Studies on the Carotenoid Pigments in Freeze-dried Carrot

Abstract

A study was undertaken on carotenoids composition in carrot, and on the effects of pretreatment and storage condition on the stability of carotenoids in freeze-dried carrot. Results were summarized as follows :
1) On the basis of chromatograms and absorption spectra, 10 carotenoids were identified in the raw carrot used.
2) In the carrot used, carotenes constituted 93 per cent of total carotenoids, and carotenes having vitamin A activity constituted 94 per cent of total carotenes.
3) The stability of carotenes in the freeze-dried carrot preparation was affected by a change of moisture content or equilibrium relative humidity of atmosphere in which the dried carrot was stored. The contents of carotenes in carrot stored at RH 0% decreased more rapidly than those stored at RH 45%.
4) Carotenes in the freeze-dried carrot preheated by microwave before drying were more stable than those of freeze-dried carrot preheated in boiling water.
5) In the freeze-dried carrot, no significant difference in stability was observed between α-carotene and β-carotene.