Publication:
Reddish colour in cooked ham is developed by a mixture of protoporphyrins including Zn-Protoporphyrin and Protoporphyrin IX

Simple item page
dc.contributor.authorGiménez Campillo, Claudia
dc.contributor.authorHernández, Juan de Dios
dc.contributor.authorGuillén, Isidro
dc.contributor.authorCampillo Seva, Natalia
dc.contributor.authorArroyo Manzanares, Natalia
dc.contributor.authorTorreMinguela, Carlos de
dc.contributor.authorViñas López-Pelegrin, Pilar
dc.contributor.departmentQuímica Analítica
dc.date.accessioned2025-10-16T06:31:06Z
dc.date.available2025-10-16T06:31:06Z
dc.date.copyright© 2022 by the authors
dc.date.issued2022-12-15
dc.description.abstractThe 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.
dc.formatapplication/pdf
dc.identifier.citationFoods, 2024, Vol. 11 : 4055
dc.identifier.doihttps://doi.org/10.3390/foods11244055
dc.identifier.eissn2304-8158
dc.identifier.urihttp://hdl.handle.net/10201/166749
dc.languageeng
dc.publisherMDPI
dc.relationComunidad Autónoma de la Región de Murcia (CARM, Fundación Séneca, Project 21671/PDC/21)
dc.relation.publisherversionhttps://www.mdpi.com/2304-8158/11/24/4055
dc.rightsAttribution 4.0 International*
dc.rights.accessRightsinfo:eu-repo/semantics/openAccess
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/*
dc.subjectNatural pigments
dc.subjectProtoporphyrins Zn protoporphyrin IX
dc.subjectCooked ham colour
dc.subject.odsObjetivo 2: Hambre y seguridad alimentaria
dc.titleReddish colour in cooked ham is developed by a mixture of protoporphyrins including Zn-Protoporphyrin and Protoporphyrin IX
dc.typeinfo:eu-repo/semantics/article
dspace.entity.typePublicationes
relation.isAuthorOfPublication7f90d175-499a-4f4e-9848-7be5f431f7b3
relation.isAuthorOfPublication5265e3bc-1bd2-4594-bd49-7eec3161904d
relation.isAuthorOfPublicationb248fbac-12a2-425f-a31e-bf96a78661c6
relation.isAuthorOfPublication04c2972d-50f3-46da-bbde-2bd8a2f2f089
relation.isAuthorOfPublication.latestForDiscovery7f90d175-499a-4f4e-9848-7be5f431f7b3
Files
Original bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
foods-11-04055-v2.pdf
Size:
958.12 KB
Format:
Adobe Portable Document Format
Description:
Download
License bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
license.txt
Size:
1.37 KB
Format:
Item-specific license agreed upon to submission
Description:
Download
Collections
Artículos