Assistant Professor Tanapop Sotaraiyom, the representative of the research team, stated that currently, both water and powder forms of chlorophyll can be found widely available in the market and are popular among consumers. This popularity arises because our bodies can use chlorophyll as a precursor to produce hemoglobin when the body needs it, especially in cases of deficiency in red blood cell production due to nutritional inadequacies, such as anemia. However, with various chlorophyll extract products available in the market, consumers might not always be aware of the plant source of the product, leading to decreased credibility at times.
In this study, chlorophyll was extracted from Taro leaves, and the chemical properties of the extracted chlorophyll were analyzed. Ethyl alcohol was used as a solvent for the extraction process. The study also focused on determining the suitable temperature for chlorophyll extraction, evaluating its sensory properties, analyzing its physical characteristics, and assessing the appropriate sugar content. Additionally, potential residual compounds that might pose a risk were also investigated.
