Evaluation of stability, physicochemical and antioxidant properties of extracted chlorophyll from Persian clover (Trifolium resupinatum L.)
The use of natural dyes in foods enhances the product quality and they are also associated with anti-inflammatory and anti-cancer effects. Therefore, they play significant role in human health. Chlorophyll is used as a natural pigment in a variety of foods. This study aims to prepare the extract and...
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| Veröffentlicht in: | Journal of food measurement & characterization 2021-02, Vol.15 (1), p.327-340 |
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| creator | Mehdipoor Damiri, Gholam Reza Motamedzadegan, Ali Safari, Reza Shahidi, Seyed Ahmad Ghorbani, Azade |
| description | The use of natural dyes in foods enhances the product quality and they are also associated with anti-inflammatory and anti-cancer effects. Therefore, they play significant role in human health. Chlorophyll is used as a natural pigment in a variety of foods. This study aims to prepare the extract and chlorophyll from Persian clover (
Trifolium resupinatum
L.), using enzymatic and ultrasound methods and evaluation of their antioxidant and physicochemical properties. In the present study, the chlorophyll stability was evaluated in different conditions including temperature (− 18, 4 and 10 °C), time (15, 30 and 45 days), pH (4.5 and 5.5) and NaCl concentration (50, 100 and 150 mM). The results showed the chlorophyll a concentration was approximately as twice as the chlorophyll b concentration. In all of the experiments, the enzymatic method has shown better efficiency than the ultrasound one. Also, with the increment of extract concentration, the DPPH free radical scavenging and ferric reducing antioxidant power (FRAP) as well as total phenolic compounds, anthocyanin, and flavonoids were increased dramatically. Due to the higher efficiency of enzymatic extraction, the stability assessments were performed based on this method. The result demonstrated that 50 mM of NaCl, temperature − 18 °C, pH 4.5 and time 15 days were associated with the highest chlorophyll a and b values. According to the results the enzymatic method to prepare clover extract and its chlorophyll can be used as an efficient method for indicator pigment production in food and pharmaceutical industries. However, further testing is needed to achieve more information. |
| doi_str_mv | 10.1007/s11694-020-00614-x |
| format | Article |
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Trifolium resupinatum
L.), using enzymatic and ultrasound methods and evaluation of their antioxidant and physicochemical properties. In the present study, the chlorophyll stability was evaluated in different conditions including temperature (− 18, 4 and 10 °C), time (15, 30 and 45 days), pH (4.5 and 5.5) and NaCl concentration (50, 100 and 150 mM). The results showed the chlorophyll a concentration was approximately as twice as the chlorophyll b concentration. In all of the experiments, the enzymatic method has shown better efficiency than the ultrasound one. Also, with the increment of extract concentration, the DPPH free radical scavenging and ferric reducing antioxidant power (FRAP) as well as total phenolic compounds, anthocyanin, and flavonoids were increased dramatically. Due to the higher efficiency of enzymatic extraction, the stability assessments were performed based on this method. The result demonstrated that 50 mM of NaCl, temperature − 18 °C, pH 4.5 and time 15 days were associated with the highest chlorophyll a and b values. According to the results the enzymatic method to prepare clover extract and its chlorophyll can be used as an efficient method for indicator pigment production in food and pharmaceutical industries. However, further testing is needed to achieve more information.