Abstract In Mexico, Comadia redtenbacheri (Hammerschmidt) is called chinicuil or agave red worm which is highly appreciated since pre-Hispanic period and was considered a delicacy greatly accept by the Aztec. At present, chinicuil is highly valued not only for its culinary value but also as an ornamental in the mezcal industry, although it has not been possible to preserve its intense red colour. One reason for this is probably that the pigment responsible for the reddish coloration of the chinicuil has not yet been identified, making it difficult to find a possible alternative for its preservation. For this reason, the aim of this research was to elucidate the chemical structure of the pigment responsible for the reddish coloration of chinicuil in order to expand knowledge of its properties and offer alternatives for colour preservation.. According to the results of this study, the size is decisive for the colour of the larvae. The small larvae are white, while the large larvae are reddish in colour. The results of the colour characteristics of the larvae showed that the large larvae tend to have a reddish coloration, while a yellowness or white coloration is observed in the other larval sizes. The chromatographic UV-Vis profile of the pigment in the large larvae showed signals characteristic of the ommochromes, which was confirmed by the 1H NMR spectra, in which characteristic signals of the aromatic rings, glycosides, carboxyl and amine groups were detected. These results lead to the conclusion that the principal pigment that gives the chinicuil its red colour is rhodommatin.
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