Study on decomposition products of norbixin during bleaching with hydrogen peroxide and a peroxidase by means of UPLC-UV and mass spectrometry

Wibo B van Scheppingen; Ilco A L A Boogers; Alexander L L Duchateau

doi:10.1016/j.foodchem.2011.11.118

Study on decomposition products of norbixin during bleaching with hydrogen peroxide and a peroxidase by means of UPLC-UV and mass spectrometry

Food Chem. 2012 Jun 1;132(3):1354-1359. doi: 10.1016/j.foodchem.2011.11.118. Epub 2011 Dec 6.

Authors

Wibo B van Scheppingen¹, Ilco A L A Boogers², Alexander L L Duchateau³

Affiliations

¹ DSM Biotechnology Center, Analysis Dept., P.O. Box 1, 2600 MA, Delft, The Netherlands. Electronic address: wibo.scheppingen-van@dsm.com.
² DSM Biotechnology Center, Analysis Dept., P.O. Box 1, 2600 MA, Delft, The Netherlands.
³ DSM Biotechnology Center, Analysis Dept., P.O. Box 1, 2600 MA, Delft, The Netherlands. Electronic address: Lucien.Duchateau@dsm.com.

PMID: 29243622
DOI: 10.1016/j.foodchem.2011.11.118

Abstract

The decomposition products of norbixin, a component of the natural colouring agent annatto, have been studied under bleaching conditions in water and in a whey matrix. In water, several unsaturated aldehydes and ketones of carboxylic acids were identified with UPLC-UV/MS and high resolution mass spectrometry techniques. Based on these products a reaction scheme for the decomposition of norbixin is proposed. In whey, the norbixin is also degraded during bleaching, but no decomposition products are detected. Most likely these products react with endogenous compounds from the whey matrix. For one of these compounds, i.e. cysteine, the formation of a reaction product with 3-acetylacrylic acid (decomposition product of norbixin) was shown.

Keywords: Annatto; Bleaching; Carotenoids; Hydrogen peroxide; Norbixin; Peroxidase; Whey.