Share This Article:

Effect of Maillard Reaction Products (MRP) on Chlorophyll Stability in Green Peas

Abstract Full-Text HTML Download Download as PDF (Size:173KB) PP. 879-883
DOI: 10.4236/fns.2013.49115    4,359 Downloads   5,943 Views   Citations

ABSTRACT

Maillard Reaction Products (MRP) was prepared from glucose and glysine heated at 90°C in air circulating oven for 12 hours. The effect of MRP on chlorophyll stability in green peas was investigated. The addition of Maillard Reaction Products (MRP) decreased the loss of chlorophyll a, chlorophyll b and total chlorophyll. The conversion of pheophytin and pyropheophytin were also reduced by the addition of MRP.

Conflicts of Interest

The authors declare no conflicts of interest.

Cite this paper

R. Kumar, R. Rajamanickam and S. Nadanasabapathi, "Effect of Maillard Reaction Products (MRP) on Chlorophyll Stability in Green Peas," Food and Nutrition Sciences, Vol. 4 No. 9, 2013, pp. 879-883. doi: 10.4236/fns.2013.49115.

References

[1] M. L. Gunawan and S. A. Barringer, “Green Colour Deg radation of Broccoli Due to Acid and Microbial Growth,” Journal of Food Processing and Preservation, Vol. 24, No. 3, 2000, pp. 253-263.
doi:10.1111/j.1745-4549.2000.tb00417.x
[2] G. L. Robertson, “Changes in the Chlorophyll and Pheo phytin Concentrations of Kiwifruit during Processing and Storage,” Food Chemistry, Vol. 17, No. 1, 1985, p. 25.
doi:10.1016/0308-8146(85)90089-5
[3] S. C. Liu, D. J. Yang, S. Y. Jin, C. H. Hsu and S. C. Chen, “Kinetics of Colour Development, pH, Decreasing and Antioxidative Activity Reduction of Maillard Reaction in Galactose/Glycine Model System,” Food Chemistry, Vol. 108, No. 2, 2008, pp. 533-541. doi:10.1016/j.foodchem.2007.11.006
[4] M. Plavsic, B. Cosovic and C. Leee, “Copper Complex ing Properties of Melanoidins and Marine Humic Mate rial,” Material Science of the Total Environmental, Vol. 366, No. 1, 2006, pp. 310-319.
doi:10.1016/j.scitotenv.2005.07.011
[5] J. A. Rufian-Henares and F. J. Morales, “A New Applica tion of a Commercial Microtiter Plate Based Assay for Assessing the Antimicrobial Activity of Maillard Reac tion Products,” Food Research International, Vol. 39, No. 1, 2006, pp. 33-39. doi:10.1016/j.foodres.2005.06.002
[6] H. Lingnert and C. E. Erikson, “Antioxidative Effect of Maillard Reaction Products,” Food and Nutritional Sci ence, Vol. 5, 1981, pp. 453-458.
[7] F. J. Morales and S. Jimmenez-Perz, “Free Radical Scav enging Capacity of Maillard Reaction Products as Related to Colour and Fluorescence,” Food Chemistry, Vol. 72, No. 1, 2001, pp. 119-125.
doi:10.1016/S0308-8146(00)00239-9
[8] Y. Yilmaz and R. Toledo, “Antioxidant Activity of Water Soluble Maillard Reaction Products,” Food Chemistry, Vol. 93, No. 2, 2005, pp. 273-278. doi:10.1016/j.foodchem.2004.09.043
[9] S. P. Chawla, R. Chander and A. Sharma, “Antioxidant Properties of Maillard Reaction Products Obtained by Gamma Irradiation of Whet Proteins,” Food Chemistry, Vol. 116, No. 1, 2009, pp. 122-128. doi:10.1016/j.foodchem.2009.01.097
[10] M. Stecchini, P. Giavedoni and C. R. Lerici, “Antimicro bial Activity of Maillard Reaction Products against Aero monas Hydophila,” Italian Journal of Food Science, Vol. 5, No. 2, 1993, pp. 147-150.
[11] R. E. Oste, R. Miller, H. Sjostrom and O. Norem, “Effect of Maillard Reaction Products on Protein Digestion,” Journal of Agricultural Chemistry, Vol. 35, No. 6, 1987, pp. 938-942.
doi:10.1021/jf00078a020
[12] M. C. Nicoli, B. Elizalde and C.R. Lerici, “Effect of Sug ars and Maillard Reaction Products on Polyphenol Oxi dase and Peroxidase Activity in Food,” Journal of Food Biochemisry, Vol. 15, No. 3, 1991, pp. 169-184. doi:10.1111/j.1745-4514.1991.tb00153.x
[13] M. N. Maillard, C. Billand, Y. N. Chow, C. Ordonald and J. Nicolar, “Free Radical Scavenging Inhibition of Poly phenol Oxidase Activity and Copper Chelating Properties of Model Maillard System,” LWT-Food Science and Technology, Vol. 40, No. 8, 2007, pp. 1434-1444.
[14] L. P. Veron, “Spectrophotometric Determination of Chlo rophylls and Pheophytins in Plant Extracts,” Analytical Chemistry, Vol. 32, No. 9, 1960, pp. 1144-1150. doi:10.1021/ac60165a029
[15] S. S. Teng and B. H. Chen, “Formation of Pyrochlro phylls and Their Derivatives in Spinach Leaves during Heating,” Food Chemistry, Vol. 65, No. 3, 1999, pp. 367-373.
doi:10.1016/S0308-8146(98)00237-4
[16] T. Ngo and Y. Zhao, “Formation of Zinc Chlorophyll De rivative Complexes in Thermally Processed Pears,” Jour nal of Food Science, Vol. 72, No. 7, 2007, pp. 397-404.
doi:10.1111/j.1750-3841.2007.00465.x
[17] S. J. Schwartz and T. V. Lorenzo, “Chlorophylls in Foods,” CRC Critical Reviews in Food Science and Nu trition, Vol. 29, No. 1, 1990, pp. 1-17. doi:10.1080/10408399009527511
[18] S. J. Schwartz and T. V. Lorenzo, “Chlorophyll Stability during Continuous Aseptic Processing and Storage,” Journal of Food Science, Vol. 56, No. 4, 1991, pp. 1303 1306.
doi:10.1111/j.1365-2621.1991.tb14641.x
[19] F. M. Clydesdale and F. J. Francis, “Chlorophyll Changes Aseptically Processed Spinach as Influenced by Enzyme Conversion and Heat Treatment,” Journal of Food Tech nology, Vol. 22, 1974, pp. 793-796.
[20] M. A. Hudson, V. J. Sharples and M. E. Gregory, “Qual ity of Home Frozen Vegetables II. Effect of Branching and/or Cooling in Various Solutions on Conversion of Chlorophyll,” Journal of Food Technology, Vol. 9, 1974, pp. 105-108. doi:10.1111/j.1365-2621.1974.tb01750.x
[21] S. H. Ashoor and J. B. Zent, “The Maillard Browning of Common Amino Acids and Sugars,” Journal of Food Sci ence, Vol. 49, No. 4, 1984, pp. 1206-1207. doi:10.1111/j.1365-2621.1984.tb10432.x

  
comments powered by Disqus

Copyright © 2019 by authors and Scientific Research Publishing Inc.

Creative Commons License

This work and the related PDF file are licensed under a Creative Commons Attribution 4.0 International License.