Colorful Plates: Natural Food Pigments Natural Pigment 6: Anthoxanthins, white color

Natural pigments give the vibrant colors of the fruits and vegetables, and also each pigment has its own health benefits. Prof. Dr. Sibel Ozilgen explains with examples the four most common natural pigments and the ways to protect them during processing as a part of 'Foods and Their Specifications' course at the Gastronomy and Culinary Arts Department, Yeditepe University.

Students learn the sources of anthocyanin pigment as one of the most common pigments in foods and the effects of different factors on this pigment as a part of 'Foods and Their Specifications' course taught by Prof. Dr. Sibel Ozilgen at the Gastronomy and Culinary Arts Department, Yeditepe University. Anthoxanthins are the main pigments found in white colored fruits and vegetables such as onions, garlic, leeks, cauliflower. Long heat treatment causes yellowing. Reducing heat and/or heating time will decrease the effect of heat on this pigment.