Erratum: Color loss in ethanolic solutions of chlorophyll a (Journal of Agricultural and Food Chemistry (2010) 58 (8056-8060) DOI: 10.1021/jf101214g);Color loss in ethanolic solutions of chlorophyll a

Journal of Agricultural and Food Chemistry

Volumn 58, Issue 13, 2010, Pages 8056-8060

  Shen, Szu Chuan ^a   Hsu, Hsin Yun ^b   Huang, Chin Neng ^b   Wu, James Swi Bea ^b  

^a I SHOU UNIVERSITY   (Taiwan)

^b NATIONAL TAIWAN UNIVERSITY   (Taiwan)

Author keywords

Bathochromlc shift; Chlorophyll; Color loss; Ethanol; Kinetics

Indexed keywords

ALCOHOL; CHLOROPHYLL; CHLOROPHYLL A;

CHEMISTRY; COLOR; KINETICS; PH; TEMPERATURE;

CHLOROPHYLL; COLOR; ETHANOL; HYDROGEN-ION CONCENTRATION; KINETICS; TEMPERATURE;

EID: 77954551162     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf2010029     Document Type: Erratum

References (22)

1. Nisha, P.; Singhal, R. S.; Pandit, A. B. A. study on the degradation kinetics of visual green colour in spinach (Spinacea olerácea L.) and the effect of salt therein. J. Food Eng. 2004, 64, 135-142.
2. Mackinney, G; Joslyn, M. A. Chlorophyll-pheophytin: Temperature coefficient of the rate of pheophytin formation. J. Am. Chem. Soc. 1941, 63, 2530-2531.
3. Gold, H. J.; Weckel, K. G. Degradation of chlorophyll to pheophytin during sterilization of canned green peas by heat. Food Teehnol. 1959, 13, 181-185.
4. Robertson, G. L.; Swinburne, D. Changes in chlorophyll and pectin after storage and canning of kiwifruit. J. Food Sci. 1981, 46, 15571559.
5. Shin, S.; Bhowmik, S. R. Thermal kinetics of color changes in pea puree. J. Food Eng. 1995, 24, 77-86.
6. Ryan-Stoneham, T.; Tong, C. H. Degradation kinetics of chlorophyll in peas as a function of pH. J. Food Sci. 2000, 65, 1296-1302.
7. Ahmed, L; Kaur, A.; Shivhare, U. Colour degradation kinetics of spinach, mustard leaves, and mixed puree. J. Food Sci. 2002, 67, 1088-1091.
8. Koca, N.; Karadeniz, F.; Burduriu, H. S. Effect of pH on chlorophyll degradation and colour loss in blanched, green peas. Food Chem. 2007, 100, 609-615.
9. Francis, F.J. Pigments and other colorants. In Food Chemistry, 2nd ed.; Fermema, O. R-, Ed.; Marcel Dekker, Inc.: New York, 1985; pp 545-584.
10. Woolfe, M. L. Pigments. In Effect, of Heat. Processing on Food Stuffs; Priestley, R. J., Ed.; Applied Science Publishers Ltd.: London, U.K., 1979; pp 76-120.
11. Schmalko, M. E.; Alzamora, S. M. Color, chlorophyll, caffeine, and water content variation during yerba mate processing. Drving Teehnol. 2001,19, 599-610.
12. Schmalko, M. E.; Scipioni, P. G; Ferreyra, D. J. Effect of water activity and temperature in color and chlorophylls changes in yerba mate leaves. Int. J. Food Prop. 2005, 8, 313-322.
13. Weemas, C. A.; Ooms, V.; Van Loey, A. M.; Hendrickx, M. E. Kinetics of chlorophyll degradation and colour loss in heated broccoli juice. J, Agric Food Chem. 1999, 47, 2404-2409.
14. Schwartz, S. J.; Lorenzo, T. V. Chlorophylls in foods. Crit. Rev. Food Sci. Nutr. 1990, 29, 1-17.
15. Canjura, F. L.; Schwartz, S. J.; Nunes, R. V. Degradation kinetics of chlorophylls and chlorophyllides. J. Food Sci. 1991, 56, 1639-1643.
16. Martins, R. C.; Silva, C. L. M. Modelling colour and chlorophyll, losses of frozen green beans (Phaseolus vulgaris L.). Int. J. Refrig. 2002, 25, 966-914.
17. Ahmed, J.; Shivhare, U. S.; Raghavan, G S. V. Rheological characteristics and kinetics of colour degradation of green chilli puree. J, Food Eng. 2000, 44, 239-244.
18. Franks, F.; Ives, D. J. G The structural properties of alcohol-water mixtures. O. Rev., Chem. Soc.. 1966, 20, 1-44.
19. Koga, K.; Yoshizumi, H. Differential scanning calorimetry (DSC) studies on the structure of water-ethanol mixtures and aged whiskey. J. Food Sci. 1977, 42, 1213-1217.
20. Parke, S. A.; Birch, G. G. Solution properties of ethanol in water. Food Chem. 1999, 67,241-246.
21. Erdey-Gruz, T.; Majthenyi, L. The effect of composition of ethyl alcohol-water mixture on the transference numbers and ionic mobilities of HCl, KOH, KF, and, KCl in solutions at 5 °C and. 25 °C. Acta Chem. Acad, Sci, Hung. 1959,20,73-90.
22. Takahashi, Y.; Watanabe, H. Interaction of colloidal chitin and chlorophyll a in ethanol-water mixed solutions. Bull. Chem. Soc. Jvn. 1995, 68, 3319-3324.