59. Green Leaves

  1. Mathew Attokaran

Published Online: 7 FEB 2011

DOI: 10.1002/9780470959152.ch59

Natural Food Flavors and Colorants

Natural Food Flavors and Colorants

How to Cite

Attokaran, M. (2011) Green Leaves, in Natural Food Flavors and Colorants, Wiley-Blackwell, Oxford, UK. doi: 10.1002/9780470959152.ch59

Author Information

  1. Plant Lipids Limited, Cochin, India

Publication History

  1. Published Online: 7 FEB 2011
  2. Published Print: 18 MAR 2011

ISBN Information

Print ISBN: 9780813821108

Online ISBN: 9780470959152



  • green leaves;
  • chlorophyll, present in green leaves - early twentieth century, used in toothpastes;
  • chlorophyll in toothpaste - success as a pigment, its stability poor;
  • spinach, first cultivated in Nepal - early history of plant, in the Indian subcontinent;
  • “Popeye” - popularizing spinach as a food, giving strength;
  • spinach, rich in vitamins and minerals - especially iron;
  • Alfalfa, a flowering plant - to pea family, used as important forage crop;
  • fresh mulberry leaves, eaten by silkworms - early twentieth century, silk production ceasing in Europe;
  • chlorophyll, responsible for green color of plants - in leaves;
  • chlorophyll's limitation - its poor stability and low intensity of color


This chapter contains sections titled:

  • Introduction

  • Spinach

  • Alfalfa

  • Mulberry

  • Chlorophyll: Chemistry

  • Extractives

  • Uses

  • Analytical Method

  • Identification Numbers

  • References