• 제목/요약/키워드: Chlorophylls

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Changes in Chlorophylls and Carotenoids of Mustard Leaf Kimchi during Fermentation and Their Antioxidative Activities on the Lipid Oxidation (갓김치의 발효과정 중 Chlorophylls 및 Carotenoids의 변화와 동획분의 항산화성)

  • 송은승;전영수;최홍식
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.26 no.4
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    • pp.563-568
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    • 1997
  • Changes of chlorophylls and carotenoids and antioxidative characteristics of crude chlorophylls and carotenoids(CCC) of mustard leaf kimchi(MLK) were investigated during the fermentation at 15$^{\circ}C$ for 25 days. At the beginning of fermentation chlorophylls were decreased rapidly, however, all chlorophylls and chlorophyllides were converted to pheophytins and pheophorbides at the final stage of fermentation. Total chlorophyll content remained constantly during the fermentation but 43.7% destruction of carotenoids was observed at 25 days of fermentation. Antioxidative activities of CCC from MLK against autoxidation of linoleic acid were significant(p<0.05) and much higher than those of $\alpha$-tocopherol. Fermentation period did not affect antioxidative activities of CCC of MLK. When the CCC of MLK was added to the autoxidation system of linoleic acid, degradation of total chlorophylls were observed to be slower than that of total carotenoids.

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Changes of Chlorophylls and their Derivatives Contents during Storage of Green Onion, Leek and Godulbaegi Kimchi (파, 부추 및 고들빼기김치 숙성 중의 Chlorophyll 및 그 유도체의 함량변화)

  • 이종호;김경업;김성희;정효숙;유영법
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.27 no.6
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    • pp.1071-1076
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    • 1998
  • Threetypes of Korean traditional kimchi were prepared using green onion, leek or godulbaegi as raw materials and stored at 5oC and 20oC for 13 days. Changes in salt and ascorbic acid contents, pH and total acidity as well as the relationship of the decomposition of chlorophylls and the production of their derivatives were investigated. For the all kimchi samples tested, salt content was not significantly changed during storage at both temperatures, whereas pH and total acidity were decreased and increased, respectively. Especially their remarkable changes were shown at the third day of storage. Ascorbic acid content was remained at high level in the leek kimchi for the experimental period at both storage temperatures, meanwhile godulbaegi kimchi retained the least amount of ascorbic acid. Chlorophylls were decomposed to pheophytin and pheophorbide during storage at both storage temperatures, and this phenomenon was apparent at the third day of storage. Reduction of chlorophylls and increasements of its decomposed products such as pheophytin and pheophorbide were the least in leek kimchi and the greatest in godulbaegi kimchi during storage at both temperatures. These results indicate that decomposition of chlorophylls in kimchi and increasements of pheophytin and pheophorbide were closely related to the ascorbic acid content in kimchi.

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The Changes of Chlorophylls in Blanched and Fermented Chinese Cabbage (배추의 가열과 산 발효에 따른 Chlorophylls의 변화)

  • 김예숙;이혜수
    • Korean journal of food and cookery science
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    • v.1 no.1
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    • pp.27-32
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    • 1985
  • The changes of chlorophylls and pH of cooked water were investigated in blanched and fermented cabbage. In blanched cabbage, pheophytins were increased markedly with heating time. This was related to the changes of pH and the effects of heat. One minute blanching accelerated the formation of chlorophyllides by the activation of chlorophyllase. In fermented cabbage, pH and chlorophylls were decreased rapidly at the beginning of fermentation. At the final of fermentation, all chlorophylls and chlorophyllides were converted to pheophytins ana pheophorbides, and the content of pheophytins was higher than the content of pheophorbides. The content of pheophorbides in fermented cabbage was higher than that in blanched cabbage.

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Effects of Acid Treatments on Chlorophyll, Carotenoid and Anthocyanin Contents in Arabidopsis (산성처리가 애기장대의 엽록소, 카로티노이드, 안토시아닌 등의 색소 함량에 미치는 영향)

  • Im, Kyung-Hoan
    • Research in Plant Disease
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    • v.16 no.1
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    • pp.81-85
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    • 2010
  • Arabidopsis seedlings subjected to low pH stress in the range of pH 5.6-4.0 did not show significant retardations in root and shoot growths. Treatment of pH 3.5-2.5 resulted in significant reductions in root and shoot length, especially in roots. Chlorophyll contents in seedlings increased during acid treatment of pH 5.6-4.0, but decreased by stronger acid treatment of pH 4.0 and lower pHs. Total carotenoid contents showed similar trend to chlorophyll contents by increasing during pH 5.6-3.5 treatments and decreasing by pH 3.0-2.5. Anthocyanin contents increased under acid stress of pH 5.6-3.0 and showed great reduction at pH 2.5. The ratios of carotenoids/chlorophylls and anthocyanins/chlorophylls increased by acid stress treatments. That indicates plants try to adjust physiologically to acid stress and protect chlorophylls by increasing carotenoid and anthocyanin contents. However, different responses of chlorophylls and anthocyanins to acid stress indicate both pigments play different roles in protecting plant from acid stress.

