chapter  10
22 Pages

Analysis of Carotenoids and Chlorophylls in Foods

Pigments greatly in¯uence the sensory characteristics and consumer acceptance of foods. Among categories of natural pigments, carotenoids and chlorophylls are two representative lipid-soluble colorants that are associated with each other in photosynthetic tissues during maturation and senescence of many fruits and vegetables.1 Carotenoids are a large group of yellow-to-red colored compounds with over 700 different chemical structures.1,2 Carotenoids can be found in many animals, including birds, insects, and marine animals, and in plants, such as vegetables, ¯owers, and fruits. Chlorophylls are green pigments ubiquitously found in photosynthetic

10.1 Introduction .................................................................................................. 231 10.2 Carotenoids ................................................................................................... 232

10.2.1 Structure and Extraction Methods .................................................... 232 10.2.1.1 Chemical Structure and Properties .................................... 232 10.2.1.2 Extraction, Separation, and Puri‘cation Methods .............234