PRESENCE OF PHEOPHYTIN AND ITS FORMATION AS A CHLOROPHYLL DERIVATIVE IN SELECTED CROP SPECIES

Abstract

Most of the green leaf vegetable and fruits lose their postharvest quality mainly due to yellowing as a consequence of chlorophyll (Chl) degradation. The study of Chl degradation of many plants have been revealed that the Chl degradation mainly progress through formation of chlorophyllide (Chlide) a. Recent studies have revealed that the Chl degradation could be progressing through formation of pheophytin (Phy) a as a Chl derivative. Present study was conducted to investigate the presence and formation of Phy a as Chl a derivative in selected stored plant species. Green tea leaves, bell pepper, parsley and Japanese bunching onion were used in the study. Presence of Chl a derivatives of 80% acetone extract of green tea leaves and Japanese bunching onion were detected using HPLC at the wave length of 663nm. Formation of Chl a derivatives were studied by incubating crude enzyme extract of bellpepper, parsley and bunching onion with Chl a and buffer solution. After one hour of incubation reaction was stopped by adding 80% acetone. Chl a derivatives were studied using HPLC at 663nm. Phy a level of processed green tea leaves was very high when compared to other plants. In parsley, bellpepper and Japanese bunching onion formation of Phy a was prominent. All these indicated that early studies of Chl degradation need further study to elucidate the mechanism of Chl degradation in green plants.