Details
| Original language | English |
|---|---|
| Pages (from-to) | 109-112 |
| Number of pages | 4 |
| Journal | Deutsche Lebensmittel-Rundschau |
| Volume | 94 |
| Issue number | 4 |
| Publication status | Published - Apr 1998 |
Abstract
When chlorophyll was dark-stored in coconut butter and the semi-synthetic triacylglycerol Miglyol the samples were more stable than the mixture with sunflower oil. Light exposed chlorophyll (3.000 lux) was more stable in sunflower oil. Co-extracted plant constituents apparently decreased the stability of chlorophyll in the coconut butter model. An addition of α-tocopherol up to levels of 630 ing kg-1 improved the storability of crude chlorophyll preparations and of light exposed mixtures with coconut butter. The synergistic activity of lecithins (600 mg kg-1) correlated with their contents of phosphatidyl choline and yielded coconut butter/chlorophyll mixtures with a half life time of 24 days (3.000 lux 40°C) as compared to <20 hours for the non-supplemented chlorophyll/ coconut butter mixture.
ASJC Scopus subject areas
- Agricultural and Biological Sciences(all)
- Food Science
- Engineering(all)
- Industrial and Manufacturing Engineering
- Social Sciences(all)
- Law
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In: Deutsche Lebensmittel-Rundschau, Vol. 94, No. 4, 04.1998, p. 109-112.
Research output: Contribution to journal › Article › Research › peer review
}
TY - JOUR
T1 - Degradation of chlorophyll in model preparations
AU - Büch, G. W.
AU - Berger, R. G.
PY - 1998/4
Y1 - 1998/4
N2 - When chlorophyll was dark-stored in coconut butter and the semi-synthetic triacylglycerol Miglyol the samples were more stable than the mixture with sunflower oil. Light exposed chlorophyll (3.000 lux) was more stable in sunflower oil. Co-extracted plant constituents apparently decreased the stability of chlorophyll in the coconut butter model. An addition of α-tocopherol up to levels of 630 ing kg-1 improved the storability of crude chlorophyll preparations and of light exposed mixtures with coconut butter. The synergistic activity of lecithins (600 mg kg-1) correlated with their contents of phosphatidyl choline and yielded coconut butter/chlorophyll mixtures with a half life time of 24 days (3.000 lux 40°C) as compared to <20 hours for the non-supplemented chlorophyll/ coconut butter mixture.
AB - When chlorophyll was dark-stored in coconut butter and the semi-synthetic triacylglycerol Miglyol the samples were more stable than the mixture with sunflower oil. Light exposed chlorophyll (3.000 lux) was more stable in sunflower oil. Co-extracted plant constituents apparently decreased the stability of chlorophyll in the coconut butter model. An addition of α-tocopherol up to levels of 630 ing kg-1 improved the storability of crude chlorophyll preparations and of light exposed mixtures with coconut butter. The synergistic activity of lecithins (600 mg kg-1) correlated with their contents of phosphatidyl choline and yielded coconut butter/chlorophyll mixtures with a half life time of 24 days (3.000 lux 40°C) as compared to <20 hours for the non-supplemented chlorophyll/ coconut butter mixture.
UR - http://www.scopus.com/inward/record.url?scp=0040633179&partnerID=8YFLogxK
M3 - Article
AN - SCOPUS:0040633179
VL - 94
SP - 109
EP - 112
JO - Deutsche Lebensmittel-Rundschau
JF - Deutsche Lebensmittel-Rundschau
SN - 0012-0413
IS - 4
ER -