A short review on the stability of chlorophylls and metallo-chlorophyll complexes in fruits and vegetables
Chlorophylls are the primary photosynthetic pigment responsible for the green colour in fruits and vegetables and contributed as an antioxidant. Sensitivity of chlorophylls to processing conditions such as light, heat, pH changes, oxygen and chemicals affected the bright green colour and its antioxi...
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e-VIBS, Faculty of Science and Natural Resources
2021
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my.ums.eprints.409522024-09-05T02:03:09Z https://eprints.ums.edu.my/id/eprint/40952/ A short review on the stability of chlorophylls and metallo-chlorophyll complexes in fruits and vegetables Siti Faridah Mohd Amin Kharidah Muhammad Roselina Karim Yus Aniza Yusof Hasmadi Mamat Mohd Dona Sintang SB320-353.5 Vegetables SB447 Preservation and reproduction of flowers, fruits, etc. Chlorophylls are the primary photosynthetic pigment responsible for the green colour in fruits and vegetables and contributed as an antioxidant. Sensitivity of chlorophylls to processing conditions such as light, heat, pH changes, oxygen and chemicals affected the bright green colour and its antioxidant activity which lead to the formation of its derivatives; pheophytins and pyro pheophytins. Therefore, the formation of metal complexes of chlorophyll derivatives has been suggested to exhibit green colour similar to native chlorophylls but with more stable processing conditions. This article aims to review the current research on the stabilization process of chlorophylls using divalent cations such as zinc or copper in the formation of metallo-chlorophyll complexes in fruits and vegetables. e-VIBS, Faculty of Science and Natural Resources 2021 Article NonPeerReviewed text en https://eprints.ums.edu.my/id/eprint/40952/2/FULL%20TEXT.pdf text en https://eprints.ums.edu.my/id/eprint/40952/5/ABSTRACT.pdf Siti Faridah Mohd Amin and Kharidah Muhammad and Roselina Karim and Yus Aniza Yusof and Hasmadi Mamat and Mohd Dona Sintang (2021) A short review on the stability of chlorophylls and metallo-chlorophyll complexes in fruits and vegetables. Transactions on Science and Technology, 8 (3-3). pp. 419-424. |
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SB320-353.5 Vegetables SB447 Preservation and reproduction of flowers, fruits, etc. Siti Faridah Mohd Amin Kharidah Muhammad Roselina Karim Yus Aniza Yusof Hasmadi Mamat Mohd Dona Sintang A short review on the stability of chlorophylls and metallo-chlorophyll complexes in fruits and vegetables |
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Chlorophylls are the primary photosynthetic pigment responsible for the green colour in fruits and vegetables and contributed as an antioxidant. Sensitivity of chlorophylls to processing conditions such as light, heat, pH changes, oxygen and chemicals affected the bright green colour and its antioxidant activity which lead to the formation of its derivatives; pheophytins and pyro pheophytins. Therefore, the formation of metal complexes of chlorophyll derivatives has been suggested to exhibit green colour similar to native chlorophylls but with more stable processing conditions. This article aims to review the current research on the stabilization process of chlorophylls using divalent cations such as zinc or copper in the formation of metallo-chlorophyll complexes in fruits and vegetables. |
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Article |
author |
Siti Faridah Mohd Amin Kharidah Muhammad Roselina Karim Yus Aniza Yusof Hasmadi Mamat Mohd Dona Sintang |
author_facet |
Siti Faridah Mohd Amin Kharidah Muhammad Roselina Karim Yus Aniza Yusof Hasmadi Mamat Mohd Dona Sintang |
author_sort |
Siti Faridah Mohd Amin |
title |
A short review on the stability of chlorophylls and metallo-chlorophyll complexes in fruits and vegetables |
title_short |
A short review on the stability of chlorophylls and metallo-chlorophyll complexes in fruits and vegetables |
title_full |
A short review on the stability of chlorophylls and metallo-chlorophyll complexes in fruits and vegetables |
title_fullStr |
A short review on the stability of chlorophylls and metallo-chlorophyll complexes in fruits and vegetables |
title_full_unstemmed |
A short review on the stability of chlorophylls and metallo-chlorophyll complexes in fruits and vegetables |
title_sort |
short review on the stability of chlorophylls and metallo-chlorophyll complexes in fruits and vegetables |
publisher |
e-VIBS, Faculty of Science and Natural Resources |
publishDate |
2021 |
url |
https://eprints.ums.edu.my/id/eprint/40952/2/FULL%20TEXT.pdf https://eprints.ums.edu.my/id/eprint/40952/5/ABSTRACT.pdf https://eprints.ums.edu.my/id/eprint/40952/ |
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1811684118827630592 |