Determination of pigments in vegetables.
Plant pigments are responsible for the shining color of plant tissues. They are also found in animal tissues and, eventually in transformed food products as additives. These pigments have an important impact on the commercial value of products, because the colors establish the first contact with the consumer. In addition plant pigments may have an influence on the health of the consumers. Pigments are labile: they can be easily altered, and even destroyed. Analytical processes have been developed to determine pigment composition. The aim of this paper is to provide a brief overview of these methods.
Schoefs
Benoît
B
Dynamique Vacuolaire et Réponses aux Stress de l'Environnement, UMR INRA-1088/CNRS-5184/UB, Plante-Microbe-Environnement, Université de Bourgogne à Dijon BP 47870, F-21078 Dijon Cedex, France. benoit.schoefs@u-bourgogne.fr
D002853:Chromatography, Liquid / Q000379:methods; D010860:Pigments, Biological / Q000032:analysis*; D013057:Spectrum Analysis / Q000379:methods; D014675:Vegetables / Q000737:chemistry*
D010860:Pigments, Biological