Question

Natural Color Matter....... give the answer in very brief​

Answer 1

Yes natural colour matters as it is the natural color of that particular thing or substance

Answer 2

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✳️natural colour matter:

The natural colours (pigments) in fruits andvegetables have been classified as carotenoids (yellow-orange), chlorophylls (green), flavonoids andanthocyanins (red, blue, purple) andanthosanthins (cream-yellow). In plant based foods, the followingpigments are present either singly or in combination.

a. Chlorophylls:

These are green coloured, fatsoluble pigments, responsible forphotosynthesis in plants. Most abundant in leafy vegetables. They are related to porphyrins, an important group of biologicalpigments which includes haemoglobin. There is always some deteriorationof chlorophylls on storage, whatever the processing method is used.

b. Carotenoids:

Carotenoids are fat-soluble, orange-yellow pigments that arepresent in many vegetables and fruits such as carrot, pumpkin, mango andorange. The first carotenoid isolated was from carrot and, therefore, wasnamed carotene. The most widely distributed carotenoids are lutein,violaxanthin, and neoxanthin, which are found in green leaves. in tomato, capsanthin in red pepper and bixin in annatto are some predominant pigments found in vegetables. Carotenoids are extractedfrom annatto, saffron, paprika, tomato, etc., and are used as natural foodcolourants.

c. Anthocyanins :

These are the red, blue andpurple water-soluble compounds occurringin the cell sap of some fruits and vegetables,e.g., coloured grapes, red cabbage, chery,apple and in most flowers. At low pH, thecolour of anthocyanins is an intense red,which changes to orange and red to blue or

purple as the pH value rises. Sulphite orsulphur dioxide rapidly bleaches the colour of anthocyanins. Sugars influencethe stability of anthocyanins.

d. Flavonoids :

These are very widelydistributed in the plant kingdom. They arewater-soluble, polyphenolic substances,similar in structure to anthocyanins, whichalso occur as glycosides, and include the sub-groups of flavones, flavonols, flavanones,and chalcones. Flavonoids may be the solepigments in vegetables such as potato, cauliflower and yellow-skinned onion.Flavones and anthoxanthins are responsiblefor the yellow-white or creamy white colour of potato and cauliflower.Flavanones occur mainly in citrus plants and can be used as syntheticsweeteners. Flavonoids are usually more stable to heat and oxidation than the anthocyanins.

e. Tannins:

These are colourless or yellow substances, which turn brown whenfruits and vegetables containing them (e.g., brinjal, bottle gourd,

f. Quinones and Xanthones :

A large number of pigments found in the cellsap of flowering plants, fungi, bacteria and algae are derivatives of anthraqui- none, naphthoquinone and benzoquinone and range in colour from paleyellow to almost black. Anthraquinone derivatives are the largest group ofsuch pigments, followed by those of naphthoquinone and benzoquinone.Xanthones are a group of yellow pigments. One well-known member ismangiferin, which occurs as a glucoside in mangoes.

g. Betalains:

Betalains are a group of red and yellow pigments found in redbeet (Beta vulgaris) and, to some extent, in cactus fruits, pokeberries anda number of flowers (Bougainvillea). They resemble the anthocyanins andflavonoids in structure but unlike them, contain nitrogen. Betalains arestable in the pH range 4-6 but are degraded by thermal processing as incanning. Colour in the food may not always come from plant and animal

pigments. It could be due to browning reactions that may be enzymatic ornonenzymatic.