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Author Question: How do heat and acid affect the green chlorophyll molecule? ... (Read 64 times)

tichca

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on: Aug 19, 2018
How do heat and acid affect the green chlorophyll molecule?

Question 2

Name a fruit and a vegetable that contain anthocyanin pigments.


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mbcrismon

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Reply #1 on: Aug 19, 2018
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

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Reply #2 on: Aug 19, 2018
Thank you!


mbcrismon

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Reply #3 on: Aug 19, 2018
Always glad to help...


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