Review of methods for analysis of carotenoids

Amorim-Carrilho, K.T.; Cepeda, Alberto; Fente, C.; Regal, Patricia

doi:10.1016/j.trac.2013.12.011

Cited by 235 publications

(179 citation statements)

References 238 publications

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“…There was a linear and positive correlation between the carotenoid and lipid contents of the pequi pulp (r= 0.67, p= 0.002), confirming the lipophilic nature of carotenoids (Amorim-Carrilho et al, 2014).…”

Section: Relationship Between Colour Parameters and Carotenoid Contentmentioning

confidence: 66%

Carotenoids are related to the colour and lipid content of the pequi (Caryocar brasiliense Camb.) pulp from the Brazilian Savanna

et al. 2014

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Section: Relationship Between Colour Parameters and Carotenoid Contentmentioning

confidence: 66%

Carotenoids are related to the colour and lipid content of the pequi (Caryocar brasiliense Camb.) pulp from the Brazilian Savanna

et al. 2014

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“…Although the Z isomers have lower pro-vitamin A activity than that of β-carotene, the isomers may be present in the samples in significant proportions relative to the total carotenoids (Clydesdale et al, 1970;Bauernfeind, 1972;Rodriguez-Amaya & Kimura, 2004;Ihl et al, 1998;Dutta et al, 2005;Regal et al, 2014). ).…”

Section: Identification and Quantification Of α-Carotene β-Carotenementioning

confidence: 99%

Assessment of carotenoids in pumpkins after different home cooking conditions

Carvalho¹,

Smiderle²,

Carvalho³

et al. 2014

Food Sci. Technol (Campinas)

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“…Previous studies have already demonstrated that carrot edible film with cinnamaldehyde was a good moisture barrier, oxygen barrier and had antioxidant properties (Wang et al 2013). Although, various post-harvest steps, including food-processing operations, had a great influence on the stability of phytochemicals, such as carotenoids in fruits and vegetables (Amorim-Carrilho et al 2014), fresh-cut carrots with coating treatment had less contact with oxygen than the uncoated, which prevented the decrease of total carotenoids to some extent.…”

Section: Total Carotenoidsmentioning

confidence: 99%

Effect of carrot puree edible films on quality preservation of fresh-cut carrots

Wang¹,

Kong²,

Ma³

et al. 2015

Irish Journal of Agricultural and Food Research

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The effect of edible films based on carrot puree, chitosan, corn starch, gelatin, glycerol and cinnamaldehyde on freshcut carrots was studied during storage. Several parameters, such as firmness, colour, weight loss, total carotenoids, total phenols, polyphenol oxidase (PPO) activity and peroxidase (POD) activity in coated carrots were determined at regular intervals and then compared with the uncoated carrots throughout the storage period. Significant and expected changes were observed in all carrot samples that were compared. The coating treatment significantly (P < 0.05) delayed the senescence, reduced the deterioration of exterior quality and retained total carotenoids well compared with control (P < 0.05). In addition, significant inhibition of PPO activity (P < 0.05) and POD activity (P < 0.05) as well as reduced accumulation of polyphenols (P < 0.05) were observed for all coated samples. All of these favourable responses induced by coating treatment on minimally processed fresh-cut carrots showed beneficial physiological effects, which would give some useful references to the fresh-cut fruit and vegetable processing industry and satisfy people's requirements allowing for extending product shelf life without negatively affecting the sensory quality or acceptability.

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Review of methods for analysis of carotenoids

Cited by 235 publications

References 238 publications

Carotenoids are related to the colour and lipid content of the pequi (Caryocar brasiliense Camb.) pulp from the Brazilian Savanna

Carotenoids are related to the colour and lipid content of the pequi (Caryocar brasiliense Camb.) pulp from the Brazilian Savanna

Assessment of carotenoids in pumpkins after different home cooking conditions

Effect of carrot puree edible films on quality preservation of fresh-cut carrots

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