Artículos de revistas
Chlorophyll Degradation and Formation of Colorless Chlorophyll Derivatives during Soybean (Glycine max L. Merill) Seed Maturation
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, v.57, n.5, p.2030-2034, 2009
ANDRADE, Juliana Castelhano de
LANFER-MARQUEZ, Ursula Maria
The natural chlorophyll degradation results in noncolored chlorophyll catabolites (NCCs), but there are controversies if these are the final products. The formation and degradation of NCCs during soybean seed (Glycine max L. Merrill) maturation and two drying temperatures were investigated. Soybean was harvested at six maturation stages. The effect of postharvest drying at 40 and 60 degrees C on the NCC formation was analyzed by high-performance liquid chromatography (HPLC), and results were expressed as areas under the curve. All samples contained fractions with an absorption maximum at 320 nm, typical for NCC. The amounts of NCC increased until 114 days after planting and were significantly lower in advanced maturation stages. These results indicate that the NCC in soybeans might not be the final products of chlorophyll degradation. Their reduction in advanced maturation stages may be due to further metabolization. Heating soybeans at 40 and 60 degrees C promoted unnatural chlorophyll degradation and impaired the formation of NCC.