Title
Thermal and pressure−temperature degradation of chlorophyll in broccoli (**Brassica oleracea** L. **italica**) juice :  a kinetic study Thermal and pressure−temperature degradation of chlorophyll in broccoli (**Brassica oleracea** L. **italica**) juice :  a kinetic study
Author
Faculty/Department
Faculty of Sciences. Bioscience Engineering
Publication type
article
Publication
Washington, D.C. ,
Subject
Biology
Engineering sciences. Technology
Source (journal)
Journal of agricultural and food chemistry. - Washington, D.C.
Volume/pages
46(1998) :12 , p. 5289-5294
ISSN
0021-8561
ISI
000077697600082
Carrier
E
Target language
English (eng)
Full text (Publishers DOI)
Abstract
Heat and combined pressure−temperature degradation of chlorophyll in broccoli juice have been studied on a kinetic basis. A treatment at 100 °C and atmospheric pressure during 37 min resulted in a 90% decrease in total chlorophyll content of broccoli juice. An extreme pressure stability of both chlorophylls a and b at room temperature was observed. Significant reductions in chlorophyll content were noticed only when pressure was combined with temperatures exceeding 50 °C. Chlorophyll degradation reactions at atmospheric as well as at elevated pressures could be adequately described by assuming a first-order decay. Chlorophyll a degradation occurred more rapidly as compared to chlorophyll b degradation under all pressure−temperature combinations tested (1−800 MPa/50−120 °C). Degradation rates increased with temperature according to the Arrhenius law at all pressures tested.
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