Identificación y cuantificación de pigmentos vegetales

Service description

Quantitative analysis of the total content of plant pigments (chlorophyll, carotenoids and anthocyanins) using spectrophometric technology. Determination will be carried out following Sims and Gamon (Remote Sens Environ 2002, 81:337-354). The technical service owns a microplate spectrophotometer (Spectra MR Dynex) that will allow the analysis of up to 96 samples in a 200-1000 nm range.

Service description

Array

Service description

Array

Service description

The Instituto de la Grasa provides HPLC analysis of chlorophyll and carotenoid pigments in table olives and olive oil. For other foodstuffs, please consult in advance. The determination is based on the isolation and purification of pigments by liquid phase extraction, subsequent separation by HPLC and detection by absorbance. A liquid-liquid extraction is carried out which provides a selective distribution of components between two immiscible solvents: N,N-Dimethylformamide (DMF) and hexane. Chlorophyll pigments and free and monoesterified xanthophylls are retained in the DMF phase, while interfering lipids, diesterified xanthophylls and the carotene fraction are extracted in the hexane phase. Global determinations of chlorophyll pigments and carotenoids by UV/Vis spectrophotometry are also carried out. The service has a UV/Vis Spectrophotometer SHIMADZU Model UV-1900i and two HPLC Agilent 1260 INFINITY, equipped with thermostated column compartment, 600bar quaternary pump, automatic injector, diode array and fluorescence detectors and OpenLab CDS ChemStation Edition software. For the request of this service, please contact via email to: pigmentos@ig.csic.es indicating: 1) Required determination: Quantitative analysis of chlorophylls and carotenoids [J. Aric. Food Chem 40 (1992), 60-63] [Food Res. Int. (2018), 108, 57-67]. Detection of cupric complexes of chlorophylls in vegetable oils. [J. Agric Food Chem. 58 (2010) 51-56]. Detection of the colour additive E141i (cupric chlorophyll complex) in olive oil. Adulteration opinion [J. Agric. Food Chem. 58 (2010) 51-56]. Detection of the soluble colour additive E141ii (cupric chlorophyllin complex) in table olives. Adulteration opinion [LWT-Food Sci. Tech. 46 (2012) 311-318]. Determination of the percentage of zinc chlorophyll complexes in table olives [ES2688740 B4]. Percentage of pyropheophytin a in olive oil [J. Agric. Food Chem. 60 (2012) 7040-7049]. Global determination of chlorophyll pigments and carotenoids by UV/Vis spectrophotometry. [J. Agric Food Chem. 38 (1990) 1662-1666]. 2) Description of the type and number of samples to be analysed. After this initial contact, you will receive instructions on the minimum amount of sample to be provided and the shipment of the samples, as well as the availability of equipment and delivery time of results.