Effect of Heat Treatment on Chlorophyll Degradation and Color Loss in Green Peas (in English)

Abstract

Thermal degradation kinetics of chlorophyll and visual green color loss in green peas were investigated at 70°, 80°, 90° and 100 °C. The degradation of chlorophyll a and chlorophyll b followed a first-order kinetic model. The loss of visual green color, as represented by the change of the -a, the ratio -a/b and h (hue) values measured by tristimulus colorimeter, also followed a first-order reaction. The activation energies for chlorophylls a and b were determined as 47.78 and 26.77 kJ mol-1, while those for -a, -a/b and h values were found as 49.75, 56.04 and 55.06 kJ mol-1, respectively.

Keywords

• Chlorophyll, kinetics, green peas, color

Bezelyelerde Klorofil Degradasyonu ve Renk Kaybı Üzerine Isıl İşlemin Etkisi (İngilizce)

Abstract

Bezelyelerde klorofilin termal degradasyon kinetiği ve görünür yeşil renkteki kayıp 70°, 80°, 90° ve 100 °C’de araştırılmıştır. Klorofil a ve klorofil b’nin parçalanması birinci dereceden bir kinetik model izlemektedir. Tristimulus kolorimetresi ile ölçülen -a, -a/b ve h (hue) değerlerindeki değişim ile ortaya konulan görünür yeşil renkteki kayıp da birinci dereceden reaksiyona uymaktadır. Klorofil a ve b için aktivasyon enerjileri sırasıyla 47.78 and 26.77 kJ mol-1olarak belirlenirken; -a, -a/b ve h değerleri için aktivasyon enerjileri 49.75, 56.04 and 55.06 kJ mol-1 olarak saptanmıştır.

Keywords

• Klorofil, kinetik, bezelye, renk

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