Properties of chlorophyll pigments extracted from spinach {spinacia oleracea )‎ and chard (beta vulgaris )‎ as a food colorants

Abstract EN

Chlorophyll pigments from spinach (Spinacia oleracea ) and chard (Beta vulgaris ), were extracted, determined, identified and adsorped to solid matrixes (dextrin, flour, lactose, skim milk and starch).

The effects of pH values and temperatures on the chlorophyll pigments and thermal stability were evaluated.

Also, the chlorophylls in spinach pigments were used for coloring hard candy, noodle and glazing jelly as healthy food products.

The concentration of chlorophylls in spinach and chard were 123.67 and 69.80 mg/ lOOg, respectively.

Chlorophylls (a) and (b) were presented in both of spinach and chard by 92.15 and 31.52 mg/lOOg, respectively for the first source, and 52.97 and 16.83mg/100g respectively for the second source.

Starch was the most effective adsorpant for spinach pigment followed by dextrin, while flour was the best carrier for adsorption.

chard pigment followed by lactose.

Neutral pH gave the highest retention rate of spinach chlorophylls, while the highest retention rate of chard chlorophylls was observed at pH 9.0 .The tested chlorophylls exhibited good stability to heat.

Addition of 0.260, 0.077 and 0.026 % spinach pigment to hard candy, noodle and glazing jelly gave the highest scores for color and overall acceptability.

Key words: Chlorophyll, spinach, chard, extraction, identification, adsorption, stabilization, hard candy, noodle, glazing jelly.