Carotenoids in Fish. XXXII. Content of carotenoids in eggs utilized in the form of caviar.
The author has investigated the carotenoids in the eggs utilized in form of caviar of 4 species of fishes. By means of columnar and thin-layer chromatography, the following carotenoids were found to be present: beta-carotene, beta-cryptoxanthin, echinenone, canthaxanthin, lutein, tunaxanthin, isozeaxanthin, zeaxanthin, salmoxanthin, adobixanthin, adonixanthin ester, astaxanthin and astaxanthin ester. The total carotenoid varied from 0.229 (Th. chlacogramma) to 1.669 microgram/g fresh weight (O. nerka).
D000818:Animals; D002338:Carotenoids / Q000032:analysis*; D004531:Eggs / Q000032:analysis*; D005260:Female; D005399:Fishes / Q000502:physiology*; D013045:Species Specificity
D002338:Carotenoids