Open AccessColorless Chlorophyll Catabolites in Senescent Florets of Broccoli (Brassica oleracea var. italica)
Author(s) -
Matthias H Roiser,
Thomas Müller,
Bernhard Kräutler
Publication year - 2015
Publication title -
journal of agricultural and food chemistry
Language(s) - Uncategorized
Resource type - Journals
SCImago Journal Rank - 1.203
H-Index - 297
eISSN - 1520-5118
pISSN - 0021-8561
DOI - 10.1021/jf5055326
Subject(s) - brassica oleracea , chlorophyll , postharvest , chemistry , brassica , catabolite repression , botany , glucosinolate , biochemistry , biology , mutant , gene
Typical postharvest storage of broccoli (Brassica oleracea var. italica) causes degreening of this common vegetable with visible loss of chlorophyll (Chl). As shown here, colorless Chl-catabolites are generated. In fresh extracts of degreening florets of broccoli, three colorless tetrapyrrolic Chl-catabolites accumulated and were detected by high performance liquid chromatography (HPLC): two "nonfluorescent" Chl-catabolites (NCCs), provisionally named Bo-NCC-1 and Bo-NCC-2, and a colorless 1,19-dioxobilin-type "nonfluorescent" Chl-catabolite (DNCC), named Bo-DNCC. Analysis by nuclear magnetic resonance spectroscopy and mass spectrometry of these three linear tetrapyrroles revealed their structures. In combination with a comparison of their HPL-chromatographic properties, this allowed their identification with three known catabolites from two other brassicacea, namely two NCCs from oil seed rape (Brassica napus) and a DNCC from degreened leaves of Arabidopsis thaliana.