Extraction and chemistry of cochineal

Tipo de material: Texto

TextoSeries ; Food Chemistry, 5(1), p.91-107, 1980Trabajos contenidos:

Lloyd, A.G

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Resumen: The study of 'cochineal' for use in food involves a wide range of unexpected disciplines. The importance of the historical, geographical and entomological backgrounds is emphasised. The chemistry of carminic acid and related hydroxyanthraquinones is shown to have been confused by the early work of Liebermann Voswinckel (1897), but evidence for the structure of the anthraquinone nucleus of carminic acid is given. The biosynthetic mechanisms in each species remain a task of considerable proportions. The chemistry of the carmines of cochineal is also described, including the ability of carminic acid to complex with metals, especially aluminium. Amino acid analyses of commercial carmines are given.

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The study of 'cochineal' for use in food involves a wide range of unexpected disciplines. The importance of the historical, geographical and entomological backgrounds is emphasised. The chemistry of carminic acid and related hydroxyanthraquinones is shown to have been confused by the early work of Liebermann Voswinckel (1897), but evidence for the structure of the anthraquinone nucleus of carminic acid is given. The biosynthetic mechanisms in each species remain a task of considerable proportions. The chemistry of the carmines of cochineal is also described, including the ability of carminic acid to complex with metals, especially aluminium. Amino acid analyses of commercial carmines are given.

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