Question

The following statements are given for Brinjal:
(A) Pigmented purple coloured brinjal contains more vitamin C than green
(B) Copper and polyphenol oxidase activity are highest in purple colour fruits
(C) Fe and Catalase are lowest in green Brinjal
(D) Bitterness of fruits is due to presence of solasodin
Choose the correct answer from the options given below:

• A. (A), (B) and (C) only.
• B. (A), (B) and (D) only.
• C. (A), (B), (C) and (D).
• D. (B), (C) and (D) only.

Hint:

When evaluating multiple statements:
Consider each statement individually based on scientific knowledge of the topic (here, brinjal properties).
Be cautious with absolute statements like "lowest" or "highest" unless they are well-established facts. These often have exceptions.
Relate the properties to known biological or chemical compounds and processes (e.g., anthocyanins, PPO, glycoalkaloids).

Answer 1

The Correct Option is B

To answer this, we need to carefully evaluate each statement about Brinjal:
[(A)] Pigmented purple coloured brinjal contains more vitamin C than green. Purple brinjal gets its color from anthocyanins, which are antioxidants. Generally, pigmented fruits and vegetables often have higher concentrations of certain vitamins and phytonutrients compared to their less pigmented counterparts. While vitamin C content varies with cultivar and conditions, it's a common understanding that pigmented varieties like purple brinjal can offer more vitamin C. This statement is considered correct.
[(B)] Copper and polyphenol oxidase activity are highest in purple colour fruits. Polyphenol oxidase (PPO) is an enzyme responsible for browning in fruits. Copper often acts as a necessary cofactor for PPO activity. Purple fruits are typically rich in phenolic compounds, which are the substances PPO acts upon. A higher concentration of phenolic compounds and the presence of cofactors like copper can lead to higher PPO activity. This statement is considered correct.
[(C)] Fe and Catalase are lowest in green Brinjal. The levels of Iron (Fe) and the enzyme Catalase in plants depend on many factors like the specific variety, soil conditions, and plant health. There isn't a general scientific rule stating that green brinjal varieties will always have the lowest levels of Fe and Catalase compared to all other types. Such a broad claim is likely incorrect.
[(D)] Bitterness of fruits is due to presence of solasodin. Brinjal belongs to the Solanum family, which is known to produce compounds called glycoalkaloids. Solasodine is a type of aglycone (a component of glycoalkaloids like solasonine and solamargine) found in brinjal. These compounds are known to contribute to a bitter taste, especially if the fruit is overripe or stressed. This statement is correct. Based on this evaluation, statements (A), (B), and (D) are correct, while (C) is incorrect. Therefore, the correct combination is (A), (B), and (D). (A), (B) and (D) only.