Broccoli carotenoids

Hot water treatment was reported to delay carotenoid synthesis and thus yellowing of broccoli florets (at 40°C for 60 min) and kale (at 45°C for 30 min), but did not affect Brussels sprouts (Wang 2000). Hot air treatment (38°C and 95% RH for 24 hr) slightly decreased lycopene and (3-carotene content in tomato fruit (Yahia and others 2007) however, fruit heated at 34°C for 24 hr and stored 20°C developed higher lycopene and (3-carotene than nonheated fruit (Soto-Zamora and others 2005). Moist (100% RH) hot air (48.5 or 50°C) for 4 hr caused injury to papaya and losses in lycopene and (3-carotene, but similar treatment with dry air (50% RH), alone or in combination with thiabendazole, had no effect on lycopene and (3-carotene (Perez-Carrillo and Yahia 2004). High-temperature treatment also suppressed 1-aminocyclopropane-l-carboxylic acid oxidase activity and thus indirectly prevented carotenoid synthesis (Suzuki and others 2005). 

Technology Bioactive Total carotenoids Food product Carrots, green beans, and broccoli Retention 100% Reference Mclnerney and others 2007... 

Chlorophyll. Chemically pure chlorophyll is difficult to prepare, since it occurs mixed with other colored substances such as carotenoids. Commercially it is solvent extracted from the dried leaves of various plants such as broccoli or spinach. Chlorophyll is water-iosoluble. It has none of the characteristics of a dye in that it has no aflinity for the usual libers such as cotton or wool. Chlorophyll is properly classified as a pigment tCI Natural Green 3 Cl 75810), As such. It finds use lor coloring soaps, waxes, inks. fats, or nils. Chlorophyll is an ester composed of an acidic pint, chlorophyllin, esterilied by an aliphatic alcohol known as phylol. Hydrolysis of chlorophyll using sodium hydroxide produces the moderately water-soluble sodium salts of chlorophyllin. phytol. and methanol. The magnesium in chlorophyllin may be replaced by copper. The sodium copper chlorophyllin salt is heat-stable, and is ideal for coloring foods where heat is involved, such as in canning. 

The methodology depends on the known carotenoid distribution in plant tissues, which can be classified into three main groups (1) those in which the vitamin A value is due almost exclusively to /3-carotene (e.g., green leafy vegetables, peas, broccoli, sweet potatoes, tomatoes, watermelon, mango) (2) those in which primarily a- and /3-carotene account for the vitamin A value (e.g., carrots, some varieties of squash) and (3) those in which /3-cryptoxanthin and /3-carotene are the major contributors (e.g., cashew, apple, peach, persimmon, loquat) (60). 

Celery Dicloran, Acephate, and Oxamyl Carotenoids Carrots, Broccoli, Radishes, Romaine Lettuce... 

Five carotenoids found in marine shellfish (lycopene, cantaxanthin, -cryptox-anthin, lutein, and zeaxanthin) were separated on a silica column (A = 458 nm) in <20 min using an 82.5/17.5 hexane/acetone mobile phase. These analytes were collected in highly purified form by using a 500 x 9.4 mm silica column and a 79/21 hexane/acetone mobile phase. Peak shapes were excellent and resolution was good in both analytical and preparative modes [675]. Isaksen and Francis [676] preparatively separated up to seven carotenoids (up to 50 mg total load) from broccoli and paprika using a silica column (A = 435 nm). Depending on the extract, elution took anywhere from 80 min to 3 h with a 65/35 petroleum ether/acetone mobile phase. 

Lutein is also the major carotenoid in kiwi fruit, red seedless grapes, zucchini squash and pumpkin, while zeaxanthin is the major carotenoid in orange pepper. 3-Cryptoxanthin is also distributed in foodstuffs such as broccoli and green grapes, and is one of the major carotenoids detectable in human blood. 

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