Chlorophyll bleaching by legume seeds

A - Papers appearing in refereed journals

Holden, M. 1965. Chlorophyll bleaching by legume seeds. Journal of the Science of Food and Agriculture. 16 (6), pp. 312-325. https://doi.org/10.1002/jsfa.2740160605

AuthorsHolden, M.
Abstract

Legume seeds and extracts made from them bleached chlorophyll in the presence of long‐chain fatty acids. The most effective acids were substrates for lipoxidase, but oleic acid and even palmitic and stearic acid were also active. The bleaching was inhibited by commercial antioxidants.

Chlorophyll was bleached by extracts which had lipoxidase activity but not by purified lipoxidase preparations. Addition of lipoxidase to seed extracts stimulated bleaching 2‐ to 3‐fold with linoleic acid but only slightly with oleic acid.

The optimum pH for bleaching was about 6, and for linoleate hydroperoxide formation was near 8. Evidence is given that at pH 6 hydroperoxide was being destroyed.

Chlorophyll appears to be bleached by co‐oxidation during a chain reaction involving peroxidation of fatty acid and the breakdown of hydroperoxide by a heat‐labile factor.
RESP-5208

Year of Publication1965
JournalJournal of the Science of Food and Agriculture
Journal citation16 (6), pp. 312-325
Digital Object Identifier (DOI)https://doi.org/10.1002/jsfa.2740160605
Open accessPublished as non-open access
PublisherWiley
ISSN0022-5142

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