NUTR 214 Lecture Notes - Lecture 6: Chlorophyll, Flavonols, Spinach
15 Oct 2016
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Document Summary
Fat soluble green pigments found in all green fruits and vegetables. However, in older plants or plants picked and esposed to sunlight (many vitas are degraded), chlorophyll is degraded showing underlying pigments (pigments are located layer by layer) Sign of degradation and oldness still edible. Plays a vital role in photosynthesis as photocatalysts. Within choloroplast, process by which light energy is used to convert co2 and water into complex organic compunds. Chlorophyll a: blue green, methyl group (ch2) is attached to one carbon of the chlorophyll molecule. Chlorophyll b: yellow green, more common, aldehyde group (cho) attached to carbon. Changes occurring in the presence of acid, alkali, heat and metals (table 13-4) All foods mixture of chlorophyll a + b. Green olive green h ions displace mg of the center of the molecule. Chlorophyll may be hidden by air between cells (intercellular layer) in fresh veges. Blanching (boiling water) causes the air to bubble away green color enhanced.