</description><identifier>ISSN: 2193-4126</identifier><identifier>EISSN: 2193-4134</identifier><identifier>DOI: 10.1007/s11694-020-00614-x</identifier><language>eng</language><publisher>New York: Springer US</publisher><subject>Anthocyanins ; Anticancer properties ; Antioxidants ; Chemistry ; Chemistry and Materials Science ; Chemistry/Food Science ; Chlorophyll ; Engineering ; Evaluation ; Flavonoids ; Food ; Food dyes ; Food industry ; Food production ; Food Science ; Free radicals ; Inflammation ; Original Paper ; pH effects ; Pharmaceutical industry ; Phenolic compounds ; Phenols ; Physicochemical properties ; Scavenging ; Sodium chloride ; Stability analysis ; Temperature ; Trifolium resupinatum ; Ultrasonic imaging ; Ultrasonic methods ; Ultrasonic testing ; Ultrasound</subject><ispartof>Journal of food measurement & characterization, 2021-02, Vol.15 (1), p.327-340</ispartof><rights>Springer Science+Business Media, LLC, part of Springer Nature 2020</rights><rights>Springer Science+Business Media, LLC, part of Springer Nature 2020.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c319t-8703b0d9c41671d3cf8c4f6306b1a9da5b6929bf95e82bc7f0c718a5710a56693</citedby><cites>FETCH-LOGICAL-c319t-8703b0d9c41671d3cf8c4f6306b1a9da5b6929bf95e82bc7f0c718a5710a56693</cites><orcidid>0000-0001-8225-7341</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://link.springer.com/content/pdf/10.1007/s11694-020-00614-x$$EPDF$$P50$$Gspringer$$H</linktopdf><linktohtml>$$Uhttps://link.springer.com/10.1007/s11694-020-00614-x$$EHTML$$P50$$Gspringer$$H</linktohtml><link.rule.ids>314,780,784,27924,27925,41488,42557,51319</link.rule.ids></links><search><creatorcontrib>Mehdipoor Damiri, Gholam Reza</creatorcontrib><creatorcontrib>Motamedzadegan, Ali</creatorcontrib><creatorcontrib>Safari, Reza</creatorcontrib><creatorcontrib>Shahidi, Seyed Ahmad</creatorcontrib><creatorcontrib>Ghorbani, Azade</creatorcontrib><title>Evaluation of stability, physicochemical and antioxidant properties of extracted chlorophyll from Persian clover (Trifolium resupinatum L.)</title><title>Journal of food measurement & characterization</title><addtitle>Food Measure</addtitle><description>The use of natural dyes in foods enhances the product quality and they are also associated with anti-inflammatory and anti-cancer effects. Therefore, they play significant role in human health. Chlorophyll is used as a natural pigment in a variety of foods. This study aims to prepare the extract and chlorophyll from Persian clover (
Trifolium resupinatum
L.), using enzymatic and ultrasound methods and evaluation of their antioxidant and physicochemical properties. In the present study, the chlorophyll stability was evaluated in different conditions including temperature (− 18, 4 and 10 °C), time (15, 30 and 45 days), pH (4.5 and 5.5) and NaCl concentration (50, 100 and 150 mM). The results showed the chlorophyll a concentration was approximately as twice as the chlorophyll b concentration. In all of the experiments, the enzymatic method has shown better efficiency than the ultrasound one. Also, with the increment of extract concentration, the DPPH free radical scavenging and ferric reducing antioxidant power (FRAP) as well as total phenolic compounds, anthocyanin, and flavonoids were increased dramatically. Due to the higher efficiency of enzymatic extraction, the stability assessments were performed based on this method. The result demonstrated that 50 mM of NaCl, temperature − 18 °C, pH 4.5 and time 15 days were associated with the highest chlorophyll a and b values. According to the results the enzymatic method to prepare clover extract and its chlorophyll can be used as an efficient method for indicator pigment production in food and pharmaceutical industries. However, further testing is needed to achieve more information.