Stable Benzacridine Pigments by Oxidative Coupling of Chlorogenic Acid with Amino Acids and Proteins: Toward Natural Product-Based Green Food Coloring.
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DOI: 10.1021/acs.jafc.7b00999
Abstract: The occasional greening of sweet potatoes and other plant tissues observed during cooking or other food processing has been shown to arise from the autoxidative coupling of chlorogenic acid (CGA, 5-caffeoylquinic acid) with amino acid… read more here.
Keywords: amino acids; coupling chlorogenic; chlorogenic acid; food coloring ... See more keywords