Correlation for pigment content through colour determination using tristimulus values in a green leafy vegetable, Swiss Chard

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 r2 = 0.9264 for the chlorophylls and r2 = 0.8595 for carotenoids. Th...

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Bibliographic Details
Published inJournal of the science of food and agriculture Vol. 66; no. 4; pp. 527 - 531
Main Authors Ihl, M, Shene, C, Scheuermann, E, Bifani, V
Format Journal Article
LanguageEnglish
Published 01.12.1994
Subjects
carotenoids
chard
chlorophyll
color
leafy vegetables
measurement
pigments
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Summary: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 r2 = 0.9264 for the chlorophylls and r2 = 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 1416 h at 4 degrees 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.
ISSN:0022-5142
1097-0010
DOI:10.1002/jsfa.2740660416