Structure, health benefits, antioxidant property and processing and storage of carotenoids

• DOI: 10.4314/ajfand.v4i13.71773
• Publication Date: 2011-11-24T19:29:04Z
• Authors: D Dutta; UR Chaudhuri; R Chakraborty
• Keywords: 0301 basic medicine; 03 medical and health sciences; Carotenoids, Health benefits, Free radicals, Vitamin A deficiency, conjugated double bond, Bioavailability, Processing and Storage

The conjugated system in which the p electrons are delocalised over entire length of polyene chain is responsible for molecular shape, chemical and physical reactivity antioxidant properties carotenoids. It sensitive to heat, light oxygen. Enzymatic non-enzymatic oxidation major cause carotenoid destruction during processing storage food. Bioavailability carotenoids from different food requires disruption matrices. Thermal treatment freezing increases extractability b-carotene Ripening accompanied by increased biosynthesis.