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Thermal Degradation Kinetics of Chlorophyll in Pureed Coriander Leaves

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Abstract

Coriander leaves are widely used in cooking throughout the world. Thermal degradation kinetics of chlorophyll a, b, and total chlorophyll in coriander leaf puree was investigated at varying levels of pH (4.5–8.5) and processing temperature (80–145°C). Coriander puree at pH 4.5 was processed at 80° to 100°C, whereas that at pH 5.5 to 8.5 was processed at 105° to 145°C. Chlorophyll degradation followed first-order reaction kinetics. Good agreement was found between estimated and experimental chlorophyll retention in all cases (R 2 > 0.80). Activation energies ranged from 6.57 to 96.00 kJ/mol. Reaction rate and activation energy data indicated that chlorophylls were more stable at alkaline pH. Transition state theory was applied to estimate the enthalpy, entropy, and Gibbs free energy of activation. Enthalpy of activation (ΔH #) ranged from 3.46 to 91.99 kJ/mol, whereas entropy of activation (ΔS#) ranged from −0.265 to −0.047 kJ/(mol K). The overall free energy change was 107.55 kJ/mol. Results indicated that, the compensation effect did not exist for chlorophyll degradation in coriander puree during thermal processing.

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Abbreviations

ΔH # :

Enthalpy of activation (kJ/mol)

ΔG o# :

Gibbs free energy of activation in the standard state (kJ/mol)

ΔS # :

Entropy of activation kJ/(mol K)

Ca :

Chlorophyll a (μmol/L)

Cb :

Chlorophyll b (μmol/L)

Co :

Initial chlorophyll content of the puree at zero min

Ct :

Total chlorophyll (μmol/L);

E a :

Activation energy (kJ/mol)

h :

Plank’s constant (6.626 × 10−34 J s)

K # :

Equilibrium constant of the activation complex (dimensionless)

k :

Rate constant for chlorophyll degradation (μmol/min)

k o :

Frequency factor (min−1)

k s :

Boltzmann constant (1.380658 × 10−23 J K−1)

R :

Universal gas constant (8.314 J/mol K)

T :

Absolute temperature (K)

t :

Heating time (min)

\(\kappa \) :

Transmission factor

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Authors and Affiliations

  1. Department of Food and Nutrition, Institute of Home Economics, Delhi University, New Delhi, 110 016, India

    S. Gaur Rudra

  2. Department of Food Technology, Sant Longowal Institute of Engineering & Technology, Longowal, 148 106, India

    B. C. Sarkar

  3. Department of Chemical Engineering and Technology, Panjab University, Chandigarh, 160 014, India

    U. S. Shivhare

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  1. S. Gaur Rudra
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  2. B. C. Sarkar
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  3. U. S. Shivhare
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Correspondence to U. S. Shivhare.

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Rudra, S.G., Sarkar, B.C. & Shivhare, U.S. Thermal Degradation Kinetics of Chlorophyll in Pureed Coriander Leaves. Food Bioprocess Technol 1, 91–99 (2008). https://doi.org/10.1007/s11947-007-0016-z

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