Table 2.
Chlorophyll content in fruits and vegetables before and after processing.
| Fruit/Vegetable | Total Chlorophyll Content (Fresh/Raw Material) | Food Processing | Chlorophyll Content after Processing | References |
|---|---|---|---|---|
| Broccoli | 19.1 mg/kg (d.w.) | [122] | ||
| 21 mg/kg (f.w.) | [123] | |||
| 72.6 mg/kg (f.w.) | [124] | |||
| 128.2 mg/kg (f.w.) | [112] | |||
| 6940 mg/kg (d.w.) | Boiling for 5 min | 4140 mg/kg (d.w.) | [115] | |
| Steaming for 7.5 min | 2800 mg/kg (d.w.) | |||
| Microwaving for 1.5 min | 4100 mg/kg (d.w.) | |||
| Brussels sprouts | 31.8 mg/kg (f.w.) | [125] | ||
| 57.5 mg/kg (f.w.) | Microwaving for 6 min | 30.4 mg/kg (f.w.) | [124] | |
| Cabbage | 15.3 mg/kg (f.w.) | [124] | ||
| Celery | 23 mg/kg (f.w.) | [123] | ||
| 34.5 mg/kg (f.w.) | Stored at 0 °C for 21 days | 15 mg/kg (f.w.) | [116] | |
| Thermally treated by immersion (50 °C for 90 s) and stored at 0 °C for 21 days | 30 mg/kg (f.w.) | |||
| Thermally treated by heated air (48 °C for 1 h) and stored at 0 °C for 21 days | 14 mg/kg (f.w.) | |||
| Cucumber | 36 mg/kg (f.w.) | [123] | ||
| Dandelion | 2482.5 mg/kg (f.w.) | [126] | ||
| Garden rocket | 3596.2 mg/kg (f.w.) | [126] | ||
| Green beans | 71–133 mg/kg (f.w.) | [127] | ||
| 75 mg/kg (f.w.) | [123] | |||
| 1850 mg/kg (d.w.) | Boiling for 5 min | 1040 mg/kg (d.w.) | [115] | |
| Steaming for 7.5 min | 960 mg/kg (d.w.) | |||
| Microwaving for 1.5 min | 1110 mg/kg (d.w.) | |||
| Green paprika | 38 mg/kg (f.w.) | [123] | ||
| Green peas | 50 mg/kg (f.w.) | [123] | ||
| Green pepper | 86.1 mg/kg (f.w.) | [112] | ||
| 797.8 mg/kg (d.w.) | [122] | |||
| Kale | 282 mg/kg (f.w.) | Heat steam sterilization at 121 °C for 5 min | n.d. | [128] |
| 1834 mg/kg (f.w.) | Microwaving for 6 min | 1142 mg/kg (f.w.) | [124] | |
| Kiwifruit purée | 6.8 mg/kg (f.w.) | Puréed fruit after boiling for 5 min | n.d. | [129] |
| Frozen purée at −18 °C stored for: | ||||
| 1 day | 3.9 mg/kg (f.w.) | |||
| 36 days | 1.9 mg/kg (f.w.) | |||
| 68 days | 0.9 mg/kg (f.w.) | |||
| Leek | 1800 mg/kg (d.w.) | Boiling for 5 min | 480 mg/kg (d.w.) | [115] |
| Steaming for 7.5 min | 530 mg/kg (d.w.) | |||
| Microwaving for 1.5 min | 710 mg/kg (d.w.) | |||
| Lettuce | 2888.1 mg/kg (d.w.) | [122] | ||
| Parsley | 632 mg/kg (f.w.) | [123] | ||
| 995 mg/kg (f.w.) | Heat steam sterilization at 121 °C for 5 min | n.d. | [128] | |
| Peas | 87 mg/kg (f.w.) | [123] | ||
| 1310 mg/kg (d.w.) | Boiling for 5 min | 1170 mg/kg (d.w.) | [115] | |
| Steaming for 7.5 min | 1200 mg/kg (d.w.) | |||
| Microwaving for 1.5 min | 1210 mg/kg (d.w.) | |||
| Spinach | 639.1 mg/kg (f.w.) (spinach purée) | [128] | ||
| 791 mg/kg (f.w.) | [123] | |||
| 1083.4 mg/kg (f.w.) | [112] | |||
| 1148 mg/kg (f.w.) | [124] | |||
| 9470 mg/kg (d.w.) | Blanched | 9250 mg/kg (d.w.) | [113] | |
| Processed at 121 °C for: | ||||
| 4 min | 6800 mg/kg (d.w.) | |||
| 15 min | 1480 mg/kg (d.w.) | |||
| 30 min | n.d. | |||
| 20330 mg/kg (d.w.) | Baking at 105 °C for: | [114] | ||
| 20 min | 14000 mg/kg (d.w.) | |||
| 40 min | 9580 mg/kg (d.w.) | |||
| 80 min | 7380 mg/kg (d.w.) | |||
| Blanching for: | ||||
| 6 min | 9670 mg/kg (d.w.) | |||
| 9 min | 8270 mg/kg (d.w.) | |||
| 15 min | 5270 mg/kg (d.w.) | |||
| Steaming for: | ||||
| 7.5 min | 4990 mg/kg (d.w.) | |||
| 30 min | 3510 mg/kg (d.w.) | |||
| 60 min | 1140 mg/kg (d.w.) | |||
| Microwave cooking for: | ||||
| 1 min | 16,770 mg/kg (d.w.) | |||
| 5 min | 11,850 mg/kg (d.w.) | |||
| 9 min | 7980 mg/kg (d.w.) | |||
| 39,090 mg/kg (d.w.) | Boiling for 5 min | 25,770 mg/kg (d.w.) | [115] | |
| Steaming for 7.5 min | 25,380 mg/kg (d.w.) | |||
| Microwaving for 1 min | 24,740 mg/kg (d.w.) | |||
| Squash | 1660 mg/kg (d.w.) | Boiling for 5 min | 890 mg/kg (d.w.) | [115] |
| Steaming for 7.5 min | 770 mg/kg (d.w.) | |||
| Microwaving for 1.5 min | 680 mg/kg (d.w.) | |||
| Wild rocket | 3032.3 mg/kg (f.w.) | [126] | ||
| Zucchini | 68 mg/kg (f.w.) | [123] |
f.w., fresh weight; d.w., dry weight; n.d., not detectable.