Overview of Chlorophylls in Foods

Ferruzzi, Mário G.; Schwartz, Steven J.

doi:10.1002/0471142913.faf0401s01

Cited by 9 publications

(10 citation statements)

References 38 publications

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“…Pyropheophytin a and b, breakdown products after additional demethoxycarbonylation, were not detectable in all other manufacturing stages but exhibited dramatic increase after the final drying step (Figure ). It is reported that chlorophylls pigments can be easily degraded during food processing and storing process via two possible pathways, (i) degradation to pheophytins and pyropheophytins, which is dependent on acidity and heat; and (ii) degradation to chlorophilides and pheophorbides, which is enzyme-mediated . In our findings, the production of pheophytins during rolling and fermentation can be possibly attributed to increased acidity in these steps, whereas the sharp generation of pyropheophytins is related to prolonged heating in the drying step.…”

Section: Resultssupporting

confidence: 47%

Comprehensive Lipidome-Wide Profiling Reveals Dynamic Changes of Tea Lipids during Manufacturing Process of Black Tea

Jin

Zhou

et al. 2017

J. Agric. Food Chem.

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As important biomolecules in Camellia sinensis L., lipids undergo substantial changes during black tea manufacture, which is considered to contribute to tea sensory quality. However, limited by analytical capacity, detailed lipid composition and its dynamic changes during black tea manufacture remain unclear. Herein, we performed tea lipidome profiling using high resolution liquid chromatography coupled to mass spectrometry (LC-MS), which allows simultaneous and robust analysis of 192 individual lipid species in black tea, covering 17 (sub)classes. Furthermore, dynamic changes of tea lipids during black tea manufacture were investigated. Significant alterations of lipid pattern were revealed, involved with chlorophyll degradation, metabolic pathways of glycoglycerolipids, and other extraplastidial membrane lipids. To our knowledge, this report presented most comprehensive coverage of lipid species in black tea. This study provides a global and in-depth metabolic map of tea lipidome during black tea manufacture.

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Section: Resultssupporting

confidence: 47%

Comprehensive Lipidome-Wide Profiling Reveals Dynamic Changes of Tea Lipids during Manufacturing Process of Black Tea

Jin

Zhou

et al. 2017

J. Agric. Food Chem.

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“…As chlorophyll degrades during senescence, the green leaves become yellow and brown in colour. Antioxidants are related to chlorophyll retention in plants (Ferruzzi and Schwartz 2001;Lanfer-Marquez et al 2005). Aharoni et al (1993) reported that packaging coriander, dill, chervil, parsley, chives and water cress in non perforated polyethylene bags resulted in development of moderate modified atmosphere capable of retarding yellowing and decay.…”

Section: Resultsmentioning

confidence: 99%

Biochemical and physiological changes in Fenugreek (Trigonella foenum- graecum L.) leaves during storage under modified atmosphere packaging

et al. 2011

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Fenugreek (Trigonella foenum-graecum L.), is a highly respiring leafy vegetable enriched with many nutrients and other active ingredients such as protein, vitamin C, niacin, potassium, alkaloids, lysine and Ltryptophan as well as steroidal saponins which are beneficial for human health. Both, quantitative and qualitative losses in this vegetable can be reduced by appropriate packaging and storage techniques which have not been applied hitherto. This study was taken upon to assess the potential of macro-perforated MAP for storage of fenugreek leaves. Packages (bag area: 0.075 m 2 ) made from polypropylene (PP) film (Thickness: 35 μmm) were selected for the storage studies. The leaves were packaged in macroperforated (2 perforations, perforation diameter: 0.3 mm each, with and without mustard seeds as natural absorbents) as well as in non-perforated PP film packages with and without mustard seeds. 10 g of mustard seeds were placed inside the packages to check water accumulation. The packaged samples were stored for 6 days at 75% relative humidity (RH) at 15°C to check water accumulation, if any. Different physiological and biochemical characteristics which generally affect the post-harvest life of the produce were monitored during the storage period. Results of the study suggested that among all the treatments, packaging of fenugreek in two perforation packets with mustard seeds resulted in best maintenance of chlorophyll, ascorbic acid, phenols and aroma. Water accumulation was also consoled due to mustard seeds after 6 days of storage.

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“…Importantly, all samples were treated similarly and only skin samples from the earlier stages of ripening contained chlorophyllides, even though all skin samples contained similar concentrations of chlorophylls. Chlorophyll can also be degraded to pheophytins a and b during ripening and can be produced under conditions of mild acidity and heat, such as those used for extraction (23). Pheophytins were not detected in avocado skin suggesting that the dominant breakdown pathway of chlorophyll in avocado skin is the action of chlorophyllase on chlorophyll to generate chlorophyllides.…”

Section: Discussionmentioning

confidence: 99%

“…The relative concentrations of chlorophylls a and b showed little change during ripening in any of the tissues, similar to our previous observations (). The high concentrations of total chlorophylls in the skin were a result of high concentrations of chlorophyllide a and to a lesser extent chlorophyllide b. Chlorophyllides are water soluble pigments and are intermediates in chlorophylls a and b biosynthesis () and chlorophyll degradation ( , ). The high concentrations of chlorophyllide a found in avocado skin may be a result of chlorophyll synthesis or degradation in the skin.…”

Section: Discussionmentioning

confidence: 99%

Pigments in Avocado Tissue and Oil

Ashton

Wong

McGhie

et al. 2006

J. Agric. Food Chem.

132

107

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Pigments are important contributors to the appearance and healthful properties of both avocado fruits and the oils extracted from these fruits. This study determined carotenoid and chlorophyll pigment concentrations in the skin and three sections of the flesh (outer dark green, middle pale green, and inner yellow flesh-nearest the seed) and anthocyanin concentrations in the skin of Hass avocado during ripening at 20 degrees C. Pigments were extracted from frozen tissue with acetone and measured using high-performance liquid chromatography. Pigments were also measured in the oil extracted from freeze-dried tissue sections by an accelerated solvent extraction system using hexane. Carotenoids and chlorophylls identified in the skin, flesh, and oil were lutein, alpha-carotene, beta-carotene, neoxanthin, violaxanthin, zeaxanthin, antheraxanthin, chlorophylls a and b, and pheophytins a and b with the highest concentrations of all pigments in the skin. Chlorophyllides a and b were identified in the skin and flesh tissues only. As the fruit ripened and softened, the skin changed from green to purple/black, corresponding to changes in skin hue angle, and a concomitant increase in cyanidin 3-O-glucoside and the loss of chlorophyllide a. In flesh tissue, chroma and lightness values decreased with ripening, with no changes in hue angle. The levels of carotenoids and chlorophylls did not change significantly during ripening. As fruit ripened, the total chlorophyll level in the oil from the flesh sections remained constant but declined in the oil extracted from the skin.

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Overview of Chlorophylls in Foods

Cited by 9 publications

References 38 publications

Comprehensive Lipidome-Wide Profiling Reveals Dynamic Changes of Tea Lipids during Manufacturing Process of Black Tea

Comprehensive Lipidome-Wide Profiling Reveals Dynamic Changes of Tea Lipids during Manufacturing Process of Black Tea

Biochemical and physiological changes in Fenugreek (Trigonella foenum- graecum L.) leaves during storage under modified atmosphere packaging

Pigments in Avocado Tissue and Oil

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