EFFECT OF LIGHT AND HEAT ON STABILITY OF CRUDE CAROTENOID EXTRACT FROM NATURAL SOURCES
AbstractCarotenoids are accessory coloring pigments found occurring naturally in the plants and some photosynthetic organisms. Recently there has been an increased focus on the health benefits and food applications of these natural pigments. The stability and bioavailability of carotenoids vary significantly across a range of processing paradigms. The present study was planned to investigate stability of carotenoids (β-carotene, lutein and lycopene) subjected to different ranges of temperature and light. It concluded that most stable extract under light is marigold followed by tomato and least stable is carrot. Marigold extract (lutein) is most heat stable followed by tomato extract (lycopene) then carrot extract (β- carotene).
Article Information
43
2415-2418
324KB
2043
English
IJPSR
Sumita S. Kadian*, Alka Sharma and D.R. Sood
Department of Food Technology, Guru Jambheshwar University of Science & Technology, Hisar, Haryana, India
smitasmita426@gmail.com
14 February, 2013
27 March, 2013
30 May, 2013
http://dx.doi.org/10.13040/IJPSR.0975-8232.4(6).2415-18
01 June, 2013
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