Measurement of provitamin A carotenoids in fresh and canned carrots and green peas
1986
Edwards, C.G. | Lee, C.Y.
A study designed to assess the influence of thermal processing and different extraction procedures on measurements of the carotenoid content of carrots and green peas revealed that canned products had a higher carotenoid content than fresh samples. It is suggested that the loss of soluble solids into brine during processing resulted in a higher carotene density in canned than in fresh carrots, while the higher level of carotene in canned vs. fresh green peas was due to enzymatically induced carotene loss in fresh green peas during extraction before carotene analysis. Carotene, following extraction, was isolated by liquid column chromatography and measured using ultraviolet and visible spectrophotometry.(wz)
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