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Degradation Kinetics of Chlorophylls and Chlorophyllides
Author(s) -
CANJURA FATIMA L.,
SCHWARTZ STEVEN J.,
NUNES RAUL V.
Publication year - 1991
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.1365-2621.1991.tb08660.x
Subject(s) - degradation (telecommunications) , kinetics , chemistry , kinetic energy , spinach , thermal stability , photochemistry , chlorophyll , biochemistry , organic chemistry , telecommunications , physics , quantum mechanics , computer science
Thermal degradation of chlorophylls and chlorophyllides in spinach puree was studied from 100 to 145°C (2–25 min) for chlorophylls and from 80 to 115°C (2.5–39 min) for chlorophyllides. The derivatives formed were: pheophorbides, pyropheophorbides, pheophytins and pyropheophytins. Degradation kinetics of chlorophylls and chlorophyllides followed a first‐order kinetic model. Reaction rate data showed that the a form of both chlorophylls and chlorophyllides degraded more rapidly than the b form. Chlorophyllides were less stable than chlorophylls. Activation energies ranged from 15.0 to 22.8 Kcal/mol. A kinetic compensation effect was observed for both chlorophylls and chlorophyllides with an isokinetic temperature of 160.8°C. The relative stability of these compounds suggests that methods to maximize chlorophyllides would not be effective for improving green color stability.