Zinc Complex Formation in Heated Vegetable Purees

Luke F. LaBorde, Joachim H. von Elbe

Research output: Contribution to journalArticle

26 Scopus citations

Abstract

Zinc complex formation with pyropheophytin a was studied on vegetable purees in order to further understand metallo complex formation during thermal processing. Zinc pyropheophytin a formation was dependent on added Zn2+ion, pigment concentration, and pH. Pea puree heated 60 min at 121 ° with 150 and 300 ppm added Zn2+ion contained 3 and 9 times more zinc pyropheophytin a than puree containing 75 ppm Zn2+ion. Spinach puree with 75 ppm Zn2+ion added, with 12 times the pigment concentration compared to pea puree, contained approximately 40 times more zinc complex than similar pea puree heated at 121 ° for 60 min. Increasing the pH value of the spinach puree from 4.0 to 8.5 resulted in an 11-fold increase in zinc pyropheophytin a formed after heating at 121 ° for 90 min. Green color of the puree, as measured by Hunter color value (-a), followed zinc complex formation.

Original languageEnglish (US)
Pages (from-to)484-487
Number of pages4
JournalJournal of agricultural and food chemistry
Volume38
Issue number2
DOIs
StatePublished - Feb 1990

All Science Journal Classification (ASJC) codes

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

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