Team I: Plant Pigments

1
Team I Plant Pigments

• Senior Brytelle Walton, Reading High
• Junior Elvira Gabriel, Reading High
• Sophomore Hao Nguyen, Central High

2
Objectives

• Purpose To find out which of the 4 cooking
  conditions (raw, steamed with distilled water for
  five minutes, steamed with distilled water for 15
  or steamed with acidic water for 15 minutes) will
  contain the largest amount of pigments in the
  broccoli.
• Hypothesis If broccoli is steamed in distilled
  water for five minutes, then that sample will
  have the largest amount of pigment left in the
  broccoli.

3
Background Research

• What is a Pigment?
• An organic compound that gives a characteristic
  color to plant or animal tissues.
• Pigment Classes
• 1. Porphyrin
• Chlorophyll a and chlorophyll b.
• Produces the vibrant greens seen in broccoli and
  other plants.
• 2. Carotenoids
• Responsible for the red, orange, and yellow hues
  of plants, vegetables, and even animals.
• Found mainly in plants, algae, and photosynthetic
  bacteria.

4
Background Cont
What are the health benefits of these pigments?

• 1. Chlorophylls
• Contributes to fighting harsh diseases

• 2.Carotenoids
• Vitamin A
• Antioxidants

5
Materials

• Carbon Acetate
• Acetone
• Ether
• Hexane
• Calcium Carbonate

• Mortar and Pestle
• Broccoli segments(78grams)
• Hot plates
• Steaming Container
• Lemon Juice
• Distilled water
• Beakers
• Test Tubes
• Thin Layer and Column Chromatography Setups
• Food Processor
• Vacuum Filter
• Spatula
• Safety Goggle
• Gloves
• Spectrophotometer (Spec 20)
• UV/Vis Spectrometer

6
Procedure

• Raw
• 1.Cut up one broccoli segment into the food
  processor and process for ten seconds.
• 2.Grind residue in the mortar and pestle for 15
  minutes with 50 milliliters of ether and two
  spatula scoops of Calcium Carbonate.
• 3.Place into vacuum filter and vacuum out all
  liquid.
• 4.Using the washing process, allow the residue
  to separate from the pigments and drain out the
  water. Repeating this 4 times, all residue should
  be dispelled from the crude extraction.
• 5.Place the liquid into a 50 milliliter flask and
  place under a Nitrogen Oxide vacuum to blow off
  excess sample.
• 6.Place in a small jar and label for analysis.
  Use the Thin Layer and Column Chromatography
  setups to identify the different pigments.

7
Procedure Cont
Steamed w/ Distilled Water( 5 minutes) 1.Steam
broccoli in 200 mL of distilled water for five
minutes. Repeat Initial Steps 2-6

• Steamed w/ Distilled Water(15 Minutes)
• 1.Steam broccoli in 200 mL water for 15 minutes.
• Repeat Initial steps 2-6

• Steamed w/ Acidic Water(15 Minutes)
• Steam broccoli in 200 mL water and 5 mL of lemon
  juice for 15 minutes.
• Repeat Initial steps 2-6

8
Raw
5 Min. Distilled
15 Min. Distilled
15 Min. Acidic
9
Results
10
Results Cont
11
Conclusion

• Through our analysis we found that the five
  minute sample contained the most pigment compared
  to the other samples. Our hypothesis was proven
  correct.
• The 15 minute acidic sample contained the
  smallest amount of pigments.
• The acidic sample not only effected the amount of
  pigment but also alters the physical appearance
  of the broccoli.

12
Further Research

• Better identification of pigments
• Better quantification of pigments
• Different cooking conditions
• More trials to reach consistency
• Various vegetables, fruits, flowers

13
Acknowledgements

• Eberly College of Science
• Dean Daniel J. Larson
• Dr. Jackie Bortiatynski
• Ms. Sarah Strass
• Ms. Chantelle Smith
• Ms. Jody Markley, UBMS Director
• Mrs. Annie Holmes, UBMS Asst. Director
• Mr. Craig Keiser
• UBMS Staff

Thank You Any Questions?