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Heat vs. Hue

CSEF · 2026 Plant Biology (Senior Division)

Harmony Walters

Overview

Many vegetables contain natural pigments like anthocyanins, that contribute to their color and nutritional value. This project investigated the effect of varying temperatures on the rate of anthocyanin degradation in red cabbage. Using a colorimeter, results indicated that as the temperatures increased, the rate of anthocyanin degradation increased, supporting the hypothesis that if temperature increases, then anthocyanin degradation will also increase, resulting in greater changes in absorbance readings, because heat can destabilize pigment molecules and accelerate chemical breakdown. These findings suggest that higher temperatures accelerate anthocyanin degradation in red cabbage. This claim highlights the impact of cooking methods on the nutritional quality and color of plant-based foods, emphasizing the importance of temperature control in preserving beneficial compounds.

Competition history

  • CSEF 2026 Plant Biology (Senior Division) · Entry S-18-15

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