Extraction, Isolation, and Purification of Carotenoids

Carotenoids have been of great interest, and their importance in food coloration has been well reviewed by Klaui and Bauernfeind (1981). Extraction, isolation, and purification are described excellently by Schiedt and Liaaen-Jensen (1995). 

Recently, food processors and technologists have shown a great interest in the extraction, identification, and purification of natural colorants, including carotenoids. This unit describes a practical way of extracting, isolating, and purifying... 

Isolation and purification. Carotenoids were extracted with CHCl /MeOH from the wet cells of aerobic or semi-aerobic ciilture, or from those of aerobic culture inhibited by DPA or nicotine. The polar carotenoid group was purified by silica gel column chromatography, SEP-PAK NH2 and reversed phase TLC. The others were purified with silica gel and DEAE-Sepharose CL-6B column chromatography. The purity was analyzed with the reversed phase HPLC system using water (20-0%, v/v) in methanol as eluent [3>4] ... 

Fluorimetric LC methods for the determination of fat-soluble vitamins in foods have been described for vitamins A (retinol), E, and K. These methods usually entail saponification and extraction steps. The determination of vitamin A, which shows intrinsic fluorescence, in foods containing large amounts of carotenoids, requires chromatographic purification. This technique has also been used in studying the extent of vitamin A isomerization during manufacture and storage of liquid and dried milk products, which involves prior isolation of the different isomers using LC. 

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