Pigmentation in the vegetables

a. Water insoluble pigments
 Chlorophyll is the pigment for photosynthesis dominant in the leaves
and unripe fruits. Chlorophyll a is intense blue whereas chlorophyll b
is dull yellow green. They are present in plants in the ratio 3a:1b.
They mask the presence of other pigments. It is sensitive to heating,
and acids
 Carotenoids:
Yellow corn – Cryptoxanthin
Tomatoes – Lycoprene, β -carotene
Red Capsicum – Cryptoxanthin, β -carotene, Capsorubin, Violaxanthin
Green Capsicum – Lutein, B-carotene, Violaxanthin, Neoxanthin
Carrots – α,β,γ- carotene, Lycoprene, Xanthophyll
β - carotene helps in synthesis of vitamin A.
b. Water soluble pigments
 Anthocyanin: Cyanidin with attachesd sugars is found in radishes,
red cabbage, red apple, berries, grapes, pomegranate and currants.
 Betalains: Betalains replace anthocyanins. They consist of
heterocyclic nitrogen. High ratio of betacyanin and betaxanthins give
violet, red and orage color.
 Anthoxanthin: Flavons, flavonols, flavonnones, flavanones are anthoxanthins.
In general: Constituents loosse bright color if overcooked.
Green vegetables are sensitive to heating and acids.
Red colored vegetables – cabbage, beetroot soluble in water brighten in oil.
White vegetables (flavon) – turnip, cauliflower, jerusalem,
artichoke, potatoes are sensitive to prolonged heating and bacisity
changes them to creamy yellow color but acidity brightens them.