Suji (Pleomele angustifolia Roxb.) leaves are a prominent source of chlorophyll and well-known for their ability to produce green color for food ingredients. However, chlorophyll is suspectible to color degradation at high temperature. Color degradation occurred because porphyrin loses magnesium in its ring and it can be avoided by adding zinc. The aim of this work was to investigate the combined effect of independent variables on chlorophyll extraction process using ZnCl2 as a stabilizer. Suji leaves were blanched with boiling water for 2 min, Zn-chlorophyll synthesis was done by varying concentration of ZnCl2, Zn-chlorophyll extraction with ethanol, and UV–Vis spectrophotometry analysis of the final extracted solutions. A full three-level factorial design under response surface methodology was used to obtain the optimum condition of extraction process. The experimental data were analyzed by analysis of variance and fitted with second order polynomial equation. The coefficient of determination (R2) was found to be 81.99%. The optimum operating conditions were obtained at pH 7, ZnCl2 concentration of 700 ppm and temperature of 85 °C with desirability value of 1.0000. At the optimum conditions, the total chlorophyll content (TCC) was found to be 47.2975 mg/100 g fresh weight.
Journal of Food Science and Technology – Springer Journals
Published: Feb 5, 2018
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