Chemometric Analysis of Chlorophyll a, b and Carotenoid Content in Green Leafy Vegetables

Abstract

Effects of cooking on chlorophyll a and b and total carotenoid content in seven leafy green vegetables (Brussels sprout, white cabbage, kale, chard, garden patience, broccoli and spinach) were evaluated. Pigment content varied between species. Chlorophyll a content was higher in all analyzed vegetables, compared to chlorophyll b and carotenoid content. Boiling caused significant loss of chlorophyll a, chlorophyll b and carotenoids in kale (90.30%, 96.32% and 98.09%, respectively). Cluster analysis was applied on pigment content in fresh and boiled vegetables and two statistically significant clusters were obtained, with difference in spinach position.

Keywords

• : Carotenoid content
• chlorophyll content
• chemometrics
• cluster analysis
• leafy green vegetables