How is the pink colour in beetroot made?

Question

some deep scientific knowledge is always good :)
What about pink grape fruit or pomegranate or pink cranberries? Is it like corrotene in carrots?

in a scientific manner too please lol

Answer 1

the colour in beetroot is RED

Answer 2

The colour of red beetroot is due to a variety of betalain pigments. Other red plants contain anthocyanin pigments.
The difference is the chemical composition of the compound (there are over 550 different anthocyanin pigments known so far), and each compounds reaction to pH, light, and temperature.

Pigments in plants are thought to be accessory colouring to help in photosynthesis. These biological pigments selectively absorb certain wavelengths of light while reflecting others. The light that is absorbed may be used by the plant to power chemical reactions, while the reflected wavelengths of light determine the color the pigment will appear to the eye. Pigments also serve to attract pollinators such as insects (many are sensitive to red and yellow) and birds.


'Anthocyanin' is derived from the Greek. 'Anthos' = flower, 'kyanos' = purple. In photosynthetic organs (e.g. leaves), anthocyanins act as a sunscreen as they absorb blue, green and UV light.

(Unfortunately, beetroot contains a different chemical, as the previous answerer pointed out. This is betalain, and wikipedia will tell you more about it.)

Anthocyanins are antioxidants, and offer protection from radicals that are formed in the plant during photosynthesis and metabolic processes. This effect carries over to any animal that eats the plant/fruit, which is why berries etc are good for us.

Anthocyanins are formed when sugars in the sap react with certain plant proteins. The sugar in the sap needs to be at quite high levels before this can take place. Hence the sweetness of fruit that has ripened fully.

The difference between carotene and anthocyanin is that carotene is contained within cells. Anthocyanins are carried within the sap.

Answer 3

'Anthocyanin' is derived from the Greek. 'Anthos' = flower, 'kyanos' = purple. In photosynthetic organs (e.g. leaves), anthocyanins act as a sunscreen as they absorb blue, green and UV light.

(Unfortunately, beetroot contains a different chemical, as the previous answerer pointed out. This is betalain, and wikipedia will tell you more about it.)

Anthocyanins are antioxidants, and offer protection from radicals that are formed in the plant during photosynthesis and metabolic processes. This effect carries over to any animal that eats the plant/fruit, which is why berries etc are good for us.

Anthocyanins are formed when sugars in the sap react with certain plant proteins. The sugar in the sap needs to be at quite high levels before this can take place. Hence the sweetness of fruit that has ripened fully.

The difference between carotene and anthocyanin is that carotene is contained within cells. Anthocyanins are carried within the sap.

Answer 4

The colour of red beetroot is due to a variety of betalain pigments. Other red plants contain anthocyanin pigments.
The difference is the chemical composition of the compound (there are over 550 different anthocyanin pigments known so far), and each compounds reaction to pH, light, and temperature.

Pigments in plants are thought to be accessory colouring to help in photosynthesis. These biological pigments selectively absorb certain wavelengths of light while reflecting others. The light that is absorbed may be used by the plant to power chemical reactions, while the reflected wavelengths of light determine the color the pigment will appear to the eye. Pigments also serve to attract pollinators such as insects (many are sensitive to red and yellow) and birds.

Answer 5

Tell them a dirty joke and watch them blush. Beetroot are famously prudish.

EDIT: Don't listen to these people and their evil science talk, it's just because they're shy

Answer 6

Red colors in food are anthocyanins.

Answer 7

Do you mean why is it a beet red or a pink grapefruit?

http://en.wikipedia.org/wiki/Beetroot

has the answer!

Answer 8

by boiling red beets in the broth