The Chlorophylls are a common green pigment to all photosynthetic cells. They are easily degraded, because of their unstable chemical structure. Degradation results in products alter the perception and quality of foods. This review discusses the various factors, that interfere on chlorophyll degradation such as light, irradiation, heat, acids, oxygen, enzymatical alteration and the interaction with other pigments. Also, the other topic that was mentioned the utilization of the chlorophylls as dyes through a complex formation that make this pigment more stable to degradation.
pigments; pheophytins; pheophorbides; degradation