</description><subject>Anthocyanins</subject><subject>Anticancer properties</subject><subject>Antioxidants</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Chemistry/Food Science</subject><subject>Chlorophyll</subject><subject>Engineering</subject><subject>Evaluation</subject><subject>Flavonoids</subject><subject>Food</subject><subject>Food dyes</subject><subject>Food industry</subject><subject>Food production</subject><subject>Food Science</subject><subject>Free radicals</subject><subject>Inflammation</subject><subject>Original Paper</subject><subject>pH effects</subject><subject>Pharmaceutical industry</subject><subject>Phenolic compounds</subject><subject>Phenols</subject><subject>Physicochemical properties</subject><subject>Scavenging</subject><subject>Sodium chloride</subject><subject>Stability analysis</subject><subject>Temperature</subject><subject>Trifolium resupinatum</subject><subject>Ultrasonic imaging</subject><subject>Ultrasonic methods</subject><subject>Ultrasonic testing</subject><subject>Ultrasound</subject><issn>2193-4126</issn><issn>2193-4134</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2021</creationdate><recordtype>article</recordtype><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>AZQEC</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><recordid>eNp9kM9KAzEQxhdRsNS-gKeAFwW3Jps0uzlKqX-goId6DtlsYlPSzZpky_YZfGlTK3rzMHwD830zzC_LLhGcIgjLu4AQZSSHBcwhpIjkw0k2KhDDOUGYnP72BT3PJiFsIIQIlYRQPMo-FzthexGNa4HTIERRG2vi_hZ0630w0sm12hopLBBtkyoZB9MkBZ13nfLRqHAIqiF6IaNqgFxbl0brvbVAe7cFr8oHI1ogrdspD65X3mhnTb8FXoW-M62IqV9Oby6yMy1sUJMfHWdvD4vV_Clfvjw-z--XucSIxbwqIa5hwyRBtEQNlrqSRFMMaY0Ea8SspqxgtWYzVRW1LDWUJarErERQzChleJxdHfemFz56FSLfuN636SQvSEWrCiduyVUcXdK7ELzSvPNmK_yeI8gP3PmRO0_c-Td3PqQQPoZCMrfvyv-t_if1BX1oiOc</recordid><startdate>20210201</startdate><enddate>20210201</enddate><creator>Mehdipoor Damiri, Gholam Reza</creator><creator>Motamedzadegan, Ali</creator><creator>Safari, Reza</creator><creator>Shahidi, Seyed Ahmad</creator><creator>Ghorbani, Azade</creator><general>Springer US</general><general>Springer Nature B.V</general><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>7X2</scope><scope>8FE</scope><scope>8FG</scope><scope>8FH</scope><scope>8FK</scope><scope>ABJCF</scope><scope>ABUWG</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>BGLVJ</scope><scope>BHPHI</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>HCIFZ</scope><scope>L6V</scope><scope>M0K</scope><scope>M7S</scope><scope>PIMPY</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PRINS</scope><scope>PTHSS</scope><orcidid>https://orcid.org/0000-0001-8225-7341</orcidid></search><sort><creationdate>20210201</creationdate><title>Evaluation of stability, physicochemical and antioxidant properties of extracted chlorophyll from Persian clover (Trifolium resupinatum L.)</title><author>Mehdipoor Damiri, Gholam Reza ; Motamedzadegan, Ali ; Safari, Reza ; Shahidi, Seyed Ahmad ; Ghorbani, Azade</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c319t-8703b0d9c41671d3cf8c4f6306b1a9da5b6929bf95e82bc7f0c718a5710a56693</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2021</creationdate><topic>Anthocyanins</topic><topic>Anticancer properties</topic><topic>Antioxidants</topic><topic>Chemistry</topic><topic>Chemistry and Materials Science</topic><topic>Chemistry/Food Science</topic><topic>Chlorophyll</topic><topic>Engineering</topic><topic>Evaluation</topic><topic>Flavonoids</topic><topic>Food</topic><topic>Food dyes</topic><topic>Food industry</topic><topic>Food production</topic><topic>Food Science</topic><topic>Free radicals</topic><topic>Inflammation</topic><topic>Original Paper</topic><topic>pH effects</topic><topic>Pharmaceutical industry</topic><topic>Phenolic compounds</topic><topic>Phenols</topic><topic>Physicochemical properties</topic><topic>Scavenging</topic><topic>Sodium chloride</topic><topic>Stability analysis</topic><topic>Temperature</topic><topic>Trifolium resupinatum</topic><topic>Ultrasonic imaging</topic><topic>Ultrasonic methods</topic><topic>Ultrasonic testing</topic><topic>Ultrasound</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Mehdipoor Damiri, Gholam Reza</creatorcontrib><creatorcontrib>Motamedzadegan, Ali</creatorcontrib><creatorcontrib>Safari, Reza</creatorcontrib><creatorcontrib>Shahidi, Seyed Ahmad</creatorcontrib><creatorcontrib>Ghorbani, Azade</creatorcontrib><collection>CrossRef</collection><collection>ProQuest Central (Corporate)</collection><collection>Agricultural Science Collection</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Technology Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>Materials Science & Engineering Collection</collection><collection>ProQuest Central (Alumni