Dietary Carotenoid: Identification and Quantification
摘要
In the diet, carotenoids, the lipophilic pigments, are mainly provided by fruits and vegetables. The chemical class of carotenoids includes approximately 750 molecules characterized in natural sources with different chemical structures (linear, double bond, ring, oxygen function, esterification, isomerization, etc.). Different analytical methods can be used depending on the plant matrices and target carotenoids for sample preparation, lipid extraction, and liquid chromatography method. This chapter will present a general procedure to be implemented to identify and quantify unesterified and esterified carotenoids from fruits and vegetables from sample preparation to data processing.