Please use this identifier to cite or link to this item:
Type: Artigo de periódico
Title: Mass spectrometric evidence for a zinc-porphyrin complex as the red pigment in dry-cured Iberian and Parma ham
Author: Moller, JKS
Adamsen, CE
Catharino, RR
Skibsted, LH
Eberlin, MN
Abstract: Extracts containing red pigment complexes from the two types of dry-cured hams, Italian Parma and Spanish Iberian ham, were obtained using water and acetone as extraction solvents followed by a crude purification with C 18 column filtration. The purified extracts were then analyzed spectroscopically by recording absorption and fluorescence spectra (lambda(ex) = 420 nm), which both indicate the presence of chemically identical red chromophores with properties similar to a complex of transition metals and protoporphyrin IX. Electrospray ionization mass spectrometry (ESI-MS) in the positive ion mode confirms the presence of identical chemical compounds. ESI-MS in the negative ion mode detects a cluster of seven isotopologue ions (that of m/z 623.2 as the most intense) with a pattern matching that of a Zn protoporphyrin IX complex. Based on mass spectral data it is concluded that a Zn-porphyrin complex constitutes a major chromophore in dry-cured Iberian ham as well as in Parma ham. (c) 2006 Elsevier Ltd. All rights reserved.
Subject: Parma and Iberian dry-cured hams
zinc-porphyrin complexes
nitrite-free meat products
structural elucidation
electrospray ionization mass spectrometry
Country: Inglaterra
Editor: Elsevier Sci Ltd
Citation: Meat Science. Elsevier Sci Ltd, v. 75, n. 2, n. 203, n. 210, 2007.
Rights: fechado
Identifier DOI: 10.1016/j.meatsci.2006.07.005
Date Issue: 2007
Appears in Collections:Unicamp - Artigos e Outros Documentos

Files in This Item:
File Description SizeFormat 
WOS000242776500003.pdf287.54 kBAdobe PDFView/Open

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.