How do heat and acid affect the green chlorophyll molecule? ...

[tichca]

How do heat and acid affect the green chlorophyll molecule?

Question 2

Name a fruit and a vegetable that contain anthocyanin pigments.

[mbcrismon]

Answer to Question 1

When heat is applied to products that contain green chlorophyll, the product will change to a bright green color; however, prolonged heating will result in the formation of pheophytins, causing the vegetable to turn an olive-green/brown. The release of natural organic acids when cooking or the addition of acids will also result in pheophytin formation and a brownish color.

Answer to Question 2

Vegetables that contain anthocyanin pigments include red cabbage, eggplant, radish, and red potatoes. Fruits that contain anthocyanin pigments include cherries, blueberries, strawberries, plums, and purple grapes.

[tichca]

Thank you!

[mbcrismon]

Always glad to help...