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Degradation Kinetics of Green Color and Chlorophylls in Peas by Colorimetry and HPLC
Abstract
The kinetics of chlorophyll degradation and visual green color loss in pureed green peas with 80% moisture (w/w) were determined at 70, 80 and 90 C. The –a value from a tristimulus colorimeter was chosen as the physical property and a technique based on fractional conversion was developed in the determination of kinetic parameters of visual green color loss. The degradation of chlorophyll a, chlorophyll b and greenness followed a first order reaction and the temperature dependence of these reactions indicated an Arrhenius relationship. The activation energies were 19.5, 17.1 and 18.2 kcal/mol, respectively.
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Citations
Cited by
Effect of pH on chlorophyll degradation and colour loss in blanched green peas
Koca, N., Karadeniz, F., & Burdurlu, H. S. (2007) · Food Chemistry · doi:10.1016/j.foodchem.2005.09.079 · Cited by 316
Ngamwonglumlert, L., Devahastin, S., & Chiewchan, N. (2017) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2015.1109498 · Cited by 297
Effect of pH on Color and Texture of Food Products
Andrés-Bello, A., Barreto-Palacios, V., García-Segovia, P., Mir-Bel, J., & Martínez-Monzó, J. (2013) · Food Engineering Reviews · doi:10.1007/s12393-013-9067-2 · Cited by 291
The effect of the method of drying on the colour of dehydrated products
Krokida, M. K., Maroulis, Z. B., & Saravacos, G. D. (2001) · International Journal of Food Science & Technology · doi:10.1046/j.1365-2621.2001.00426.x · Cited by 277
Valorization of fruits and vegetable wastes and by-products to produce natural pigments
Sharma, M., Usmani, Z., Gupta, V. K., & Bhat, R. (2021) · Critical Reviews in Biotechnology · doi:10.1080/07388551.2021.1873240 · Cited by 275
Metadata
- Authors
- STEET, J. A., & TONG, C. H.
- Venue
- Journal of Food Science
- Publisher
- Wiley
- Published
- 1996-09
- Volume
- 61
- Issue
- 5
- Pages
- 924-928
- ISSN
- 0022-1147 (ISSN-L)
- 1750-3841
- OpenAlex
- W2117477980
- Cited by
- 175
- References
- 0
- FWCI
- 7.11
- Type
- journal article
- Language
- en
- Open access
- closed
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- CoChat. (2026). Citation check: Degradation Kinetics of Green Color and Chlorophylls in Peas by Colorimetry and HPLC. https://app.cochat.ai/papers/10.1111/j.1365-2621.1996.tb10903.x
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- STEET, J. A., & TONG, C. H. (1996). Degradation Kinetics of Green Color and Chlorophylls in Peas by Colorimetry and HPLC. Journal of Food Science. https://doi.org/10.1111/j.1365-2621.1996.tb10903.x
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Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
