Pigments in Vegetables
Chlorophylls and Carotenoids
(Sprache: Englisch)
Vegetables contain several classes of pigments: the green chlorophylls; the yellow, orange, and red carotenoids; the red, blue, or violet anthocyanins; andthered-violet betalains. Thisbookcoversthechlorophyllsandthecarot enoids, the two chief classes of...
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Klappentext zu „Pigments in Vegetables “
Vegetables contain several classes of pigments: the green chlorophylls; the yellow, orange, and red carotenoids; the red, blue, or violet anthocyanins; andthered-violet betalains. Thisbookcoversthechlorophyllsandthecarot enoids, the two chief classes of vegetable pigments, and is the first major compilationofthis kind. Structure, physical and chemical properties, and analytical methods, in cluding special methods adapted for certain vegetables, are discussed first, and are then followed by a discussion of physiological and biochemical as pects, including location, biosynthesis, and biochemical changes during plant developmentand senescence. Both pigment classes have extremelyimportant biological functions. The chlorophylls are of paramount importance in photosynthesis. The carot enoids, besides their photofunction, have a highly significant role in nutri tion. Someofthem havevitaminA value and, possibly, a rolein the preven tion of human cancer. The chlorophyll distribution table includes all ofthe currentlyavailable quantitativedataonvegetables. The discussion of carotenoid distribution describes the unique carot enoids found invegetablesandincludesqualitativeandquantitativedistribu tion tables for the most common vegetables. These tables summarize all of the publisheddata to date, but they are far from complete. However, appli cationofrecentlyavailabletechniques should fill theenormousgaps, update old data, and permit an accurate assessment of the vitamin A value of the food. Suchcompletedatawould also make it possible to usecarotenoid dis tributioninthetaxonomyofvegetables. The presentations of pigment distribution also consider the changes in pigmentcontentduring storageand processing. Thebookalsoincludesapresentationoffactors affectingpigmentsynthe sis in vegetables (e.g., phytohormones) and environmental factors (e.g., light, temperature), as well as fertilizers and pesticides.
Inhaltsverzeichnis zu „Pigments in Vegetables “
Chlorophylls.- Structure.- Physical Properties.- Chemical Properties.- Derivatives.- Chlorophyllides.- Pheophytinsaandb.- Pheophorbidesaandb.- Allomerized Chlorophylls.- Pyrochlorophylls.- Analytical Methods.- Extraction.- Chlorophyll Determination.- Separation of Plant Pigments.- The Chloroplast.- Chemical Composition.- Development.- Function.- The Photosynthetic Unit.- Spectroscopic Properties of Chlorophyll in vivo.- Biosynthesis.- Step 1. Formation of b-Aminolevulinic Acid.- Step 2. Pyrrole (Porphobilinogen) Formation.- Step 3. Cyclic Tetrapyrrole Formation (Uroporphyrinogen III).- Step 4. Porphyrin Side-Chain Modifications.- Step 5. Oxidation of Protoporphyrinogen IX to Protoporphyrin IX.- Step 6. Magnesium Chelation of Protoporphyrin IX to Mg Protoporphyrin IX.- Step 7. Esterification of Mg to Protoporphyrin IX.- Step 8. Isocyclic Ring Formation (Protochlorophyllide).- Step 9. Protochlorophyllide Reduction to Chlorophyllide.- Step 10. Esterification of Chlorophyllidea.- Step 11. Biosynthesis of Chlorophyllb.- An Alternative Chlorophyll Biosynthetic Pathway.- Distribution in Vegetables.- Asparagus.- Beans.- Broccoli.- Peas.- Potato.- Cucurbitaceae.- Degradation.- Leaf Senescence.- Enzymes Involved in Chlorophyll Biodegradation.- Chlorophyll Bleaching-Lipoxygenase Peroxidases and Oxidases.- Chlorophyll Turnover.- Influence of Stress Conditions on Chlorophyll Degradation.- Degradation During Fruit Ripening.- Degradation During Processing and Storage of Green Vegetables.- Stabilization of Chlorophylls in Processed Green Vegetables.- Storage in Controlled Atmosphere.- Food Coloring.- Effect of Phytohormones on Chlorophyll Metabolism in Vegetables.- Cytokinins.- Gibberelin.- Ethylene.- Carotenoids.- Definitions and Nomenclature.- Structure and Classification.- Physical Properties.- Spectroscopic Properties.- Stereochemistry.- Geometrical Isomerism.- Absolute Configuration.- Chemical Properties.- Chemical Tests.- Oxidation.- Chemical Oxidation.- Autoxidation.-
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Photooxidation (Light Effect).- Enzymatic Oxidation.- Analytical Methods.- Extraction.- Saponification.- Quantitative Determination.- Removal of Sterols.- Carotenoid Separation.- Identification.- Biosynthesis.- Formation of Mevalonic Acid.- Formation of Geranylgeranyl Pyrophosphate.- Formation of Phytoene.- Desaturation of Phytoene.- Formation of Cyclic Carotenes.- Formation of Xanthophylls.- Functions.- Photofunctions.- The Violaxanthin Cycle.- Antioxidants.- Biological Function: Role of Carotenoids in Human Nutrition.- Uses.- Colorants.- Medicinal Applications.- Localization.- Chloroplasts.- Chromoplasts.- Carotenoids in Vegetables.- Changes During Storage Cooking and Processing.- Unique Carotenoids.- Carotenoid Distribution in Vegetables.- Asparagus.- Balsam Pear.- Green Beans.- Lima Beans.- Mung Beans.- Soybeans.- Broccoli.- Cabbage.- Carrots.- Cassava.- Cauliflower.- Cucumber.- Lettuce.- Lupin.- Maize.- Pea.- Chick-peas.- Pepper.- Potato.- Sweetpotato.- Pumpkins and Squashes.- Spinach.- Tomato.- Turnip and Swedish Turnip or Rutabaga.- Yam.- Factors Affecting Cartenoid Biosynthesis.- Phytohormones.- Light.- Temperature.- Fertilizers.- Pesticides.- Miscellaneous.- References.
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Bibliographische Angaben
- Autor: Jeana Gross
- 2012, 1991, XIII, 351 Seiten, Masse: 15,5 x 23,5 cm, Kartoniert (TB), Englisch
- Verlag: Springer, Berlin
- ISBN-10: 1461358426
- ISBN-13: 9781461358428
Sprache:
Englisch
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