Antioxidative Effect of Cholorophylls and Carotenoids in Mustard Leaf Kimchi Activity (갓김치 Chlorophylls 및 Carotenoids의 항산화 효과)

  • 송은승;전영수;최홍식
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.30 no.3
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    • pp.421-425
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    • 2001
  • Antioxidative effects of crude chlorophylls and carotenoids extracts from mustard leaf kimchi on the lipid peroxidation in rat liver homogenate, egg phosphatidyl choline (EPC) liposome and superoxide anion radical were examined. The extracts were found to inhibit the increase of the thiobarbituric acid (TBA) value and show the effect of antioxidative activity on the liposomal phospholipid membrane. The oxidation index of EPC liposome was markedly decreased in the prescence of the extracts. The antioxidative activity of the extracts from mustard leaf kimchi was not related with fermentation period of the kimchi. The extracts from mustard leaf showed the similar antioxidative activity of $\alpha$-tocopherol within in the given level of addition. However, the oxidation index. When the effect of the extracts from mustard leaf kimchi on free radical scavenging was observed by the determination of the superoxide anion radical scavenging activity, it had similar value to that of $\alpha$-tocopherol.

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Changes of chemical and Antioxidative Characeristics of chlorophylls in the Model System of Mustard Leaf Kimchi during Fermentation (갓김치모델시스템에서 발효과정중 Chlorophylls의 특성변화에 대한 연구)

  • 최홍식;송은승;전영수
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.28 no.3
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    • pp.520-525
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    • 1999
  • Changes of chemical and oxidative/antioxidative characteristics chlorophylls(CHLs) and their derivatives in the model system of mustard leaf kimchi(MLK) were investigated. During fermentation of MLK(at 15oC, for 25days, 2.3$\pm$ 0.1% salt content) pH and total acidity were decreased/increased from 5.6 and 0.4%(initial day) to 3.6 and 1.07%(final day) resceptively. Activities of lipoxygenase and peroxidase were decreased gradually, however, these of chlorophyllase was increased in the first 10 days of fermentation. CHLs of MLK in the initial stage of fermentation were degraded rapidly and all CHLs and chlorophyllides were converted to pheophytins and pheophorbides in the final stage. Deg radation effects of CHLs(a & b) and their derivatives(pheophytins a & b) fractionated from MLK and carotene on the autoxidation and lipoxygenase oxidation of linoleic acid were observed, and also stronger antioxidative activities of CHLs and pheophytins were shown in their autoxidation/enzymtic oxidation of linoleic acid.

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Effect of β-Carotene and Vitamin C on Chlorophyll-Induced Photooxidation (클로로필의 광산화에 미치는 β-카로텐과 비타민 C의 영향)

  • Ryu, Seung-Hee;Lee, Hye-Suk;Lee, Young-Soon;Kwon, Tai-Wan;Song, Young-Sun;Moon, Gap-Soon
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.34 no.1
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    • pp.99-106
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    • 2005
  • Skin is continously exposed to ultraviolet (UV) radiation, the major cause of skin disorders including skin aging. Chlorophylls were well known as photosensitizer initiating subsequent chemical reactions such as photooxidative deterioration of cellular structures. This experiment was designed to elucidate the effects of $\beta$-carotene and ascorbic acid with chlorophylls on UVB-induced photooxidation in linoleic acid emulsion model system and skin homogenate of ICR mouse. In linoleic acid emulsion model system, the addition of chlorophyll and $\beta$-carotene accelerated the photooxidation, while high concentration of ascorbic acid prevented. The combination of chlorophylls, $\beta$-carotene and ascorbic acid, which concentrations are simplified from mustard leaf kimchi, prevented UVB-induced photooxidation. Although single treatment of $\beta$-caretene accelerated photooxidaiton, $\beta$-caretene acted as antioxidant in the combination with ascorbic acid. Similarly the addition of individual chlorophylls and $\beta$-carotene accelerated the UVB-induced photooxidation in skin homogenate of ICR mouse. 50 ppm of ascorbic acid did not show the any preventive effect, however 500 ppm of ascorbic acid effectively prevented the oxidation. Photooxidation was prevented in the combination of chlorophylls and $\beta$-carotene with 500 ppm of ascorbic acid and concentration rate of ascorbic acid plays an important role in the prevention of UVB-induced photooxidation.

