Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
권호 표지
DOI QR코드

DOI QR Code

Color Stability of Chlorophyll in Young Barley Leaf

새싹보리 클로로필의 색 안정화

  • No, Junhee (Dept. of Food and Nutrition, Chonnam National University) ;
  • Yoon, Huina (Dept. of Food and Nutrition, Chonnam National University) ;
  • Park, Sara (Dept. of Food and Nutrition, Chonnam National University) ;
  • Yoo, Seung Jin (Yedason Co., Ltd.) ;
  • Shin, Malshick (Dept. of Food and Nutrition, Chonnam National University)
  • Received : 2016.08.03
  • Accepted : 2016.08.10
  • Published : 2016.08.31
Download PDF
⟨ Previous Next ⟩

Abstract

To improve the color stability of chlorophyll in young barley leaf used as functional green biomaterial, the absorption spectrum, color values, and antioxidative activities of young barley leaf (YBL) treated with zinc ion solutions were investigated. The small pieces of fresh YBL in aqueous solution mixtures were autoclaved twice at $110^{\circ}C$ for 30 min (pH 5). Distilled water (BLA), 0.01% zinc chloride (BLAZ), 0.01% zinc citrate (BLAC), and 0.01% zinc lactate (BLAL) solutions were used. Treated YBL powders were extracted with 80% EtOH for 4 h. Chlorophyll a and b contents differed with different treatments. BLA decreased chlorophyll a and b contents, whereas others were maintained. Absorbance spectrums of chlorophyll at 400~700 nm showed different maximum peak wavelengths. After heating in acidic and neutral solutions (pH 3, 5, and 7), the colors of YBL and BLA changed from green to olive green, whereas BLAZ, BLAC, and BLAL remained green color. The antioxidative activities showed higher values in YBL extract than in treated extracts. From the above results, autoclaved YBL in zinc solution would increase the color stability and maintain green color regardless of acid and heat treatments.

