Non-targeted characterization of natural extracts from red beet and cabbage using LC-HRMS

Capol Inc works with several natural extracts to produce alternative to synthetic colourants. Research shows that these natural extracts might contain molecules that could be beneficial to human health, predominantly in the families of chemicals that give these extracts their vibrant colours. This project proposes to analyze these extracts with a new depth to determine what chemicals are present in them and confirm which exact molecules are giving the extracts their colour, and whether or not these align with molecules that could be beneficial when ingested. Increased understanding allows Capol Inc. to continue to innovate and develop new high quality natural ingredients that that respond the consumers demand for natural and healthy ingredients.

Faculty Supervisor:

Stéphane Bayen

Student:

Pablo Elizondo

Partner:

Capol Inc

Discipline:

Food science

Sector:

Agriculture

University:

McGill University