Chromatographic evaluation of chlorophyll derivatives in pasta-based food products: effects of pasteurization treatments and correlation with sensory profiles.

摘要

Stability of chlorophylls during industrial processing of dried spinach lasagne was studied using HPLC with diode array detection (DAD) and LC with electrospray ionization (ESI) MS. Association between chlorophylls degradation and lasagne sensory properties was also studied. HPLC-DAD and LC-ESI-MS were able to characterize reduction in chlorophylls content and increases in the content of chlorophyll derivatives during processing (steam pasteurization and drying) and subsequent storage of dried lasagne under normal shelf life conditions. Complete chlorophylls degradation was noted after 6-7 months of storage. This loss corresponded with a marked deterioration in stored lasagne sensory properties as determined by a sensory panel. It is suggested that chlorophylls and their pheophytin degradation products can be used as markers for predicting shelf life of foods enriched with spinach or similar plant matrices.