PLANT PIGMENTS IN VEGETABLES AND THEIR POTENTIAL USE PLANT PIGMENTS IN VEGETABLES AND THEIR TO AVAIL HEALTH BENEFITS

POTENTIAL Parul USE TO Suneetha AVAIL HEALTH BENEFITS Kamat, Vuppu*, Bishwambhar Mishra, Gopinath R and K Ravi Kumar
School of Bio Sciences and Technology, VIT University, Vellore-632 014,Tamil Nadu *For Correspondence:- vsuneetha@vit.ac.in; +91 8870652649

School of Bio Sciences and Technology, VIT University, Vellore-632 014,Tamil Nadu
INTRODUCTION
Chlorophyll a and b help treat constipation, bad breath, heal pelvic inflammatory disease, aid tissue regeneration, promote production of erythrocytes. While carotenoids and anthocyanins have antioxidant and anticancerous properties. Mint, coriander, curry leaves, the most common herbs used for garnishing and flavor and common household vegetables like turnip, chilies, spinach and cabbage are thought to be a potential reserve for these plant pigments and could provide a natural source for them so as to attain their health benefits without using any chemical supplements

RESULTS AND DISCUSSION

Fig.1: General Structure of Chloroplast

CONCLUSION
It was found that mint has the highest chlorophyll and carotenoid content followed by curry leaves and coriander. While chilli had the highest anthocyanin content followed by turnip and mint.

FUTURE PROSPECTS
Table: Amount of Chlorophyll, Carotenoid and Anthocyanins (g/ml) Vegetable Turnip Chilli Mint Coriander Curry leaves Spinach Cabbage A Chlorophyll 13.26 15.92 168 129.65 130.23 110.512 14.69 Carotenoid 0.00146 0.00282 0.11 0.040 0.06 0.029 0.00212 B Anthocyanins 0.23 0.56 0.08 0.0033 0.0028 0.004 0.0064 C

Herbs such as mint coriander and curry leaves can act as a ligand molecules in enhancing prophylaxis.

REFERENCES
1. Arathi

MATERIALS AND METHODS

1. Estimation of chlorophyll and carotenoids
1 g of sample + 1 ml of 80% acetone Homogenization Centrifugation at 5,000 rpm, in 4C for 5 min

Kizhedath and V Suneetha 2011.Estimation of chlorophyll content in common household medicinal leaves and their utilization to avail health benefits of chlorophyll, Journal of Pharmacy Research. 4:1412-1413. 2..P.Rajyalakshmi,K.Venkatalaxmi,K.Venk atalakshmamma,Y.Jyothsna,Balachandrama nidevi and V.Suneetha,2001. Total carotenoid and beta-carotene contents of forest green leafy vegetables consumed by tribals of south IndiaPlant Foods for Human Nutrition 56: 225238, Kluwer Academic Publishers. Printed in the Netherlands. 3. J. A. Gamon and J. S. Surfus ,1999. Assessing leaf pigment content and activity with a reflectometer New Phytol., 143: 105-117 4. Jungmin lee 2005. Determination of Total Monomeric Anthocyanin Pigment Content of Fruit Juices, Beverages, Natural Colorants, and Wines by the pH Differential Method: journal of AOAC international. 88: 5-10. 5.Marisiddaiah Raju, Sadineni Varakumar, Rangaswamy Lakshminarayana,Thirumalai Parthasarathy Krishnakantha, Vallikannan Baskaran 1988. Carotenoid composition and vitamin A activity of medicinally important green leafy vegetables Microbiol. lmmllnol 32: 67-73.

D Transfer supernatant to another test-tube. Grind residue till colourless. Collect supernatant for each step. Make volume upto 100ml with 80% acetone. Fig1: Various Sample collection A: curryleaf, mint, coriander, B: chilli, C: Green Turnip, D:cabbage
chlorophyll
180

Measure OD in spectrophotometer at 663nm, 645nm and 480nm

2. Estimation of Anthocyanins
1 g of sample + 1 ml of acidified methanol (1:99 HCl:methanol) Homogenization Centrifugation at 5,000 rpm, in 4C for 5 min

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Transfer supernatant to another testtube. Make volume upto 100ml with distilled water. Take 50ml in another testtube. Measure OD at 520nm and 700nm

Fig2: Extraction of plant pigments

carotenoid
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Fig3: chlorophyll content in various samples

anthocyanins
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To the supernatant (50ml) taken in another test-tube add NaOH till pH >5. Measure OD at 520nm and 700nm

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3. Calculations
Chlorophyll = [20.2 (A663) - 8.02 (A663)] V/(100W) Carotenoid = [((A480 + 0.114(A663) -0.638(A645)) V/(100W)] 112.5 Anthocyanins =[M ((A520 - A700) pH3 - (A520 - A700) pH5) 10-3] V = 100ml, W = 1g, M (mol wt) = 449.2g/mol, (molar extinction coef) = 26900L/molcm

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ACKNOWLEDGEMENT
The authors would like to express their gratitude to our honourable and beloved Dr G VISWANATHAN , Chancellor VIT University for constant encouragement and providing the infrastructure and good laboratory facilities to carry out this research work.

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Fig4:carotenoid content in various samples

Fig5: anthocyanin content in various samples