Studies on suppression and prevention of active oxygen generation and discoloration of chlorophyll in green food by light irradiation

点击翻译按钮获取中文摘要

It is known that chlorophyll which is a green pigment in green tea and vegetables discolors by light irradiation. The purpose of this study is to prevent the discoloration of chlorophyll by light. At first, we examined the effect of antioxidants. As a result, hydrophobic antioxidants like tocopherol prevented a little discoloration of chlorophyll, but did not lead to basic solution. On the other hand, it turned out that chlorophyll formed aggregate by solvent and coexistence substance. Chlorophyll interacted with sodium copper chlorophyllin which is similar structure as chlorophyll, and the water-rich condition of the water-methanol mixture solvent produced the mixture aggregation of chlorophyll and sodium copper chlorophyllin. These were suggested to reduce the damage by light irradiation of chlorophyll.