Carotenoids and Their Isomers: Color Pigments in Fruits and Vegetables

Abstract

Fruits and vegetables are colorful pigment-containing food sources. Owing to their nutritional benefits and phytochemicals, they are considered as 'functional food ingredients'. Carotenoids are some of the most vital colored phytochemicals, occurring as all-trans and cis-isomers, and accounting for the brilliant colors of a variety of fruits and vegetables. Carotenoids extensively studied in this regard include β-carotene, lycopene, lutein and zeaxanthin. Coloration of fruits and vegetables depends on their growth maturity, concentration of carotenoid isomers, and food processing methods. This article focuses more on several carotenoids and their isomers present in different fruits and vegetables along with their concentrations. Carotenoids and their geometric isomers also play an important role in protecting cells from oxidation and cellular damages.

Fruit dragée formulated with reused solution from pineapple osmotic dehydration

“…However, the carotenoid contents did not differ significantly. These small losses could be attributed to the low solubility of carotenoids in aqueous solutions (Khoo et al, 2011). In contrast, Araya-Farias et al (2014) observed significant losses in carotenoids during sea buckthorn (Hippophae rhamnoides L.) OD, which might be related to the higher OD time employed by the authors, of 6 hours.…”

Chlorophylls and carotenoids of kiwifruit puree are affected similarly or less by microwave than by conventional heat processing and storage

“…In the particular case of kiwifruit (Actinida deliciosa), a comparatively caloric (57 59 kcal/100g) and nutritious fruit rich in vitamin C, potassium, folate and fibre (Drummond, chlorophyllides and pheophorbides (Cano & Marín 1992), and cis-trans isomerization of 76 carotenoids and formation of epoxides, furanoids and other degradation products of these 77 compounds (Khoo et al, 2011). Accordingly, the typical bright green colour turns to a 78 yellowish-brown tone (Cano & Marín, 1992), and a product with an appearance very 79 different from that of the raw kiwifruit is obtained (Cano, 1991).…”

Analysis of Lutein in Mugwort (<i>Artemisia princeps</i> Pamp.) Paste and Evaluation of Manufacturing Processes

“…3.1 Analysis of lutein and other carotenoids in mugwort paste It is well known that the major carotenoids in vegetables and fruits are xanthophylls lutein, zeaxanthin, and β-cryptoxanthin and hydrocarbon carotenoids α-carotene, β-carotene, and lycopene 14 . In this study, we focused on these carotenoids especially lutein because their presence was assumed in mugwort.…”