HTM 2700 Lecture Notes - Lecture 19: Alpha-Carotene, Xanthophyll, Anthocyanin

• School: University of Guelph
• Department: Hospitality and Tourism Management
• Course: HTM 2700
• Professor: Alison Crerar

Document Summary

Anthocyanin and carotenoid both have red pigments in them - but one is water soluble and one is fat soluble. One molecule converts into 2 molecules of vitamin a. One molecule converts into one molecule of vitamin a. Cannot be converted into vitamin a: xanthophyll (yellow) Slightly h2o soluble carotenoid and ph changes. Beta carotene changes from orange red to paler colour. Chlorophyll on its own is green - it is a fat soluble pigment that has magnesium ion in the middle. When we add baking soda or we cook it in guelph water (ph 8. 0) making it quite alkaline - the chlorophyll will turn into chlorophyll which is bright green. The asparagus will be more perky green - when we cook in alkali the phytol group is removed making it water soluble. Due to methionine (an amino acid) which is converted by the body into methyl mercaptan (= odour)