Preparation of Photosynthesis Nanofiber Composite Membrane by Using Chlorophyll and Polymer Nanofiber (식물 엽록소와 고분자 나노섬유를 이용한 광합성 나노섬유복합막의 제조)

  • Yun, Jaehan;Jang, Wongi;Byun, Hongsik
    • Membrane Journal
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    • v.25 no.1
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    • pp.75-83
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    • 2015
  • In this study, chlorophylls were been extracted from common local plants, deposited on polypropylene (PP) substrate using various approaches, and the oxygen generation effect of the chlorophylls were investigated. The loading of chlorophylls on the substrates was achieved by dipping and spraying methods, where the spraying coating showed overall better results regarding oxygen generation from the combustion experiments in the closed vessel or in the isolated vacuum oven cell than those of dip coating. In addition, a composite substrate was prepared by nylon6/6 nanofiber on the PP substrate, and it exhibited an increase in the activation of chlorophylls. In the case of samples containing titanium dioxide ($TiO_2$), the reaching time of oxygen concentration from 16% to 21% and the combustion test using a candle for a sample with 50% chlorophylls showed similar results to those of a sample without $TiO_2$. As such, combining a spray coating and $TiO_2$ incorporation into gas separation membrane systems are expected to be useful to understand the fundamentals of material properties for their applications as oxygen generation membranes and air filtration systems.

HPLC method for the analysis of chlorophylls and carotenoids from marine phytoplankton

  • Park, Mi-Ok;Park, Jeom-Sook
    • Journal of the korean society of oceanography
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    • v.32 no.1
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    • pp.46-55
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    • 1997
  • The quantitative determination of carotenoids, chlorophylls and their degradation products from marine phytoplankton was performed by reverse-phase high performance liquid chromatography (HPLC). Separated and quantified chlorophylls and their degraded products are chlorophyll a, b, c, chlorophyllide a, phaeophytin a, b and phaeophorbide a. Concentrations of six carotenoids including fucoxanthin, 19'-butanoyloxyfucoxanthin, 19'-hexanoyloxyfucoxan-thin, prasinoxanthin, alloxanthin, zoaxanthin/lutein were also determined from natural field samples by absorbance. Results of pigment analysis of field samples collected from the southern waters of the East Sea on October 8th, 1996 were reported. Concentration of chi a ranged from 7.2 to 180.4 ng/1. Concentration of chi b and chi c ranged from 22.7 to 53.7 ng/1 and from 3.3 to 58.5 ng/1, respectively. Significant concentrations of phaeophytin a, and chlorophyllide a were also detected at different depths. Fucoxanthin, 19'-hexanoyloxyfucoxanthin and zoaxanthin/lutein were the most abundant carotenoids and 19'-butanoyloxyfucoxanthin, prasinoxanthin and alloxanthin were also detected relatively at low concentrations. These results of pigment analyses suggest predominance of diatom, prymnesiophytes and cyanobacteria and presence of crysophyte, green algae (prasinophyte and prochlorophyte), and cryptophyte in the study area on October 8th, 1996, We report prymnesiophyte for the first time as an important biomass component of marine phytoplankton in the study area. Vertical profiles for the concentration changes of the major pigments were also given.

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Computational Study on the Dependence of Electronic Transition Energies of Porphin, Chlorin, Mg-Chlorin and Chlorophyll a on an External Charge

  • Kwon, Jang Sook;Yang, Mino
    • Bulletin of the Korean Chemical Society
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    • v.34 no.2
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    • pp.453-459
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    • 2013
  • In phtosynthetic light harvesting complexes, the electronic transition energies of chlorophylls are influenced by the Coulombic interaction with nearby molecules. Variation of the interactions caused by structural inhomogeneity in biological environment results in a distribution of disordered electronic transition energies of chlorophylls. In order to provide a practical guide to predict qualitative tendency of such distribution, we model four porphyrin derivatives including chlorophyll a molecule interacting with an external positive charge and calculate their transition energies using the time dependent density functional method. It is found that ${\pi}-{\pi}^*$ transition energies of the molecules are generally blue-shifted by the charge because this stabilizes occupied molecular orbitals to a greater extent than unoccupied ones. Furthermore, new transitions in the visible region emerge as a result of the red-shift in energy of an unoccupied Mg orbital and it is suggested that light-induced electron transfer may occur from the tetrapyrrole ring to the central magnesium when the molecules are interacting with a positive charge.