Separation, identification, and quantitation by high performance liquid chromatography of prominent carotenoids and carotenol fatty acid esters in various fruits and vegetables are reviewed. Examples of transformations of carotenoids as a result of food preparation are discussed. Recent developments in separation and identification of several carotenoids in human plasma are presented.

effect of gibberellic acid on marigold (calendula officinalis l.) was evaluated in a pot culture experiment. a factorial experiment based on completely randomized design including 12 treatments and four replications was carried out. main factor was foliar application stages (first, second and third) and sub factor included different concentrations of ga3 (0, 50, 150 and 250 mg l-1). results sho...

carotenoids are the main pigments of tomato, of which 93% is lycopene. lycopene has desirable physiological effects in human sush as cancer prevention. recent years, because of harmful side effects of synthetic colouring agents used in food products, employing of natural food colouring agents has become very important. in this research firstly, solvent extraction method was used for tomato caro...

Carotenoids are biologically active pigments of crucial importance for the development of avian embryos and nestlings. Thus parental ability to provide nestlings with a carotenoid-rich diet may enhance offspring fitness. However, very little is known about the possible effects of carotenoid availability in the diet on growing nestlings in natural populations. We experimentally manipulated dieta...

Since the 1980's when the predominate focus of study and use of carotenoids in human nutritional formulations was solely on beta-carotene, there has been a steady increase in research aimed to understand the role of a wide variety of carotenoids in human health. This work has increasingly demonstrated the benefits of a number of carotenoids, and there has been a corresponding increase in the nu...

Aerobic life has been challenged by the changing conditions appearing through evolution resulting in appearance of both hydrophilic and lipophilic antioxidants as an indispensable protection against the ubiquitous reactive oxygenand nitrogen species. Interaction between hydrophilic and lipophilic antioxidants at interfaces often results in synergistic effects important for food stability. Such ...

Carotenoids are fat soluble naturally occurring pigments that are synthesized by plants and microorganisms, serving a variety of roles in cell biology [1]. Carotenoids are the pigments that involve in light harvesting to participate in energy transfer process in photosynthesis. They absorb light in the 400-500nm region of the visible spectrum and impart coloration of yellow, orange, red, and pu...

Pigmentation is one of the important quality attributes of the fish for consumer acceptability. Carotenoids are responsible for pigmentation of muscle in food fish and skin colour in ornamental fish. As fish is not capable of synthesizing carotenoids de novo there is a need to incorporate carotenoids in the diet of cultured species. Since synthetic carotenoids are known to have deteriorating ef...