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Authors Damiri, GRM; Motamedzadegan, A; Safari, R; Shahidi, SA; Ghorbani, A
Author Full Name Mehdipoor Damiri, Gholam Reza; Motamedzadegan, Ali; Safari, Reza; Shahidi, Seyed Ahmad; Ghorbani, Azade
Title Evaluation of stability, physicochemical and antioxidant properties of extracted chlorophyll from Persian clover (Trifolium resupinatumL.)
Source JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
Language English
Document Type Article
Author Keywords Chlorophyll; Persian clover; Enzymatic method; Antioxidant properties; Physicochemical properties; Stability
Keywords Plus ASSISTED EXTRACTION; COLOR
Abstract The use of natural dyes in foods enhances the product quality and they are also associated with anti-inflammatory and anti-cancer effects. Therefore, they play significant role in human health. Chlorophyll is used as a natural pigment in a variety of foods. This study aims to prepare the extract and chlorophyll from Persian clover (Trifolium resupinatumL.), using enzymatic and ultrasound methods and evaluation of their antioxidant and physicochemical properties. In the present study, the chlorophyll stability was evaluated in different conditions including temperature (- 18, 4 and 10 degrees C), time (15, 30 and 45 days), pH (4.5 and 5.5) and NaCl concentration (50, 100 and 150 mM). The results showed the chlorophyll a concentration was approximately as twice as the chlorophyll b concentration. In all of the experiments, the enzymatic method has shown better efficiency than the ultrasound one. Also, with the increment of extract concentration, the DPPH free radical scavenging and ferric reducing antioxidant power (FRAP) as well as total phenolic compounds, anthocyanin, and flavonoids were increased dramatically. Due to the higher efficiency of enzymatic extraction, the stability assessments were performed based on this method. The result demonstrated that 50 mM of NaCl, temperature - 18 degrees C, pH 4.5 and time 15 days were associated with the highest chlorophyll a and b values. According to the results the enzymatic method to prepare clover extract and its chlorophyll can be used as an efficient method for indicator pigment production in food and pharmaceutical industries. However, further testing is needed to achieve more information.
Author Address [Mehdipoor Damiri, Gholam Reza] Islamic Azad Univ, Amol, Iran; [Motamedzadegan, Ali] Univ Agr & Nat Resources, Fac Agr Engn, Dept Food Sci & Technol, Sari, Iran; [Safari, Reza] Agr Res Educ & Extens Org AREEO, Caspian Sea Ecol Res Ctr CSERC, Iranian Fisheries Sci Res Inst IFSRI, POB 961, Sari, Iran; [Shahidi, Seyed Ahmad; Ghorbani, Azade] Islamic Azad Univ, Ayatollah Amoli Branch, Dept Food Sci & Technol, Amol, Iran
Reprint Address Motamedzadegan, A (corresponding author), Univ Agr & Nat Resources, Fac Agr Engn, Dept Food Sci & Technol, Sari, Iran.
E-mail Address amotgan@yahoo.com
Publisher SPRINGER
Publisher City NEW YORK
Publisher Address ONE NEW YORK PLAZA, SUITE 4600, NEW YORK, NY, UNITED STATES
ISSN 2193-4126
29-Character Source Abbreviation J FOOD MEAS CHARACT
ISO Source Abbreviation J. Food Meas. Charact.
Publication Date FEB
Year Published 2021
Volume 15
Issue 1
Beginning Page 327
Ending Page 340
Digital Object Identifier (DOI) 10.1007/s11694-020-00614-x
Page Count 14
Web of Science Category Food Science & Technology
Subject Category Food Science & Technology
Document Delivery Number QD6AT
Unique Article Identifier WOS:000568264500004
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