Structure of Green Pigment Formed by the Reaction of Caffeic Acid Esters (or Chlorogenic acid) with a Primary Amino Compound

Article abstract of DOI:10.1271/bbb.65.2121

A marked greening observed in some foods such as sweet potato, burdock, and others during food processing was shown to be due to green pigment formation by the condensation reaction of two molecules of chlorogenic acid or caffeic acid ester with one molecule of a primary amino compound under aeration in alkaline solution. Reduction of the green pigment by ascorbic acid or NaBH₄ gave a yellow product, which readily turn green and then blue in air. The reduced and acetylated product of the green pigment was identified to be a novel trihydroxy benzacridine derivative, and the yellowish ethanol solution of this product immediately turned green upon addition of butyl amine or diluted alkali. Therefore, the green pigment was assumed to be an oxidized quinone type product of trihydroxy benzacridine. This identification of the structure was supported by the correspondence of the measured absorption spectra with those calculated by the molecular orbital method. A possible charge transfer complex between products of different oxidation steps in green solution was proposed.

Full text of DOI:10.1271/bbb.65.2121

Bioscience, Biotechnology, and Biochemistry
ISSN: 0916-8451 (Print) 1347-6947 (Online) Journal homepage: http://www.tandfonline.com/loi/tbbb20
Structure of Green Pigment Formed by the
Reaction of Caffeic Acid Esters (or Chlorogenic
acid) with a Primary Amino Compound
Goro YABUTA, Yukimichi KOIZUMI, Kazuko NAMIKI, Mitsuhiko HIDA & Mitsuo
NAMIKI
To cite this article: Goro YABUTA, Yukimichi KOIZUMI, Kazuko NAMIKI, Mitsuhiko HIDA &
Mitsuo NAMIKI (2001) Structure of Green Pigment Formed by the Reaction of Caffeic Acid
Esters (or Chlorogenic acid) with a Primary Amino Compound, Bioscience, Biotechnology, and
Biochemistry, 65:10, 2121-2130, DOI: 10.1271/bbb.65.2121
To link to this article: http://dx.doi.org/10.1271/bbb.65.2121
Published online: 22 May 2014.
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Date: 05 September 2016, At: 02:55