Correlation for pigment content through colour determination using tristimulus values in a green leafy vegetable, swiss chard
✍ Scribed by Mónica Ihl; Carolina Shene; Erick Scheuermann; Valerio Bifani
- Book ID
- 102432350
- Publisher
- John Wiley and Sons
- Year
- 1994
- Tongue
- English
- Weight
- 348 KB
- Volume
- 66
- Category
- Article
- ISSN
- 0022-5142
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✦ Synopsis
Abstract
The relationship between colour parameters of the chlorophylls and carotenoids in the green leaves of Swiss chard was studied. Using the Hunter colour parameters (L*, a*, b*, chroma and hue angle) we found a correlation coefficient r^2^ = 0.9264 for the chlorophylls and r^2^ = 0.8595 for carotenoids. The chlorophyll a, b plus chlorophyllide a, b extraction and the carotenoid extraction were carried out on the whole tissue using N,N‐dimethylformamide as solvent. Using between 10 and 50 mg tissue, the extractions with 3 ml solvent for 14–16 h at 4°C in darkness were quantitative for the chlorophylls; for the carotenoids, the same procedure indicated a content approximating to the level of provitamin A present in the leafy vegetable.