ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Pyropheophytins a and b were determined as predominant chlorophyll derivatives in heat processed spinach. Chlorophylls a, b, pheophytins a, b and pyropheophytins a, b were quantitated in fresh, blanched and heat processed spinach at 116, 121 and 126°C. First order degradation rate constants were determined to calculate activation energies of 25.2 and 22.5 Kcal/mole for chlorophylls a and b and 20.7 and 15.7 Kcal/mole for pheophytins a and b, respectively. Based on the results, the suggested mechanism for the decomposition of chlorophyll during heat processing of vegetables is: Chlorophyll 〈inlineGraphic alt="inline image" href="urn:x-wiley:00221147:JFDS1303:JFDS_1303_mu1" location="equation/JFDS_1303_mu1.gif"/〉 Pheophytin 〈inlineGraphic alt="inline image" href="urn:x-wiley:00221147:JFDS1303:JFDS_1303_mu2" location="equation/JFDS_1303_mu2.gif"/〉 Pyropheophytin. Pyropheophytins a and b were major chlorophyll degradation products found in all commercially canned vegetable products surveyed.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1983.tb09216.x
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