Current Research in Nutrition and Food Science - An open access, peer reviewed international journal covering all aspects of Nutrition and Food Science

Chlorophyll Determination in Green Pepper Using two Different Extraction Methods

E. Manolopoulou¹, Th. Varzakas² and A. Petsalaki²

¹Dept. of Crop Production Technological Educational Institute of Peloponnese, School of Agricultural Technology, Food Technology and Nutrition
²Department of Food Technology,Antikalamos 24100 Kalamata, Greece.

Corresponding Author Email: theovarzakas@yahoo.gr

Abstract:

The aim of this paper is the comparison of the classic Arnon method with the DMSO method regarding the determination of chlorophyll content in California Wonder peppers stored for 25 days at 5, 10 and 20°C. The results suggest that the factors affecting chlorophyll degradation are temperature and storage time, as well as their interaction. There is a linear relationship between changes in chlorophyll content and storage temperature. The statistical analysis indicates that the two chlorophyll extraction methods considerably differ, as the chlorophyll contents obtained through the Arnon method were, in all cases, lower than those obtained through DMSO. It has to be stressed that the results greatly depend on both the selected solvent and the chlorophyll extraction method.

Keywords:

Chlorophyll; DMSO; Arnon method; Pepper

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