Authors:
M. Čakić Semenčić Laboratory for Physical Chemistry and Corrosion, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia

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J. Smoljo Laboratory for Physical Chemistry and Corrosion, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia

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F. Šupljika Laboratory for Physical Chemistry and Corrosion, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia

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Abstract

As a principal pigment in plants, chlorophyll a (Chl a) is widely used to evaluate quality changes and senescence process during storage of leafy vegetables. The determination of Chl a in plant extracts by spectrophotometric methods using various empirical equations is often unreliable. Considering the sensitivity of fluorescence detection, we report here a simple, inexpensive spectrofluorimetric method that can detect and quantify Chl a in plant extracts. The fluorescence standard used for the quantitative determination of Chl a was isolated in our laboratory from the extract of Anthrospira platensis (Spirulina). The method proved to be reliable, fast, and low cost in a study of the influence of the most commonly used domestic storage conditions on Chl a degradation in fresh-cut arugula.

  • Baldassarre, V., Cabassi, G., and Ferrante, A. (2011). Use of chlorophyll a fluorescence for evaluating the quality of leafy vegetables. Australian Journal of Crop Science, 5(6): 735741.

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  • Bauer, D., Nghiem, H.V., Tien, D.D., Stelten, J., and Montforts, F.-P. (2019). Functionalization of chlorin e6 trimethylester towards potential amphiphilic photosensitizers for photodynamic therapy. Journal of Porphyrins and Phthalocyanines, 23(3): 243250.

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  • Bell, L. and Wagstaff, C. (2019). Rocket science: a review of phytochemical & health-related research in Eruca & Diplotaxis species. Food Chemistry, X(1): 100002.

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  • Bergquist, S.A.M., Gertsson, U.E., and Olsson, M.E. (2006). Influence of growth stage and postharvest storage on ascorbic acid and carotenoid content and visual quality of baby spinach (Spinacia oleracea L.). Journal of the Science of Food and Agriculture, 86(3): 346355.

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  • Chernomorsky, S.A. and Segelman, A.B. (1988). Biological activities of chlorophyll derivatives. New Jersey Medicine, 85(8): 669673.

  • Ferrante, A. and Maggiore, T. (2007). Chlorophyll a fluorescence measurements to evaluate storage time and temperature of Valeriana leafy vegetables. Postharvest Biology and Technology, 45: 7380.

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  • Ferruzzi, M.G. and Blakeslee, J. (2007): Digestion, absorption, and cancer preventative activity of dietary chlorophyll derivatives. Nutrition Research, 27(1): 112.

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  • Govindjee (2004). Chlorophyll a fluorescence: a bit of basics and history. In: Papageorgiou, G.C. and Govindjee (Eds.), Chlorophyll a fluorescence. Advances in photosynthesis and respiration, Springer, Dordrecht, Netherlands, pp. 141.

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  • Guijarro-Real, C., Adalid-Martínez, A.M., Aguirre, K., Prohens, J., Rodríguez-Burruezo, A., and Fita, A. (2019). Growing conditions affect the phytochemical composition of edible wall rocket (Diplotaxis erucoides). Agronomy, 9(12): 858.

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  • Hendry, G.A.F., Houghton, J.D., and Brown, S.B. (1987). The degradation of chlorophyll - a biological enigma. New Phytologist, 107(2): 255302.

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  • Lichtenthaler, H.K. and Buschmann, C. (2001). Chlorophylls and carotenoids: measurement and characterization by UV-VIS spectroscopy. In: Wrolstad, R.E., Acree, T.E., An, H., Decker, E.A., Penner, M.H., Reid, D.S., Schwartz, S.J., Shoemaker, C.F., and Sporns, P. (Eds.), Current protocols in food analytical chemistry, John Wiley and Sons, New York, F4.3.1–F4.3.8.

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  • Lisiewska, Z. and Gebczynski, P. (2007). Effects of the methods of pre-treatment before freezing on the retention of chlorophylls in frozen leaf vegetables prepared for consumption. European Food Research and Technology, 226: 2531.

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  • Manolopoulou, E. and Varzakas, T. (2016). Effect of temperature in color changes of green vegetables. Current Research in Nutrition and Food Science, 4(Special issue): 1017.

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  • Maxwell, K. and Johnson, G.N. (2000). Chlorophyll fluorescence – a practical guide. Journal of Experimental Botany, 51(345): 659668.

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  • Moshou, D., Wahlen, S., Strasser, R., Schenk, A., De Baerdemaeker, J., and Ramon, H. (2005). Chlorophyll fluorescence as a tool for online quality sorting of apples. Biosystems Engineering, 91(2): 163172.

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  • Ngamwonglumlert, L., Devahastin, S., and Chiewchan, N. (2017). Natural colorants: pigment stability and extraction yield enhancement via utilization of appropriate pretreatment and extraction methods. Critical Reviews in Food Science and Nutrition, 57(15): 32433259.

