The main pigments found in vegetables are chlorophyll a, b and c. Chlorophyll a converts
light energy into chemical energy through photosynthesis process. The content of …

Major chloroplast pigments in five leafy vegetables (chicory-Cichorium intybus,
cv.'Anivip'and cv.'Monivip', dandelion-Taraxacum officinale, garden rocket-Eruca sativa and …

Many of epidemiological studies have shown that the consumption of diets rich in fruit and
vegetables helps to prevent a wide range of diseases associated with long-term oxidative …

This study evaluated a suitable extraction method for a wide range of sample matrices in
carotenoid analysis. Using canned tomato juice as a representative sample, it is shown that …

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 …

The objectives of the present study were to evaluate the chlorophyll content of green leafy
vegetables found commercially and carry out a comparative investigation between in vivo …

This paper describes carotenes extraction from carrot under different conditions involving
different temperatures, treatment of samples, and solvents (ethanol, 2-propanol). Carrot …

METHODS for the determination of chlorophyll and carotene in fresh plant tissue are still a
source of much interest to biochemists and plant physiologists, for the older methods of …

Chlorophylls and carotenoids are very common pigments, which give colour to vegetables
and several fruits. Because of their colour and their physico-chemical properties, they are …

The extraction of chlorophylls and carotenoids from water-containing plant materials
requires polar solvents, such as acetone, methanol, or ethanol, that can take up water …