MATERIALS AND METHODS

INTRODUCTIONChlorophyll a and b help treat constipation, bad breath, heal pelvic inflammatory disease, aid tissue regeneration, promote production of erythrocytes. While carotenoids and anthocyanins have antioxidant and anticancerous properties. Mint, coriander, curry leaves, the most common herbs used for garnishing and flavor and common household vegetables like turnip, chilies, spinach and cabbage are thought to be a potential reserve for these plant pigments and could provide a natural source for them so as to attain their health benefits without using any chemical supplements

RESULTS AND DISCUSSION

FUTURE PROSPECTS

Herbs such as mint coriander and curry leaves can act as a ligand molecules in enhancing prophylaxis.

REFERENCES

1. Arathi Kizhedath and V Suneetha 2011.Estimation of chlorophyll content in common household medicinal leaves and their utilization to avail health benefits of chlorophyll, Journal of Pharmacy Research. 4:1412-1413.  2..P.Rajyalakshmi,K.Venkatalaxmi,K.Venkatalakshmamma,Y.Jyothsna,Balachandramanidevi and V.Suneetha,2001. Total carotenoid and beta-carotene contents of forest green leafy vegetables consumed by tribals of south IndiaPlant Foods for Human Nutrition 56: 225–238, Kluwer Academic Publishers. Printed in the Netherlands. 3. J. A. Gamon and J. S. Surfus ,1999. Assessing leaf pigment content and activity with a reflectometer New Phytol., 143: 105-117   4. Jungmin lee 2005. Determination of Total Monomeric Anthocyanin Pigment Content of Fruit Juices, Beverages, Natural Colorants, and Wines by the pH Differential Method: journal of AOAC international. 88: 5-10. 5.Marisiddaiah Raju, Sadineni Varakumar, Rangaswamy Lakshminarayana,Thirumalai Parthasarathy Krishnakantha, Vallikannan Baskaran 1988. Carotenoid composition and vitamin A activity of medicinally important green leafy vegetables Microbiol. lmmllnol 32: 67-73.

ACKNOWLEDGEMENT The authors would like to express their gratitude to our honourable and beloved Dr G VISWANATHAN , Chancellor VIT University for constant encouragement and providing the infrastructure and good laboratory facilities to carry out this research work.

Table: Amount of Chlorophyll, Carotenoid and Anthocyanins (µg/ml) Table: Amount of Chlorophyll, Carotenoid and Anthocyanins (µg/ml)

Fig1: Various Sample collection A: curryleaf, mint, coriander, B: chilli, C:

Green Turnip, D:cabbage

Fig1: Various Sample collection A: curryleaf, mint, coriander, B: chilli, C:

Green Turnip, D:cabbage

2. Estimation of Anthocyanins2. Estimation of Anthocyanins

1 g of sample +

1 ml of acidified methanol (1:99 – HCl:methanol)

1 g of sample +

1 ml of acidified methanol (1:99 – HCl:methanol)

Centrifugation at 5,000 rpm, in 4°C for 5 min Centrifugation at 5,000 rpm, in 4°C for 5 min

Homogenization

3. Calculations3. Calculations

Chlorophyll = [20.2 (A663) - 8.02 (A663)] × V/(100×W)Carotenoid = [((A480 + 0.114(A663) -0.638(A645)) × V/(100×W)] ÷ 112.5Anthocyanins =[M × ((A520 - A700) pH3 - (A520 - A700) pH5) × 10-3] ÷ ɛ

V = 100ml, W = 1g, M (mol wt) = 449.2g/mol, ɛ(molar extinction coef) = 26900L/molcm

Chlorophyll = [20.2 (A663) - 8.02 (A663)] × V/(100×W)Carotenoid = [((A480 + 0.114(A663) -0.638(A645)) × V/(100×W)] ÷ 112.5Anthocyanins =[M × ((A520 - A700) pH3 - (A520 - A700) pH5) × 10-3] ÷ ɛ

V = 100ml, W = 1g, M (mol wt) = 449.2g/mol, ɛ(molar extinction coef) = 26900L/molcm

Fig3: chlorophyll content in various

samples

Fig3: chlorophyll content in various

samples

Fig4:carotenoid content in various

samples

Fig4:carotenoid content in various

samples

Fig5: anthocyanin content in various

samples

Fig5: anthocyanin content in various

samples

CONCLUSION

1. Estimation of chlorophyll and carotenoids1. Estimation of chlorophyll and carotenoids

1 g of sample +

1 ml of 80% acetone

1 g of sample +

1 ml of 80% acetone

Homogenization

Centrifugation at 5,000 rpm, in 4°C for 5 min Centrifugation at 5,000 rpm, in 4°C for 5 min

Transfer supernatant to another test-tube. Grind residue till colourless. Collect supernatant for each step. Make

volume upto 100ml with 80% acetone.

Transfer supernatant to another test-tube. Grind residue till colourless. Collect supernatant for each step. Make

volume upto 100ml with 80% acetone.

Measure OD in spectrophotometer at 663nm, 645nm and 480nm

Measure OD in spectrophotometer at 663nm, 645nm and 480nm

Transfer supernatant to another testtube. Make volume upto 100ml with distilled water. Take 50ml in another

testtube. Measure OD at 520nm and 700nm

Transfer supernatant to another testtube. Make volume upto 100ml with distilled water. Take 50ml in another

testtube. Measure OD at 520nm and 700nm

To the supernatant (50ml) taken in another test-tube add NaOH till pH >5. Measure OD at 520nm and 700nm

To the supernatant (50ml) taken in another test-tube add NaOH till pH >5. Measure OD at 520nm and 700nm

Vegetable Chlorophyll Carotenoid AnthocyaninsTurnip 13.26 0.00146 0.23Chilli 15.92 0.00282 0.56Mint 168 0.11 0.08

Coriander 129.65 0.040 0.0033Curry leaves 130.23 0.06 0.0028

Spinach 110.512 0.029 0.004Cabbage 14.69 0.00212 0.0064

Fig2: Extraction of plant pigments

Fig2: Extraction of plant pigments

It was found that mint has the highest chlorophyll and carotenoid content followed by curry leaves and coriander. While chilli had the highest anthocyanin content followed by turnip and mint.

AB C

D

Fig.1: General Structure of Chloroplast