CREA (Council for Agricultural Research and Economics), Research Centre for Food and Nutrition, 00178 Rome, Italy.
Molecules. 2023 Sep 18;28(18):6673. doi: 10.3390/molecules28186673.
This paper reviews the current knowledge regarding modifications to chlorophylls during the processing of green table olives treated with alkali. Particular attention is given to the pheophytinization reactions (substitution of Mg by 2H in the chlorophyll chromophore group) that can take place because of pH and/or temperature changes and the possible sequential substitution of the 2H with Cu within the chlorophyll porphyrin ring. These reactions may have a direct impact on the commercial value of olive productions as some naturally forming Cu-chlorophylls complexes (i) are identical to strictly forbidden colorants for table olives (E141) and (ii) have been identified as responsible for the unwelcome appearance of the so-called green staining alteration (characterized by bluish-green zones distributed over the olive skin of the drupes).
本文综述了在碱处理的绿色食用橄榄加工过程中叶绿素修饰的最新研究进展。特别关注了叶绿素脱镁反应（叶绿素发色团中 Mg 被 2H 取代），该反应可能由于 pH 值和/或温度变化而发生，以及叶绿素卟啉环中 2H 被 Cu 取代的顺序反应。这些反应可能会直接影响橄榄制品的商业价值，因为一些天然形成的 Cu-叶绿素复合物 (i) 与严格禁止用于橄榄的食用色素 (E141) 相同，并且 (ii) 已被确定为造成所谓的绿色染色变化（其特征是在橄榄核果皮上出现蓝绿色区域）的不良外观的原因。
