title: Food carotenoids: analysis, composition and alterations during storage and processing of foods.
abstract: Substantial progress has been achieved in recent years in refining the analytical methods and evaluating the accuracy of carotenoid data. Although carotenoid analysis is inherently difficult and continues to be error prone, more complete and reliable data are now available. Rather than expressing the analytical results as retinol equivalents, there is a tendency to present the concentrations of individual carotenoids, particularly beta-carotene, beta-cryptoxanthin, alpha-carotene, lycopene, lutein and zeaxanthin, carotenoids found in the human plasma and considered to be important to human health in terms of the provitamin A activity and/or reduction of the risk for developing degenerative diseases. With the considerable effort directed to carotenoid analysis, many food sources have now been analyzed in different countries. The carotenoid composition of foods vary qualitatively and quantitatively. Even in a given food, compositional variability occurs because of factors such as stage of maturity, variety or cultivar, climate or season, part of the plant consumed, production practices, post-harvest handling, processing and storage of food. During processing, isomerization of trans-carotenoids, the usual configuration in nature, to the cis-forms occurs, with consequent alteration of the carotenoids' bioavailability and biological activity. Isomerization is promoted by light, heat and acids. The principal cause of carotenoid loss during processing and storage of food is enzymatic or non-enzymatic oxidation of the highly unsaturated carotenoid molecules. The occurrence and extent of oxidation depends on the presence of oxygen, metals, enzymes, unsaturated lipids, prooxidants, antioxidants; exposure to light; type and physical state of the carotenoids present; severity and duration of processing; packaging material; storage conditions. Thus, retention of carotenoids has been the major concern in the preparation, processing and storage of foods. However, in recent years the effect of processing on bioavailability has been focalized. More than a century after their discovery, carotenoids continue to be intensely investigated in various areas. This article aims to give an overview of current knowledge in Food Science and Technology, which has bearing on the role of carotenoids in human health.
authors.affiliation: Departamento de Ciência de Alimentos, Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas, SP, Brasil. delia@fea.unicamp.br
authors.forename: Delia B
authors.initials: DB
authors.lastname: Rodriguez-Amaya
mesh_terms: D000975:Antioxidants / Q000032:analysis* / Q000493:pharmacokinetics; D001682:Biological Availability; D001709:Biotechnology; D002338:Carotenoids / Q000032:analysis* / Q000493:pharmacokinetics; D005504:Food Analysis; D005511:Food Handling / Q000379:methods*; D006801:Humans; D007536:Isomerism; D009753:Nutritive Value; D013997:Time Factors
chemical_list: D000975:Antioxidants; D002338:Carotenoids