color additives quinonas

8/6/2019 Color Additives Quinonas

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Color Additives and

Plant Pigments

Taste the rainbow.

Or rather, hope the rainbow has notaste, otherwise it may impart off

flavors to your food, and change how

consumers perceive it.


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Outline and Objectives Discuss reasons for using color additives

Delve into the history of color additives Discuss types of color additives in use

Review color additives themselves


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Color Additives - Why use them? Helps to restore color lost from exposure

Air

Light

Temperature

Moisture

Improper storage conditions


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Color Additives - More Reasons Modify natural variations in color often

incorrectly associated with poor quality

Enhance colors naturally in food

Provide color to otherwise colorless foods

Provide color to festive foods

Protect flavors and vitamins during storage

Enhance general appeal of foods


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History Food was once colored only by natural dyes

Beets

Peppers

Grape skins

Saffron

Cochineal insects (scarlet)


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Historical Revelations In the 19th Century, some compounds used

to assist in coloring foods started to show

deleterious side effects

Lead Chromate, Copper Sulfate (candy,

pickles)

Arsenic (used in mixing new color additives) Coal tar, petroleum derivatives (dyes and

pigments)


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FDA to Save the Day

1906 - Passage of the Pure Food and Drug Act

1938 - Passage of the Food, Drug, and

Cosmetic Act

The Food and Drug Administration

recognized the health risks associated withcertain color additives and acted


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FDA to Save the Day

1960 - Congress amends FD&C Act of 1938 to

set up pre-market approval system for color

additives and to re-evaluate color additives

already in use

The Food and Drug Administration

recognized the health risks associated withcertain color additives and acted


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Types of Additives Color additives exist as dyes or lakes

Dyes

Dissolve in waterPowders, granules, liquids

Useful in beverages, dry mixes, baked goods,

confections, dairy products, pet foods, and

other food products


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Types of Additives Color additives exist as dyes or lakes

Lakes

Prepared by precipitating a soluble dye on aninsoluble substratum of alumina

Creates water insoluble dye

Useful in products containing fats and oils

Particularly useful in products with insufficientmoisture to dissolve dyes

Found in coated tablets, cake mixes, hard

candies, chewing gum, and other foods


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Certification vs. Exempt From Certifiable color additives

Man-made

Tested by the manufacturer and FDA Known as color additive certification, assures the safety,

quality, consistency and strength of the color additive

before it is used in foods.

Exempt from certification

Include pigments derived from natural sources(vegetables, minerals or animals)

Also include those that are man-made but come from

natural sources (caramel color produced by heating

sugar)


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Certifiable Colors For direct addition to human foods in the

United States, the following color additives

are certifiable:

FD&C Blue No. 1 (Dye and lake)

FD&C Blue No. 2 (Dye and lake)FD&C Green No. 3 (Dye and lake)

FD&C Red No. 3 (Dye)


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Certifiable Colors For direct addition to human foods in the

United States, the following color additives

are certifiable:

FD&C Red No. 40 (Dye and lake)

FD&C Yellow No. 5 (Dye and lake)FD&C Yellow No. 6 (Dye and lake)

Orange B (restricted use)

Citrus Red No. 2 (restricted use)


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FD&C Red No. 3 A special case-

Studies showed very high doses caused thyroidtumors in male rats

The Cosmetic, Toiletry and FragranceAssociation and CCMA argued no direct effectshown at levels in use

FDA decided tumor evidence was clear;industry research did not prove that an indirectmechanism (hormonal effect triggered by dye)caused the cancers


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FD&C Red No. 3 A special case-

FDA rejected the manufacturers' petition forpermanent listing of the color

On Jan. 29, 1990, the agency ended theprovisionally listed uses of Red No. 3

Prevents further use of the color additive in about

one-fifth of its uses in cosmetics such aslipsticks, in externally applied drugs, and in the"lake" pigment form in food, drugs andcosmetics

Dye form still used in some food products


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More Banned Additives Among the colors that have been "delisted," or

disallowed, in the United States are:

FD&C Orange No. 1

FD&C Red No. 32

FD&C Yellows No. 1, 2, 3, 4 (5 undergoing testing)

FD&C Violet No. 1

FD&C Reds No. 2 and 4.