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  • Pareek, S., Sagar, N.A., Sharma, S., Kumar, V., Agarwal, T., González-Aguilar, G.A., and Yahia, E.M. (2017). Chlorophylls: chemistry and biological functions. In: Yahia, E.M. (Ed.), Fruit and vegetable phytochemicals, Wiley-Blackwell, John Wiley & Sons Ltd, USA, pp. 269284.

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  • Popik, A.J. and Gamayunov, E.L. (2015). The dependence of the fluorescence spectrum of phytoplankton on external influences. Pacific Science Review A: Natural Science and Engineering, 17(1): 2933.

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  • Prabhu, S. and Barrett, D.M. (2009). Effects of storage condition and domestic cooking on the quality and nutrient content of African leafy vegetables (Cassia tora and Corchorus tridens). Journal of the Science of Food and Agriculture, 89(10): 17091721.

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  • Schofield, R.A., DeEll, J.R., Murr, D.P., and Jenni, S. (2005). Determining the storage potential of iceberg lettuce with chlorophyll fluorescence. Postharvest Biology and Technology, 38(1): 4356.

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  • Shinkarev, V.P. and Govindjee (1993). Insight into the relationship of chlorophyll a fluorescence yield to the concentration of its natural quenchers in oxygenic photosynthesis. Proceedings of the National Academy of Sciences, 90(16): 74667469.

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  • Strain, H.H. and Svec, W.A. (1966). Extraction, separation, estimation and isolation of the chlorophylls. In: Vernon, L.P. and Seely, G.R. (Eds.), The chlorophylls, Academic Press, New York and London, pp. 2166.

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  • Toivonen, P.M.A. and DeEll, J.R. (2001). Chlorophyll fluorescence, fermentation product accumulation, and quality of stored broccoli in modified atmosphere packages and subsequent air storage. Postharvest Biology and Technology, 2381: 6169.

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  • Vina, S.Z. and Chaves, A.R. (2003). Texture changes in fresh cut celery during refrigerated storage. Journal of the Science of Food and Agriculture, 83(13): 13081314.

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  • Wesolowski, M.C. (2014). Integrating biology into the general chemistry laboratory: fluorometric analysis of chlorophyll a. Journal of Chemical Education, 91(8): 12241227.

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Senior editors

Editor(s)-in-Chief: András Salgó

Co-ordinating Editor(s) Marianna Tóth-Markus

Co-editor(s): A. Halász

       Editorial Board

  • L. Abrankó (Szent István University, Gödöllő, Hungary)
  • D. Bánáti (University of Szeged, Szeged, Hungary)
  • J. Baranyi (Institute of Food Research, Norwich, UK)
  • I. Bata-Vidács (Agro-Environmental Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • F. Békés (FBFD PTY LTD, Sydney, NSW Australia)
  • Gy. Biró (National Institute for Food and Nutrition Science, Budapest, Hungary)
  • A. Blázovics (Semmelweis University, Budapest, Hungary)
  • F. Capozzi (University of Bologna, Bologna, Italy)
  • M. Carcea (Research Centre for Food and Nutrition, Council for Agricultural Research and Economics Rome, Italy)
  • Zs. Cserhalmi (Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • M. Dalla Rosa (University of Bologna, Bologna, Italy)
  • I. Dalmadi (Szent István University, Budapest, Hungary)
  • K. Demnerova (University of Chemistry and Technology, Prague, Czech Republic)
  • M. Dobozi King (Texas A&M University, Texas, USA)
  • Muying Du (Southwest University in Chongqing, Chongqing, China)
  • S. N. El (Ege University, Izmir, Turkey)
  • S. B. Engelsen (University of Copenhagen, Copenhagen, Denmark)
  • E. Gelencsér (Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • V. M. Gómez-López (Universidad Católica San Antonio de Murcia, Murcia, Spain)
  • J. Hardi (University of Osijek, Osijek, Croatia)
  • H. He (Henan Institute of Science and Technology, Xinxiang, China)
  • K. Héberger (Research Centre for Natural Sciences, ELKH, Budapest, Hungary)
  • N. Ilić (University of Novi Sad, Novi Sad, Serbia)
  • D. Knorr (Technische Universität Berlin, Berlin, Germany)
  • H. Köksel (Hacettepe University, Ankara, Turkey)
  • K. Liburdi (Tuscia University, Viterbo, Italy)
  • M. Lindhauer (Max Rubner Institute, Detmold, Germany)
  • M.-T. Liong (Universiti Sains Malaysia, Penang, Malaysia)
  • M. Manley (Stellenbosch University, Stellenbosch, South Africa)
  • M. Mézes (Szent István University, Gödöllő, Hungary)
  • Á. Németh (Budapest University of Technology and Economics, Budapest, Hungary)
  • P. Ng (Michigan State University,  Michigan, USA)
  • Q. D. Nguyen (Szent István University, Budapest, Hungary)
  • L. Nyström (ETH Zürich, Switzerland)
  • L. Perez (University of Cordoba, Cordoba, Spain)
  • V. Piironen (University of Helsinki, Finland)
  • A. Pino (University of Catania, Catania, Italy)
  • M. Rychtera (University of Chemistry and Technology, Prague, Czech Republic)
  • K. Scherf (Technical University, Munich, Germany)
  • R. Schönlechner (University of Natural Resources and Life Sciences, Vienna, Austria)
  • A. Sharma (Department of Atomic Energy, Delhi, India)
  • A. Szarka (Budapest University of Technology and Economics, Budapest, Hungary)
  • M. Szeitzné Szabó (National Food Chain Safety Office, Budapest, Hungary)
  • S. Tömösközi (Budapest University of Technology and Economics, Budapest, Hungary)
  • L. Varga (University of West Hungary, Mosonmagyaróvár, Hungary)
  • R. Venskutonis (Kaunas University of Technology, Kaunas, Lithuania)
  • B. Wróblewska (Institute of Animal Reproduction and Food Research, Polish Academy of Sciences Olsztyn, Poland)

