Nick Lalrinmawia, P.C. Vanlalhluna, Lalthanpuii Hnamte, Remruattluanga Hnamte and F. Lalnunmawia
Abstract
The significance of chlorophyll a, chlorophyll b and carotenoids has been proven in several studies with vegetables being the main source of consumption. In North East India, it is common to boil vegetables for preparation of cultural cuisines and the broth left by boiling is consumed. This paper reports an estimation of the pigment content on twelve selected vegetables grown and sold within the area with the estimation carried out in fresh state, cooked state and in the broth left by boiling via spectrophotometric methods following Yang et al. (1998) using acetone as solvent (Roijackers, 1981). A decrease in estimated pigment content was observed with varying degrees as the boiling process may increase extractability of pigments. The broth also showed significant amount of chlorophyll and carotenoids, leading to the conclusion that the cultural cuisines of North East Indians are a good source to meet the chlorophyll and carotenoid requirement.