Countries with similar food coloring controls

(including Canada and Great Britain) also ban the

use of Red No. 40


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Exempt from Certification Many colors additives are exempt from

certification for general or specific uses

Annatto Extract B-Apo-8-carotenal

Beta Carotene

Beet Powder

Canthaxanthin

Caramel Color Carrot oil

Conchineal extract

(carmine)

Cottonseed flour, toasted,

partially defatted, cooked

Ferrous glucanate Fruit juice

Grape color extract

(enocianina)

Paprika and its oleoresin

Riboflavin Saffron

Titanium dioxide

Tumeric and its oleoresin

Vegetable juice


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The Colors Colors

LakesRed 40

Yellow 5

Yellow 6

Blue 1Blue 2

Red 40

Red 3

Yellow 5

Yellow 6Blue 1

Blue 2

Green 3

DyesAnnatto

Anthocyanins

Beet

Beta-caroteneCaramel

Carmine

Paprika

Ti(O)2

Tumeric

Exempt pigments

Colors imparted from various additives and pigments


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Breakdown of Exempt Colorants May be classified into one of two general

categories

Non-nitrogenous pigments

Flavonoids, carotenoids, quinones

Nitrogenous pigments

Chlorophylls, bilins, flavals

Alternatively, may be classified based onwhether pigment contains metal-coordinated

porphyrin rings


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Non-Nitrogenous Pigments Flavonoids

Anthocyanins

Anthoxanthins Carotenoids

Carotenes

Xanthophylls

Quinones Benzoquinones

Naphthoquinones

Anthraquinones

Polycyclic quinones


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Flavonoids Found extensively in plants but of only limited

occurrence in animals

Consist of a 15-carbon flavone (2-phenylbenzopyrone)skeleton

Hydrogen atoms (H) replaced either by hydroxyl (-OH)or methoxyl (-OCH3) groups

Occur in living tissue mainly in combination with sugarmolecules, forming glycosides

Take one of two forms

Anthocyanins

Anthoxanthins


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Anthocyanins Responsible for the red buds and young shoots,

purple and purple-red colors of autumn leaves

Also occur in blossoms, fruits, and roots (beets) Typically red in acid, violet in neutral, and blue in

alkaline solution

More than one anthocyanin may be present

The colors of many flowers are caused by thepresence of both anthocyanins and plastid pigments

Small genetic changes in varieties or species maylead to the development of different anthocyanins


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Anthocyanins Color dependent on source material and pH

Grape skin extract, at pH 3 will give a red/blue

shade, becoming increasingly blue as the pH movestowards neutral

Elderberry will give more red-orange color at pH 3

Red cabbage extract gives a characteristic red-blue

shade that is less sensitive to pH change

Black carrot juice will give a spectral red color at

pH 3 that remains red up to pH 4.5 5.0


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Anthoxanthins Greater variety than anthocyanins

New forms continuously being discovered

Some common examples Pale-yellow flavonal quercitin, a weak acid that

combines with strong acids to form orange salts, whichare not very stable and readily dissociate in water

Chrysin, found in the leaf buds of the poplar (Populus)

Apigenin, found in the leaves, stem, and seeds ofparsley (Petroselinum)

Flowers of the camomile (Anthemis).


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Carotenoids All animals depend upon vitamin A or one of its

precursors, such as carotene, for normal

metabolism and growth By far the most important, conspicuous, and

widely distributed in both plants and animals

Synthesized by bacteria, fungi, algae, and other

plants Non-nitrogenous yellow, orange, or red pigments


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Carotenoids Generally insoluble in water

Dissolve readily in fat solvents such as alcohol,

ether, and chloroform

Readily bleached by light and exposure to

atmospheric oxygen

Unstable in acids such as sulfuric acid. Occur as two major types

Hydrocarbon class, orcarotenes

Oxygenated (alcoholic) class, orxanthophylls.


