• Journal of the East Asian Society of Dietary Life
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• v.14 no.4
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• pp.355-362
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• 2004

Studies on extraction and color stability of carotenoids from astringent persimmon(Diospyros kaki) were performed to provide the basic information for the utilization of persimmon pigment as a new source of natural food colorant. The major carotenoids in astringent persimmon were beta-cryptoxanthin, lycopene and beta-carotene. Beta-cryptoxanthin was the first major pigment and lycopene the next. Total carotenoid content in persimmon calculated as beta-carotene equivalent was 107.4 $\mu\textrm{g}$/g. The data indicated that the astringent persimmon was a good source of carotenoid pigment. The physical and chemical stabilities of carotenoid from astringent persimmon were investigated at various conditions of temperature, pH and antioxidant. The effects of oxygen and light on the stability of carotenoid pigment has been investigated. The factors that cause the discoloration were visible light, temperature above 60, pH below 5 and oxygen. Especially, the carotenoid pigment was very sensitive to light and oxygen. Carotenoid stability was much improved with increasing nitrogen concentration in the atmosphere. Persimmon pigments have been found to be most stable at 5∼10. And tocopherol was the most effective inhibitor of the pigment discoloration.

• The Korean Journal of Food And Nutrition
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• v.12 no.5
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• pp.508-512
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• 1999

In order to qualify and quantify carotenoid pigment of pumpukin were analyzed by HPLC column chromatography and spectrophotometry. Eightyseven percent of total carotenoids in the pumpkin was in the fiber amounting 65.33mg%. however flesh and skin contained 6.61 and 3.31mg% respectvely. A silica gel column chromatography of the carotenoids produced 2 different peaks. The components eluted in peak II showed blue color when treated with hydrochloric acid. The fact suggested it contained epoxide and the component in peak II was a monol. By the separation with HPLC. $\alpha$ and $\beta$-carotene were the major compounds in the carotenoids. In fiber the total $\beta$-carotene content was 1.6 times higher than in the flesh and skin. The fiber contained less unidentified compounds than other part which contained 27.3~32.8%.

• Journal of Nutrition and Health
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• v.16 no.1
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• pp.1-9
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• 1983

An investigation was made of the effect of carrot variety and harvest time (DAP) on the composition of carotenoids and the Retinol Equivalent value by column chromatography, and of the relation of the total carotenoid content to the Retinol Equivalent by regression analysis. The results are summarized as follows : 1. There were very significant differences of total carotenoid, ${\alpha}-carotene,\;and\;{\beta}-carotene$ contents among carrot varieties and between two harvest times(90 DAP, 99 DAP). Especially, each component of carotenoids in carrots harvested at 99 DAP attained higher concentrations than 90 DAP. 2. Retinol Equivalent value showed the tendency to increase as the numbers of DAP incr The Shindaehyung-Ochon and Hongshim-Ochon varieties had the highest RE. value. 3. In the composition of carotenoids and Retinol Equivalent value, the Shamgae-Ochon variety had the nearest value to the mean of all variety. Therefore, it is most reasonable to use the Shamgae-Ochon variety for the analysis of vitamin A value in carrots. 4. The regression of the totel carotenoid (x) to the Retinol Equivalent (y) was y = 0.074 + 0.12x $(r^2$ = 0.91). So, if total carotenoid content is determined, R.E. value can be predicted by this regression equations, saving time and labor.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.4
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• pp.596-602
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• 1998

Two kinds of sweet potato puree were prepared with Benihayato cultivar of yellow sweet potato with or without $\alpha$-amylase enzyme treatment. Chemical and rheological properties of enzyme-treated puree were different from those of control puree. Reducing sugar content and iodine value increased by $\alpha$-amylase enzyme treatment, while alcohol insoluble solids and viscosity decreased by enzyme treatment. However, the changes of carotenoid content were not significantly different. Hunter-b-values(yellowness) were 27.19 and 23.54 for no enzyme-treated puree(NTP) and enzyme-treated puree(ETP), respectively. Hunter-a values(redness) were 2.24 and 6.05 for NTP abd ETP, respectively. Content of total carotenoid of canned puree heated at 13$0^{\circ}C$ for 30 min decreased by 59 percents.

