Evaluation of stability, physicochemical and antioxidant properties of extracted chlorophyll from Persian clover ( Trifo
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ORIGINAL PAPER
Evaluation of stability, physicochemical and antioxidant properties of extracted chlorophyll from Persian clover (Trifolium resupinatum L.) Gholam Reza Mehdipoor Damiri1 · Ali Motamedzadegan2 · Reza Safari3 · Seyed Ahmad Shahidi4 · Azade Ghorbani4 Received: 24 April 2020 / Accepted: 19 August 2020 © Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract The use of natural dyes in foods enhances the product quality and they are also associated with anti-inflammatory and anticancer effects. Therefore, they play significant role in human health. Chlorophyll is used as a natural pigment in a variety of foods. This study aims to prepare the extract and chlorophyll from Persian clover (Trifolium resupinatum L.), using enzymatic and ultrasound methods and evaluation of their antioxidant and physicochemical properties. In the present study, the chlorophyll stability was evaluated in different conditions including temperature (− 18, 4 and 10 °C), time (15, 30 and 45 days), pH (4.5 and 5.5) and NaCl concentration (50, 100 and 150 mM). The results showed the chlorophyll a concentration was approximately as twice as the chlorophyll b concentration. In all of the experiments, the enzymatic method has shown better efficiency than the ultrasound one. Also, with the increment of extract concentration, the DPPH free radical scavenging and ferric reducing antioxidant power (FRAP) as well as total phenolic compounds, anthocyanin, and flavonoids were increased dramatically. Due to the higher efficiency of enzymatic extraction, the stability assessments were performed based on this method. The result demonstrated that 50 mM of NaCl, temperature − 18 °C, pH 4.5 and time 15 days were associated with the highest chlorophyll a and b values. According to the results the enzymatic method to prepare clover extract and its chlorophyll can be used as an efficient method for indicator pigment production in food and pharmaceutical industries. However, further testing is needed to achieve more information. Keywords Chlorophyll · Persian clover · Enzymatic method · Antioxidant properties · Physicochemical properties · Stability Abbreviations DPPH 2,2-Diphenyl-1-picrylhydrazyl FRAP Ferric ion reducing antioxidant power TBARS Thiobarbituric BHA Butylated hydroxyanisole
* Ali Motamedzadegan [email protected] 1
Islamic Azad University, Amol, Iran
2
Department of Food Science and Technology, Faculty of Agricultural Engineering, University of Agriculture and Natural Resources, Sari, Iran
3
Agricultural Research, Education and Extension Organization (AREEO), Caspian Sea Ecology Research Center (CSERC), Iranian Fisheries Science Research Institute (IFSRI), P.O. Box 961, Sari, Iran
4
Department of Food Science and Technology, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran
Introduction Nowadays, plant extracts and herbal drinks such as green tea, soy extract, etc. are used in food formulation. Due to the carbohydrate, vitamins, minerals and antioxidant sources of herbs, they enhan
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