Journal ArticleDOI
Formation of pyrochlorophylls and their derivatives in spinach leaves during heating
S.S. Teng,Bing-Huei Chen +1 more
TLDR
The changes of chlorophylls and their derivatives during heating of spinach leaves were studied in this paper, where they were analyzed by high performance liquid chromatography (HPLC) with photodiode-array detection or positive ion fast atom bombardment mass spectrometry (FAB-MS).About:
This article is published in Food Chemistry.The article was published on 1999-05-01. It has received 88 citations till now. The article focuses on the topics: Steaming & Pheophytins.read more
Citations
More filters
Journal ArticleDOI
Recent developments and trends in thermal blanching – A comprehensive review
Hong-Wei Xiao,Zhongli Pan,Zhongli Pan,Li-Zhen Deng,Hamed M. El-Mashad,Xu-Hai Yang,Arun S. Mujumdar,Zhen-Jiang Gao,Qian Zhang +8 more
TL;DR: A review of the current status of thermal blanching can be found in this article, where the principles, applications and limitations of current thermal Blanching methods, which include conventional hot water blanchings, steam blanchers, microwave blanners, ohmic blanners and infrared blanners are outlined.
Journal ArticleDOI
Effects of ozone treatments on microbial quality and some chemical properties of lettuce, spinach, and parsley
Hakan Karaca,Y. Sedat Velioglu +1 more
TL;DR: The effects of distilled, ozonated and chlorinated water treatments on inactivation of Escherichia coli and Listeria innocua inoculated on lettuce, spinach, and parsley and on some chemical characteristics (chlorophyll a, chlorophyll b, ascorbic acid, and total phenolic contents and antioxidant activity) of these vegetables were investigated.
Journal ArticleDOI
Pigments in Greek virgin olive oils: occurrence and levels
TL;DR: In this paper, the presence and levels of chlorophyll and carotenoid pigments using normal phase liquid chromatography and spectrometry were examined for two pheophytin derivatives (peaks A and B), eluted close to Pheo α, may potentially be used to examine handling conditions and length of storage of oil until analysis.
Journal ArticleDOI
The effect of High Pressure and High Temperature processing on carotenoids and chlorophylls content in some vegetables.
TL;DR: Even though the carotenoids also remained in the green vegetables, their chlorophylls and therefore their colour were so affected that milder temperatures need to be applied.
Journal ArticleDOI
Effects of cooking methods on chlorophylls, pheophytins and colour of selected green vegetables
TL;DR: The effect of microwave and conventional cooking methods on chlorophyll pigments and color properties of vegetables was studied by HPLC and colorimetry as mentioned in this paper, and the results showed that chlorophytins increased in all vegetables after cooking.
References
More filters
Journal ArticleDOI
Separation, identification, and quantification of the major carotenoid and chlorophyll constituents in extracts of several green vegetables by liquid chromatography
TL;DR: Identification, structure moleculaire et dosage, avant et apres cuisson, des principaux constituants des pigments de broccoli, choux, epinards and choux de Bruxelles as mentioned in this paper, choux frises et quelques especes de Brassica
Journal ArticleDOI
Kinetics of Chlorophyll Degradation to Pyropheophytin in Vegetables
Steven J. Schwartz,J. H. Elbe +1 more
TL;DR: In this paper, pyropheophytins a and b were determined as predominant chlorophyll derivatives in heat processed spinach and the suggested mechanism for the decomposition of chlorophyll during heat processing of vegetables was suggested.
Journal ArticleDOI
Preparation and properties of pyrochlorophyll a, methyl pyrochlorophyllide a, pyropheophytin a, and methyl pyropheophorbide a derived from chlorophyll by decarbomethoxylation
Journal ArticleDOI
High-performance liquid chromatography of chlorophylls and their derivatives in fresh and processed spinach
Journal ArticleDOI
Degradation kinetics of chlorophylls and chlorophyllides
TL;DR: In this article, the degradation kinetics of chlorophylls in spinach puree were studied from 100 to 145°C (2-25 min) and from 80 to 115°C(25-39 min) for chlorophyl compounds, respectively, with an isokinetic temperature of 1608°C.
Related Papers (5)
Kinetics of Chlorophyll Degradation to Pyropheophytin in Vegetables
Steven J. Schwartz,J. H. Elbe +1 more