Team I: Team I: Plant PigmentsPlant Pigments

Senior Brytelle Walton, Reading HighSenior Brytelle Walton, Reading High

Junior Elvira Gabriel, Reading HighJunior Elvira Gabriel, Reading High

Sophomore Hao Nguyen, Central HighSophomore Hao Nguyen, Central High

ObjectivesObjectives

Purpose:Purpose: To find out which of the 4 cooking To find out which of the 4 cooking conditions (raw, steamed with distilled water for conditions (raw, steamed with distilled water for five minutes, steamed with distilled water for 15 five minutes, steamed with distilled water for 15 or steamed with acidic water for 15 minutes) or steamed with acidic water for 15 minutes) will contain the largest amount of pigments in will contain the largest amount of pigments in the broccoli.the broccoli.

HypothesisHypothesis:: If broccoli is steamed in distilled If broccoli is steamed in distilled water for five minutes, then that sample will water for five minutes, then that sample will have the largest amount of pigment left in the have the largest amount of pigment left in the broccoli.broccoli.

Background ResearchBackground ResearchWhat is a Pigment?What is a Pigment? An organic compound that gives a characteristic color An organic compound that gives a characteristic color

to plant or animal tissues.to plant or animal tissues.

Pigment ClassesPigment Classes1. Porphyrin1. Porphyrin Chlorophyll a and chlorophyll b. Chlorophyll a and chlorophyll b. Produces the vibrant greens seen in broccoli and other plants. Produces the vibrant greens seen in broccoli and other plants.

2. Carotenoids2. Carotenoids Responsible for the red, orange, and yellow hues of plants, Responsible for the red, orange, and yellow hues of plants,

vegetables, and even animals.vegetables, and even animals. Found mainly in plants, algae, and photosynthetic bacteria.Found mainly in plants, algae, and photosynthetic bacteria.

What are the health benefits of these What are the health benefits of these pigments?pigments?

1. Chlorophylls•Contributes to fighting harsh diseases

Background Cont…Background Cont…

2.Carotenoids•Vitamin A•Antioxidants

MaterialsMaterials Mortar and PestleMortar and Pestle Broccoli segments(78grams) Broccoli segments(78grams) Hot platesHot plates Steaming ContainerSteaming Container Lemon JuiceLemon Juice Distilled waterDistilled water BeakersBeakers Test TubesTest Tubes Thin Layer and Column Thin Layer and Column

Chromatography SetupsChromatography Setups Food ProcessorFood Processor Vacuum Filter Vacuum Filter SpatulaSpatula Safety GoggleSafety Goggle GlovesGloves Spectrophotometer (Spec 20)Spectrophotometer (Spec 20) UV/Vis SpectrometerUV/Vis Spectrometer

Carbon AcetateCarbon Acetate AcetoneAcetone EtherEther HexaneHexane Calcium CarbonateCalcium Carbonate

ProcedureProcedureRaw:Raw:1.Cut up one broccoli segment into the food processor 1.Cut up one broccoli segment into the food processor

and process for ten seconds.and process for ten seconds.2.Grind residue in the mortar and pestle for 15 minutes 2.Grind residue in the mortar and pestle for 15 minutes

with 50 milliliters of ether and two spatula scoops of with 50 milliliters of ether and two spatula scoops of Calcium Carbonate.Calcium Carbonate.

3.Place into vacuum filter and vacuum out all liquid. 3.Place into vacuum filter and vacuum out all liquid. 4.Using the “washing” process, allow the residue to 4.Using the “washing” process, allow the residue to

separate from the pigments and drain out the water. separate from the pigments and drain out the water. Repeating this 4 times, all residue should be Repeating this 4 times, all residue should be dispelled from the crude extraction.dispelled from the crude extraction.

5.Place the liquid into a 50 milliliter flask and place under 5.Place the liquid into a 50 milliliter flask and place under a Nitrogen Oxide vacuum to blow off excess sample. a Nitrogen Oxide vacuum to blow off excess sample.

6.Place in a small jar and label for analysis. Use the Thin 6.Place in a small jar and label for analysis. Use the Thin Layer and Column Chromatography setups to identify Layer and Column Chromatography setups to identify the different pigments.the different pigments.

Procedure Cont…Procedure Cont…

Steamed w/ Distilled Water(15 Minutes):Steamed w/ Distilled Water(15 Minutes):

1.Steam broccoli in 200 mL water for 15 minutes.1.Steam broccoli in 200 mL water for 15 minutes.

*Repeat Initial steps 2-6**Repeat Initial steps 2-6*

Steamed w/ Acidic Water(15 Minutes):Steamed w/ Acidic Water(15 Minutes):1.1. Steam broccoli in 200 mL water and 5 mL of lemon Steam broccoli in 200 mL water and 5 mL of lemon

juice for 15 minutes.juice for 15 minutes.*Repeat Initial steps 2-6**Repeat Initial steps 2-6*

Steamed w/ Distilled Water( 5 minutes):Steamed w/ Distilled Water( 5 minutes):

1.Steam broccoli in 200 mL of distilled water for five minutes. 1.Steam broccoli in 200 mL of distilled water for five minutes. *Repeat Initial Steps 2-6**Repeat Initial Steps 2-6*

Raw 5 Min. Distilled 15 Min. Distilled 15 Min. Acidic

ResultsResultsAbsorbance vs. Wavelength

Cooking Water Samples

0.00

0.05

0.10

0.15

0.20

0.25

0.30

0.35

400 410 420 430 440 450 460 470 480 490 500

Wavelength

Ab

so

rba

nc

e

Sample 1(Distilled 5Mins.)

Sample 2(Distilled15 Mins.)

Sample3(Acidic 15Mins.)

Results Cont…Results Cont…

ConclusionConclusion Through our analysis we found that the five minute Through our analysis we found that the five minute

sample contained the most pigment compared to the sample contained the most pigment compared to the other samples. Our hypothesis was proven correct.other samples. Our hypothesis was proven correct.

The 15 minute acidic sample contained the smallest The 15 minute acidic sample contained the smallest amount of pigments.amount of pigments.

The acidic sample not only effected the amount of The acidic sample not only effected the amount of pigment but also alters the physical appearance of pigment but also alters the physical appearance of the broccoli.the broccoli.

Further ResearchFurther Research

Better identification of pigmentsBetter identification of pigments Better quantification of pigmentsBetter quantification of pigments Different cooking conditionsDifferent cooking conditions More trials to reach consistencyMore trials to reach consistency Various vegetables, fruits, flowersVarious vegetables, fruits, flowers

AcknowledgementsAcknowledgements

Eberly College of ScienceEberly College of Science Dean Daniel J. LarsonDean Daniel J. Larson Dr. Jackie Bortiatynski Dr. Jackie Bortiatynski Ms. Sarah StrassMs. Sarah Strass Ms. Chantelle SmithMs. Chantelle Smith Ms. Jody Markley, UBMS DirectorMs. Jody Markley, UBMS Director Mrs. Annie Holmes, UBMS Asst. DirectorMrs. Annie Holmes, UBMS Asst. Director Mr. Craig KeiserMr. Craig Keiser UBMS Staff UBMS Staff

Thank You

Any Questions?