Chlorophyll stability in mango leave extracts.
Xie YuQi, Lin CuiWu, Ye Huan, Chen Hong, Luo Ying, Lin ShuMin
Author Affiliation: School of Chemistry and Chemical Engineering, Guangxi University, Nanning 530004, China.
Journal of Southern Agriculture 44 : 1890-1893
Abstract : Objective: The stability of chlorophyll in mango leaves extracts was studied to provide theoretical references for effectively developing functional food of mango leaves and utilizing mango leaves resource. Method: Chlorophyll in mango leaves was extracted through 95% ethanol by the soakage extraction. Then, the influence of temperature, light, pH degree, oxidant, metal ion and other factors on the stability of chlorophyll in mango leaves was researched. Result: Light, acidity, and high temperature obviously damaged the stability of chlorophyll in mango leaves. Different concentrations of hydrogen peroxide destroyed the stability of chlorophyll in mango leaves, indicating chlorophyll was sensitive to H2O2. Magnesium, manganese, zinc and some other ions, especially copper ion, had the function of protecting color of chlorophyll in mango leaves. However, iron and ferrous rapidly destroyed the stability of chlorophyll in mango leaves. Conclusion: Chlorophyll of mango leaves had poor stability. During the processing, transportation and storage of mango leave products, light, high temperature heating, strong oxidant touching and iron ion touching should be avoided. The pH degree should be controlled as neutral or alkaline medium. If necessary, copper, zinc and some other ions may be added in order to reinforce its stability, while the total amount of metal ions should be strictly controlled within the standardized scope.