• Journal of Nutrition and Health
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• v.38 no.10
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• pp.836-846
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• 2005

This study was performed to determine the effect of carotenoid-rich food consumption and smoking on the lipid peroxidation and antioxidant status in human. The subjects consisted of the health 210 middle-aged adults who visited health care center in the Inha University hospital. The blood and urine samples of the subjects were taken to analyze serum lipid profiles, plasma TBARS, total antioxidant status (TAS) and urinary 8-isoprostanes concentration. The anthropometric indices of the subjects were measured. The nutritional intake and the frequency of carotenoid-rich food consumption was determined by semi-quantitative food frequency questionnaire survey. HDL-cholesterol level of the smoking subjects was significantly lower than that of the non-smoking subjects in men. In the analysis of the carotenoid-rich food consumption, the frequency of pepper and tomato consumption of the non-smoking subjects was significantly higher than that of the smoking subjects in men. In women, the Sequency of pear and peach consumption of the non-smoking subjects was significantly higher than that of the smoking subjects. HDL-cholesterol level of the high carotenoid rich food consumption group was significantly higher than that of medium and low group in women. TAS of the high carotenoid rich food consumption group was significantly higher than that of medium and low group. In conclusion, carotenoid intakes seemed to be effective to reduce lipid peroxidation and increase antioxidant status in the body. The frequency of the carotenoid-rich food consumption seemed to be lower in the smokers than in the non-smokers. However, further researches consisted of large-scaled and randomized clinical trials are required to determine whether carotenoids have any other beneficial effect in human. (Korean J Nutrition 38(10): 836$\sim$846,2005)

• Plant Biotechnology Reports
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• v.4 no.4
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• pp.269-280
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• 2010

Lilium ${\times}$ formolongi was genetically engineered by Agrobacterium-mediated transformation with the plasmid pCrtZW-N8idi-crtEBIY, which contains seven enzyme genes under the regulation of the CaMV 35S promoter. In the transformants, ketocarotenoids were detected in both calli and leaves, which showed a strong orange color. In transgenic calli, the total amount of carotenoids [133.3 ${\mu}g/g$ fresh weight (FW)] was 26.1-fold higher than in wild-type calli. The chlorophyll content and photosynthetic efficiency in transgenic orange plantlets were significantly lowered; however, after several months of subculture, they had turned into plantlets with green leaves that showed significant increases in chlorophyll and photosynthetic efficiency. The total carotenoid contents in leaves of transgenic orange and green plantlets were quantified at 102.9 and 135.2 ${\mu}g/g$ FW, respectively, corresponding to 5.6- and 7.4-fold increases over the levels in the wild-type. Ketocarotenoids such as echinenone, canthaxanthin, 3'-hydroxyechinenone, 3-hydroxyechinenone, and astaxanthin were detected in both transgenic calli and orange leaves. A significant change in the type and composition of ketocarotenoids was observed during the transition from orange transgenic plantlets to green plantlets. Although 3'-hydroxyechinenone, 3-hydroxyechinenone, astaxanthin, and adonirubin were absent, and echinenone and canthaxanthin were present at lower levels, interestingly, the upregulation of carotenoid biosynthesis led to an increase in the total carotenoid concentration (+31.4%) in leaves of the transgenic green plantlets.

• Korean Journal of Food Science and Technology
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• v.10 no.1
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• pp.8-10
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• 1978

After growing the hot pepper fruits in polyethylene film(PE) house covered with white or red colored film, the fruits were collected and chlorophyll, carotenoid, and capsaicin content was analyzed. Although total chlorophyll content was higher in fruit of white PE house$(208.9{\mu}g/g-F.W)$ as compared to that of red PE house $(153.0{\mu}g/g-F.W)$ grown plants, the ratio of chlorophyll a over b were similar, giving 2.15 and 2.13 respectively in white and red PE house. Total carotenoid, $\beta$-carotene and the capsaicin content were higher in fruits of red PE house grown plants. Therefore, it is suggested that red film could be used as a successful covering material for poly ethylene film house.

