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International Journal of Food, Nutrition & Dietetics

Volume  7, Issue 1, January-April 2019, Pages 41-45

 

Review Article

Vegetable Pigments: Effect of Ph and Heat- A Review
E. Lakshmi1, E. Saraswathy2
1Assistant Professor, Department of Nutrition, SRM College of Nursing, SRM Institute of Science and Technology, SRM University, Kattankulathur, Chennai, Tamil Nadu 603203, India. 2Assistant Professor, Department of Botany, Stella Maris College, Chennai, Tamil Nadu 600086, India
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DOI: DOI: http://dx.doi.org/10.21088/ijfnd.2322.0775.7119.5

Abstract

Commonly, vegetables are prepared at home on the basis of convenience and taste rather than nutrient losses. many studies have been conducted in the recent past to investigate the impact of cooking methods and Ph on the retention of pigments and stability of nutrients in coloured vegetables. The results of these studies vary widely leading the consumer to question the best method of preparing and cooking coloured vegetables, A literature search was conducted to identify studies that evaluated the effects of cooking techniques on the levels of Chlorophyll and carotenoids in vegetables The objective of this review is to evaluate the most recent studies and draw conclusions that will enable: (a) the consumer to identify the impact of cooking methods and Ph on the retention of pigments of coloured vegetables and (b) identify the critical phases during cooking, when colour and nutrients might be lost. The present study concentrated on chlorophyll and carotenoid pigments.

Keywords: Chlorophyll; Carotenoids; Cooking methods; Ph; Vegetables.


Corresponding Author : E. Lakshmi