Panzella, L;
Benning, K;
Nesbeth, DN;
Setaro, B;
D'Errico, G;
Napolitano, A;
d'Ischia, M;
(2022)
Identification of black sturgeon caviar pigment as eumelanin.
Food Chemistry
, 373
(B)
, Article 131474. 10.1016/j.foodchem.2021.131474.
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Abstract
Reported herein is the purification of the pigment of black sturgeon caviar and its unambiguous identification as a typical eumelanin by means of chemical degradation coupled with electron paramagnetic resonance (EPR) evidence. HPLC and LC-MS analysis of oxidative degradation mixtures revealed the formation of pyrrole-2,3,5-tricarboxylic acid (PTCA), a specific marker of eumelanin pigments, in yields compatible with a 6.5% w/w pigment content. EPR spectral features and parameters were in close agreement with those reported for a typical natural eumelanin such as Sepia melanin from squid ink. The identification for the first time of eumelanin in a fish roe is expected to provide a novel molecular basis for the valorization of black caviar and production wastes thereof in food chemistry and diet.
| Type: | Article |
|---|---|
| Title: | Identification of black sturgeon caviar pigment as eumelanin |
| Open access status: | An open access version is available from UCL Discovery |
| DOI: | 10.1016/j.foodchem.2021.131474 |
| Publisher version: | https://doi.org/10.1016/j.foodchem.2021.131474 |
| Language: | English |
| Additional information: | This version is the author accepted manuscript. For information on re-use, please refer to the publisher's terms and conditions. |
| Keywords: | Black caviar; Sturgeon roe; Melanin; Electron paramagnetic resonance (EPR); Pyrrole-2,3,5-tricarboxylic acid (PTCA) |
| UCL classification: | UCL UCL > Provost and Vice Provost Offices > UCL BEAMS UCL > Provost and Vice Provost Offices > UCL BEAMS > Faculty of Engineering Science UCL > Provost and Vice Provost Offices > UCL BEAMS > Faculty of Engineering Science > Dept of Biochemical Engineering |
| URI: | https://discovery.ucl.ac.uk/id/eprint/10137186 |
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