As clorofilas

Nivia Maria Streit; Liana Pedrolo Canterle; Marta Weber do Canto; Luísa Helena Hychecki Hecktheuer

doi:10.1590/s0103-84782005000300043

journal article Jun 01, 2005

As clorofilas

Nivia Maria Streit Liana Pedrolo Canterle Marta Weber do Canto Luísa Helena Hychecki Hecktheuer

Ciência Rural Vol. 35 No. 3 pp. 748-755 · FapUNIFESP (SciELO)

View at Publisher Save 10.1590/s0103-84782005000300043

Abstract

As clorofilas são pigmentos verdes, comuns em todas as células fotossintéticas. Por sua estrutura química ser instável, são facilmente degradadas, resultando em produtos de decomposição que modificam a percepção e qualidade dos alimentos. Esta revisão trata dos vários fatores que interferem na degradação das clorofilas, como a luz, radiação, calor, ácidos, oxigênio, alteração enzimática e interação com outros pigmentos. Também, outro aspecto a ser abordado é a utilização das clorofilas como corantes, através da formação de complexos que tornam esses pigmentos mais estáveis à decomposição.

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Citations

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References

Details

Published: Jun 01, 2005
Vol/Issue: 35(3)
Pages: 748-755

Authors

N

Nivia Maria Streit

Universidade Federal de Santa Maria, Brasil

L

Liana Pedrolo Canterle

Universidade Federal de Santa Maria, Brasil

M

Marta Weber do Canto

Universidade Federal de Santa Maria, Brasil

L

Luísa Helena Hychecki Hecktheuer

Universidade Federal de Santa Maria, Brasil

Cite This Article

Nivia Maria Streit, Liana Pedrolo Canterle, Marta Weber do Canto, et al. (2005). As clorofilas. Ciência Rural, 35(3), 748-755. https://doi.org/10.1590/s0103-84782005000300043

As clorofilas

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