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Characterization of chlorophyll breakdown in green prickleyashes (Zanthoxylum schinifolium Zucc.) during slow drying

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Abstract

To investigate the possible mechanism of color degradation of green prickleyashes (Zanthoxylum schinifolium Zucc.) in slow drying, changes in their peel colors, enzyme activities, content of chlorophylls (Chls) and derivatives were evaluated. The results showed the peel color changed from brilliant green to black-brown and Chls underwent a rapid degradation. Enzyme activities changed as follows: chlorophyllase activity decreased; chlorophyll-degrading peroxidase (Chl-POD) activity as well as pheophorbidase (Pheidase) exhibited a biphase trend displaying an inverted “V” phase, and the increase in Chl-POD resulted in the accumulation of C132-hydroxy-chlorophyll a. Based on the study of enzyme activities and Chl degradation, conclusions were drawn that Chl-POD and Pheidase were considered as the key enzymes to promote chlorophyll breakdown. Compared with slow drying, fast drying could inhibit the two key enzyme activities and blockade the chlorophyll-degrading pathway, which was proposed to process green prickleyashes.

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Abbreviations

Chl:

Chlorophyll

Chlide:

Chlorophyllide

PyroChlide:

Pyrochlorophyllide

Pheide-a:

Pheophorbide a

PyroPheide-a:

Pyropheophorbide a

C132-OH-Chl-a:

C132-Hydroxychlorophyll a

C151-OH-lacton-Chl-a:

C151-Hydroxy-lacton-chlorophyll a

FCCs:

Fluorescing chlorophyll catabolites

NCCs:

Non-fluorescing chlorophyll catabolites

Chlase:

Chlorophyllase

MCS:

Metal-chelating substances

Phedase:

Pheophorbidase

PAO:

Pheophorbide a oxygenase

RCCR:

Red chlorophyll catabolite reductase

Chl-POD:

Chlorophyll-degrading peroxidase

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Acknowledgments

This study was funded by the National Natural Science Foundation of P.R. China (No. 31071599).

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Authors and Affiliations

  1. College of Food Science, Southwest University, Chongqing, 400715, China

    Kewei Chen, Fusheng Zhang & Jianquan Kan

  2. Chongqing Key Laboratory of Agricultural Product Processing, Southwest University, Chongqing, 400715, China

    Kewei Chen & Jianquan Kan

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  1. Kewei Chen
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  2. Fusheng Zhang
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Correspondence to Jianquan Kan.

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Chen, K., Zhang, F. & Kan, J. Characterization of chlorophyll breakdown in green prickleyashes (Zanthoxylum schinifolium Zucc.) during slow drying. Eur Food Res Technol 234, 1023–1031 (2012). https://doi.org/10.1007/s00217-012-1718-7

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  • DOI: https://doi.org/10.1007/s00217-012-1718-7

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