Effect of pH on chlorophyll degradation and colour loss in blanched green peas

Koca, Nuray; Karadeniz, Feryal; Burdurlu, Hande Selen

doi:10.1016/j.foodchem.2005.09.079

Cited by 251 publications

(175 citation statements)

References 26 publications

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“…The degradation of chlorophyll was also associated with a reduction in pH. Previous studies that evaluated the chlorophyll kinetics degradation in the peas demonstrated that its half-life was reduced at low pH and high temperature, adjusting to a first-order kinetic model (Koca et al 2006). The decrease in the chlorophylls and pheophytins levels also was observed during the yerba-mate self-life (Malheiros 2007).…”

Section: Discussionmentioning

confidence: 93%

Physico-chemical characterization of Ilex paraguariensis St. Hil. during the maturation

Zaions

Picolo

Gonçalves

et al. 2014

Braz. arch. biol. technol.

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Section: Discussionmentioning

confidence: 93%

Physico-chemical characterization of Ilex paraguariensis St. Hil. during the maturation

Zaions

Picolo

Gonçalves

et al. 2014

Braz. arch. biol. technol.

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“…The color of the mats during the conditioning phase showed a loss in green pigment of all mats possibly due to dormant or dead algal cells [41], chlorophyll degradation from high temperatures [54] or increased acidity [55] as well as to species changes in the mats, for example increased abundances of cyanobacteria that produce the yellow-brown pigment scytonemin [31,56,57] (Figure 2). Low variance samples were completely desiccated and became white, and mats shrank; HV samples also showed compaction, but in contrast retained a yellow-brown pigment at the end of the experiment.…”

Section: Short-term Drying-rewetting Effects On Periphyton Nutrient Dmentioning

confidence: 99%

Short-Term Effects of Drying-Rewetting and Long-Term Effects of Nutrient Loading on Periphyton N:P Stoichiometry

Sola

Marazzi

Flores

et al. 2018

Water

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Nitrogen (N) and phosphorus (P) concentrations and N:P ratios critically influence periphyton productivity and nutrient cycling in aquatic ecosystems. In coastal wetlands, variations in hydrology and water source (fresh or marine) influence nutrient availability, but short-term effects of drying and rewetting and long-term effects of nutrient exposure on periphyton nutrient retention are uncertain. An outdoor microcosm experiment simulated short-term exposure to variation in drying-rewetting frequency on periphyton mat nutrient retention. A 13-year dataset from freshwater marshes of the Florida Everglades was examined for the effect of long-term proximity to different N and P sources on mat-forming periphyton nutrient standing stocks and stoichiometry. Field sites were selected from one drainage with shorter hydroperiod and higher connectivity to freshwater anthropogenic nutrient supplies (Taylor Slough/Panhandle, TS/Ph) and another drainage with longer hydroperiod and higher connectivity to marine nutrient supplies (Shark River Slough, SRS). Total P, but not total N, increased in periphyton mats exposed to both low and high drying-rewetting frequency with respect to the control mats in our experimental microcosm. In SRS, N:P ratios slightly decreased downstream due to marine nutrient supplies, while TS/Ph increased. Mats exposed to short-term drying-rewetting had higher nutrient retention, similar to nutrient standing stocks from long-term field data. Periphyton mat microbial communities may undergo community shifts upon drying-rewetting and chronic exposure to nutrient loads. Additional work on microbial species composition may further explain how periphyton communities interact with drying-rewetting dynamics to influence nutrient cycling and retention in wetlands.

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“…Degradasi kimia yang utama yang terjadi pada klorofil adalah feofinitasi, epimerisasi, dan pirolisis, serta dengan hidroksilasi, oksidasi atau fotooksidasi, jika ada pengaruh sinar (Koca et al, 2006). Dalam penelitian ini digunakan NaHCO 3 sebagai bahan penstabil dan merupakan bahan yang umum digunakan sebagai bahan tambahan pada makanan.…”

Section: Hasil Dan Pembahasan Penambahan Nahco 3 Terhadap Konsentrasiunclassified

“…Larutan NaHCO 3 merupakan garam yang bersifat basa. Zat yang bersifat alkali seperti NaHCO 3 telah digunakan dalam proses blanching pada sayuran hijau untuk meningkatkan pH dan mempertahankan klorofil setelah proses (Srilakhsmi, 2003;Koca et al, 2006). Reaksi feofinitasi menjadi feofitin (stuktur pada Figur 2) menyebabkan perubahan warna hijau yang drastis.…”

Section: Hasil Dan Pembahasan Penambahan Nahco 3 Terhadap Konsentrasiunclassified

Ekstraksi Dan Karakterisasi Klorofil Dari Daun Suji (Pleomele Angustifolia) Sebagai Pewarna Pangan Alami

Aryanti

2016

JATP

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Effect of pH on chlorophyll degradation and colour loss in blanched green peas

Cited by 251 publications

References 26 publications

Physico-chemical characterization of Ilex paraguariensis St. Hil. during the maturation

Physico-chemical characterization of Ilex paraguariensis St. Hil. during the maturation

Short-Term Effects of Drying-Rewetting and Long-Term Effects of Nutrient Loading on Periphyton N:P Stoichiometry

Ekstraksi Dan Karakterisasi Klorofil Dari Daun Suji (Pleomele Angustifolia) Sebagai Pewarna Pangan Alami

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