Carotenoids

Carotenoids are a general term for an important class of natural pigments that are ubiquitous in the yellow, orange-red or red pigments of animals, higher plants, fungi and algae. At the same time, carotenoids are also the main source of vitamin A in the body. Carotenoids can be divided into two pigment groups, which are xanthophyll (having C, H, O atoms) group and carotene (having C, H atoms) group. For instance, astaxanthin (C₄₀H₅₂O₄) belonging to the xanthophyll group, and β-carotene (C₄₀H₅₆) belonging to the carotene group.^[1] Carotenoids have an important function in supporting human health. According to previous studies,^[2] carotenoids can be used as antioxidants in the treatment of cardiovascular diseases, osteoporosis and diabetes, and can also be used as natural colorants. Carotenoids can decrease the risks of macular degeneration, cataracts, some cancers and cardiovascular diseases. The antioxidant ability of carotenoids can be utilized to develop cosmetics and pharmaceuticals.^[3] In addition, the concentration of carotenoids in blood is the best biological markers for consumption of fruits and vegetables. Therefore, it is very important to determine the carotenoid content in vegetables and fruits.

As a leading global food analysis services company, Alfa Chemistry provides incredible services and credible results. Alfa Chemistry is your one-stop laboratory to test carotenoids in fruits and vegetables according to ISO standards.

Methods of analysis^[4]:

• Extraction

• Separation

  ➢ Distillation
  ➢ Crystallization
  ➢ Dialysis

  ➢ Electrophoresis
  ➢ Chromatography

• Identification

  ➢ UV–VIS spectra
  ➢ IR spectra
  ➢ Raman spectra
  ➢ Microwave spectra
  ➢ Nuclear magnetic resonance spectra & Mass spectrometry

Our advantages:

References

• Ngginak, J., Mangibulude, J. C., & Rondonuwu, F. S. (2017). The Identification of Carotenoids and Testing of Carotenoid Antioxidants from Sand Lobster (Panulirus homarus) Egg Extract. Indonesian Journal of Marine Sciences/Ilmu Kelautan, 22(3).

• Gross, J. (1991). Pigments in vegetables: chlorophylls and carotenoids Van Nostrand Reinhold. New York.

• Anunciato, T. P., & da Rocha Filho, P. A. (2012). Carotenoids and polyphenols in nutricosmetics, nutraceuticals, and cosmeceuticals. Journal of cosmetic dermatology, 11(1), 51-54.

• Butnariu, M. (2016). Methods of analysis (extraction, separation, identification and quantification) of carotenoids from natural products. J Ecosys Ecogr, 6(2).