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A Simplified Method for Determination of Some Aspects of the Carotenoid Distribution in Natural and Carotene‐Fortified Orange Juice
Author(s) -
HIGBY WILLIAM K.
Publication year - 1962
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1962.tb00055.x
Subject(s) - saponification , carotenoid , carotene , orange juice , chromatography , chemistry , orange (colour) , beta carotene , lutein , food science
SUMMARY The unique and complex mixtures of earotenoids in oranges present difficulties in analysis and interpretation of results. The situation is at times further complicated by the addition of β‐carotene to orange juice. Existing analytical procedures, in combination, have been adapted to a rapid quantitative method for both total carotenoids and carotenes. The method involves extraction with a foaming solvent mixture, saponification of esterified oxygenated carotenoids, separation of carotenes by column chromatography, and measurement with a spectrophotometer. An increase in carotenes from the normal level of less than 10% of the total carotenoids to approximately 20% is readily detected, reflecting a sensitivity adequate to the interpretive needs in examining commercial products.