Kinetics of chlorophyll degradation and color loss in heated broccoli juice.
Degradation of chlorophyll in broccoli juice occurred at temperatures exceeding 60 degrees C. Chemical analysis revealed that degradation of chlorophyll a and b to pheophytin a and b, respectively, followed first-order kinetics and that chlorophyll a was more heat sensitive than chlorophyll b. Temperature dependencies of chlorophyll a and b degradation rate constants could be described by Arrhenius equations with activation energies (E(a)) of 71.04 +/- 4.89 and 67.11 +/- 6.82 kJ/mol, respectively. Objective greenness measurements, using the -a value as the physical property, together with a fractional conversion kinetic analysis, indicated that green color degradation followed a two-step process. Kinetic parameters for the first degradation step were in accordance with the kinetic parameters for pheophytinization of the total chlorophyll content, as determined by chemical analysis (E(a) approximately 69 kJ/mol). The second degradation step, that is, the subsequent decomposition of pheophytins, was characterized by an activation energy of 105.49 +/- 4.74 kJ/mol.
Weemaes
C A
CA
Department of Food and Microbial Technology, Katholieke Universiteit Leuven, Belgium.
Ooms
V
V
Van Loey
A M
AM
Hendrickx
M E
ME
D001628:Beverages / Q000032:analysis*; D001937:Brassica / Q000737:chemistry*; D002734:Chlorophyll / Q000737:chemistry*; D000077194:Chlorophyll A; D003116:Color; D006358:Hot Temperature; D007700:Kinetics
D002734:Chlorophyll; C037184:chlorophyll b; D000077194:Chlorophyll A