Enzyme-assisted extraction of stabilized chlorophyll from spinach

Food Chemistry

Volumn 176, Issue , 2015, Pages 152-157

  Özkan, Gülay ^a   Ersus Bilek, Seda ^a  

^a EGE UNIVERSITY   (Turkey)

Author keywords

Chlorophyll stabilization; Enzyme assisted extraction; Pectinex Ultra SP L; Spinach; Zn chlorophyll derivatives

Indexed keywords

CHLOROPHYLL; ENZYMES; ETHANOL; REGRESSION ANALYSIS; SOLVENT EXTRACTION; THERMAL PROCESSING (FOODS); ZINC;

CHLOROPHYLL DERIVATIVE; ENZYME CONCENTRATIONS; ENZYME-ASSISTED EXTRACTIONS; PECTINEX ULTRA SP-L; RESPONSE SURFACE METHODOLOGY; SPINACH; TREATMENT CONDITIONS; TREATMENT TEMPERATURE;

ORGANIC SOLVENTS;

ALCOHOL; CHLOROPHYLL; FOOD DYE; ZINC CHLORIDE; ZINC COMPLEX; ENZYME; ZINC;

ARTICLE; CHLOROPHYLL CONTENT; ENZYME ASSISTED EXTRACTION; EXTRACTION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; PH; RESPONSE SURFACE METHOD; SOLVENT EXTRACTION; SPECTROPHOTOMETRY; SPINACH; TEMPERATURE; CHEMISTRY; ISOLATION AND PURIFICATION; SURFACE PROPERTY;

CHLOROPHYLL; ENZYMES; ETHANOL; SPINACIA OLERACEA; SURFACE PROPERTIES; TEMPERATURE; ZINC;

EID: 84919941244     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.12.059     Document Type: Article

References (31)

1. F. Canjura, R. Watkins, and S. Schwartz Color improvement and metallo-chlorophyll complexes in continuous flow aseptically processed peas Journal of Food Science 64 1999 987 989
2. S. Choudhari, and L. Ananthanarayan Enzyme aided extraction of lycopene from tomato tissues Food Chemistry 102 2007 77 81
3. F. Francis Lesser-known food colorants Food Technology 41 1987 62 68
4. V. Gokmen, S. Bahçeci, and J. Acar Liquid chromatographic method for the determination of chlorophylls, carotenoids, and their derivatives in fresh and processed vegetables Journal of Liquid Chromatography & Related Technologies 25 8 2005 1201 1213
5. M.I. Gunawan, and S.A. Barringer Green color degradation of blanched broccoli (Brassica oleracea) due to acid and microbial growth Journal of Food Processing Preservation 24 2000 253 263
6. J. Heaton, and A. Marangoni Chlorophyll degradation in processed foods and senescent plant tissues Trends in Food Science and Technology 7 1996 9 15
7. A. Humphrey Chlorophyll Food Chemistry 5 1980 57 67
8. A. Humphrey Chlorophyll as a color and functional ingredient Journal of Food Science 69 2004 C422 C425
9. R. Ilker In vitro pigment production: An alternative to color synthesis Food Technology 41 1987 70 72
10. D. Kammerer, A. Claus, A. Schieber, and R. Carle A novel process for the recovery of polyphenols from grape (Vitis vinifera) pomace Journal of Food Science 70 2005 157 163
11. N. Koca, F. Karadeniz, and H. Burdurlu Effects of pH on chlorophyll degradation and colour loss in blanched green peas Food Chemistry 100 2007 609 615
12. L. Laborde, and J. Von Elbe Zinc complex formation in heated vegetable purees Journal of Agricultural Food Chemistry 42 5 1990 484 487
13. L. Laborde, and J. Von Elbe Chlorophyll degradation and zinc complex formation with chlorophyll derivatives in heated green vegetables Journal of Agricultural Food Chemistry 42 1994 1100 1103
14. L. Laborde, and J. Von Elbe Effects of solutes on zinc complex formation in heated green vegetable Journal of Agricultural Food Chemistry 42 1994 1096 1099
15. M. Leunda, S. Guerrero, and S. Alzamora Color and chlorophyll content changes of minimally processed kiwifruit Journal of Food Processing Preservation 24 2000 17 38
16. B. Li, B. Smith, and M.M. Hossain Extraction of phenolics from citrus peels: II. Enzyme-assisted extraction method Separation and Purification Technology 48 2006 189 196
17. P. Matile, T. Dugglin, M. Schellenberg, D. Rentsch, K. Bortlik, and C. Peisker 'How and why is chlorophyll broken down in senescent leaves' in plant physiol Biochemistry 27 1989 545 604
18. O. Munoz, M. Sepulveda, and M. Schwartz Effects of enzymatic treatment on anthocyanic pigments from grapes skin from Chilean wine Food Chemistry 87 2004 487 490
19. M. Mutlu, K. SarIoʇlu, N. Demir, M. Ercan, and J. Acar The use of commercial pectinase in fruit juice industry. Part I: Viscometric determination of enzyme activity Journal of Food Engineering 41 1999 147 150
20. T. Ngo, and Y. Zhao Retaining green pigments on thermally processed peels-on green pears Food Chemistry and Toxicology 70 9 2005 568 574
21. M. Pinelo, A. Arnous, and A. Meyer Upgrading of grape skins: Significance of plant cell-wall structural components and extraction techniques for phenol release Trends in Food Science and Technology 17 2006 579 590
22. M. Puri, S. Deepika, and C. Barrow Enzyme-assisted extraction of bioactives from plants Trends in Biotechnology 30 1 2012 38 44
23. R. Ranveer, S. Patil, and A. Sahoo Effect of different parameters on enzyme-assisted extraction of lycopene from tomato processing waste Food and Bioproducts Processing 91 4 2013 370 375
24. R. Santamaria, M. Reyes-Duarte, E. Barzana, D. Fernando, F. Gama, and M. Mota Selective enzyme-mediated extraction of capsaicinoids and carotenoids from chilli guajillo puya (Capsicum annuum L.) using ethanol as solvent Journal of Agricultural and Food Chemistry 48 2000 3063 3067
25. S. Schwart, and J. Von Elbe Kinetics of chlorophyll degradation to pyropheophytin in vegetables Journal of Food Science 48 1983 1303 1306
26. P. Senklang, and P. Anprung Optimizing enzymatic extraction of Zn-chlorophyll derivatives from pandan leaf using response surface methodology Journal of Food Processing and Preservation 34 2009 759 776
27. T. Stoll, U. Schweiggert, A. Schieber, and R. Carle Process for the recovery of a carotene-rich functional food ingredient from carrot pomace by enzymatic liquefaction Innovation Food Science Emergency Technology 4 2003 414 423
28. L. Tonucci, and J. Von Elbe Kinetics of the formation of zinc complexes of chlorophyll derivatives Journal of Agricultural Food Chemistry 40 1992 2341 2344
29. L. Vernon Spectrophotometric determination of chlorophylls and pheophytins in plant extracts Analytic chemistry 32 1960 1144 1150
30. ∗ canned beans Journal of Agricultural Food Chemistry 34 1986 52 54
31. J. Von Elbe, and S. Schwartz Colorants (Cilt 2) 1996 Marcel Dekker: Food Chemistry New York