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Characterization of chlorophyll pigments present in canola seed, meal and oil
Author(s) -
Endo Y.,
Thorsteinson C. T.,
Daun J. K.
Publication year - 1992
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02636109
Subject(s) - pheophytin , pheophorbide a , canola , chlorophyll , chlorophyll a , chlorophyll b , chemistry , pigment , botany , food science , biology , photosynthesis , organic chemistry , photosystem ii
Chlorophyll pigments present in canola seed, meal and crude and degummed oils were analyzed by high‐performance liquid chromatography (HPLC) with a fluorescence detector. Chlorophylls a and b, low levels of pheophytin a, and occasionally traces of pheophorbide and its methyl ester were present in canola seed. Meals and oils contained magnesium‐deficient chlorophyll pigments such as pheophorbide a, methylpheophorbide a, pheophytins a and b, and pyropheophytins a and b but not chlorophyll a or b. The amounts of chlorophyll pigments were oil > seed >> meal. Both crude and degummed oils contained pheophytin a and pyropheophytin a as main components, but the ratio of pyropheophytin a to pheophytin a was markedly higher in degummed oils. No pheophorbides were detected in degummed oils. These results suggest that oil processing steps such as extraction and degumming affect the composition of chlorophyll pigments.