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Nguyen TT, Uthairatanakij A, Srilaong V, Laohakunjit N, Kato M, Jitareerat P. Impact of electron beam irradiation on the chlorophyll degradation and antioxidant capacity of mango fruit. APPLIED BIOLOGICAL CHEMISTRY 2021; 64:19. [PMID: 33553856 PMCID: PMC7854327 DOI: 10.1186/s13765-021-00592-8] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/12/2020] [Accepted: 01/13/2021] [Indexed: 05/27/2023]
Abstract
At the present, the mechanism of chlorophyll degradation in response to ionizing irradiation in harvested fruits have not been examined. To understand the effect of electron beam (E-beam) irradiation on the chlorophyll degrading pathway in relation to chlorophyll degrading enzymes activity, reactive oxygen species (ROS) and antioxidant capacities of harvested mangoes stored at 13 °C for 16 days were studied. E-beam-treated fruit significantly suppressed the activities of chlorophyll degrading enzymes especially pheophytinase (PPH) and chlorophyll degrading peroxidase (Chl-POX) in the late stage of storage. This resulted in the chlorophyll content being maintained. However, E-beam irradiation did not affect the activities of chlorophyllase (Chlase) and magnesium de-chelatase (MD). The respiration rate, ethylene production, ROS accumulation (hydrogen peroxide [H2O2] and superoxide radical [O-. 2]) immediately increased after E-beam treatment, following which they significantly decreased in comparison to the control. E-beam treatment enhanced the fruit's antioxidant capacity by activating the activities of catalase (CAT) and ascorbate peroxidase (APX) and glutathione (GSH) content, and inactivated the activity of superoxide dismutase (SOD). Further, it did not affect the activity of glutathione reductase (GR) and glutathione disulfide (GSSG), vitamin C content, or total phenolic content. These results imply that E-beam treatment has the potential to delay chlorophyll degradation by suppressing the Chl-POX and PPH activities as well as reduce ROS production via CAT, APX, and SOD activities and GSH content.
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Affiliation(s)
- Truc Trung Nguyen
- Division of Postharvest Technology, School of Bioresources and Technology, King Mongkut’s University of Technology Thonburi, Bangkok, 10140 Thailand
| | - Apiradee Uthairatanakij
- Division of Postharvest Technology, School of Bioresources and Technology, King Mongkut’s University of Technology Thonburi, Bangkok, 10140 Thailand
- Postharvest Technology Innovation Center, Commission of Higher Education, Bangkok, 10400 Thailand
| | - Varit Srilaong
- Division of Postharvest Technology, School of Bioresources and Technology, King Mongkut’s University of Technology Thonburi, Bangkok, 10140 Thailand
- Postharvest Technology Innovation Center, Commission of Higher Education, Bangkok, 10400 Thailand
| | - Natta Laohakunjit
- Division of Biochemical Technology, School of Bioresources and Technology, King Mongkut’s University of Technology Thonburi, Bangkok, 10140 Thailand
| | - Masaya Kato
- Department of Bioresource Science, Faculty of Agriculture, Shizuoka University, Shizuoka, 422-8529 Japan
| | - Pongphen Jitareerat
- Division of Postharvest Technology, School of Bioresources and Technology, King Mongkut’s University of Technology Thonburi, Bangkok, 10140 Thailand
- Postharvest Technology Innovation Center, Commission of Higher Education, Bangkok, 10400 Thailand
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Evaluation of the extraction and stability of chlorophyll-rich extracts by supercritical fluid chromatography. Anal Bioanal Chem 2020; 412:7263-7273. [DOI: 10.1007/s00216-020-02859-3] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2020] [Revised: 07/17/2020] [Accepted: 08/03/2020] [Indexed: 02/07/2023]
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3
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Berlanga-Del Pozo M, Gallardo-Guerrero L, Gandul-Rojas B. Influence of Alkaline Treatment on Structural Modifications of Chlorophyll Pigments in NaOH-Treated Table Olives Preserved without Fermentation. Foods 2020; 9:foods9060701. [PMID: 32492785 PMCID: PMC7353664 DOI: 10.3390/foods9060701] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2020] [Revised: 05/16/2020] [Accepted: 05/18/2020] [Indexed: 12/01/2022] Open
Abstract
Alkaline treatment is a key stage in the production of green table olives and its main aim is rapid debittering of the fruit. Its action is complex, with structural changes in both the skin and the pulp, and loss of bioactive components in addition to the bitter glycoside oleuropein. One of the components seriously affected are chlorophylls, which are located mainly in the skin of the fresh fruit. Chlorophyll pigments are responsible for the highly-valued green color typical of table olive specialties not preserved by fermentation. Subsequently, the effect on chlorophylls of nine processes, differentiated by NaOH concentration and/or treatment time, after one year of fruit preservation under refrigeration conditions, was investigated. A direct relationship was found between the intensity of the alkali treatment and the degree of chlorophyll degradation, with losses of more than 60% being recorded when NaOH concentration of 4% or greater were used. Oxidation with opening of the isocyclic ring was the main structural change, followed by pheophytinization and degradation to colorless products. To a lesser extent, decarbomethoxylation and dephytylation reactions were detected. An increase in NaOH from 2% to 5% reduced the treatment time from 7 to 4 h, but fostered greater formation of allomerized derivatives, and caused a significant decrease in the chlorophyll content of the olives. However, NaOH concentrations between 6% and 10% did not lead to further time reductions, which remained at 3 h, nor to a significant increase in oxidized compounds, though the proportion of isochlorin e4-type derivatives was modified. Chlorophyll compounds of series b were more prone to oxidation and degradation reactions to colorless products than those of series a. However, the latter showed a higher degree of pheophytinization, and, exclusively, decarbomethoxylation and dephytylation reactions.
