Structure of green pigment formed by the reaction of caffeic acid esters (or chlorogenic acid) with a primary amino compound.

@article{Yabuta2001StructureOG,
  title={Structure of green pigment formed by the reaction of caffeic acid esters (or chlorogenic acid) with a primary amino compound.},
  author={Goro Yabuta and Yukio Koizumi and Kohji Namiki and Miho Hida and Mitsuo Namiki},
  journal={Bioscience, biotechnology, and biochemistry},
  year={2001},
  volume={65 10},
  pages={
          2121-30
        }
}
  • Goro Yabuta, Yukio Koizumi, +2 authors Mitsuo Namiki
  • Published in
    Bioscience, biotechnology…
    2001
  • Chemistry, Medicine
  • A marked greening observed in some foods such as sweet potato, burdock, and others during food processing was shown to be due to green pigment formation by the condensation reaction of two molecules of chlorogenic acid or caffeic acid ester with one molecule of a primary amino compound under aeration in alkaline solution. Reduction of the green pigment by ascorbic acid or NaBH4 gave a yellow product, which readily turn green and then blue in air. The reduced and acetylated product of the green… CONTINUE READING

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