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ABSTRACT

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 inline image Pheophytin inline image Pyropheophytin. Pyropheophytins a and b were major chlorophyll degradation products found in all commercially canned vegetable products surveyed.