Work

[Stability of carotenoid pigments in foods].

Year: 2004

Type: article

Abstract: Carotenoids are responsible for the colour of a wide variety of both vegetable and animal foods. Several studies published recently have shown that these compounds have a beneficial effect in human health, thus, from a nutritional point of view, it is important to know the factors related to their degradation, because carotenoid losses, not only produce changes in food colour, but also decrease their nutritional value. The instability of carotenoids is due to the fact that they are highly unsaturated compounds, thus degradation is due mainly to oxidation. Other factors, such as temperature, light or pH can produce important qualitative changes in these compounds by means of isomerization reactions.

Source: PubMed

Authors: Antonio J Meléndez-Martínez, Isabel M Vicario, Francisco J Heredia

Institution: Universidad de Sevilla

Language: Spanish

Topic: Antioxidant Activity and Oxidative Stress

Subfield: Biochemistry (medical)

Field: Medicine

Domain: Health Sciences

SDG: Zero hunger

Open Access status: green

OpenAlex ID: W1822023458

FWCI: 1.103

Cites:

Cited by: 95

Related to: 10