Chromatographic Determination of Carotenoids in Food Samples

Abstract

Carotenoids display various colors from yellow to red present mainly in fruits, vegetables, and algae. Emphasis on obtaining accurate data has often been carried out on the types and concentration of carotenoid in foods due to their various activities in health and nutrition. The analysis of carotenoids is complicated because of the diversity and the presence of cistrans isomeric forms of this group of compounds. In addition, carotenoids are susceptible to degradation by light, heat, oxygen, and acids. For this reason, several precautions are necessary when handling carotenoids. Highperformance liquid chromatography has been used as a gold method for the determination of carotenoids in foods. Here, some methods for sample extractions and carotenoid purification will be reviewed.