Chlorophyll Determination in Green Pepper Using two Different Extraction Methods

Abstract

The aim of this paper is the comparison of the classic Arnon method with the DMSO method regarding the determination of chlorophyll content in California Wonder peppers stored for 25 days at 5, 10 and 20°C. The results suggest that the factors affecting chlorophyll degradation are temperature and storage time, as well as their interaction. There is a linear relationship between changes in chlorophyll content and storage temperature. The statistical analysis indicates that the two chlorophyll extraction methods considerably differ, as the chlorophyll contents obtained through the Arnon method were, in all cases, lower than those obtained through DMSO. It has to be stressed that the results greatly depend on both the selected solvent and the chlorophyll extraction method.