The coloration of the peels was attributed to significant differences in chlorophyll ... of total anthocyanin and Dp/Cy in PP. The deficiency of Pg in both peels resulted from the substrate ...

Many fruits and vegetables are naturally coloured by four groups of pigments ... yellow-orange carotenoids, red-purple anthocyanins, red betalains and green chlorophyll (see graphic).

Many fruits and vegetables are naturally coloured by four groups of pigments: yellow-orange carotenoids, red-purple anthocyanins, red betalains and green chlorophyll (see graphic). Then why is the ...

Orange, yellow and red pigments exert the most influence over skin, and orange seems to reign supreme. This shade, often associated with carrots, sweet potatoes and pumpkins, comes from carotenoids ..

This shade, often associated with carrots, sweet potatoes and pumpkins, comes from carotenoids ... occurring dietary pigments such as anthocyanins, betalains and chlorophyll offer many health ...