Perkembangan Peran

Pigmen Tumbuhan

Apa yang dimaksud

pigmen?
Apa saja jenis pigmen
tumbuhan?
Pigmen
tumbuhan

Bagaimana pigmen
disintesis?
Dimana pigmen
disintesis/diakumulasi?

Apa fungsi pigmen?

Struktur dan warna

Sifat fisik dan kimia

Senyawa berwarna
pada tumbuhan

Variasi
Lintasan biosintesis

Peran fisiologi dan

ekologi
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Variation in structure and color of plant pigments

Plant
pigments
Photosynthetic
pigments

Chlorophylls
(green)

Chlorohyll a

Chlorophyll
b

Protective
pigments

Carotenoids
(yellow / orange)

Xanthophyll
(yellow)

Carotenes
(orange)

Anthocyanin
(red/purple/blue)

Betalain (red-violet
/ yellow-orange)

Betacyanin
(red-violet)

Betaxanthin
(yelloworange)

Primary
Metabolism

Secondary
metabolism

Growth and development

processes
Carbohydrates, proteins, fatlipids

No function in
growth/development BUT for
interaction / adaptation to
environment
Pigments, essential oil, etc.

Variation in structure and color of plant pigments

Plant
pigments
Photosynthetic
pigments

Chlorophylls
(green)

Chlorohyll a

Chlorophyll
b

Protective
pigments

Carotenoids
(yellow / orange)

Xanthophyll
(yellow)

Carotenes
(orange)

Anthocyanin
(red/purple/blue)

Betalain (red-violet
/ yellow-orange)

Betacyanin
(red-violet)

Betaxanthin
(yelloworange)

Klorofil a : jumlahnya paling banyak, mengabsorsi cahaya biru (430 nm) dan merah (662 nm)

klorofil b : struktur = klorofil a, tetapi tidak sebanyak klorofil a, mengabsorbsi maksimal cahaya
pada = 453nm and 642 nm, meningkatkan kisaran cahaya yg digunakan sbg energi

Karotenoid : pigmen accessory pada semua organisme fotosintetik, hidrofobik (larut lemak),
berada pada membran lipid, mengabsorbsi cahaya maksimal pada antara 460 nm dan 550 nm,
tampak berwarna merah, oranye dan kuning

Fungsi karotenoid : melindungi tanaman dari radikal bebas yang terbentuk dari radiasi UV atau
lainnya. Radikal bebas berbahaya karena mengandung ekstra odd elektron yang sebenarnya
tidak diharapkan keberadaannya. This means that they are constantly trying to get rid of this extra
electron. They do this by attacking whatever bonds they can.

Major plant pigments and their occurrence

Pigment

Common types

Where they are found

Examples of typical
colors

Chlorophylls

Chlorophyll

Green plants

Green

Carotenes and
xanthophylls (e.g.
astaxanthin)

Bacteria. Green plants (masked

by chlorophyll), vegetables like
carrots, mangoes and so on.
Some birds, fish and crustaceans
absorb them through their diets

Oranges, reds,
yellows, pinks

Produce many colors in flowers.

Common in plants such as
berries, eggplant, and citrus
fruits. Present in certain teas,
wine, and chocolate

Yellow, red, blue,

purple

Flowers and fungi

Red to violet, also

yellow to orange

Carotenoids

Anthocyanins,
Anthocyanins aurones, chalcones,
-Flavonoids
flavonols and
proanthocyanidins
Betalains

Betacyanins and
betaxanthins

Anthocyanins:

a class of flavonoids, derived ultimately from phenylalanine, water-soluble,

synthesized in the cytosol, and localized in vacuoles.
provide a wide range of colors ranging from orange/red to violet/blue.
various structures,
their specific color depends on co-pigments, metal ions and pH.
Common types : Anthocyanins, aurones, chalcones, flavonols and
proanthocyanidins
are widely distributed in the plant kingdom. Produce many colors in flowers.

Tibouchina urvilleana

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Carotenoids
The lipid-soluble, yellow-to-red, a subclass of terpenoids,
As isoprenoids, carotenoid compounds originate in the plastid-localized 2-C-methyl-Derythritol 4-phosphate (MEP) pathway - are synthesized in chloroplasts
are essential to the integrity of the photosynthetic apparatus.
Biosynthesis starts with the reaction between pyruvate and glyceraldehyde-3phosphate.
Are distributed ubiquitously in plants.
Common types : Carotenes and xanthophylls (e.g. astaxanthin)
In green plants (masked by chlorophyll), vegetables like carrots, mangoes and so on.
Some birds, fish and crustaceans absorb them through their diet.

