Quantitative determination of carotene stereoisomers in carrot juices and vitamin supplemented (ATBC) drinks

Effect of home preparation practices on the content of provitamin A carotenoids in coloured sweet potato varieties (Ipomoea batatas Lam.) from Kenya

“…The flow rate was 0.8 mL/min and the injection volume 10 μL. Identification of all-trans-β-carotene and the cis-isomers, 9-cis-β-carotene, 13-cis-β-carotene and 15-cis-β-carotene, was carried out by comparing the retention times and spectral data with data of standards and published values (Britton, 1995;Marx, Schieber & Carle, 2000;Rodriguez-Amaya & Kimura, 2004). Quantification of all-trans-β-carotene and cis-isomers of β-carotene was made by external calibration curves of all-trans-β-carotene.…”

Sedimentation behaviour and turbidity of carrot juices in relation to the characteristics of their cloud particles

“…Containing up to 85 mg l −1 β-carotene, 1 carrot juice is an excellent source of provitamin A which can be used as a natural substitute for β-carotene preparations in α-tocopherol/β-carotene (ATBC) drinks. As previously described, ATBC drinks composed of carrot juices are characterised by improved chemical and physical stability.…”

“…As previously described, ATBC drinks composed of carrot juices are characterised by improved chemical and physical stability. 1,2 Moreover, creaming problems caused by emulsified oily β-carotene preparations coalescing in the bottle neck do not occur in carrot-derived ATBC drinks. 2 Continuous processing of carrot juice based on decanter technology, 3 which allows direct control of the pulp content in the juice, has almost completely replaced conventional pressing technologies in recent years.…”

A novel and enhanced approach for the assessment of the total carotenoid content of foods based on multipoint spectroscopic measurements

“…Whilst carotenoid-rich products like for instance carrots and tomatoes for instance contain mainly carotenes (Marx, Schieber, & Carle, 2000;Seybold, Fröhlich, Bitsch, Otto, & Böhm, 2004), orange juice contains carotenes, monohydroxyxanthophylls, dihydroxyxanthophylls, 5,6-epoxycarotenoids and 5,8-epoxycarotenoids. More specifically, the major carotenoids by far in carrots and tomatoes are b-carotene (b,b-carotene) and lycopene (w,wcarotene), whilst, in the case of orange juice, there are several carotenoids which are important quantitatively, such as violaxanthin (5,6:5 0 ,6 0 -diepoxy-5,6,5 0 ,6 0 -tetrahydro-b,b-carotene-3,3 0 -diol) or its 5,8-epoxycarotenoid isomer auroxanthin (5,8:5 0 ,8 0 -diepoxy-5,8,5 0 ,8 0 -tetrahydro-b,b-carotene-3,3 0 -diol), antheraxanthin (5,6-epoxy-5,6-dihydro-b,b-carotene-3,3 0 -diol) and its 5,8-epoxycarotenoid isomer mutatoxanthin (5,8-epoxy-5,8-dihydro-b,b-carotene-3,3 0 -diol), b-cryptoxanthin (b,b-caroten-3-ol) and zeaxanthin (b,bcarotene-3,3 0 -diol) (Melendez-Martinez, Britton, Vicario, & Heredia, 2008).…”