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Carotenoids Some animals selectively assimilate members ofone class or the other

The horse absorbs through its intestine only the

carotenes (food contains mostly xanthophylls)

The domestic hen stores only members of the

xanthophyll class, as do many fishes and

invertebrates.

Certain frogs, octopus species, and humans,

assimilate and store both classes in the liver and

in fat deposits.


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Quinones Class of cyclic organic compounds

Contain two carbonyl groups, either adjacent or

separated by a vinylene group, in a six-memberedunsaturated ring

Carbonyl groups may be located in different rings

Four main forms in nature

Benzoquinones Naphthoquinones

Anthraquinones

Polycyclic quinones.


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Benzoquinones Occur in certain fungi and in roots, berries, or

abnormal growths of higher plants

May be recovered as yellow, orange, red, violet, ordarker colored crystals or solids

Small quantities of pale-yellow crystals ofcoenzyme Q, often called ubiquinones, are almost

universally distributed in plants and animals Play an important role as respiratory enzymes in

catalyzing cellular oxidations


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Naphthoquinones In some bacteria and in the leaves, seeds, and

woody parts of higher plants

Recovered as yellow, orange, red, or purplecrystals

Soluble in organic solvents

Used extensively as dyes for fabrics.

Some examples K vitamins

Echinochromes and spinochromes (found in animalsources)


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Anthraquinone Occur widely in plants but in only a few animals

Parent substance of a large class of dyes and

pigments Prepared commercially by oxidation of anthracene

or condensation of benzene and phthalicanhydride, followed by dehydration of the

condensation product. Although extremely stable toward oxidation,

anthraquinone can be easily reduced to a variety ofproducts


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Polycyclic Quinones Occur in some bacteria, fungi, and parts of higher

plants

Not widely

found in foods

Representativestrucutres

(not from plants)


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Nitrogenous Pigments Porphyrins

Chlorophyll

Bilins (a.k.a. Bilichromes)

Flavals

a.k.a. Lyochromes


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Porphyrins Water-soluble, nitrogenous 16-membered cyclic

Elementary structural unit is a large ring

composed of four pyrrole rings, or cyclictetrapyrroles, known as porphin.

Combine with metals (metalloporphyrins) and

proteins

Chlorophylls

Hemoglobins (animal product)


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Chlorophyll Exist in several forms

Chlorophylls a and b are the chief forms in higher

plants and green algae

Bacteriochlorophyll is found in certain

photosynthetic bacteria.

Magnesium containing porphyrin compounds Cyclic tetrapyrrole is attached to a single central

magnesium atom


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Chlorophyll Contain two more hydrogen atoms than do

other porphyrins (hemoglobin, porphyrins)

Bound to proteins and lipids aschloroplastinin definite and specific laminations in plants(chloroplasts)

Able to remain resistant to light because ofbinding to specific proteins; unboundchlorophyll is light sensitive


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Bilins (a.k.a. bilichromes) Metabolic breakdown products of certain

porphyrins

Yellow, green, red, or brown Nonmetallic linear structures (not rings)

Blue phycocyanins, red phycoerythrins - accessory

pigments in photosynthesis for red algae

Phytochrome, a blue bilichrome present in very minute

quantities in green plants, is indispensable in various

photoperiodic processes


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Flavins (a.k.a. lyochromes) Pale-yellow, greenly fluorescent,

Water-soluble

Synthesized by bacteria, yeasts, and green plants Small quantities widely distributed

Most prevalent member of the class is riboflavin(vitamin B2)

Not manufactured by animals Enzyme component capable of combining with

molecular oxygen

Yellow product releases the oxygen in the cell withsimultaneous loss of color


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References http://vm.cfsan.fda.gov/~lrd/colorfac.html

http://www.fda.gov/opacom/backgrounders/coloradd.html

http://www.eb.com http://crucial.ied.edu.hk/Foodchem/addcolor.html

http://www.monarchfoodcolors.com/

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