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, Budapest University of Technology and Economics, Budapest, Hungary

Co-ordinating Editor(s) Marianna Tóth-Markus, Budapest, Hungary

Co-editor(s): A. Halász, Budapest, Hungary

       Editorial Board

  • László Abrankó, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
  • Tamás Antal, University of Nyíregyháza, Nyíregyháza, Hungary
  • Diána Bánáti, University of Szeged, Szeged, Hungary
  • József Baranyi, Institute of Food Research, Norwich, UK
  • Ildikó Bata-Vidács, Eszterházy Károly Catholic University, Eger, Hungary
  • Ferenc Békés, FBFD PTY LTD, Sydney, NSW Australia
  • György Biró, Budapest, Hungary
  • Anna Blázovics, Semmelweis University, Budapest, Hungary
  • Francesco Capozzi, University of Bologna, Bologna, Italy
  • Marina Carcea, Research Centre for Food and Nutrition, Council for Agricultural Research and Economics Rome, Italy
  • Zsuzsanna Cserhalmi, Budapest, Hungary
  • Marco Dalla Rosa, University of Bologna, Bologna, Italy
  • István Dalmadi, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
  • Katarina Demnerova, University of Chemistry and Technology, Prague, Czech Republic
  • Mária Dobozi King, Texas A&M University, Texas, USA
  • Muying Du, Southwest University in Chongqing, Chongqing, China
  • Sedef Nehir El, Ege University, Izmir, Turkey
  • Søren Balling Engelsen, University of Copenhagen, Copenhagen, Denmark
  • Éva Gelencsér, Budapest, Hungary
  • Vicente Manuel Gómez-López, Universidad Católica San Antonio de Murcia, Murcia, Spain
  • Jovica Hardi, University of Osijek, Osijek, Croatia
  • Hongju He, Henan Institute of Science and Technology, Xinxiang, China
  • Károly Héberger, Research Centre for Natural Sciences, ELKH, Budapest, Hungary
  • Nebojsa Ilić, University of Novi Sad, Novi Sad, Serbia
  • Dietrich Knorr, Technische Universität Berlin, Berlin, Germany
  • Hamit Köksel, Hacettepe University, Ankara, Turkey
  • Katia Liburdi, Tuscia University, Viterbo, Italy
  • Meinolf Lindhauer, Max Rubner Institute, Detmold, Germany
  • Min-Tze Liong, Universiti Sains Malaysia, Penang, Malaysia
  • Marena Manley, Stellenbosch University, Stellenbosch, South Africa
  • Miklós Mézes, Hungarian University of Agriculture and Life Sciences, Gödöllő, Hungary
  • Áron Németh, Budapest University of Technology and Economics, Budapest, Hungary
  • Perry Ng, Michigan State University,  Michigan, USA
  • Quang Duc Nguyen, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
  • Laura Nyström, ETH Zürich, Switzerland
  • Lola Perez, University of Cordoba, Cordoba, Spain
  • Vieno Piironen, University of Helsinki, Finland
  • Alessandra Pino, University of Catania, Catania, Italy
  • Mojmir Rychtera, University of Chemistry and Technology, Prague, Czech Republic
  • Katharina Scherf, Technical University, Munich, Germany
  • Regine Schönlechner, University of Natural Resources and Life Sciences, Vienna, Austria
  • Arun Kumar Sharma, Department of Atomic Energy, Delhi, India
  • András Szarka, Budapest University of Technology and Economics, Budapest, Hungary
  • Mária Szeitzné Szabó, Budapest, Hungary
  • Sándor Tömösközi, Budapest University of Technology and Economics, Budapest, Hungary
  • László Varga, Széchenyi István University, Mosonmagyaróvár, Hungary
  • Rimantas Venskutonis, Kaunas University of Technology, Kaunas, Lithuania
  • Barbara 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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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
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H-1117 Budapest, Hungary 1516 Budapest, PO Box 245.
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Publisher
Chief Executive Officer, Akadémiai Kiadó
ISSN 0139-3006 (Print)
ISSN 1588-2535 (Online)

 

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