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Sánchez‐Vega R, Rodríguez‐Roque MJ, Elez‐Martínez P, Martín‐Belloso O. Impact of critical high‐intensity pulsed electric field processing parameters on oxidative enzymes and color of broccoli juice. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14362] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
Affiliation(s)
- Rogelio Sánchez‐Vega
- Faculty of Zootechnics and Ecology Autonomous University of Chihuahua ChihuahuaChihuahMéxico
| | | | - Pedro Elez‐Martínez
- Department of Food Technology University of Lleida – Agrotecnio Center Lleida Spain
| | - Olga Martín‐Belloso
- Department of Food Technology University of Lleida – Agrotecnio Center Lleida Spain
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Saida B, B eacute chir BR, Camposeo S, Maria LC. Effect of the seasonal climatic variations on the composition and quality of Chemlali virgin olive oil. ACTA ACUST UNITED AC 2015. [DOI: 10.5897/ajar2014.9162] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2022]
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6
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Involvement of chloroplast peroxidase on chlorophyll degradation in postharvest broccoli florets and its control by UV-B treatment. Food Chem 2014; 165:224-31. [DOI: 10.1016/j.foodchem.2014.05.108] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2014] [Revised: 05/15/2014] [Accepted: 05/18/2014] [Indexed: 11/18/2022]
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7
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Vergara-Domínguez H, Roca M, Gandul-Rojas B. Thylakoid peroxidase activity responsible for oxidized chlorophyll accumulation during ripening of olive fruits (Olea europaea L.). Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.04.030] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Characterisation of chlorophyll oxidation mediated by peroxidative activity in olives (Olea europaea L.) cv. Hojiblanca. Food Chem 2013; 139:786-95. [DOI: 10.1016/j.foodchem.2013.01.120] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2012] [Revised: 12/04/2012] [Accepted: 01/25/2013] [Indexed: 11/22/2022]
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Loh CH, Inbaraj BS, Liu MH, Chen BH. Determination of chlorophylls in Taraxacum formosanum by high-performance liquid chromatography-diode array detection-mass spectrometry and preparation by column chromatography. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:6108-6115. [PMID: 22656126 DOI: 10.1021/jf301422m] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
Taraxacum formosanum, a well-known Chinese herb shown to be protective against hepatic cancer as well as liver and lung damage, may be attributed to the presence of abundant carotenoids and chlorophylls. However, the variety and content of chlorophylls remain uncertain. The objectives of this study were to develop an high-performance liquid chromatography-diode array detection-mass spectrometry method for determination of chlorophylls in T. formosanum and preparation by column chromatography. An HyPURITY C18 column and a gradient mobile phase of water (A), methanol (B), acetonitrile (C), and acetone (D) could resolve 10 chlorophylls and an internal standard Fast Green FCF within 30 min with a flow rate at 1 mL/min and detection at 660 nm. Both chlorophylls a and a' were present in the largest amount (1389.6 μg/g), followed by chlorophylls b and b' (561.2 μg/g), pheophytins a and a' (31.7 μg/g), hydroxychlorophyll b (26.5 μg/g), hydroxychlorophylls a and a' (9.8 μg/g), and chlorophyllides a and a' (0.35 μg/g). A glass column containing 52 g of magnesium oxide-diatomaceous earth (1:3, w/w) could elute chlorophylls with 800 mL of acetone containing 50% ethanol at a flow rate of 10 mL/min. Some new chlorophyll derivatives including chlorophyllide b, pyropheophorbide b, hydroxypheophytin a, and hydroxypheophytin a' were generated during column chromatography but accompanied by a 63% loss in total chlorophylls. Thus, the possibility of chlorophyll fraction prepared from T. formosanum as a raw material for future production of functional food needs further investigation.
