Publication
Title
Thermal and pressure−temperature degradation of chlorophyll in broccoli (**Brassica oleracea** L. **italica**) juice :  a kinetic study
Author
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.
Language
English
Source (journal)
Journal of agricultural and food chemistry. - Washington, D.C.
Publication
Washington, D.C. : 1998
ISSN
0021-8561
Volume/pages
46:12(1998), p. 5289-5294
ISI
000077697600082
Full text (Publisher's DOI)
UAntwerpen
Faculty/Department
Publication type
Subject
External links
Web of Science
Record
Identification
Creation 09.12.2013
Last edited 05.07.2017