PIGMENT

MK KIMIA PANGAN

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 TUJUAN KULIAH HARI INI
Memahami :

1. Pigmen karotenoid, Flavonoid dan Betalain

2. Pigmen makanan dan penggunaannya

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 Pigments Indigenous to Food

1. Chlorophylls
2. Myoglobin & Hemoglobin
3. Antocyanins
4. Carotenoids
5. Flavonoids
6. Proanthocyanidins
7. Tannins
8. Betalains
9. Quinones & Xanthones
10. Miscellaneous Natural Pigments
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 There are more than 600 known types of
carotenoids found in plants and food, and they’re
responsible for the vibrant yellow, orange, and red
pigments in your fruits.

As a dietary nutrient, they act as antioxidants, and

Carotenoids many of them are converted to vitamin A during
the digestive process. ‌

Carotenoids are fat-soluble, which means your

body absorbs their nutrients best with fat. The
benefits of carotenoids actually increase when you
chop and cook the fruits and vegetables they
come in.‌
Struktur Carotenoids

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Struktur Carotenoids

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 Flavonoid merupakan salah satu
golongan senyawa fenol alam yang
terbesar.

Flavonoid terdapat dalam semua

tumbuhan hijau.
Flavonoid
Flavonoid terdapat pada semua bagian
tumbuhan termasuk daun, akar, kayu,
kulit, tepung sari, nektar, bunga, buah,
dan biji.
Senyawa metabolit sekunder dengan
struktur inti C6 – C3 – C6.
Struktur Inti Flavonoid

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 Flavonoid

Source: Nan Shen et al., 2022. Review Plant flavonoids: Classification, distribution, biosynthesis, and antioxidant 10
activity. Food Chemistry Vol. 383;30 July 2022;132531
FLAVONOID BIOSYNTHESIS PATHWAY

Biosynthesis of Flavonoids. 1. The shikimic acid pathway; 2. The acetate pathway.

Classification of
flavonoids

Source: A.N. Panche, A.D. Diwan and S.R. Chandra. 2016. Flavonoids: an overview.
J Nutr Sci 2016; 5: e47
Flavonoids, their classes and rich dietary sources
Flavonoids, their classes and rich dietary sources

Source: A.N. Panche, A.D. Diwan and S.R. Chandra. 2016. Flavonoids: an overview. J Nutr Sci 2016; 5: e47
 Plants containing betalaines have colors similar
to plants containing anthocyanins.
.

The presence of betalaines in plants is mutually

exclusive of the occurrence of anthocyanins
Betalain
They consist of red-violet betacyanins (λmax∼540
nm) and yellow betaxanthins (λmax∼480 nm).

Their color is not affected by pH, contrary to the

behavior of anthocyanins.
Betalain

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Struktur Inti Betalain

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Food Coloring

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 Natural and Synthetic Pigments
Class Examples Use Origin Functions

Natural Chlorophyll (E140) Tinned veg Plants 1. Improve

Carotene Soft drinks Carrots appearance of
Cochineal (E120) Red jelly Cactus insects food
Caramel Brown sauce, Heated carbs.- 2. To replace
gravy colour lost in
Caramelisation processing.
Synthetic Tartrazine - Yellow Soft drinks All made from coal 3. To satisfy
Artificial (E120) tar consumer
Red (E128) Sausages expectations.
Green (E142) Sweets 4. To give colour
Amaranth -purply- Blackcurrant to food that
red (E123) products would be
colourless
Colourings are not permitted in fresh meat, fish, poultry, fruit, veg or baby food.

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 Non-Certified Colors (natural colors)

1. Do not need certificate to sell or use.

2. Most are from nature (Natural Colors)

3. Members Include:

Annatto extract Cochineal

Beet juice powder extract/carmine
Canthaxanthin Grape color extract
Caramel Grape skin extract
Beta-Apo-8’Carotenal Fruit Juice
Beta carotene
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 TUGAS

Susunlah esai minimal 2 halaman A4 (spasi 1.5) dengan topik pewarna

makanan yang sesuai dengan SNI maupun peraturan menteri kesehatan

Dikirim ke email dosen pengampu

Subyek : Tugas Kimia Pangan_12_Golongan _Kelompok

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 THANK YOU

Neal Creative ©
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