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CHEMISTRY OF COLORS
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CHEMISTRY OF COLORS
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CHEMISTRY OF COLORS
PIGMENTS
- There is a special group of molecular structures that gives colour to fruits and vegetables, these are pigments
- Pigments are not only present in foods, but are also used to colour a lot of other products such as paint, clothes, etc.
- Pigments are good at absorbing a specific set of wavelengths and reflecting the remainder, thus producing different colors.
CAROTENOID
- Vegetables and fruits are strongly coloured because they contain a chemical compound named carotenoids
- Carotenoids are yellow, orange, and red pigments synthesized by plants
- Carotenoid pigments, such as carotenes and xanthophylls provide colour to vegetables
Carotene pigment absorbs blue and indigo light to produce yellows and orange hues found in carrots, mangoes and yams. Lycopene pigments are similar to carotene and provide the red colours of tomatoes, guava, red grapefruit and papaya.
FLAVONOIDS
Flavonoids are yellow plant pigments found in lemons, oranges and grapefruit. Flavonoids exist in many foods, such as berries, dark chocolate, nuts, eggplant citrus fruits and cabbage. Flavonoid pigments like anthocyanins, aurones, chalcones, flavonols and proanthocyanidins lower cholesterol and provide antioxidant properties. Anthoxyanins help ripen fruit and is responsible for the red and purple colour found in some olives.
BETALAINS
Betalain pigments consist of two subgroups: betacyanin and betaxanthin. Betaxyanin produces red-violet colour while betaxanthin produces yellow to orange. Betalains are responsible for the deep red colour of beetroot.
CHLOROPHYLLS
Chlorophylls are green pigments containing a prophyrin ring. Prophyrin are ring-shaped molecules that move freely, allowing chlorophyll to capture energy from the sun. Several kinds of chlorophyll make photosynthesis possible. Vegetables contain mostly chlorophyll type A, while some vegetables also contain chlorophyll type B.