Colorants carotenoids

Lycopene is well known as the predominant carotene in tomatoes, accounting for 65 to 98% of the total colored carotenoid content, depending on the cultivar (Table 4.2.3). The levels of lycopene in fresh tomatoes for salad varied from 21 to 79 g/g 34,35 jjj tomatoes for processing and deep-red tomatoes, the level of lycopene can be as high as 623 More than 80% of the tomatoes produced are... 

Seabuckthom (Hippophae rhamnoides) fruits, very rich in phytochemicals and demonstrated to be excellent sources of natural food colorants (carotenoids and flavonoids) are increasingly used as food ingredients and nutraceuticals... 

Food Colorants/Carotenoids Structure and Solubility. Food, Nutrition, and Health 410, University of British Columbia, http //www.agsci.ubc.ca/courses/fnh/410/colour/ 3 30.htm... 

The third phase of carotenoid accumulation is explored by the observation of a sequential increase of carotenoids following photo-induction. Because synthesis of sterols is not increased after illumination, Bindel et al.12) concluded that the photoregulation takes place between farnesylpyrophosphate and the colored carotenoids, at least for Fusarium. 

Saffron (Crocus sativus L. Iridaceae) finds use in medicine as well as a flavoring and coloring agent. It has three main chemical compounds. The bright red coloring carotenoids a bitter taste, picrocrocin and a spicy... 

See also Annatto Food Colors Carotenoids Chlorophylls Colorants (Foods) and Photosynthesis. 

Lipoxygenase appears to catalyze the direct oxidation of certain unsaturated fatty acids with the concurrent bleaching of carotenoids (301. Carotenoids are also sensitive to nonenzymatlc oxidation with concurrent loss of color. Carotenoids can lose their color through bleaching after loss of moisture in the presence of O2 (35.361. The low O2, high moisture conditions common In CA may ameliorate some of these changes. 

Sistrom WR, Griffiths M and StanierRY (1956) The biology of a photosynthetic bacterium which lacks colored carotenoids. J Cell Comp Physiol 48 473-515 Smith JHC (1930) The yellow pigments of green leaves Their chemical constitution and possible function in photosynthesis. Contributions to Marine Biology, pp. 145-160. Stanford University, Stanford... 

Chlamydomonas mutants that are entirely deficient in colored carotenoids do not accumulate reaction centers or light-harvesting complexes of Photosystem I or Photosystem II (Herrin et al., 1992). The accumulation of the mRNAs does not seem to be affected, so the failure in protein accumulation must be either due to inhibition of translation or rapid degradation of the proteins that cannot be assembled in the absence of carotenoids. Chi is also synthesized but very rapidly degraded in these mutants. 

The aquaculture production of Atlantic salmon (Salmo salar) was over 150 000 metric tons in 1989 (Kossman, 1989). The importance of satisfying consumers perceptions regarding quality in salmon has had a major impact on the aquaculture of this species. Consumers desire salmon flesh that is pink-to-red in color carotenoid pigments have been identified as the agents responsible for the pink/red coloration in salmon. Xanthophylls (oxycarotenoids) predominate in fish fin tissues and are often found as... 

Florey (1966) has discussed the role of carotenoids in the physiology of animals. These pigments often provide protective coloration for animals, particularly insects (adaptive coloration). Carotenoids are also involved in oxygen transfer and serve as electron acceptors for some invertebrates. Moreover, carotenoids are protective to organisms and serve as a radiation shield to filter out ultraviolet light. Carotenoids also play a major role as precursors for enzymes, vitamins, and hormones. 

Bixin (328) is one of a number of deeply colored carotenoid degradation materials that can be isolated from the pericarp of the fruit of the tree Bixa orellana. Extracts, known as Annatto, are used as yellow food colors E 160(b). Other components include the trans isomer and nor-bixin. The extraction and chemistry of Annatto has been reviewed by... 

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