Question

The red color of tomatoes, carrots, and chilies is due to the presence of a type of carotene pigment called as
A.Lutein
B.Lycopene
C.Fucoxanthin
D.Phycoerythrin

Answer 1

Hint: The pigments give the fruits and vegetables their color and according to their absorption, they are visible as a particular color. It is carotenoid and has red color that occurs in tomatoes, red chillies , etc.

Complete step by step answer:
-Lutein is a xanthophyll pigment which gives yellowish pigment to fruits and vegetables. -Fucoxanthin is a xanthophyll pigment which gives brown pigment. This is found in brown algae called phaeophyceae.
-Phycoerythrin is red protein pigment found in plants and is accessory pigment to the main chlorophyll which is responsible for photosynthesis.
-Lycopene is a red colour pigment is chemically a carotene which gives red colour to tomatoes, carrots and chillies. Foods which are not red can also contain lycopene like asparagus, guava and parsley. It is responsible for the red colours of red fruits. It is an intermediate compound found during biosynthesis of beta carotene or xanthophylls. It is a non-toxic compound and found in diet due to presence in tomatoes. Safe concentration for lycopene found is $$\text{75 mg/day}$$.

So, the correct option is B.

Note:
Lycopene is a bright red pigment which is a symmetrical tetraterpene. It is a member of the carotenoid family. It absorbs all the longest wavelengths so it appears red.