Presented at the 43rd Annual Meeting of the Institute of Food Technologists, New Orleans, LA June 19–22, 1983.
Kinetics of Chlorophyll Degradation to Pyropheophytin in Vegetables
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 48, Issue 4, pages 1303–1306, July 1983
How to Cite
SCHWARTZ, S. J. and VON ELBE, J. H. (1983), Kinetics of Chlorophyll Degradation to Pyropheophytin in Vegetables. Journal of Food Science, 48: 1303–1306. doi: 10.1111/j.1365-2621.1983.tb09216.x
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 12/3/82; revised 3/3/83; accepted 3/23/83.
Pyropheophytins a and b were determined as predominant chlorophyll derivatives in heat processed spinach. Chlorophylls a, b, pheophytins a, b and pyropheophytins a, b were quantitated in fresh, blanched and heat processed spinach at 116, 121 and 126°C. First order degradation rate constants were determined to calculate activation energies of 25.2 and 22.5 Kcal/mole for chlorophylls a and b and 20.7 and 15.7 Kcal/mole for pheophytins a and b, respectively. Based on the results, the suggested mechanism for the decomposition of chlorophyll during heat processing of vegetables is: Chlorophyll Pheophytin Pyropheophytin. Pyropheophytins a and b were major chlorophyll degradation products found in all commercially canned vegetable products surveyed.