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Betalain biosynthesis
tyrosine

are nitrogen-containing watersoluble compounds

derived from tyrosine
Consist of yellow betaxanthin and
red-purple betacyanins,

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Betalains
are found only in a limited number of plant (only 13 families of Ordo
Caryophyllales).
In contrast to anthocyanins and carotenoids, the biosynthetic pathway of
betalains is only partially understood.

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Protective
Pigments

Carotenoids,
Anthocyanins,
Betalains

In Plants:
Attracting pollinators
Seed dispersal
Protect from harmful effects of UV
lights
insect repelling signal
resistance of underground plant parts
to soil pathogen
ROS scavenging
Limiting damage caused by wounding
and infiltration in plant tissues
High antioxidant capacities

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Development of Pigments Roles

Ancient times: Dyeing cloth, printing ,
painting, coloring foods
Highly suitable natural colorants for
preparing health foods
Carotenoids,
Anthocyanins,
Betalains

Have neither hepatocarcinogenic nor

mutagenic effects in mammal
Have diverse activities :
Anti inflammatory,
hepatoprotective,
cancer chemo preventative activities,
reduce oxidative stress,
protect LDLs from oxidation,
A new class of dietary cationized antioxidant

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Techniques of pigment identifications

Sample preparation
Extraction
Purification
Separation
Characterization
Identification
quantification
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Induction and selection of callus

Source of Plant

Seed germination
MS0 medium

Callus induction
MS+2BAP+2NAA

Callus selection

Growth curve log phase determination

Fresh weight of callus (g)

Betacyanin accumulation closely associated with cell growth (Beta vulgaris, Phytolaca
americanum, Chenopodium rubrum)

Length of cultures (days)

The five basic inherited stable

phenotypes of red beet cell
cultures. Left to right: green [G],
yellow [Y], orange [O|, red [R]
and violet |V|.

Micrographs of red beet cells: orange [O]. violet [V], red [K] and yellow [Y] cells showing the morphology corresponding to
each coloured phenotype. Due to the high friability of the calli, cells scattered spontaneously when dropped in a 7%
mannitol solution.

References (1)
Kearsley, M.W. & Katsaboxakis, K.Z. (1980). Stability and use of natural
colours in foods. Journal of Food Technology, 15, 501514.
Moreno ..2008.
Shenoy, V.R. (1993). Anthocyanins - Prospective food colours. Current
Science, 64, 575579.
Stafford, H.A. (1994). Anthocyanins and betalains: evolution of the mutually
exclusive pathways. Plant Science, 101, 9198.
Stintzing, F.C. & Carle, R. (2004). Functional properties of anthocyanins and
betalains in plants, food, and in human nutrition. Trends in Food Science and
Technology, 15, 1938.
Stintzing, F.C. & Carle, R. (2007). Betalains emerging prospects for food
scientists. Trends Food Sci. Technol. 18 : 514- 525.
Strack, D., Vogt, T. & Schliemann, W. (2003). Recent advances in betalain
research. Phytochemistry, 62, 247269.
von Elbe, J.H. (1975). Stability of betalaines as food colors. Food Technology,
5, 4244.

References (2)
Azeredo, H.M.C. 2009. Betalains: properties, sources, applications and
stability a review. Int. J. Food Sci. Technol. 44:2365-2376.
Delgado-Vargas, F., Jimenez, A.R. & Paredes-Lo pez, O. (2000). Natural
pigments: carotenoids, anthocyanins, and betalains -characteristics,
biosynthesis, processing, and stability. Critical Reviews in Food Science and
Nutrition, 40, 173289.
Do rnenburg, H. & Knorr, D. (1997). Challenges and opportunities of
metabolite production from plant cell and tissue culture. Food Technology,
51, 4754.
Downham, A. & Collins, P. (2000). Colouring our foods in the last and next
millennium. Interna
Georgiev, 2008. Betalain production in plant in vitro systems. Acta Physiol.
Plant. D
Kanner, J., Harel, S. & Granit, R. (2001). Betalains - a new class of dietary
cationized antioxidants. Journal of Agricultural and Food Chemistry, 49,
51785185. tional Journal of Food Science and Technology, 35, 522.
Karuppusamy, S. 209. A review on trends in production of secondary
metabolites from higher plants by in vitro, tissue, organ and cell cultures. J.
Medicinal Plants Res. 3(23):1222-1239.

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Sifat kimia dan fisika

Plants are the ultimate chemists, drawing energy from the sun and producing a huge variety
of important and interesting molecules.
Plants are immobile that has forced them to evolve ways to get energy and nutrients, to
defend themselves and reproduce.
The different products have different function in the plants and they have been extracted and
characterised by chemists.
The man has taken advantage of plant power in the huge variety of pigments,
pharmaceuticals, both by isolation from plants themselves or synthesized (and even
improved on) by chemists.

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