Carotenoids: From Plants to Food Industry

Zakynthinos, G.; Varzakas, Theodoros

doi:10.12944/crnfsj.4.special-issue1.04

Cited by 66 publications

(28 citation statements)

References 75 publications

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“…Furthermore, carotenoids in seeds also contribute to the antioxidant defence of embryonal tissues limiting the membrane deterioration due to free radical and ROS production during seed ageing [42,43]. The presence of carotenoids ensures healthy and long-lived mandarin seeds and together with chlorophylls contributes to improve the fruit value, as chlorophyll and carotenoids are important antioxidant compounds in the human diet [47].…”

Section: Discussionmentioning

confidence: 99%

Comparative Studies on Different Citrus Cultivars: A Revaluation of Waste Mandarin Components

et al. 2020

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Peel, pulp and seed extracts of three mandarin varieties, namely Phlegraean mandarin (Citrus reticulata), Kumquat (Citrus japonica), and Clementine (Citrus clementina) were compared and characterised in terms of photosynthetic pigment content, total polyphenols amount, antioxidant activity and vitamin C to assess the amount of functional compounds for each cultivar. The highest polyphenols content was found in the Phlegraean mandarin, especially in peel and seeds, whereas Kumquat exhibited the highest polyphenols amount in the pulp. The antioxidant activity was higher in the peel of Phlegraean mandarin and clementine compared to Kumquat, which showed the highest value in the pulp. The antioxidant activity peaked in the seeds of Phlegraean mandarin. The vitamin C in the Phlegraean mandarin was the highest in all parts of the fruit, especially in the seeds. Total chlorophyll content was comparable in the peel of different cultivars, in the pulp the highest amount was found in clementine, whereas kumquat seeds showed the greatest values. As regards total carotenoids, peel and pulp of clementine exhibited higher values than the other two cultivars, whereas the kumquat seeds were the richest in carotenoids. Among the analysed cultivars Phlegraean mandarin may be considered the most promising as a source of polyphenols and antioxidants, compared to the clementine and Kumquat, especially for the functional molecules found in the seeds. Moreover, regardless of cultivars this study also highlights important properties in the parts of the fruit generally considered wastes.

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Section: Discussionmentioning

confidence: 99%

Comparative Studies on Different Citrus Cultivars: A Revaluation of Waste Mandarin Components

et al. 2020

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“…However, animals need to obtain them through food consumption that leads to absorption and storage in tissues for additional metabolizing [1][2][3]. They are synthesised in nature by many plants and microorganisms.…”

Section: Introductionmentioning

confidence: 99%

“…They are synthesised in nature by many plants and microorganisms. However, animals need to obtain them through food consumption that leads to absorption and storage in tissues for additional metabolizing [1][2][3]. Importance of these compounds lays in their distinctive molecular structure with extensive system of conjugated double bonds and one or more cyclic structures at both ends.…”

Section: Introductionmentioning

confidence: 99%

Study of Electrochemical Behaviour of Carotenoids in Aqueous Media

Čižmek

Komorsky‐Lovrić²

2018

Electroanalysis

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Focus of this research was electrochemical study of β‐carotene, astaxanthin and lutein in aqueous media. Compounds were investigated on paraffin impregnated graphite electrode (PIGE) in 0.1 M HClO4 aqueous electrolyte using square‐wave voltammetry (SWV) with pulse amplitude of 50 mV and step potential of 2 mV. Voltammetry of immobilized microparticles (VIM) allowed determination of β‐carotene and astaxanthin as solids immersed in aqueous electrolyte. Results obtained with SWV revealed oxidation peaks at 0.88 V and 1.09 V versus Ag/AgCl for β‐carotene and astaxanthin, respectively. To obtain additional information about their behaviour, stripping voltammetry microprobe (SPV) was employed. With this technique the responses of astaxanthin, β‐carotene and lutein exhibit three peaks (−0.345 V, 0.47 V and 0.65 V), two peaks (0.477 V and 0.725 V) and a single peak at 0.687 V, respectively. Based on these results, antioxidant activity of these carotenoids is in order: astaxanthin > β‐carotene > lutein. Good dose‐response relationship between carotenoid concentrations precipitated on PIGE and net peak current was obtained, but in rather narrow concentration range for each compound.

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“…The most important role of lycopene is to protect DNA damage from oxidative stress by scavenging the oxygen F I G U R E 1 Basic chemical structure of carotenoids. (Adopted from Zakynthinos & Varzakas, 2016) and suppress mutation that can cause chronic diseases (Goralczyk & Siler, 2003). The study demonstrated that lycopene is the stron- reductase through the activation ARE pathways (Sahin, Orhan, Tuzcu, & Sahin, 2013).…”

Section: He Alth B Enefits and N Utritive Value S Of C Arotenoidsmentioning

confidence: 99%

Health benefits of carotenoids and potential application in poultry industry: A review

Nabi

Arain

Rajput

et al. 2020

Animal Physiology Nutrition

157

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Carotenoids are one of the widespread and ubiquitous lipid-soluble pigments that produce a wide range of colours which are universally found in various plants, microalgae, bacteria and fungi. Recently, interest in using carotenoids as feed ingredients has increased markedly owing to their bioactive and health-promoting properties. In terms of applications, carotenoid-rich products are widely available in the form of food and feed additive, supplements and natural colourants. Carotenoids play a versatile biological role that contributes to therapeutic effects, including anticancer, immunomodulators, anti-inflammatory, antibacterial, antidiabetic and neuroprotective. Dietary supplementation of carotenoids not only improves the production performance and health of poultry birds, but also enhances the quality of egg and meat. Several studies have suggested that the supplementation of plant derived carotenoids revealed numerous health-promoting activities in poultry birds. Carotenoids reduce the oxidative stress in pre-hatched and post-hatched birds through different mechanisms, including quench free radicals, activating antioxidant enzymes and inhibiting the signalling pathways. Use of carotenoids in poultry feed as a part of nutrient that confers bird health and improve product quality. Carotenoids play a critical role for the pigmentation of egg yolk, skin, legs, beak, comb, feather and fat. Birds consumed carotenoid deficient diet resulting hues of their egg yolk or pale coloured skin. Therefore, uniform pigmentation generally indicates the health status and quality of the poultry products. This review aims to gather recent information regarding bioactive properties of carotenoids and highlight pharmaceutical and health beneficial effects of carotenoids for the poultry industry. Additionally, it explores the importance of carotenoids as alternative feed ingredients for poultry to boost the production performance and replace synthetic medicine and nutrients.

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Carotenoids: From Plants to Food Industry

Cited by 66 publications

References 75 publications

Comparative Studies on Different Citrus Cultivars: A Revaluation of Waste Mandarin Components

Comparative Studies on Different Citrus Cultivars: A Revaluation of Waste Mandarin Components

Study of Electrochemical Behaviour of Carotenoids in Aqueous Media

Health benefits of carotenoids and potential application in poultry industry: A review

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