Question

04. Describe the effect of heat on flavones, chlorophyll and carotenoids.​

Answer 1

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$\large{\underline{\sf{\blue{On\:flavones\:}}}}$

We speculate that water and sunlight are the main factors affecting total flavonoid content in leaf samples. In addition, flavonoids are heat sensitive. Heating at 75°C directly can destroy enzyme activity and block the synthesis pathway of flavones.

$\large{\underline{\sf{\blue{On\:chlorophyll\:}}}}$

Heat causes a magnesium atom at the center of each chlorophyll molecule to detach and be replaced by hydrogen atoms. This chemical change in chlorophyll molecules changes their bright green color to a dull gray-green. Acids can also cause chlorophyll to lose a magnesium atom, and become that dull green.

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Carotenoids have been shown to have two major functions in photosynthesis. They act as photoprotective agents, preventing the harmful photodynamic reaction, and as accessory light-harvesting pigments, extending the spectral range over which light drives photosynthesis.

Answer 2

Answer:

flavonoids = In addition, flavonoids are heat sensitive [17]. Heating at 75°C directly can destroy enzyme activity and block the synthesis pathway of flavonoids. This may be the reason why the total flavonoid content of Group D was the lowest.

chlorophyll = Heat causes a magnesium atom at the center of each chlorophyll molecule to detach and be replaced by hydrogen atoms. This chemical change in chlorophyll molecules changes their bright green color to a dull gray-green. Acids can also cause chlorophyll to lose a magnesium atom, and become that dull green.

carotenoids = There is a perception that carotenoids are destroyed by the heat process involved in cooking of vegetables. In fact, carotenoid loss is minimal with moderate cooking, and in many cases, carotenoids become more bioavailable after cooking, probably because heat pro- cessing liberates them from cell matrices.

Explanation:

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