Effect of industrial processing on chlorophyll content of broccoli

Abstract

Chlorophylls a and b and pheophytins a and b were quantitaty determined in raw, frozen (after blanching for 60, 120 or 150s) and canned florets and stems of broccoli. The chlorophyll a and b contents were 0.11 and 0.043g/kg fresh weight respectively in raw florets and 0.036 and 0.018g/kg respectively in stems. About 37.8% and 61.1% losses were incurred during the freezing process in florets and stems respectively, and 98.5%after canning as a consequence of industrial processing. After different blanching times the losses of chlorophyll a in frozen florets varied between 17.7 and 66.4%, while the losses of chlorophyll b varied between 23.2 and 48.8%. In the losses ranged from 55.5 to 75% and from 50 to 88.9% for chlorophylls a and b respectively. These losses resulted in an increase in pheophytin a and b levels in both florets and stems.