Question

Which one of the following is not true about the naturally occurring colours?

• A. \(\text{Mostly stable at extreme condition during food processing}\)
• B. \(\text{It can be isolated from plants}\)
• C. \(\text{It can exhibit antioxidant activity}\)
• D. \(\text{Also called as pigment}\)

Hint:

Natural pigments can degrade when exposed to heat, light, or changes in pH, which may affect the color of food.

Answer 1

The Correct Option is A

Step 1: Understanding naturally occurring colors.
- Naturally occurring pigments such as carotenoids and anthocyanins can degrade under extreme conditions, like high temperatures or pH changes, making them less stable during food processing.
Step 2: Explanation of incorrect options.
- Isolated from plants (B): Natural pigments are often extracted from plants, fruits, and vegetables.
- Exhibit antioxidant activity (C): Some natural pigments like flavonoids and carotenoids act as antioxidants.
- Also called pigment (D): Natural colors are often referred to as pigments, which are responsible for the color in food.
Step 3: Selecting the correct option. Since natural pigments are not always stable under extreme processing conditions, the correct answer is (A) Mostly stable at extreme condition during food processing.