cooked hams can be developed by a mixture of different protoporphyrins and also demonstrate the absence of selectivity of acetone/water extraction for measuring the content of nitrosyl–heme in cooked hams.
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spelling pubmed-97777762022-12-23 Reddish Colour in Cooked Ham Is Developed by a Mixture of Protoporphyrins Including Zn-Protoporphyrin and Protoporphyrin IX Giménez-Campillo, Claudia Hernández, Juan de Dios Guillén, Isidro Campillo, Natalia Arroyo-Manzanares, Natalia de Torre-Minguela, Carlos Viñas, Pilar Foods Communication The nitrosyl–heme complex is considered the pigment responsible for the development of reddish colour in cooked hams. However, the same reddish colour was observed in a nitrite-free product elaborated with polyphenols, suggesting the presence of other red pigments that can contribute to generate this colour. In this study, the protoporphyrins composition of the pigment solution obtained from nitrite and nitrite-free cooked hams was analysed using 80% (v/v) acetone/water solution for extraction. Chromatographic analysis using a combination of diode array and fluorescence detectors revealed the presence of protoporphyrin IX and Zn-protoporphyrin IX in this solution, and these protoporphyrins were subsequently identified with complete certainty by mass spectrometry. These results show how the colour of cooked hams can be developed by a mixture of different protoporphyrins and also demonstrate the absence of selectivity of acetone/water extraction for measuring the content of nitrosyl–heme in cooked hams. MDPI 2022-12-15 /pmc/articles/PMC9777776/ /pubmed/36553797 http://dx.doi.org/10.3390/foods11244055 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Communication
Giménez-Campillo, Claudia
Hernández, Juan de Dios
Guillén, Isidro
Campillo, Natalia
Arroyo-Manzanares, Natalia
de Torre-Minguela, Carlos
Viñas, Pilar
Reddish Colour in Cooked Ham Is Developed by a Mixture of Protoporphyrins Including Zn-Protoporphyrin and Protoporphyrin IX
title Reddish Colour in Cooked Ham Is Developed by a Mixture of Protoporphyrins Including Zn-Protoporphyrin and Protoporphyrin IX
title_full Reddish Colour in Cooked Ham Is Developed by a Mixture of Protoporphyrins Including Zn-Protoporphyrin and Protoporphyrin IX
title_fullStr Reddish Colour in Cooked Ham Is Developed by a Mixture of Protoporphyrins Including Zn-Protoporphyrin and Protoporphyrin IX
title_full_unstemmed Reddish Colour in Cooked Ham Is Developed by a Mixture of Protoporphyrins Including Zn-Protoporphyrin and Protoporphyrin IX
title_short Reddish Colour in Cooked Ham Is Developed by a Mixture of Protoporphyrins Including Zn-Protoporphyrin and Protoporphyrin IX
title_sort reddish colour in cooked ham is developed by a mixture of protoporphyrins including zn-protoporphyrin and protoporphyrin ix
topic Communication
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9777776/
https://www.ncbi.nlm.nih.gov/pubmed/36553797
http://dx.doi.org/10.3390/foods11244055
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