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Measurement of Provitamin A Carotenoids in Fresh and Canned Carrots and Green Peas
Author(s) -
EDWARDS C. G.,
LEE C. Y.
Publication year - 1986
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.1365-2621.1986.tb11180.x
Subject(s) - carotenoid , daucus carota , food science , sativum , chemistry , legume , brine , coriandrum , pisum , extraction (chemistry) , botany , chromatography , biology , biochemistry , organic chemistry
The influence of thermal processing (canning) on the carotenoid content of carrots (Daucus carota) and green peas (Pisum sativum) was investigated. Carotenoids extracted from fresh and canned vegetables were separated by column chromatography and quantified using spectrophotometric analysis. Canned canots and green peas had a higher carotenoid content than fresh samples. The apparent increase in canned carrots was mainly due to the loss of soluble solids into the brine during processing. However, the increase of carotenoids in canned green peas was due to the loss of carotenoids by enzymatic activity in fresh green peas during extraction procedures.