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 language | English (US) |
|---|---|
| Pages (from-to) | 1100-1103 |
| Number of pages | 4 |
| Journal | Journal of agricultural and food chemistry |
| Volume | 42 |
| Issue number | 5 |
| DOIs | |
| State | Published - May 1 1994 |
All Science Journal Classification (ASJC) codes
- General Chemistry
- General Agricultural and Biological Sciences