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Chlorophyll changes in some green leafy vegetables during cooking
Author(s) -
Faboya Olufemi O.
Publication year - 1985
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740360815
Subject(s) - vernonia amygdalina , amaranthus hybridus , chlorophyll , leafy vegetables , chlorophyll b , chemistry , corchorus olitorius , chlorophyll a , horticulture , botany , food science , biology , traditional medicine , medicine , weed
Five green leafy vegetables commonly consumed in Nigeria ( Talinum triangulare, Corchorus olitorius, Celosia argentea, Amaranthus hybridus and Vernonia amygdalina ) were examined for their chlorophyll contents. These varied between 0.038% for Talinum triangulare and 0.137% for Vernonia amygdalina , with chlorophyll‐a constituting between 68 and 75% of the total chlorophyll. By bringing the temperature of the leaves to 100°C, at least 56% of the total chlorophyll was lost, the rate of loss decreasing with the initial total chlorophyll content. When the leaves were blanched by immersion in boiling water, they showed a greater rate of chlorophyll loss. This was reduced when the pH was adjusted to 6.