Results 211 to 220 of about 42,096 (248)

Improved Method To Track Chlorophyll Degradation

Journal of Agricultural and Food Chemistry, 2001
An analytical method capable of identifying >30 chlorophyll-related compounds in plant extracts has been developed. The method employs liquid chromatography coupled to UV-vis, MS, and MS/MS detection. It can be applied without modification to analyze natural chlorophyll degradation products and other metalloporphyrines.
A, Gauthier-Jaques, K, Bortlik, J, Hau, L B, Fay   +3 more
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CHLOROPHYLL DEGRADATION DURING SENESCENCE

Annual Review of Plant Biology, 2006
The catabolic pathway of chlorophyll (Chl) during senescence and fruit ripening leads to the accumulation of colorless breakdown products (NCCs). This review updates an earlier review on Chl breakdown published here in 1999 ( 69 ). It summarizes recent advances in the biochemical reactions of the pathway and describes the characterization of new NCCs ...
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Degradation Kinetics of Chlorophylls and Chlorophyllides

Journal of Food Science, 1991
ABSTRACT Thermal degradation of chlorophylls and chlorophyllides in spinach puree was studied from 100 to 145°C (2–25 min) for chlorophylls and from 80 to 115°C (2.5–39 min) for chlorophyllides. The derivatives formed were: pheophorbides, pyropheophorbides, pheophytins and pyropheophytins.
FATIMA L. CANJURA, STEVEN J. SCHWARTZ, RAUL V. NUNES   +2 more
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Chlorophyll Degradation and Its Physiological Function

Plant And Cell Physiology
Abstract Research on chlorophyll degradation has progressed significantly in recent decades. In the 1990s, the structure of linear tetrapyrrole, which is unambiguously a chlorophyll degradation product, was determined. From the 2000s until the 2010s, the major enzymes involved in chlorophyll degradation were identified, and the ...
Ayumi Tanaka, Hisashi Ito
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The Green Gut: Chlorophyll Degradation in the Gut of Spodoptera littoralis

Journal of Chemical Ecology, 2015
Chlorophylls, the most prominent natural pigments, are part of the daily diet of herbivorous insects. The spectrum of ingested and digested chlorophyll metabolites compares well to the pattern of early chlorophyll-degradation products in senescent plants. Intact chlorophyll is rapidly degraded by proteins in the front- and midgut.
Badgaa, A., Büchler, R., Wielsch, N., Walde, M., Heintzmann, R., Pauchet, Y., Svatoš, A., Ploss, K., Boland, W.   +8 more
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Chlorophyll Degradation in the Gut of Generalist and Specialist Lepidopteran Caterpillars

Journal of Chemical Ecology, 2014
Plant feeding herbivores excrete most of the ingested chlorophyll (Chl) as partly degraded derivatives lacking the phytol side chain and the central magnesium ion. An ecological role of digested and degraded Chls in the interactions between insects, their food plant and other insects has been described recently.
Badgaa, A., Jia, A., Ploss, K., Boland, W.   +3 more
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Discoloration of Coleslaw Is Caused by Chlorophyll Degradation

Journal of Agricultural and Food Chemistry, 1996
Coleslaw tissue was extracted and analyzed spectrophotometrically for chlorophyll and its derivatives to determine their relationship to tissue discoloration and/or browning at 5 °C under reduced oxygen conditions. A general rapid decrease in chlorophyll a and b was noted after 2−3 days, with a concomitant increase in the amount of pheophytin a and b ...
James W. Heaton, Rickey Y. Yada, Alejandro G. Marangoni   +2 more
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Chlorophyll a degradation in Prokaryotes

Abstract Chlorophyll is one of the most abundant pigments on Earth. Although its degradation is well understood in plants, the role of prokaryotes in this process – despite their vast metabolic capabilities – remains unknown.
Habibu Aliyu, Hendrik Früh, Gunnar Sturm, Anne-Kristin Kaster   +3 more
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Determination of major chlorophyll degradation products

Zeitschrift f�r Lebensmitteluntersuchung und -Forschung A, 1997
An HPLC procedure is described which enables both identification and quantitation of chlorophyll a and chlorophyll b and their major degradation products which can occur during solvent extraction of chloropigments from green plant leaves or during storage and canning of green vegetables.
Thomas J. Mangos, R. G. Berger
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Effects of light and lipids on chlorophyll degradation

Food Science and Biotechnology, 2014
Stability of chlorophylls was studied in a system of paraffin oil with added oleic acid or triolein under 1,700 lx and in the dark. Chlorophyll contents were determined using HPLC. Sample oxidation was evaluated using the headspace oxygen content based on GC and the peroxide value.
Edwald Lee, Haechun Ahn, Eunok Choe
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