Structure, health benefits, antioxidant property and processing and storage of carotenoids

The conjugated system in which the capital pi electrons are delocalised over the entire length of the polyene chain is responsible for the molecular shape, chemical and physical reactivity and the antioxidant properties of carotenoids. It is sensitive to heat, light and oxygen. Enzymatic and non-enz...

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Bibliographic Details
Published in:African journal of biotechnology 2005-12, Vol.4 (13), p.1510-1520
Main Authors: Dutta, D, Chaudhuri, U R, Chakraborty, R
Format: Article
Language:English
Online Access:Get full text
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Summary:The conjugated system in which the capital pi electrons are delocalised over the entire length of the polyene chain is responsible for the molecular shape, chemical and physical reactivity and the antioxidant properties of carotenoids. It is sensitive to heat, light and oxygen. Enzymatic and non-enzymatic oxidation is the major cause of carotenoid destruction during processing and storage of food. Bio-availability of carotenoids from different food requires disruption of the food matrices. Thermal treatment and freezing increases the extractability of beta -carotene from the food matrices. Ripening is accompanied by increased carotenoid biosynthesis.
ISSN:1684-5315
1684-5315