Lipid peroxidation and chlorophyll levels in spinach during refrigerated storage and after industrial processing
作者： Beatriz López-Ayerra , M Antonia Murcia , Francisco Garcia-Carmona
DOI: 10.1016/S0308-8146(97)00099-X
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摘要: Abstract Chlorophylls a, b and pheophytins were quantitatively determined in raw, frozen canned spinach. About 15.9% was lost during the freezing process 99.9% after canning as a consequence of heating used industrial processing. Pheophytins (3.28 3.00 mgkg −1 ) predominant chlorophyll degradation derivatives for samples stored refrigerator at 8°C three weeks. The limit around 13–15 days with 2.54 1.30 mg kg , respectively. Lipid peroxidation spinach senescence, being cold or processed, increased particularly 3.40 μ mol equivalent MDA.
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