Edition)</collection><collection>ProQuest Central UK/Ireland</collection><collection>Agricultural & Environmental Science Collection</collection><collection>ProQuest Central Essentials</collection><collection>ProQuest Central</collection><collection>Technology Collection</collection><collection>Natural Science Collection</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central Korea</collection><collection>SciTech Premium Collection</collection><collection>ProQuest Engineering Collection</collection><collection>Agricultural Science Database</collection><collection>Engineering Database</collection><collection>Publicly Available Content Database</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>ProQuest Central China</collection><collection>Engineering Collection</collection><jtitle>Journal of food measurement & characterization</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Mehdipoor Damiri, Gholam Reza</au><au>Motamedzadegan, Ali</au><au>Safari, Reza</au><au>Shahidi, Seyed Ahmad</au><au>Ghorbani, Azade</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Evaluation of stability, physicochemical and antioxidant properties of extracted chlorophyll from Persian clover (Trifolium resupinatum L.)</atitle><jtitle>Journal of food measurement & characterization</jtitle><stitle>Food Measure</stitle><date>2021-02-01</date><risdate>2021</risdate><volume>15</volume><issue>1</issue><spage>327</spage><epage>340</epage><pages>327-340</pages><issn>2193-4126</issn><eissn>2193-4134</eissn><abstract>The use of natural dyes in foods enhances the product quality and they are also associated with anti-inflammatory and anti-cancer effects. Therefore, they play significant role in human health. Chlorophyll is used as a natural pigment in a variety of foods. This study aims to prepare the extract and chlorophyll from Persian clover (
Trifolium resupinatum
L.), using enzymatic and ultrasound methods and evaluation of their antioxidant and physicochemical properties. In the present study, the chlorophyll stability was evaluated in different conditions including temperature (− 18, 4 and 10 °C), time (15, 30 and 45 days), pH (4.5 and 5.5) and NaCl concentration (50, 100 and 150 mM). The results showed the chlorophyll a concentration was approximately as twice as the chlorophyll b concentration. In all of the experiments, the enzymatic method has shown better efficiency than the ultrasound one. Also, with the increment of extract concentration, the DPPH free radical scavenging and ferric reducing antioxidant power (FRAP) as well as total phenolic compounds, anthocyanin, and flavonoids were increased dramatically. Due to the higher efficiency of enzymatic extraction, the stability assessments were performed based on this method. The result demonstrated that 50 mM of NaCl, temperature − 18 °C, pH 4.5 and time 15 days were associated with the highest chlorophyll a and b values. According to the results the enzymatic method to prepare clover extract and its chlorophyll can be used as an efficient method for indicator pigment production in food and pharmaceutical industries. However, further testing is needed to achieve more information.</abstract><cop>New York</cop><pub>Springer US</pub><doi>10.1007/s11694-020-00614-x</doi><tpages>14</tpages><orcidid>https://orcid.org/0000-0001-8225-7341</orcidid><oa>free_for_read</oa></addata></record> |
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| subjects | Anthocyanins Anticancer properties Antioxidants Chemistry Chemistry and Materials Science Chemistry/Food Science Chlorophyll Engineering Evaluation Flavonoids Food Food dyes Food industry Food production Food Science Free radicals Inflammation Original Paper pH effects Pharmaceutical industry Phenolic compounds Phenols Physicochemical properties Scavenging Sodium chloride Stability analysis Temperature Trifolium resupinatum Ultrasonic imaging Ultrasonic methods Ultrasonic testing Ultrasound |
| title | Evaluation of stability, physicochemical and antioxidant properties of extracted chlorophyll from Persian clover (Trifolium resupinatum L.) |
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