Chlorophylls

Roca, María; Chen, Kewei; Pérez‐Gálvez, Antonio

doi:10.1016/b978-0-08-100371-8.00006-3

Cited by 42 publications

(38 citation statements)

References 126 publications

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“…Chlorophyll, an omnipresent pigment, plays an essential role in photosynthesis. Naturally, they are largely biosynthesized in plants and can be used in food industry as a colorant (Roca, Chen, & Pérez-Gálvez, 2016). It is partially soluble in a polar solvent because of the presence of magnesium in the porphyrin ring of chlorophyll central atom (Bohn, Walczyk, Leisibach, & Hurrell, 2004).…”

Section: Introductionmentioning

confidence: 99%

Antioxidant and antibacterial properties of guava leaf extracts as affected by solvents used for prior dechlorophyllization

2018

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The impacts of different solvents used for removing chlorophyll in guava leaf powder on antioxidant and antibacterial properties of resulting ethanolic extracts were studied. Among all solvents, acetone was the most effective in chlorophyll removal, followed by chloroform as indicated by the lowest chlorophyll a and b contents in resulting extract. However, the ethanolic extract from leaf powder dechlorophyllized using acetone (ACE) showed the lowest antioxidant activities, except for H2O2 scavenging activities (744.12 µmol TE/g), which exhibited the highest value (p < 0.05). Extract from chloroform dechlorophyllized leaf powder (CHL) had the highest antioxidant activities (240.78, 2327.42, and 2598.41 µmol TE/g for DPPH, ABTS, and FRAP assays, respectively), compared to other extracts. For antibacterial activity, ACE had the highest MIC (≥2.5 mg/mL) and MBC (≥5 mg/mL) against all tested microorganisms (p < 0.05). Chloroform was the appropriate solvent for dechlorophyllization, and the resulting extract had higher antioxidant and antibacterial properties than others. Practical applications Oxidative processes and microbial spoilage are responsible for deterioration and safety of perishable food. Phenolic compounds extracted from plant materials are gaining more attention because of their remarkable antioxidant and antibacterial properties. Plant extracts can serve as a natural additive that can replace synthetic chemical additives in foods. However, the application of ethanolic plant extract in food is limited because of their characteristic green color. Dechlorophyllization of leaf extract before extraction could be a means for eliminating this limitation. To the best of our knowledge, this is the first report on the effect of solvents used in dechlorophyllization of leaf powder on the antioxidant and antibacterial properties of their resulting extract. The provided information would serve as background knowledge for preparing the plant extracts without discoloration problem. As a consequence, wider use of leaf extracts can be achieved.

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Section: Introductionmentioning

confidence: 99%

Antioxidant and antibacterial properties of guava leaf extracts as affected by solvents used for prior dechlorophyllization

2018

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“…Chlorophyll pigments, which allow plant species to convert light into biological energy, are the most abundant pigments on earth and exhibit a variety of biological actions (Roca, Chen, & Pérez-Gálvez, 2016), such as an antimutagenic effect (Simonich et al, 2007), antigenotoxic properties (Negishi, Rai, & Hayatsu, 1997), and a potent antioxidant capacity to scavenge free radicals, preventing lipid oxidation (Lanfer-Marquez, Barros, & Sinnecker, 2005). Additionally, natural chlorophyll pigments deriving from marine algae exhibit other potential health benefits, such as neuroprotective (Ina, Hayashi, Nozaki, & Kamei, 2007) and anti-inflammatory features (Henderson & Kincaid, 1997).…”

Section: Introductionmentioning

confidence: 99%

In vitro digestion of chlorophyll pigments from edible seaweeds

Chen

Roca

2018

Journal of Functional Foods

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The three most common edible seaweeds, Nori (Porphyra umbilicalis), Sea Lettuce (Ulva sp.) and Kombu (Laminaria ochroleuca), were subjected for the first time to an in vitro digestion process in order to study the digestive stability and recovery of chlorophyll pigments of the a, b and c series. Due to the complex and diverse chlorophyll profile in these seaweeds, new principles regarding the behaviour of chlorophylls during the in vitro digestion were obtained.

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“…Chlorophylls are tetrapyrroles with centrally bonded magnesium, which due to its colour and biological properties are attracting great commercial interest. This natural green pigment finds applications in food, cosmetic, and pharmaceutical sectors [ 31 , 32 ].…”

Section: Most Promising Microalgae-derived Pigments: An Overviewmentioning

confidence: 99%

Microalgae-Derived Pigments: A 10-Year Bibliometric Review and Industry and Market Trend Analysis

et al. 2020

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Microalgae productive chains are gaining importance as sustainable alternatives to obtain natural pigments. This work presents a review on the most promising pigments and microalgal sources by gathering trends from a 10-year bibliometric survey, a patents search, and an industrial and market analysis built from available market reports, projects and companies’ webpages. The performed analysis pointed out chlorophylls, phycocyanin, astaxanthin, and β-carotene as the most relevant pigments, and Chlorella vulgaris, Spirulina platensis, Haematococcus pluvialis, and Dunaliella salina, respectively, as the most studied sources. Haematococcus is referred in the highest number of patents, corroborating a high technological interest in this microalga. The biorefinery concept, investment in projects and companies related to microalgae cultivation and/or pigment extraction is increasingly growing, particularly, for phycocyanin from Spirulina platensis. These pieces of evidence are a step forward to consolidate the microalgal pigments market, which is expected to grow in the coming years, increasing the prospects of replacing synthetic pigments by natural counterparts.

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Chlorophylls

Cited by 42 publications

References 126 publications

Antioxidant and antibacterial properties of guava leaf extracts as affected by solvents used for prior dechlorophyllization

Antioxidant and antibacterial properties of guava leaf extracts as affected by solvents used for prior dechlorophyllization

In vitro digestion of chlorophyll pigments from edible seaweeds

Microalgae-Derived Pigments: A 10-Year Bibliometric Review and Industry and Market Trend Analysis

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