Chlorophylls in foods

Schwartz, Steven J.; Lorenzo, T.V.

doi:10.1080/10408399009527511

Cited by 147 publications

(130 citation statements)

References 141 publications

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“…Almeida et al (2009) Pela degradação da clorofila a cor passa de verde-brilhante para verde-oliva em alimentos processados (Heaton & Marangoni, 1996). A clorofila é sensível ao pH, enzimas, temperatura, luz e oxigênio, os quais têm maior ou menor influência na sua degradação, de acordo com a atividade de água do meio (Schwartz & Lorenzo, 1990;Bohn & Walczyk, 2004).…”

Section: Resultsunclassified

Kinetics of drying of basil leaves (Ocimum basilicum L.) in the infrared

Reis¹,

Devilla

Ascheri

et al. 2012

Rev. bras. eng. agríc. ambient.

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The objective of this paper was to model the drying curves of the leaves of basil (Ocimum basilicum L.) in the infrared at temperatures of 50, 60, 70 and 80 ºC and to evaluate the influence of drying temperature on the color of dried leaves. Drying was conducted in infrared dryer with temperature and greenhouse air circulation. Experimental data were fitted to eight mathematical models. The magnitude of the coefficient of determination (R²), the mean relative error (P), the estimated mean error (SE) and chisquare test (χ2) were used to verify the degree of fitness of the models. From the study it was concluded that: a) the behavior of the drying curves of basil leaves was similar to most agricultural products, the drying times in the infrared were less than the drying times in an oven with air circulation, b) the mathematical drying model proposed by Midilli et al. (2002) was the one which best adjusted to the experimental data, c) the diffusion coefficient ranged from 9.10 x 10-12 to 2.92 x 10-11 m² s-1 and d) the color of the samples was highly influenced by drying, becoming darker due to loss of chlorophyll with increasing temperature.

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Section: Resultsunclassified

Kinetics of drying of basil leaves (Ocimum basilicum L.) in the infrared

Reis¹,

Devilla

Ascheri

et al. 2012

Rev. bras. eng. agríc. ambient.

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“…Their action as photosensitisers defines their potential role under light exposure, but not during autoxidation. Pheophytin α presents an antioxidant role in the dark, which increases with its levels (Schwartz and Lorenzo, 1990). The increased content of pheophytin α in oregano oil is thus expected to contribute positively to its stability in the dark whereas the opposite should be expected under light.…”

Section: Grasas Y Aceitesmentioning

confidence: 99%

Antioxidant and pro-oxidant factors in oregano and rosemary gourmet olive oils

Damechki¹,

Sotiropoulou²,

Tsimidou³

2001

Grasas y Aceites

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RESUMENFactores antioxidantes y prooxidantes en aceite de oliva con aroma a orégano y romero.El estudio fue realizado para examinar la presencia de antioxidantes y pro-oxidantes en aceites de oliva con aroma a orégano y romero. El material vegetal seco y molido se añade al aceite de oliva en proporción (5% w/w) durante 24, 48 y 72 horas y posteriormente se elimina por filtración. Todas las preparaciones se encontraron aceptables usando un panel de catadores. El contenido de fenoles polares totales aumentó 3,5 y 1,7 veces, en aceites con aroma a orégano y romero, con respecto al de las muestras control. Un enriquecimiento cualitativo de la fracción metanol:agua del aceite de oliva, con compuestos fenólicos de las hierbas, se encontró usando HPLC. No se detectó ácido rosmarinico en los aceites estudiados. El ácido vanillinico solo se encontró en los aceites con sabor a romero. La presencia de flavonoides se evaluó usando TLC. El contenido de α-tocoferol del aceite matriz no cambió tras la infusión con hierbas. En aceites con aroma a orégano se encontró un aumento significativo en el contenido de feofitina, α,β-caroteno y luteina. La estabilidad oxidativa de los aceites fue mayor que las del control usando el test Rancimat. En foto-oxidación, los aceites con sabor a orégano fueron menos estables que los de romero. El contenido en clorofilas totales puede ser un factor crítico para la vida media de estas preparaciones. Un etiquetado que sugiera el evitar la luz puede ser aconsejable para un uso doméstico seguro. PALABRAS-CLAVE: Aceite de oliva -Antioxidante -Oréga-no -Pro-oxidante -Romero. SUMMARY Antioxidant and pro-oxidant factors in oregano and rosemary gourmet olive oils.The study was carried out to examine the presence of antioxidants and pro-oxidants in oregano and rosemary gourmet oils. Dry, ground plant material (5% w/w) was infused to olive oil for 24, 48 and 72 hours and then it was removed by filtration. All preparations were found acceptable using a panel test. The total polar phenol content increased 3.5 and 1.7 times in oregano and rosemary gourmet oils with respect to that of the control sample. A qualitative enrichment of the methanol:water fraction of olive oil with phenolic compounds from herbs were found using HPLC. No rosmarinic acid was detected in the gourmet oils. Vanillic acid was on ly foun d in the ro semary gourmet oil. The presence of flavonoids was assessed using TLC. α-Tocopherol content of the oil matrix was not changed after herb infusion. A significant increase was found in pheophytin, α,β-carotene and lutein content of oregano flavoured oils. The oxidative stability of gourmet oils was greater to that of the control using the Rancimat test. In photo-oxidation, oregano flavoured oil was less stable than the rosemary one. Total chlorophyll content may be a critical factor for the shelf life of these preparations. Suitable labelling suggesting avoidance of light may be useful for a safe domestic use.

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“…Author [17] reported that chlorophyllb degraded at a rate approximately 25% -40% faster that pheophytin a depending on the temperature. To estimate the effect of MRP chlorophyll conversion, the conversion of chlorophyll a to pheophytin a is minimum when compared to the conversion of chlorophyll b to pheophytin b result clearly indicates that the effect to MRP is maximum in stabilizing chlorophyll a content that chlorophyll b.…”

Section: Changes In Pheophytin Content Of Green Peasmentioning

confidence: 99%

Effect of Maillard Reaction Products (MRP) on Chlorophyll Stability in Green Peas

Kumar¹,

Rajamanickam²,

Nadanasabapathi³

2013

FNS

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Maillard Reaction Products (MRP) was prepared from glucose and glysine heated at 90˚C in air circulating oven for 12 hours. The effect of MRP on chlorophyll stability in green peas was investigated. The addition of Maillard Reaction Products (MRP) decreased the loss of chlorophyll a, chlorophyll b and total chlorophyll. The conversion of pheophytin and pyropheophytin was also reduced by the addition of MRP.

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Chlorophylls in foods

Cited by 147 publications

References 141 publications

Kinetics of drying of basil leaves (Ocimum basilicum L.) in the infrared

Kinetics of drying of basil leaves (Ocimum basilicum L.) in the infrared

Antioxidant and pro-oxidant factors in oregano and rosemary gourmet olive oils

Effect of Maillard Reaction Products (MRP) on Chlorophyll Stability in Green Peas

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