Carotenoids, extraction from

In milk approximately 90% of the yellow color is because of the presence of -carotene, a fat-soluble carotenoid extracted from feed by cows. Summer milk is more yellow than winter milk because cows grazing on lush green pastures in the spring and summer months consume much higher levels of carotenoids than do cows ham-fed on hay and grain in the fall and winter. Various breeds of cows and even individual animals differ in the efficiency with which they extract -carotene from feed and in the degree to which they convert it into colorless vitamin A. The differences in the color of milk are more obvious in products made from milk fat, since here the yellow color is concentrated. Thus, unless standardized through the addition of colorant, products like butter and cheese show a wide variation in shade and in many cases appear unsatisfactory to the consumer. 

Preparation of carotenoid extract from plant oleoresin and hydrolysis with alkahne reagent in polar organic solvents (ether, polyhydroxyl alcohol, and ether alcohol)... 

Chromatography may be necessary to separate some carotenoids. A saponified carotenoid extract from carrots was applied to OCC on MgO and two fractions were eluted. Successive crystalhzation with petroleum ether and MeOH was carried out to obtain a- and P-carotene crystals, with 99 and 98% purity levels, respectively. ... 

Fig. 2.24. C30 chromatograms of carotenoids extracted from human serum (a) xanthophylls fraction, 7 93 (v/v) MTBE-methanol mobile phase (b) a- and / -carotenes fraction, 11 89 (v/v) MTBE-methanol mobile phase (c) lycopene fraction, 38 62 (v/v) MTBE-methanol mobile phase. Tentative peak identifications (a) 1, 13-c/s-lu- lutein 2, 13 r/.vlutein 3, a//-/ra s-lutein 4, zeaan-thin 5-7, unidentified P,e-carotenoids and 8, / -cyrptoanthin (b) 1-2, unidentified ae-carotene isomers 3, 15-eH -/f-carotenc 4, 13-cw-/ -carotene 5, all-trans-a-carotene 6, all-trans-P-carotene and 7, 9-ci.v-/3-carotene and (c) 1-11 and 13, c/s-lycopene isomers and 12, all-trans-lycopene. Reprinted with permission from C. Emenhiser el al. [51].

Fig. 11 Chromatogram of chlorophylls, chlorophyll derivatives, and carotenoids extracted from spinach leaves and analyzed by HPLC with a photodiode array detector. Chd = chlorophyllide, Pb = pheophorbide, Chi = chlorophyll, Po = pheophytin. (From Ref. 99.)...

Machmudah, S. Kawahito, Y. Sasaki, M. Goto, M. 2008. Process optimization and extraction rate analysis of carotenoids extraction from rosehip fruit using supercritical CO2. J. Supercrit. Fluids 44 308-314. 

Howe, J.A. Tanumihardjo, S.A. 2006. Evaluation of analytical methods for carotenoid extraction from biofortified maize (Zea mays sp.). J. Agric. Food Chem. 54 ... 

In a previous work, we studied the possibility of extracting antioxidants from microalgae Spirulina platensis using ASE with different solvents (33-34). Likewise, other authors have studied the carotenoids extraction from microalgae Haematococcus pluvialis and Dunaliella salina using ethanol as solvent and ASE (35). 

Liu, B.H. and Lee, Y.K., Effect of total secondary carotenoids extracts from Chlorococcum sp. on Helicobacter pylori-miecXed BALB/c mice, Int. Immunopharmacol., 3, 979, 2003. 

Carotenoids extracted from natural sources are widely used as food dyes. Annatto, a tropical shrub extract, is intensely colored due to the presence of the carotenoid bixin, and it can be used to color Cheddar cheese, margarine, and butter. This dye is completely harmless in fact, the natural yellow color of butter is due to carotenoids found in grass. When grass dries into hay, these compounds are destroyed. Winter butter, therefore, tends to be white, and producers often add carotenoids to it to increase its market appeal. 

Incidentally, Kraft s familiar yellow slices are yellow for the simple reason that consumers think they should be the cheese is dyed with carotenoids extracted from a variety of plants. Nutritionally, processed cheese is roughly equivalent to regular Cheddar cheese. 

Delgado-Vargas, F and Paredes-Lopez, O (1997b) Effects of enzymatic treatments on carotenoid extraction from marigold flowers (Tagetes erecta). Food Chem., 58, 255—258. 

Abbes, M, Baati, H., Guermazi, S., Messina, C., SantuUi, A., Gharsallah, N., Ammar, E. Biological properties of carotenoids extracted from Halobacterium halobiuni isolated from a Tunisia solar saltern. BMC Complementary and Alternative Medicine 2013,13,255. 

Figure 4.6. Separation by HPLC of plant carotenoids extracted from untreated (A) and diflufenican-treated (B, C) carrot cells. Traces A and B were monitored at 450 nm trace C was monitored at 285 nm. 1, All- neoxanthin 2, violaxanthin 3, antheraxanthin 4, lutein 5, a-carotene 6, )3-carotene 7, phytofluenes 8, 15-Z phytoene. Data kindly provided by Dr. K. Pallett.

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