Microdeterminations for Organically Combined Metals in Pigment of Okra

Fischbach, Henry

doi:10.1093/jaoac/26.1.139

Cited by 4 publications

(4 citation statements)

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“…The importance of color to final perceived quality of food products,combined with the labile nature of chlorophyll derivatives, has perpetuated numerous efforts to preserve native green vegetable appearance. Fishenbach () and Schanderl et al () first noticed formation of zinc and copper pheophytins and reported their increased thermal stability and color similarity with respect to natural chlorophylls. Since that time, great efforts have been dedicated to understanding the formation of these zinc and copper chlorophyll complexes for the purpose of color stabilization in processed foods.…”

Section: Chlorophyll Chemistry During Food Processingmentioning

confidence: 99%

Overview of Chlorophylls in Foods

Ferruzzi

Schwartz

2001

Current Protocols in Food Analytical Chemistry

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Section: Chlorophyll Chemistry During Food Processingmentioning

confidence: 99%

Overview of Chlorophylls in Foods

Ferruzzi

Schwartz

2001

Current Protocols in Food Analytical Chemistry

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“…Fischbach and Newburger (1943) made a spectrophotometric study of the green pigment in canned okra and found zinc complexes present. Fischbach (1943) determined the zinc content of pigment extracted from okra to which zinc salts had been added during processing for preservation. Lamort (1956) made a spectrophotometric study of many metal complexes of pheophytin, including those of zinc and copper.…”

Section: Zincmentioning

confidence: 99%

Absorption spectra of copper and zinc complexes of pheophytins and pheophorbides

Jones¹,

White²,

Gibbs³

et al. 1968

J. Agric. Food Chem.

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This study has been made to establish the molar absorbance coefficients of the zinc and copper(II) complexes of the pheophytins and pheophorbides. Spectral curves and metal analyses have been madefor each of the four mentioned chelates of zinc and copper(II) following purification by chromatography. Chelation was accomplished with ease in aqueous acetone solutions of the respective pheophytins and pheophorbides. Thin-layer chromatography procedures, developed during this study, provided reliable indication of the purity of the complexes. Zinc and copper(II) salts and their solutions promoted rapid allomerization of the pigment during chelation. Molar absorbance coefficients are presented.

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“…Green metallo complexes of chlorophyll derivatives formed during thermal processing have been observed and offer a promising solution to the problem of color loss. Spontaneous regreening of commercially canned okra was reported by Fischbach and Newburger (1943) and attributed to the presence of zinc-containing pigments (Fischbach, 1943). Copper or zinc ions present in plant tissues during processing have been associated with improvement in the color of processed green beans (Decleire, 1966) and Brussels sprouts (Swirski et al, 1969).…”

mentioning

confidence: 94%