Keywords

References

  1. Benedet JA, Umeda H, Shibamoto T (2007) Antioxidant activity of flavonoids isolated from young green barley leaves toward biological lipid samples. J Agr Food Chem 55(14): 5499-5504. https://doi.org/10.1021/jf070543t
  2. Candan N, Tarhan L (2003) Changes in chlorophyll-carotenoid contents, antioxidant enzyme activities and lipid peroxidation levels in Zn-stressed Mentha pulegium. Turk J Chem 27(1): 21-30.
  3. Canjura FL, Watkins RH, Schwartz SJ (1999) Color improvement and metallo-chlorophyll complexes in continuous flow aseptically processed peas. J Food Sci 64(6): 987-990 https://doi.org/10.1111/j.1365-2621.1999.tb12265.x
  4. Dudjak J, Lachman J, Miholova D, Kolihova D, Pivec V (2004) Effect of cadmium on polyphenol content in young barley plants (Hordeum vulgare L.). Plant Soil Environ 50(11): 471-477.
  5. Ferreira ICFR, Baptista P, VilasBoas M, Barros L (2007) Freeradical scavenging capacity and reducing power of wild edible mushrooms from northeast Portugal: Individual cap and stripe activity. Food Chem 100: 1511-1516. https://doi.org/10.1016/j.foodchem.2005.11.043
  6. Ferruzzi MG, Bohm V, Courtney PD, Schwartz SJ (2002) Antioxidant and antimutagenic activity of dietary chlorophyll derivatives determined by radical scavenging and bacterial reverse mutagenesis assays. J Food Sci 67(7): 2589-2595. https://doi.org/10.1111/j.1365-2621.2002.tb08782.x
  7. Jang JH, Choi HS, Cheong HS, Kang OJ (2007) A comparison of the antioxidant activity of barley leaf tea and green tea according to leaching conditions in distilled water. Korean J Food Cook Sci 23(2): 165-172.
  8. Jones ID, White RC, Gibbs E, Butler LS, Nelson LA (1977) Experimental formation of zinc and copper complexes of chlorophyll derivatives in vegetable tissue by thermal processing. J Agr Food Chem 25(1): 149-153. https://doi.org/10.1021/jf60209a030
  9. Kim JM, No JH, Shin MS (2015) Development of fine bamboo leaf powder and its color stability. Korean J Food Cook Sci 31(4): 405-412. https://doi.org/10.9724/kfcs.2015.31.4.405
  10. Koca N, Karadeniz F, Burdurlu HS (2006) Effect of pH on chlorophyll degradation and colour loss in blanched green peas. Food Chem 100(2): 609-615. https://doi.org/10.1016/j.foodchem.2005.09.079
  11. Lee IS, Lee HY, Kim HL, Ko KH, Chang HC, Kim IC (2008) Effect of metal ions on stabilization of codium fragile's pigments. Korean J Food Preserv 15(3): 352-360.
  12. Lee NY, Kim YK, Choi ID, Cho SK, Hyun JN, Choi JS, Park KH, Kim KJ, Lee MJ (2010) Biological activity of barley (Hordeum vulgare L.) and barley by-product extracts. Food Sci Biotechnol 19(3): 795-791.
  13. Laborde LF, Elbe JH (1990) Zinc complex formation in heated vegetable purees. J Agr Food Chem 38(2): 484-487. https://doi.org/10.1021/jf00092a033
  14. Laborde LF, Elbe JH (1994) Chlorophyll degradation and zinc complex formation with chlorophyll derivatives in heated green vegetables. J Agr Food Chem 42(5): 1100-1103. https://doi.org/10.1021/jf00041a010
  15. Min DB, Boff JM (2002) Chemistry and reaction of singlet oxygen in foods. Comp Rev Food Sci Food Safety 1(3): 58-72. https://doi.org/10.1111/j.1541-4337.2002.tb00007.x
  16. No JH, Kim HS, Lee KA, Shin MS (2012) The antioxidant activities of the Korean variety mung bean hull extracts as dependent on the different extraction methods. Korean J Food Cook Sci 28(5): 605-612. https://doi.org/10.9724/kfcs.2012.28.5.605
  17. Ngo T, Zhao Y (2005) Retaining green pigments on thermally processed peels-on green pears. J Food Sci 70(9): C568-C574.
  18. Ngo T, Zhao Y (2007) Formation of zinc-chlorophyll-derivative complexes in thermally processed green pears (Pyrus communis L.). J Food Sci 72(7): C397-C404. https://doi.org/10.1111/j.1750-3841.2007.00465.x
  19. Nithiyanantham S, Selvakumar S, Siddhuraju P (2012) Total phenolic content and antioxidant activity of two different solvent extracts from raw and processed legumes, Cicer arietinum L. and Pisum sativum L.. J Food Composit Analy 27(1): 52-60. https://doi.org/10.1016/j.jfca.2012.04.003
  20. Nurhayati N, Suendo V (2011) Isolation of chlorophyll a from spinach leaves and modification of center ion with $Zn^2+$: Study on its optical stability. JMS 16(2): 65-70.
  21. Oh HI, Lee HJ, Moon TH, Noh BS, Kim SJ (2008) Food Chemistry. Soohaksa, Korea. pp 334-335.
  22. Ozkan G, Bilek SE (2015) Enzyme-assisted extraction of stabilized chlorophyll from spinach. Food Chem 176: 152-157. https://doi.org/10.1016/j.foodchem.2014.12.059
  23. Re R, Pelllegrini N, Proteggente A, Pannala A, Yang M, Riceevans C (1999) Antioxidant activity applying an improved ABTs radical cation decolorization assay. Free Radical Biol Med 26(9/10): 1231-1237. https://doi.org/10.1016/S0891-5849(98)00315-3
  24. Saeidnejad AH, Kafi M (2013) Alleviative effects of zinc on physiological properties and antioxidants activity of maize plants under salinity stress. Intl J Agr Crop Sci 5(5): 529-537.
  25. Senklang P, Anprung P (2010a) Microencapsulation of Znchlorophyll pigment from pandan leaf by spray drying and its characteristic. Int Food Res J 17(4): 1031-1042.
  26. Senklang P, Anprung P (2010b) Optimizing enzymatic extraction of Zn-chlorophyll derivatives from pandan leaf using response surface methodology. J Food Process Preserv 34(5): 759-776. https://doi.org/10.1111/j.1745-4549.2009.00393.x
  27. Takeuchi Y, Amao Y (2005) Light-harvesting properties of zinc complex of chlorophyll-${\alpha}$ from spirulina in surfactant micellar media. Biometals 18(1): 15-21. https://doi.org/10.1007/s10534-004-5770-z
  28. Tonucci LH, Elbe JH (1992) Kinetics of the formation of zinc complexes of chlorophyll derivatives. J Agr Food Chem 40(12): 2341-2344. https://doi.org/10.1021/jf00024a004
  29. Yu YM, Chang WC, Chang CT, Hseieh CL, TSAI CE (2002a) Effects of young barley leaf extract and antioxidative vitamins on LDL oxidation and free radical scavenging activities in type 2 diabetes. Diabetes Metab 28(2): 107-114.
  30. Yu YM, WU CH, Tseng YH, Tsai CE, Chag WC (2002b) Antioxidative and hypolipidemic effects of barley leaf essence in a rabbit model of atherosclerosis. Jpn J Pharmacol 89(2): 142-148. https://doi.org/10.1254/jjp.89.142
  31. Zarco-Tejada PJ, Miller JR, Harron J, Hu B, Noland TL, Goel N, Mohammed GH, Sampson P (2004) Needle chlorophyll content estimation through model inversion using hyperspectral data from boreal conifer forest canopies. Remote Sensing Environ 89(2): 189-199. https://doi.org/10.1016/j.rse.2002.06.002

Cited by

  1. Color Stability of Traditional Fermented Rice Cake, Gijeongtteok Added with Chlorophyll-Stabilized Young Barley Leaf Powder vol.33, pp.5, 2016, https://doi.org/10.9724/kfcs.2017.33.5.504
  2. Quality and antioxidant properties of morning bread added with sourdough according to the mixing ratios of sea buckthorn leaf vol.28, pp.5, 2016, https://doi.org/10.11002/kjfp.2021.28.5.621