• Journal of the Korean Society of Food Science and Nutrition
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• v.21 no.4
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• pp.407-413
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• 1992

Difference of carotenoid pigments in integuments of the wild and cultured flounder, Paralichthys olivaceus and yellowtail, Seriola quinqueradiata were studied. Total carotenoid contents in integuments of the wild and cultured flounder were 1.38mg% and 1.l6mg%, respectively. The main carotenoids in integuments of the wild flonder were zeaxanthin (19.22%), $\beta$-carotene type triol (17.80%), tunaxanthin C (17.77％), lutein (16.44%) and tunaxanthin B (13.70%). In addition, tunaxanthin A (5.42%), $\alpha$-cryptoxanthin (4.80%), astaxanthin (0.69%) and $\beta$-cryptoxanthin (0.24%) were also contained in small amounts. But in the cultured flounder, lutein (38.21%) and zeaxanthin (29.69%) were contained as main carotenoids. In addition, $\beta$-carotene type triol (7.80%), tunaxanthin C (7.05%), $\alpha$-cryptoxanthin (4.34%), tunaxanthin B (4.21%), as-taxanthin (2.40%) and $\beta$-cryptoxanthin (1.30%) were present in small amounts. Consequently, the wild flounder contained higher amounts of tunaxanthin and trios but contained lower amounts of lutein and zeaxanthin than the cultured flonder. The contents of carotenoids from integuments of wild and cultured yellow-tail were 1.08mg% and 0.09mg%. Wild and cultured yellowtail have similar carotenoid patterns, consisting of tunaxanthin C (44.11%, 43.37％), tunaxanthin B (33.56%, 29.23%) and tunaxanthin A (18.22%, 21.68%), respectively.

• Journal of Aquaculture
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• v.22 no.1
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• pp.100-104
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• 2009

This study was conducted to evaluate the effect of dietary supplementation of paprika powder as carotenoid source with three different zooplankton on carotenoid deposition and skin pigmentation of rose bitterling Rhodeus ocellatus. Two replicate groups of fish (initial average weight 0.8 g) were fed the five experimental diets containing 5% paprika (P5) and mixture of 5% paprika with 3% three zooplankton of water flea Moina macrocopa (P5M3), Artemia nauplius Artemia sp. (P5A3) and rotifer Brachionus plicatilis (P5R3) and without supplementation of carotenoid source (Con) for 10 weeks. Survival of fish among the treatments was not affected by dietary supplementation. Total carotenoid contents of whole body in fish fed the diets containing 3% zooplankton was higher than that of fish fed other diets. Especially, the highest total carotenoid contents of whole body was observed in fish fed the P5A3 diet. Similarity, Lightness, $a^*$ and $b^*$ values of the fish fed the diets containing 3% zooplankton tended to be higher than that in fish fed control and P5 diets. The apparent color intensity of skin and fin in fish fed the diets containing paprika with Artemia nauplius and rotifer was better than those of fish fed other diets. The results of this study suggest that dietary supplementation of paprika with Artemia nauplius and rotifer can improve skin pigmentation of rose bitterling.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.4
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• pp.603-608
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• 1998

Lipid oxidation in ascidian was studied when fresh, deshelled and sliced meats were fermented for 50 days at 5$\pm$2$^{\circ}C$ with 8%(w/w) salt and 0.1% papain. Antioxidative effects of butylated hydroxytoluene(BHT) and carotenoid extracts from ascidian tunic on lipid oxidation and oxidationrelated discoloration of ascidian meat during fermentation were investigated. Changes in peroxide value, carbonyl value, thiobarbituric acid value, fatty acids composition, the loss of total carotenoid and sensory evaluation were determined to assess the rancidity. Peroxide and carbonyl values in BHT and carotenoid extract treatments increased less than those of the control during fermentation. TBA value increased until 30 days, hereafter tended to decrease a little in the control during fermentation. TBA value increased until 30 days, hereafter tended to decrease a little in the control but it increased slowly until 40 days in cases of 0.02% BHT or 0.02% BHT with 0.05% carotenoid added. Fatty acids of fresh ascidian composed of polyenoic acid, saturated acid and monoenoic acid of 51.5%, 28.1% and 20.7%, respectively. Saturated fatty acids(C16:0, C14:0, C18:0) and monoenoic acids(C18:1, C16:1) increased while polyenoic acids(C20:5, C22:6) decreased during fermentation. Carotenoid was markedly degraded and discolored in the control during fermentation. But 0.02% BHT and 0.05% carotenoid treatments had bright color like fresh meat during 40 days. The results of sensory evaluation during the fermentation also convinced the retard of discoloration by the addition of BHT and carotenoid.