title: Enzyme-assisted extraction of stabilized chlorophyll from spinach.
abstract: Zinc complex formation with chlorophyll derivatives in spinach pulp was studied by adding 300ppm Zn(2+) for production of stable food colorant, followed by the heating at 110°C for 15min. Zinc complex formation increased at pH values of 7.0 or greater. Pectinex Ultra SP-L was selected for enzyme-assisted release of zinc-chlorophyll derivatives from spinach pulp. Effect of enzyme concentration (1-9%), treatment temperature (30-60°C), and time (30-210min) on total chlorophyll content (TCC) were optimized using response surface methodology. A quadratic regression model (R(2)=0.9486) was obtained from the experimental design. Optimum treatment conditions were 8% enzyme concentration, 45°C, and 30min, which yielded a 50.747mgTCC/100g spinach pulp. Enzymatic treatment was followed by solvent extraction with ethanol at a solvent-to-sample ratio of 2.5:1 at 60°C for 45min for the highest TCC recovery. Pretreatment with enzyme and extraction in ethanol resulted in 39% increase in Zn-chlorophyll derivative yield.
authors.affiliation: Ege University, Engineering Faculty, Food Engineering Department, 35100 Izmir, Turkey.
authors.forename: Gülay
authors.initials: G
authors.lastname: Özkan
authors.affiliation: Ege University, Engineering Faculty, Food Engineering Department, 35100 Izmir, Turkey. Electronic address: seda.ersus@ege.edu.tr.
authors.forename: Seda
authors.initials: S
authors.lastname: Ersus Bilek
mesh_terms: D002734:Chlorophyll / Q000737:chemistry / Q000302:isolation & purification*; D004798:Enzymes / Q000737:chemistry*; D000431:Ethanol / Q000737:chemistry; D018724:Spinacia oleracea / Q000737:chemistry*; D013499:Surface Properties; D013696:Temperature; D015032:Zinc / Q000737:chemistry
chemical_list: D004798:Enzymes; D002734:Chlorophyll; D000431:Ethanol; D015032:Zinc
keywords: Chlorophyll stabilization; Enzyme-assisted extraction; Pectinex Ultra SP-L; Spinach; Zn–chlorophyll derivatives