Zinc Complex Formation in Heated Vegetable Purees

Luke F. LaBorde; Joachim H. von Elbe

doi:10.1021/jf00092a033

Zinc Complex Formation in Heated Vegetable Purees

Luke F. LaBorde
, Joachim H. von Elbe

Food Science

Research output: Contribution to journal › Article › peer-review

34 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 language	English (US)
Pages (from-to)	484-487
Number of pages	4
Journal	Journal of agricultural and food chemistry
Volume	38
Issue number	2
DOIs	https://doi.org/10.1021/jf00092a033
State	Published - Feb 1990

All Science Journal Classification (ASJC) codes

General Chemistry
General Agricultural and Biological Sciences

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10.1021/jf00092a033

Cite this

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title = "Zinc Complex Formation in Heated Vegetable Purees",

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.",

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year = "1990",

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doi = "10.1021/jf00092a033",

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journal = "Journal of agricultural and food chemistry",

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publisher = "American Chemical Society",

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T1 - Zinc Complex Formation in Heated Vegetable Purees

AU - LaBorde, Luke F.

AU - von Elbe, Joachim H.

PY - 1990/2

Y1 - 1990/2

N2 - 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.

AB - 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.

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EP - 487

JO - Journal of agricultural and food chemistry

JF - Journal of agricultural and food chemistry

IS - 2

ER -

Zinc Complex Formation in Heated Vegetable Purees

Abstract

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