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description Journal article public Eureka: Life Sciences

Effect of Component Composition of Pigment Complex on the Formation of Color of Rhubarb and Gooseberry

Antonina Dubinina, Galina Selyutina, Tetiana Letuta, Tetiana Shcherbakova, Vita Afanasieva
Published 2017

Abstract

The objective of present study is to determine the influence of component composition of pigment complex on the formation of color of rhubarb and gooseberry that defines consumer properties of these plant products. We report comparative study of rhubarb of the botanical varieties Monarch, Linney, Krupnochereshkovyy, Ogrski, and of gooseberry of the varieties Malachite, Pavlovsky green, Green urozhainyy, Green butylochnyy, zoned in the eastern regions of Ukraine. To determine the content of pigment complex substances of rhubarb and gooseberry, we used methodology by V.F. Gavrilenko and L.M. Khandobina. The method of the International Commission on Illumination (ICI) was applied for quantitative characteristic of color.Results of research into qualitative and quantitative composition of pigment complex of berries of gooseberry and rhubarb stalks revealed that the main components are the chlorophylls whose overall content for different varieties of rhubarb is (3.7…4.5)∙10-3 %, for berries of gooseberry is (3.5…4.7)∙10-3 %. The color characteristics of the examined samples of gooseberry and rhubarb are correlated with the quantitative content of pigments in the raw materials and make it possible to determine the dominant tone (λd, nm) − green, color purity − green with shades of blue, brightness – green, light green, dark green, which coincide with the visual estimation of color.We show expediency of the application of the ICI XYZ method to characterize the color, which considerably facilitates the estimation of color when assessing the quality of food products.

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