ILMU BAHAN MAKANAN 2 201 8

FOOD PIGMENTS
Outlines
1. Definition
2. Classifications
3. The Major Natural Pigment types
◦ Structure,
◦ Source
◦ Health Benefits
 No matter how nutritious, flavorful, or well
textured a food, it is unlikely to be eaten unless
it has the right color.

Pigments produce the colors

Definitions
Pigments are chemical compounds that absorb light in the wavelength range of the visible
region. Produced color is due to a molecule-specific structure (chromophore); this structure
captures the energy and the excitation of an electron from an external orbital to a higher orbital
is produced; the nonabsorbed energy is reflected and/or refracted to be captured by the eye,
and generated neural impulses are transmitted to the brain where they could be interpreted as
a color (Delgado-Vargas, 2000)
Classification: by their origins
Natural
• produced by living organisms such as plants,
animals, fungi, and microorganisms
Synthetic
• obtained from laboratories
THE MAJOR NATURAL PIGMENT TYPES
1. heme pigments (Mb and Hb),
2. carotenoids,
3. chlorophylls,
4. anthocyanins,
5. flavonoids,
6. betalains,
7. melanin,
8. tannins,
9. quinones,
10. and xanthones
1. Heme Pigments (Mb and Hb)
 The major pigments found in meats :
1. Myoglobin/Mb 80%,
2. Hemoglobin/Hb 20%)

 Functions:
1. perform O2 transport and energy generations functions
in animal tissues
2. responsible for the red color of meats

 Structure
 Porphyrin (tetrapyrrole)with a central iron (Fe) atom.

 Characteristics: water soluble, red, purplish or

brownish compounds
Mb and Meat Color
Factors that influence the Mb levels (and the color of meat
1. Species, age, sex, and physical activity
2. The diets of the animal also affect meat color.
3. the higher the Mb content, the more intense the red or
dark color of the meat
4. Intensity of cooking (rare, medium, well done)

The color of meats is important because it is used by

consumers as an index of quality.
Mb, MbO2, and MetMb
2. Carotenoids
Characteristics:
 bright red, orange, and yellow
 fat-soluble
 water-insoluble,
 heat stable.
Sources: plants, animals, and microorganisms
Functions: antioxidant
Structure
isopentenyl pyrophosphate (IPP)

Phytoene

Sumber nabati: mensintesis

karoten
Sumber hewani: tidak dapat
mensisnteisis karotan, sehingga
mendapatkan karoten melalui
makanannya
Health Benefit
 Carotenoids like α-carotene, β-carotene, zeaxanthin, and β-cryptoxanthin are important
sources of dietary vitamin A.
 As antioxidant
 protection against cardiovascular diseases, cancer
3. Chlorophyll
 the chlorophyll pigments tend to occur with the carotenoids and are found in the plastids of
photosynthetic organisms (i.e., plants, algae, and certain bacteria)
 fat and oil soluble green pigments
 nontoxic
 Hanya terdapat pada sumber nabati
Structure of chlorophyll
The central atom of chlorophyll is Mg.
“a porphyrin ring”

Sources: spinach, alfalfa, nettles, or grass using organic solvents (e.g.,

acetone and hexane), preferably in dim light to minimize degradation
of the pigment.

Exposure to light, air, heat, and extreme

pH all adversely affect its stability.
Chlorophylls and Health
 Rebuilding the bloodstream
 The high Mg content in chlorophyll promotes fertility by increasing the levels and activities of
the enzymes that regulate sex hormones
 Antibacterial properties
 Deactivate toxins in the body, cleanse the liver, and reduce problems associated with blood
sugar
4. Anthocyanins
- water-soluble red, blue, and violet pigments found in several plants (fruits and vegetables) and
microorganisms
- the color affected by acidity (pH), high temperature, air, light, and oxidizing agent
Sources: fruits and vegetables : avocados, blackberries, black currants, blueberries, cherries,
chokeberries, cranberries, grapes, prunes, oranges, mangos, aubergines, olives, onions, and
sweet potatoes.
Types:
1. anthocyanidins
2. anthocyanins
Structure
a single basic core structure : flavylium ion
Health Benefits
 reduced risk of coronary
 heart disease,
 improved visual acuity, and antiviral activity
 preventing complications from diabetes
5. Flavonoids
Flavonoids (also known as anthoxanthins) are water-soluble pigments ranging
from colorless to yellowish and are found in plant and microbial sources;

Divided into five sub-classes:

1. flavanols,
2. flavanones,
3. flavonols,
4. flavones, and
5. isoflavones.
Structure
core structure: the benzopyrone ring
Flavonoids and Health
Some common food sources at flavonoids are apples, broccoli, citrus fruits, chocolate, cocoa,
grapes, green tea, oolong tea, parsley, red peppers, white tea, yellow onions, celery, soybeans,
and thyme.
Isoflavones are said to be the most bioavailable while the flavanols are the least bioavailable

some flavonoids can cause adverse health effects in some people

6. Betalains
Betalains are red and yellow water-soluble pigments found extensively in plants
stable within the pH range of 3.5 and 7.0, but they are susceptible to light, heat and air.

Betalains are subdivided into two categories based on their colors:

1. betacyanins (reddish to violet) and
2. betaxanthins (yellowish to orange).

Health benefits: have anticancer properties by virtue of their antioxidant

and free radical scavenging behavior.
Structure
7. Melanins
Melanins are shades of brown to dark colored pigments
formed by the enzymatic oxidation of polyphenolic
compounds and are responsible for the dark colorations in
animals, plants, and microorganisms
Examples of melanins:
1) eumelanin and pheomelanin. Pheomelanin is dark red-
brown in color and is thought to be responsible for red
hair and freckles in humans,
2) eumelanin imparts black and brown coloring to skin and
hair
Melanin deficiency in humans has been linked with certain
abnormalities and diseases.
8. Tannins
Tannins are colorless to yellow or brown colored pigments found in the barks of certain trees like
the oak or sumac
Tannins are classified into two main classes:
(1) the hydrolysable and
(2) the condensed (nonhydrolyzable) tannins.
Structure
Health benefits of tannins:
 anti inflammatory,
 antiseptic, and
 astringent properties.
 They also are effective against diarrhea, irritable bowel
syndrome, and skin disorders.
 However, tannins are metal ion chelators and their
binding to metal irons make these mineral elements
not readily bioavailable.
9. Quinones
Quinones are a group of pale yellow to dark brown or black pigments also found in plants and
microorganisms
Health Benefits:
 Antibacterial activity
 Anticancer or antitumor activities
 But Carcinogenic, toxic
Structure
structures like cyclic conjugated diones
10. Xanthones
Xanthones are yellow-colored compounds found mostly in the plant
families of Bonnetiaceae,
Clusiaceae, and Podostemaceae.

- heat stable organic compounds

- Core structure: 9H-xanthen-9-one (xanthone)

Health benefit:
Act as Antioxidant, more potent antioxidants than vitamins E and C
TERIMA KASIH