Pigments in Vegetables: Chlorophylls and CarotenoidsVegetables contain several classes of pigments: the green chlorophylls; the yellow, orange, and red carotenoids; the red, blue, or violet anthocyanins; andthered-violet betalains. Thisbookcoversthechlorophyllsandthecarot enoids, the two chief classes of vegetable pigments, and is the first major compilationofthis kind. Structure, physical and chemical properties, and analytical methods, in cluding special methods adapted for certain vegetables, are discussed first, and are then followed by a discussion of physiological and biochemical as pects, including location, biosynthesis, and biochemical changes during plant developmentand senescence. Both pigment classes have extremelyimportant biological functions. The chlorophylls are of paramount importance in photosynthesis. The carot enoids, besides their photofunction, have a highly significant role in nutri tion. Someofthem havevitaminA value and, possibly, a rolein the preven tion of human cancer. The chlorophyll distribution table includes all ofthe currentlyavailable quantitativedataonvegetables. The discussion of carotenoid distribution describes the unique carot enoids found invegetablesandincludesqualitativeandquantitativedistribu tion tables for the most common vegetables. These tables summarize all of the publisheddata to date, but they are far from complete. However, appli cationofrecentlyavailabletechniques should fill theenormousgaps, update old data, and permit an accurate assessment of the vitamin A value of the food. Suchcompletedatawould also make it possible to usecarotenoid dis tributioninthetaxonomyofvegetables. The presentations of pigment distribution also consider the changes in pigmentcontentduring storageand processing. Thebookalsoincludesapresentationoffactors affectingpigmentsynthe sis in vegetables (e.g., phytohormones) and environmental factors (e.g., light, temperature), as well as fertilizers and pesticides. |
Contents
INTRODUCTION | 1 |
Analytical Methods | 8 |
The Chloroplast | 17 |
Copyright | |
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100 g fresh absorption acid Agric antheraxanthin asparagus B-carotene biosynthesis blanching bleaching Brassica broccoli cabbage capsanthin Capsicum capsorubin carotene content carotenoid distribution carotenoid pattern carrots Chem chloro chlorophyll chlorophyll content chlorophyllides chloroplast chloroplast carotenoids chromatography cis isomers color column contained cooking corn cryptoxanthin cucumber cultivars decreased dehydrated effect enoids enzyme epoxide esterified esters fraction fresh wt)-¹ frozen fruits g dry wt g fresh wt green beans grown higher plants HPLC HPLC method increased investigated isolated Izaki Khachik leaf leaves lettuce lipoxygenase Lug g lutein lycopene maize mature membranes neo-ẞ-carotene neoxanthin oleracea oxidation oxygen paprika peas pepper pheophorbides pheophytins phyll phytoene phytofluene pigments plastids potatoes processing provitamin pumpkins r-p HPLC retention ripe ripening seeds senescence separated solvent Source spinach squash storage studied sweetpotatoes temperature thylakoids tion tomato total carotenoid content tr tr violaxanthin vitamin vitamin A value xanthophylls yellow zeaxanthin µg g dry µg g fresh µg g¹