Results and Discussion:

Cooking Solution Green Squash Cabbage Violet

Alugbati Camote
1. Uncooked, color Yellow- Orange White & Green White,
Control Violet
textur Firm Crispy/ Firm 1
e
3. Water + heat color Orange Light Green Green,
Violet
textur Very Soft Slightly Crisp 4
e
5. Water + Citric color Golden Yellow Light Green White,
Acid Pinkish
Violet
textur Slightly Soft Very Soft 2
e
7. Water + Baking color Yellow Orange Light Green Green,
Soda Violet
textur Soft Moderately Soft 3
e

Chlorophylls are pigments that give green foods their beautiful color. When exposed to
heat and acidic conditions, chlorophyll becomes a compound known as pheophytin, which gives
food a dull olive brown color. Alternately, when chlorophyll is exposed to heat and alkaline
conditions (not pictured), it becomes a different compound, known as chlorophyllin, which is
water soluble and gives food a bright green color.
Anthocyanins are a family of pigments that provide red, purple, blue and white foods with
their color. They are water soluble and have beneficial antioxidant properties. Under neutral
conditions, anthocyanins are usually a beautiful purple color. When theyre exposed to acidic
conditions, they usually become more red or pink as flavylium ions form and absorb and reflect
different wavelengths of light. When theyre exposed to alkaline (basic) conditions, they usually
become more blue or green as quinone-type anhydro bases form.
Carotenoids are more soluble in fat than in water, and so their colors don't fade much in
response to heat. Carotenoids also have less-intense color under acidic conditions.