Health News, Wellness and Medical Info » carotenoid http://elnabila.com Health News and Tips, Wellness and healthsphere, Medical and Diagnostic Information Mon, 06 Sep 2010 06:00:00 +0000 en hourly 1 http://wordpress.org/?v=3.0.1 Pigment chlorophyll, carotenoid in vegetables http://elnabila.com/pigment-chlorophyll-carotenoid-in-vegetables/ http://elnabila.com/pigment-chlorophyll-carotenoid-in-vegetables/#comments Mon, 05 Jan 2009 04:24:21 +0000 admin http://elnabila.com/?p=40 he green color of leafy vegetables is due to the presence of the green pigment chlorophyll. Chlorophyll is affected by pH and changes to olive green in acid conditions, and bright green in alkaline conditions. Some of the acids are released in steam during cooking, particularly if cooked without a cover.
The yellow/orange colors of fruits and vegetables are due to the presence of carotenoids, which are also affected by normal cooking processes or changes in pH.
The red/blue coloring of some fruits and vegetables (e.g. blackberries and red cabbage) are due to anthocyanins, which are sensitive to changes in pH. When pH is neutral, the pigments are purple, when acidic, red, and when alkaline, blue. These pigments are very water soluble.

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