HPLC Assessment of Carotenoids Stability in Pasta Coloured with a Natural Extract

Authors:
E. Muntean, Nicoleta Muntean, Corina Lǎpǎdean
Abstract:
This paper presents a new plant extract together with a possible use of this as a natural food coloring agent, rich in carotenoids (especially in lutein). The plant matrix utilized for extraction was the epicarp of Cucurbita pepo L. var. Giromontia fruits (zucchini). The stability of carotenoids was assessed using high performance liquid chromatography for two cases with practical effect: thermal processing (boiling) and storage. Both lead to major degradation of major carotenoids lutein (31.08% after storage, 48.3% after boiling) and β-carotene (53,06% after storage and 74.14% after boiling); from minor carotenoids, neoxanthin was affected in the highest grade, as it disappeared completely after storage.
Location
300645-Timisoara, Calea Aradului 119, Romania
Phone
Tel: +40-256-277423
Fax: +40-256-277326
E-mail
nico_hadaruga@yahoo.com
info@journal-of-agroalimentary.ro
Copyright © 2024 Journal of Agroalimentary Processes and Technologies