Question

Water soluble pigment is
(a)Xanthophyll
(b)Carotene
(c)Chlorophyll
(d)Anthocyanin

Answer 1

This pigment is not in a single color and may vary. Food plants rich in this compound are Blueberries, raspberries, black soybean, and red cabbage.

Complete answer:
Anthocyanins are present in vacuoles of the plant cells and are water-soluble pigments. These pigment’s molecules change color depending on the pH of their environment, they can be red, purple, blue, or black. Thus it may serve as a pH indicator, it turns red-pink in acids which have a pH of 1-6, reddish-purple in neutral solutions which have a pH 7 and green in basic solutions which have a pH 8-14.

Additional Information: Xanthophylls- they are a group of yellow pigments containing oxygen and responsible for giving color to fruits, flowers, egg yolks, vegetables (like corn), and shells, etc.
Carotene- an orange or red crystalline pigment is the most soluble in alcohol and is commonly found in the chloroplasts of plants and few plant-eating animals, they serve an important role in plants and fungi by helping in the absorption of light energy for photosynthesis.
Chlorophyll- is a green pigment and helps in light absorption during photosynthesis. Plants and algae are in green color because of this pigment. They are insoluble in water as the long hydrocarbon tail attached to the porphyrin ring makes them fat-soluble.
-In flowers, the color provided by anthocyanin may attract a wide variety of animal-like bird or insect pollinators. In fruits, the color may attract herbivorous animals to the potentially-edible fruits that help in seed dispersal. the colors may vary in red, blue, or purple colors.
-The anthocyanins may help plants from extreme temperatures for example it works against cold stress in tomato plants with anthocyanins countering reactive oxygen species and leads to a lower rate of cell death in leaves.
So, the correct answer is 'Anthocyanin'.

Note: -Anthocyanins are even used as food colorants in Europe and Australia. The various fruits and vegetables have been insufficiently characterized by the safety of toxicology studies to approve to be used as food additives.
-The red color of anthocyanins may be complementary to that of green chlorophyll and may protect the leaves from attacks by herbivores that may be attracted by green like in Quercus coccifera leaves.