Chemometric Analysis of Chlorophyll a, b and Carotenoid Content in Green Leafy Vegetables

Violeta Mitić, Vesna Stankov-Jovanović, Marija Dimitrijević, Jelena Cvetković, Goran Petrović, Gordana Stojanović

Abstract


Mitić, V., Stankov Jovanović, V., Dimitrijević, M., Cvetković, J., Petrović, G., Stojanović, G.: Chemometric Analysis of Chlorophyll a, b and Carotenoid Content in Green Leafy Vegetables. Biologica Nyssana, 4 (1-2), December 2013: 49-55.

Effects of cooking on chlorophyll a and b and total carotenoid content in seven leafy green vegetables (Brussels sprout, white cabbage, kale, chard, garden patience, broccoli and spinach) were evaluated. Pigment content varied between species. Chlorophyll a content was higher in all analyzed vegetables, compared to chlorophyll b and carotenoid content. Boiling caused significant loss of chlorophyll a, chlorophyll b and carotenoids in kale (90.30%, 96.32% and 98.09%, respectively). Cluster analysis was applied on pigment content in fresh and boiled vegetables and two statistically significant clusters were obtained, with difference in spinach position.

Key words: Carotenoid content, chlorophyll content, chemometrics, cluster analysis, leafy green vegetables


Full Text:

PDF

Refbacks

  • There are currently no refbacks.