engleski

Effect of storage conditions on the chlorophyll a content of rucola (Eruca sativa)

Due to high content of vitamins and minerals, as well as low caloric value, rucola (Eruca sativa) is one of the most frequently consumed green leafy vegetable, especially in Mediterranean countries. Among above mentioned bioactive compounds, rucola contains significant amount of chlorophylls which are not only responsible for colour of leaves, and thus the post-harvest quality, but are also extensively researched as functional ingredients. The aim of this study was to investigate the influence of the most commonly used home storage conditions on degradation of chlorophyll a (Chl a) in a fresh-cut rucola bought on the outdoor market. The samples were packed in bags with non-modified atmosphere and stored: (i) at three temperatures, (ii) through a different storage period, (iii) some of the samples were exposed to light while others were kept in dark, and the contents of the pigment was determined by means of spectrofluorimetry. The flourimetric standard, used for quantitative determination of Chl a, was isolated in our laboratory from the extract of Anthrospira platensis (spirulina). In the samples stored at 20 C rapid degradation of Chl a, following first order kinetics, was observed. After 8 days of storage in the darkness, the content of Chl a dropped below 15% of its initial value, while exposure to light causes even more pronounced degradation (3%) during the same storage period. Higher retention of Chl a was observed during storage at lower temperatures, even for an extended period of time.

Chlorophyll a degradation ; Eruca sativa ; Fluorimetry ; Storage conditions

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