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Affiliation(s)
- Chin Hoe Loh
- Department of Food Science, Fu Jen University, Taipei 242, Taiwan
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Giuliani A, Cerretani L, CICHELLI ANGELO. Chlorophylls in Olive and in Olive Oil: Chemistry and Occurrences. Crit Rev Food Sci Nutr 2011; 51:678-90. [DOI: 10.1080/10408391003768199] [Citation(s) in RCA: 36] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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BEDBABIS SAIDA, CLODOVEO MARIALISA, ROUINA BÉCHIRBEN, BOUKHRIS MAKKI. INFLUENCE OF IRRIGATION WITH MODERATE SALINE WATER ON “CHEMLALI” EXTRA VIRGIN OLIVE OIL COMPOSITION AND QUALITY. J FOOD QUALITY 2010. [DOI: 10.1111/j.1745-4557.2010.00310.x] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022] Open
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Tzika ED, Sotiroudis TG, Papadimitriou V, Xenakis A. Partial purification and characterization of peroxidase from olives (Olea europaea cv. Koroneiki). Eur Food Res Technol 2008. [DOI: 10.1007/s00217-008-0956-1] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Gallardo-Guerrero L, Gandul-Rojas B, Mínguez-Mosquera MI. Digestive stability, micellarization, and uptake by Caco-2 human intestinal cell of chlorophyll derivatives from different preparations of pea (Pisum sativum L.). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2008; 56:8379-86. [PMID: 18759438 DOI: 10.1021/jf8013684] [Citation(s) in RCA: 30] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/26/2023]
Abstract
The digestive stability, efficiency of micellarization, and cellular accumulation of the chlorophyll pigments of different preparations of pea were investigated, using an in vitro digestion procedure coupled with human intestinal Caco-2 cells. Fresh pea (FP), cooked fresh pea (CFP), frozen pea (FZP), cooked frozen pea (CFZP), and canned pea (CP) were subjected to simulated digestion. Although after digestion the pigment profile was modified for all samples, except CP, allomerization reactions and greater destruction of chlorophylls were observed in only FP, which should be due to enzymes in FP that were denaturalized in the rest of the test foods. A pigment extract of CFZP was also subjected to in vitro digestion, showing a positive effect of the food matrix on the pigment digestive stability. The transfer of the chlorophyll pigments from the digesta to the micellar fraction was significantly more efficient in CFZP (57%, p < 0.0001), not significantly ( p > 0.05) different between CFP, FZP, and CP (28-35%), and lowest in FP (20%). Pheophorbide a stood out as the most-micellarized chlorophyll derivative in all of the samples, reaching levels of up to 98%. Incubation of Caco-2 cells with micellar fractions at the same concentration prepared from each test food showed that pigment absorption was considerably lower ( p < 0.006) in cells incubated with FP, whereas there were no differences among the rest of the preparations. Therefore, factors associated with the food matrix could inhibit or mediate the chlorophyll pigment absorption. These results demonstrated that the industrial preservation processes of peafreezing and canningas well as the cooking have a positive effect on the bioaccessibility and bioavailability of the chlorophyll pigments with respect to the FP sample, emphasizing CFZP with greater bioaccesibilty degree.
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Affiliation(s)
- Lourdes Gallardo-Guerrero
- Chemistry and Biochemistry Pigment Group, Department of Food Biotechnology, Instituto de la Grasa, CSIC, Avenida Padre García Tejero 4, 41012 Sevilla, Spain
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Huang S, Hung C, Wu W, Chen B. Determination of chlorophylls and their derivatives in Gynostemma pentaphyllum Makino by liquid chromatography–mass spectrometry. J Pharm Biomed Anal 2008; 48:105-12. [DOI: 10.1016/j.jpba.2008.05.009] [Citation(s) in RCA: 42] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2008] [Revised: 05/01/2008] [Accepted: 05/12/2008] [Indexed: 10/22/2022]
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Roca M, Mínguez-Mosquera MI. Chlorophyll catabolism pathway in fruits of Capsicum annuum (L.): stay-green versus red fruits. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2006; 54:4035-40. [PMID: 16719531 DOI: 10.1021/jf060213t] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/09/2023]
Abstract
The aim of the present study is to investigate the chlorophyll catabolism pathway of wild-type red and stay-green mutants of Capiscum annuum (L.) fruits. In the wild-type red lines chlorophyll catabolism is concomitant with the start of carotenogenesis, whereas in the stay-green mutant lines the chlorophylls coexist with that process, even in over-ripe fruit. During the first stages of ripening, the chlorophyll a/chlorophyll b ratio is similar for both genotypes, but as ripening proceeds, the ratio in the stay-green lines becomes very high as a result of a blocked degradation of chlorophyll a while chlorophyll b is degraded at a normal rate. The absence of dephytylated chlorophylls in the wild-type lines distinguishes these from the mutant lines, in which there is a sequential accumulation of chlorophyllide a and pheophorbide a. Allomerized chlorophylls (13(2)-OH-chlorophyll a and b) have also been identified in the catabolic process of the mutant lines, but are absent from the wild type. Consequently, an alteration in pheophorbide a oxygenase (PaO) activity seems to be responsible for the stay-green genotype in the lines of pepper analyzed in this study.
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Affiliation(s)
- María Roca
- Chemistry and Biochemistry Pigments Group, Food Biotechnology Department, Instituto de la Grasa, Consejo Superior de Investigaciones Científicas (CSIC), Avenida Padre García Tejero 4, Sevilla 41012, Spain
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Carbon dioxide emission from olive oil pastes during the transformation process: technological spin offs. Eur Food Res Technol 2005. [DOI: 10.1007/s00217-005-0003-4] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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