OPTIMIZING ENZYMATIC EXTRACTION OF Zn-CHLOROPHYLL DERIVATIVES FROM PANDAN LEAF USING RESPONSE SURFACE METHODOLOGY

Senklang, Porrarud; Anprung, Pranee

doi:10.1111/j.1745-4549.2009.00393.x

Cited by 26 publications

(14 citation statements)

References 36 publications

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“…Moreover, cation substitution using Zn 2? also confirmed by occurrence of a peak around 655 nm, which possessed by Zn-pheophytin a, Zn-pyropheophytin a, Zn-pheophytin b and Zn-pyropheophytin b (Senklang and Anprung 2010). Figure 2a-c show the effect of a particular variable when other variables are kept at lowest constant value.…”

Section: Resultsmentioning

confidence: 55%

Chlorophyll extraction from suji leaf (Pleomele angustifolia Roxb.) with ZnCl2 stabilizer

et al. 2018

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Suji (.) leaves are a prominent source of chlorophyll and well-known for their ability to produce green color for food ingredients. However, chlorophyll is suspectible to color degradation at high temperature. Color degradation occurred because loses magnesium in its ring and it can be avoided by adding zinc. The aim of this work was to investigate the combined effect of independent variables on chlorophyll extraction process using ZnCl as a stabilizer. Suji leaves were blanched with boiling water for 2 min, Zn-chlorophyll synthesis was done by varying concentration of ZnCl, Zn-chlorophyll extraction with ethanol, and UV-Vis spectrophotometry analysis of the final extracted solutions. A full three-level factorial design under response surface methodology was used to obtain the optimum condition of extraction process. The experimental data were analyzed by analysis of variance and fitted with second order polynomial equation. The coefficient of determination (R) was found to be 81.99%. The optimum operating conditions were obtained at pH 7, ZnCl concentration of 700 ppm and temperature of 85 °C with desirability value of 1.0000. At the optimum conditions, the total chlorophyll content (TCC) was found to be 47.2975 mg/100 g fresh weight.

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Section: Resultsmentioning

confidence: 55%

Chlorophyll extraction from suji leaf (Pleomele angustifolia Roxb.) with ZnCl2 stabilizer

et al. 2018

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“…Displacement of metals with divalent magnesium (Mg ++ ) ions in the central atom of the chlorophyll provides the formation of metal‐chlorophyll complexes. The metal‐chlorophyll complex obtained at the end of the process has a characteristic green color such as chlorophyll and becomes more stable against acidic environment and heating processes (Humphrey, 1980; Senklang & Anprung, 2009).…”

Section: Introductionmentioning

confidence: 99%

Electrically assisted ionic gelling encapsulation of enzymatically extracted zinc‐chlorophyll derivatives from stinging nettle (Urtica urens L.)

Tekin

Bilek

2021

J Food Process Engineering

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This study evaluates the effect of four different encapsulation techniques. Zn‐chlorophyll derivatives obtained by enzymatic extraction with 26.80% yield compared to nonenzymatic extraction from stinging nettle were encapsulated with (i) ionic gelling, (ii) ionic gelling + chitosan coating, (iii) electrically assisted ionic gelling (iv) electrically assisted ionic gelling + chitosan coating methods. The decrease in total chlorophyll content at the end of the 8 weeks storage in the capsules according to the initial amount was found to be 17.32, 44.97, 4.18 and 26.52%, respectively. Depending on the total chlorophyll content, the decrease in a* value in the capsules according to the initial amount was found to be 30.00, 68.63, 8.16 and 53.04%, respectively. The capsules prepared by the electrical method provided the highest protection of chlorophyll during storage. Chitosan application as a second layer to capsules resulted in an increase in chlorophyll decay in both ionic gelling and electrically assisted ionic gelling methods (p < 0.05). It has been determined that the application of chitosan in chlorophyll encapsulation is not appropriate due to the poor color and malodor effect. Practical applications Natural colorants are food additives that are widely used to increase the acceptance of products in the food industry. Nowadays, the demand of consumers for natural products has increased the studies on this subject and the search for solutions to problems. The most important problem of natural colorants is their low stability. The development of natural colorants with high stability requires different techniques such as encapsulation or innovations in the molecular structure. With the applied techniques, the stability of natural products can be increased as well as innovative forms of the products obtained can find market share in the industry.

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“…Interestingly, Limantara et al (2015) explained that some factors affect the chlorophyll content in commercial green vegetables, namely leaf size, thickness, and variation in chloroplast distribution. Pandan leaf extract had a total chlorophyll content of 17.82 mg/g fresh weight (FW) (Senklang and Anprung, 2010), while the chlorophyll content in different degrees of leaf maturity has not been studied yet. This study aimed to evaluate the effects of leaf maturity on the chlorophyll content, color, and chemical characteristics of pandan leaves and to determine the best section of pandan leaves as the most potential source of chlorophyll for natural food colorants.…”

Section: Introductionmentioning

confidence: 99%

The Potential of Mature Pandan Leaves as a Source of Chlorophyll for Natural Food Colorants

Suryani

Wahyuningsih

Supriyadi

et al. 2020

jtip

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Plant leaves are the primary source of natural colorants for food, mainly due to their chlorophyll content. However, the plant types and the degree of leaf maturity determine the quality and quantity of the chlorophyll. This study aimed to determine the best maturity level of pandan (Pandanus amaryllifolius Roxb.) leaves that serves as potential source of chlorophyll for natural food colorants. Eighty three pandan plants obtained from six different farming locations in Bantul Regency, Yogyakarta, Indonesia were used as samples. The leaves were grouped into four levels of maturity using descriptive statistics based on their morphology, anatomy, color, and chlorophyll contents. The results showed that the average number of leaves ranged from 20-24 leaves per plant (at 95% confidence interval), and 96.4% of the plant had a maximum of 24 leaves. The leaf maturity was grouped into (1) young, (2) medium, (3) mature, and (4) over mature, corresponding to leaf number 1-6, 7-12, 13-18, and 19-24, respectively. The higher the leaf maturity, the higher the chlorophyll content. However, the over mature leaves were only slightly different from the mature ones. In addition, pandan leaves have specific flavor and contain carotenoid, phenolic, and flavonoid substances. Anatomically, the mesophyll’s size was greatest in the mature leaves, while the size of chloroplast was not significantly different from medium to over mature leaves. Based on the chlorophyll content and mesophyll size, it was concluded that mature pandan leaves were the best source of chlorophyll, containing chlorophyll of 623.08 mg/100 g dry weight (DW).

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OPTIMIZING ENZYMATIC EXTRACTION OF Zn-CHLOROPHYLL DERIVATIVES FROM PANDAN LEAF USING RESPONSE SURFACE METHODOLOGY

Cited by 26 publications

References 36 publications

Chlorophyll extraction from suji leaf (Pleomele angustifolia Roxb.) with ZnCl2 stabilizer

Chlorophyll extraction from suji leaf (Pleomele angustifolia Roxb.) with ZnCl2 stabilizer

Electrically assisted ionic gelling encapsulation of enzymatically extracted zinc‐chlorophyll derivatives from stinging nettle (Urtica urens L.)

The Potential of Mature Pandan Leaves as a Source of Chlorophyll for Natural Food Colorants

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