Question

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

Answer 1

Answer:

Isomerization phenomenon of carotenoids during heating was also investigated in whole cherry tomatoes. Found that lutein and β-carotene Z isomers increased by 27% and 21%, respectively, after heating at 100 °C for 30 min, while lycopene resulted to be stable to isomerization...

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Answer 2

ǫᴜᴇs

❥ᴅᴇsᴄʀɪʙᴇ ᴛʜᴇ ᴇғғᴇᴄᴛs ᴏғ ʜᴇᴀᴛ ᴏɴ ғʟᴀᴠᴏɴᴇs,ᴄʜᴏʀᴏᴘʜʏʟʟ ᴀɴᴅ ᴄᴀʀᴏᴛᴇɴᴏɪᴅs.

ᴀɴs

❥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.

❥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.