 

Acta Alimentaria
E-mail: Acta.Alimentaria@uni-mate.hu

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2022  
Web of Science  
Total Cites
WoS
892
Journal Impact Factor 1.1
Rank by Impact Factor

Food Science and Technology (Q4)
Nutrition and Dietetics (Q4)

Impact Factor
without
Journal Self Cites
1.1
5 Year
Impact Factor
1
Journal Citation Indicator 0.22
Rank by Journal Citation Indicator

Food Science and Technology (Q4)
Nutrition and Dietetics (Q4)

Scimago  
Scimago
H-index
32
Scimago
Journal Rank
0.231
Scimago Quartile Score

Food Science (Q3)

Scopus  
Scopus
Cite Score
1.7
Scopus
CIte Score Rank
Food Science 225/359 (37th PCTL)
Scopus
SNIP
0.408

2021  
Web of Science  
Total Cites
WoS
856
Journal Impact Factor 1,000
Rank by Impact Factor Food Science & Technology 130/143
Nutrition & Dietetics 81/90
Impact Factor
without
Journal Self Cites
0,941
5 Year
Impact Factor
1,039
Journal Citation Indicator 0,19
Rank by Journal Citation Indicator Food Science & Technology 143/164
Nutrition & Dietetics 92/109
Scimago  
Scimago
H-index
30
Scimago
Journal Rank
0,235
Scimago Quartile Score

Food Science (Q3)

Scopus  
Scopus
Cite Score
1,4
Scopus
CIte Score Rank
Food Sciences 222/338 (Q3)
Scopus
SNIP
0,387

 

2020
 
Total Cites
768
WoS
Journal
Impact Factor
0,650
Rank by
Nutrition & Dietetics 79/89 (Q4)
Impact Factor
Food Science & Technology 130/144 (Q4)
Impact Factor
0,575
without
Journal Self Cites
5 Year
0,899
Impact Factor
Journal
0,17
Citation Indicator
 
Rank by Journal
Nutrition & Dietetics 88/103 (Q4)
Citation Indicator
Food Science & Technology 142/160 (Q4)
Citable
59
Items
Total
58
Articles
Total
1
Reviews
Scimago
28
H-index
Scimago
0,237
Journal Rank
Scimago
Food Science Q3
Quartile Score
 
Scopus
248/238=1,0
Scite Score
 
Scopus
Food Science 216/310 (Q3)
Scite Score Rank
 
Scopus
0,349
SNIP
 
Days from
100
submission
 
to acceptance
 
Days from
143
acceptance
 
to publication
 
Acceptance
16%
Rate
2019  
Total Cites
WoS
522
Impact Factor 0,458
Impact Factor
without
Journal Self Cites
0,433
5 Year
Impact Factor
0,503
Immediacy
Index
0,100
Citable
Items
60
Total
Articles
59
Total
Reviews
1
Cited
Half-Life
7,8
Citing
Half-Life
9,8
Eigenfactor
Score
0,00034
Article Influence
Score
0,077
% Articles
in
Citable Items
98,33
Normalized
Eigenfactor
0,04267
Average
IF
Percentile
7,429
Scimago
H-index
27
Scimago
Journal Rank
0,212
Scopus
Scite Score
220/247=0,9
Scopus
Scite Score Rank
Food Science 215/299 (Q3)
Scopus
SNIP
0,275
Acceptance
Rate
15%

 

Acta Alimentaria
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Acta Alimentaria
Language English
Size B5
Year of
Foundation
1972
Volumes
per Year
1
Issues
per Year
4
Founder Magyar Tudományos Akadémia    
Founder's
Address
H-1051 Budapest, Hungary, Széchenyi István tér 9.
Publisher Akadémiai Kiadó
Publisher's
Address
H-1117 Budapest, Hungary 1516 Budapest, PO Box 245.
Responsible
Publisher
Chief Executive Officer, Akadémiai Kiadó
ISSN 0139-3006 (Print)
ISSN 1588-2535 (Online)

 

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