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Food chemistry 2 > Natural food pigments > Flashcards

Natural food pigments Flashcards

1
Q

chlorophyll is a ______ compound

A

pyrrole ( 5 member ring with nitrogen )

4 come together with central Mg atom

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2
Q

chlorophyll is a ______ compound

A

pyrrole ( 5 member ring with nitrogen )

4 come together with central Mg atom

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3
Q

side chain of Chlorophyll

A

PHYTOL

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4
Q

characteristic of phytol

A

insoluble in water

hydrocarbon chain

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5
Q

difference in chlorophyl a vs b

A

a has a meyth group

b has a formyl ( aldehyde)

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6
Q

b tends to be _______ whereas a is ______

A

b- brighter

a- darker

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7
Q

when chlorophyll is heated in presence of an acid it turns to _______ , and loses the Mg atom

A

Pheophytin

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8
Q

characteristics of pheophytin

A

water insoluble, brown pigment

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9
Q

when chlorophyllide loses Mg, of pheophytin loses photos ( so chlorophyl has neither Mg or photos side chain) it becomes

A

pheophorbide

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10
Q

when chlorophyllide loses Mg, of pheophytin loses photos ( so chlorophyl has neither Mg or photos side chain) it becomes

A

pheophorbide

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11
Q

side chain of Chlorophyll

A

PHYTOL

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12
Q

characteristic of phytol

A

insoluble in water

hydrocarbon chain

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13
Q

difference in chlorophyl a vs b

A

a has a meyth group

b has a formyl ( aldehyde)

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14
Q

b tends to be _______ whereas a is ______

A

b- brighter

a- darker

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15
Q

when chlorophyll is heated in presence of an acid it turns to _______ , and loses the Mg atom

A

Pheophytin

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16
Q

how many nitrogen atoms in chlorophyll?

A

4

- tetrapyrrole ring

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17
Q

when chlorophyl loses phytol side chain

A

chlorophyllide ( neon green )

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18
Q

when chlorophyllide loses Mg, of pheophytin loses photos ( so chlorophyl has neither Mg or photos side chain) it becomes

A

pheophorbide

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19
Q

what enzyme cleaves the ester bond between chlorophyl molecule and phytol?

A

chlorophyllase

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20
Q

what does chlorophyllase do?

A

cleaves the ester bond between chlorophyl molecule and phytol

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21
Q

how does chlorophyll get converted to chlorophyllide?

A

loss of phytol group with chlorophyllose enzyme

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22
Q

side chain on chlorophyl

A

phytol ( 20 hydrocarbon side chain)

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23
Q

how many nitrogen atoms in chlorophyll?

A

4

- tetrapyrrole ring

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24
Q

what happens when we expose chlorophylls to light and oxygen?

A

bleaching, de-colourizing

25
Q

carotenoids

A

yellow, orange or ret fat-soluble pigment

26
Q

anthyocyanins

A

red, purple and blue plant pigment
- antioxidant
-

27
Q

Flavoniods

A

simular to anythycyanins- but less intense colour

28
Q

tannis

A

in plants and bark of trees, light shades to dark brown- flavour compound

29
Q

chlorophyl a is better at absorbing light at what wavelength?

30
Q

chlorophyl b is better at absorbing light at what wavelength?

31
Q

chlorophyll is water soluble or fat soluble?

32
Q

2 heme pigments?

A

myoglobin and hemogloin

33
Q

protein part of heme pigment?

34
Q

chlorophyll has ____ side chain, whereas heme has _____ side chain

A

phytol,

protein

35
Q

what kind of molecules are myoglobin and hemoglobin

A

tetrapyrrole

36
Q

myoglobin is a single_______ chain

A

polypeptide

37
Q

Hemoglobin pigment in ?

A

blood vessels

38
Q

Fe is also ______ linked to a _____ in a ________ residue in globin

A

covalently linked to a N in a histidine residue in the globing part ( protein part)

39
Q

Metmyoglobin

A

oxidized form of myoglobin
water is bound instead of oxygen
Fe2+–> Fe3+

40
Q

how many Myoglobin make up one hemoglobin molecule?

A

Hb is made of 4 Mb sub-units

41
Q

chlorophyll has ____ side chain, whereas heme has _____ side chain

A

phytol,

protein

42
Q

Fe has a coronation number of?

A

6 ( it can accept 6 lone pairs)

43
Q

Myoglobin pigment in ____

A

muscle tissue

44
Q

if protein deficit choose what steak?

A

well-done- protein is denatured and easily digested

45
Q

Oxymyoglobin

A

oxygenated form of myoglobin
Fe in Fe2+ form (same as Mb)
bright red colour

46
Q

Metmyoglobin

A

oxidized form of myoglobin
water is bound instead of oxygen
Fe2+–> Fe3+

47
Q

cooking and heating can cause ______ in meat

A

oxidation of iron

48
Q

rare steak =

A

Fe2+ form, which is better absorbed, globing NOT denatured- harder to digest

49
Q

well-done steak =

A

Fe3+ which is harder to absorb, but globing is denatured so easier to digest

50
Q

structure of carotenoids

A

5 carbon compound

  • isoprene repeating units
  • variety, for example could be exclusively hydrocarbon or oxy-carotenoids, cyclic or acyclic
51
Q

if protein deficit choose what steak?

A

well-done- protein is denatured and easily digested

52
Q

hemichrome pigment

A

when meat is heated will turn to this light brown colour

53
Q

what results from the curing of meats with nitrites?

A

red colour nitrosomyoglobin

54
Q

what results when you cook cured meats?

A
  • protein denatures
  • Fe2+ oxidized
  • brown pigment called nitrosohemichrome
55
Q

what can be used to reverse the oxidation of meats?

A

reducing agents

- unacceptable formation of sulfmyoglobin with SH containing reducing agents

56
Q

carotenoid pigments

A

yellow, orange and red- coloured pigments

57
Q

structure of carotenoids

A

5 carbon compound

  • isoprene repeating units
  • variety, for example could be exclusively hydrocarbon or oxy-carotenoids, cyclic or acyclic
58
Q

compound in carotenoids?

Food chemistry 2 (7 decks)

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