Question

Match List-I with List-II.

List-I	List-II
A. Chlorophyll	I. Red (Tomato/Beetroot)
B. Carotene	II. Green (leafy vegetables)
C. Anthocyanin	III. Orange (Carrots)
D. Xanthophyll	IV. Yellow (Corn Egg yolk)

Choose the correct answer from the options given below:

• A. A-I, B-II, C-III, D-IV
• B. A-II, B-III, C-I, D-IV
• C. A-III, B-IV, C-II, D-I
• D. A-IV, B-I, C-III, D-II

Hint:

Chlorophyll = Green, Carotene = Orange, Anthocyanin = Red, Xanthophyll = Yellow.

Answer 1

The Correct Option is B

Concept: Natural pigments in foods are responsible for characteristic colors and are associated with specific compounds.

Step 1: Chlorophyll (A).

• Found in green leafy vegetables
• Gives green color So, A $\rightarrow$ II.

Step 2: Carotene (B).

• Present in carrots
• Gives orange color So, B $\rightarrow$ III.

Step 3: Anthocyanin (C).

• Found in beetroot, berries
• Gives red to purple color So, C $\rightarrow$ I.

Step 4: Xanthophyll (D).

• Responsible for yellow coloration
• Found in corn and egg yolk So, D $\rightarrow$ IV.

Step 5: Final matching. \[ A-II,\; B-III,\; C-I,\; D-IV \] Final Conclusion:
Option (2) is correct.