Details
| Original language | English |
|---|---|
| Pages (from-to) | 345-350 |
| Number of pages | 6 |
| Journal | European Food Research and Technology |
| Volume | 204 |
| Issue number | 5 |
| Publication status | Published - 1997 |
Abstract
An HPLC procedure is described which enables both identification and quantitation of chlorophyll a and chlorophyll b and their major degradation products which can occur during solvent extraction of chloropigments from green plant leaves or during storage and canning of green vegetables. The method has been applied to visualize enzymatic as well as chemical degradation of chloropigments from spinach. Complex mixtures of phytyl esters of chlorophyllides, pheophorbides, pyrochlorophyllides, and pyropheophorbides and their respective hydrolysis products were separated, identified and quantitated in the presence of carotenoids in a process lasting less than 40 min.
Keywords
- Chlorophyll, Degradation, HPLC, Spinach (Spinacia oleracea)
ASJC Scopus subject areas
- Biochemistry, Genetics and Molecular Biology(all)
- Biotechnology
- Agricultural and Biological Sciences(all)
- Food Science
- Chemistry(all)
- Biochemistry, Genetics and Molecular Biology(all)
- Biochemistry
- Engineering(all)
- Industrial and Manufacturing Engineering
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In: European Food Research and Technology, Vol. 204, No. 5, 1997, p. 345-350.
Research output: Contribution to journal › Article › Research › peer review
}
TY - JOUR
T1 - Determination of major chlorophyll degradation products
AU - Mangos, Thomas J.
AU - Berger, Ralf G.
N1 - Funding information: We are grateful to the Fonds der Chemischen Industrie, Frankfurt, and to Dr. Marcus, Geesthacht, for financial support.
PY - 1997
Y1 - 1997
N2 - An HPLC procedure is described which enables both identification and quantitation of chlorophyll a and chlorophyll b and their major degradation products which can occur during solvent extraction of chloropigments from green plant leaves or during storage and canning of green vegetables. The method has been applied to visualize enzymatic as well as chemical degradation of chloropigments from spinach. Complex mixtures of phytyl esters of chlorophyllides, pheophorbides, pyrochlorophyllides, and pyropheophorbides and their respective hydrolysis products were separated, identified and quantitated in the presence of carotenoids in a process lasting less than 40 min.
AB - An HPLC procedure is described which enables both identification and quantitation of chlorophyll a and chlorophyll b and their major degradation products which can occur during solvent extraction of chloropigments from green plant leaves or during storage and canning of green vegetables. The method has been applied to visualize enzymatic as well as chemical degradation of chloropigments from spinach. Complex mixtures of phytyl esters of chlorophyllides, pheophorbides, pyrochlorophyllides, and pyropheophorbides and their respective hydrolysis products were separated, identified and quantitated in the presence of carotenoids in a process lasting less than 40 min.
KW - Chlorophyll
KW - Degradation
KW - HPLC
KW - Spinach (Spinacia oleracea)
UR - http://www.scopus.com/inward/record.url?scp=53249149286&partnerID=8YFLogxK
M3 - Article
AN - SCOPUS:53249149286
VL - 204
SP - 345
EP - 350
JO - European Food Research and Technology
JF - European Food Research and Technology
SN - 1438-2377
IS - 5
ER -