Phytol is a
diterpene alcohol found abundantly in nature as the phytyl side chain of
chlorophylls. Free form of
phytol and its metabolites have been attracting attention because they have a potential to improve the
lipid and
glucose metabolism. On the other hand,
phytol is unfavorable for those who suffering from
Refsum's disease. However, there is little information on the
phytol contents in leafy vegetables rich in
chlorophylls. This study indicated that raw spinach leaves contain
phytol of 0.4-1.5 mg/100 g fresh weight. Furthermore, crude
enzyme extracted from the leaves showed the
enzyme activities involved in dephytylation of
chlorophyll derivatives and they were high at mild alkaline pH and around 45°C, and lowered at 55°C or above. Under the optimum pH and temperature for such
enzymes determined in the model reaction using the crude
enzyme,
phytol content in the smoothie made from raw spinach leaves increased with an increase of
chlorophyllide, another reaction product. Comparison between the increased amounts of
phytol and
chlorophyllide showed that the enzymatic dephytylation of
chlorophylls was critically responsible for the increase of
phytol in the smoothie. PRACTICAL APPLICATION:
Phytol, which is released by the
enzymes related to
chlorophyll metabolism in plants, has been investigated because of its potential abilities to improve the lipid metabolism and
blood glucose level. In contrast to such health benefits, they are known to be toxic for patients suffering from
Refsum's disease. This research for the first time reports the
phytol content in raw spinach leaves and that
phytol can be increased in the smoothie made from spinach leaves by the action of endogenous
enzymes on
chlorophyll derivatives under a certain condition. These results help control
phytol content in the smoothies.