Chlorophyll Degradation and Zinc Complex Formation with Chlorophyll Derivatives in Heated Green Vegetables

Luke F. Laborde, Joachim H. von Elbe

Research output: Contribution to journalArticle

29 Citations (Scopus)

Abstract

Chlorophyll degradation and zinc complex formation with chlorophyll derivatives in processed green vegetables were studied using pea puree containing added Zn2+ and heated at 121 °C for up to 150 min. Chlorophyll o decreased to trace levels after 20 min as zinc complexes of pheophytin a and pyropheophytin a were formed. Further heating decreased zinc pheophytin a and increased zinc pyropheophytin a concentrations. Zinc pyropheophytin may form by decarbomethoxylation of zinc pheophytin or by reaction of pyropheophytin with Zn2+. pH effects were determined using pea puree adjusted to pH between 4.0 and 10.0 and heated at 121 °C for 30 min. Zinc complex formation increased in purees between pH 4.0 and 6.0 but decreased at pH values of 8.0 or greater. Chlorophyll a was retained at pH 8.0 or higher, suggesting that high pH processing may decrease zinc complex formation by reducing the amount of chlorophyll derivatives available for the reaction.

Original languageEnglish (US)
Pages (from-to)1100-1103
Number of pages4
JournalJournal of Agricultural and Food Chemistry
Volume42
Issue number5
DOIs
StatePublished - May 1 1994

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Vegetables
Chlorophyll
Zinc
chemical derivatives
zinc
vegetables
Derivatives
chlorophyll
Degradation
degradation
Peas
peas
Pheophytins
pH effects
Heating
heat
Processing

All Science Journal Classification (ASJC) codes

  • Chemistry(all)
  • Agricultural and Biological Sciences(all)

Cite this

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title = "Chlorophyll Degradation and Zinc Complex Formation with Chlorophyll Derivatives in Heated Green Vegetables",
abstract = "Chlorophyll degradation and zinc complex formation with chlorophyll derivatives in processed green vegetables were studied using pea puree containing added Zn2+ and heated at 121 °C for up to 150 min. Chlorophyll o decreased to trace levels after 20 min as zinc complexes of pheophytin a and pyropheophytin a were formed. Further heating decreased zinc pheophytin a and increased zinc pyropheophytin a concentrations. Zinc pyropheophytin may form by decarbomethoxylation of zinc pheophytin or by reaction of pyropheophytin with Zn2+. pH effects were determined using pea puree adjusted to pH between 4.0 and 10.0 and heated at 121 °C for 30 min. Zinc complex formation increased in purees between pH 4.0 and 6.0 but decreased at pH values of 8.0 or greater. Chlorophyll a was retained at pH 8.0 or higher, suggesting that high pH processing may decrease zinc complex formation by reducing the amount of chlorophyll derivatives available for the reaction.",
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Chlorophyll Degradation and Zinc Complex Formation with Chlorophyll Derivatives in Heated Green Vegetables. / Laborde, Luke F.; von Elbe, Joachim H.

In: Journal of Agricultural and Food Chemistry, Vol. 42, No. 5, 01.05.1994, p. 1100-1103.

Research output: Contribution to journalArticle

TY - JOUR

T1 - Chlorophyll Degradation and Zinc Complex Formation with Chlorophyll Derivatives in Heated Green Vegetables

AU - Laborde, Luke F.

AU - von Elbe, Joachim H.

PY - 1994/5/1

Y1 - 1994/5/1

N2 - Chlorophyll degradation and zinc complex formation with chlorophyll derivatives in processed green vegetables were studied using pea puree containing added Zn2+ and heated at 121 °C for up to 150 min. Chlorophyll o decreased to trace levels after 20 min as zinc complexes of pheophytin a and pyropheophytin a were formed. Further heating decreased zinc pheophytin a and increased zinc pyropheophytin a concentrations. Zinc pyropheophytin may form by decarbomethoxylation of zinc pheophytin or by reaction of pyropheophytin with Zn2+. pH effects were determined using pea puree adjusted to pH between 4.0 and 10.0 and heated at 121 °C for 30 min. Zinc complex formation increased in purees between pH 4.0 and 6.0 but decreased at pH values of 8.0 or greater. Chlorophyll a was retained at pH 8.0 or higher, suggesting that high pH processing may decrease zinc complex formation by reducing the amount of chlorophyll derivatives available for the reaction.

AB - Chlorophyll degradation and zinc complex formation with chlorophyll derivatives in processed green vegetables were studied using pea puree containing added Zn2+ and heated at 121 °C for up to 150 min. Chlorophyll o decreased to trace levels after 20 min as zinc complexes of pheophytin a and pyropheophytin a were formed. Further heating decreased zinc pheophytin a and increased zinc pyropheophytin a concentrations. Zinc pyropheophytin may form by decarbomethoxylation of zinc pheophytin or by reaction of pyropheophytin with Zn2+. pH effects were determined using pea puree adjusted to pH between 4.0 and 10.0 and heated at 121 °C for 30 min. Zinc complex formation increased in purees between pH 4.0 and 6.0 but decreased at pH values of 8.0 or greater. Chlorophyll a was retained at pH 8.0 or higher, suggesting that high pH processing may decrease zinc complex formation by reducing the amount of chlorophyll derivatives available for the reaction.

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