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Chlorophyll Catalysis of Fat Peroxidation a
Author(s) -
HALL J. L.,
MACKINTOSH D. L.
Publication year - 1964
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1964.tb01754.x
Subject(s) - peroxide , chlorophyll , chemistry , lipid peroxide , food science , chlorophyll a , porphyrin , catalysis , lipid peroxidation , botany , biochemistry , antioxidant , organic chemistry , biology
SUMMARY Peroxide apparently occurring in freshly prepared sausage was traced to the catalytic effect of chlorophyll in the sage after fat extraction. The extracts were exposed to ordinary laboratory illumination a day before analysis. No peroxide appeared in extracts of the pork fat alone, nor in extracts of the sage alone. But mixtures of fat extract with sage extract developed peroxide. Extracts of green leafy material from other species and purified chlorophyll likewise developed peroxide with fat extracts. This effect is ascribed to the porphyrin structure. Extracts containing fat and chlorophyll should be kept in the dark until peroxide estimation.