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Identification of black sturgeon caviar pigment as eumelanin

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. Green open access

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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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