chlorofill

Chlorofill is not a standard term in biology or chemistry. It may be a misspelling or variant of chlorophyll, the green pigment central to photosynthesis in plants, algae, and cyanobacteria, or of chlorophyllin, a copper-containing derivative used as a food coloring. The following notes summarize chlorophyll and chlorophyllin to aid disambiguation.

Chlorophyll refers to a family of magnesium-porphyrin pigments with a hydrophobic phytol side chain that anchors the molecules in the thylakoid membranes of chloroplasts. The most common forms in higher plants are chlorophyll a and chlorophyll b. They absorb light primarily in the blue and red parts of the spectrum and reflect green, giving vegetation its characteristic color. In photosynthesis, chlorophyll molecules participate in light harvesting and electron transfer within photosystems I and II, driving the production of ATP and NADPH.

Biosynthesis and occurrence: Chlorophyll biosynthesis proceeds via the tetrapyrrole pathway, beginning with δ-aminolevulinic acid and ending with chlorophyll a and b. The process is regulated by light, nutrient status, and developmental cues. Chlorophyll is abundant in green tissues and degrades during senescence, contributing to autumn leaf coloration.

Chlorophyllin: Chlorophyllin is a copper-containing derivative of chlorophyll that is water-soluble and more chemically stable. It is used as a food colorant in some regions under regulatory codes such as E141 and is also employed in cosmetics and certain photodynamic applications. Chlorophyllin differs chemically and in solubility from chlorophyll.