| dc.description.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. | en_US |
