HPLC Assessment of Carotenoids Stability in Cakes Colored with a Natural Extract

Authors:
Muntean, E., Nicoleta Muntean, Vasile Lazăr, Constanţa Modoran
Abstract:
A new possible direction of use for a plant extract obtained from the epicarp of Cucurbita pepo L. var. Giromontina fruits (zucchini) is described: that of coloring agent for cakes. The stability of carotenoids during baking and storage was assessed using reverse - phase high performance liquid chromatography. On a Nucleosil 120 - 5C18 column, a good separation of all carotenoids was achieved using a gradient involving the following mobile phases: A - acetonitrile: water = 9: 1 and B - ethyl acetate (both with 0.5% EPA), the total separation time being less than 20 minutes.
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