Color Stability and Lipid Oxidation of a Dried Food Model to Which Carotenoids Have Been Added

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Author(s)

    • SUBAGIO Achmad
    • Department of Applied Biological Chemistry, Graduate School of Agriculture and Biological Science, Osaka Prefecture University
    • SHIGEMURA Yukiyo
    • Department of Applied Biological Chemistry, Graduate School of Agriculture and Biological Science, Osaka Prefecture University
    • MORITA Naofumi
    • Department of Applied Biological Chemistry, Graduate School of Agriculture and Biological Science, Osaka Prefecture University

Abstract

The color stability of a dried food model added with carotenoids, represented by β-carotene and lutein, and the effects of these carotenoids on lipid oxidation were studied. Addition of both β-carotene and lutein gave a yellow color to the dried food model. During incubation, the changes in the remaining amounts of carotenoids, and also in the color of the dried food model showed that the carotenoids degraded quickly when their initial concentration was high. Also, the higher the concentration of added carotenoids, the higher was the level of lipid oxidation of the samples produced. However, the color change and the oxidative promotion of carotenoids could be lowered by the addition of tocopherols.<br>

Journal

  • Food Science and Technology Research

    Food Science and Technology Research 7(3), 231-234, 2001-08-01

    Japanese Society for Food Science and Technology

References:  18

Codes

  • NII Article ID (NAID)
    10008016008
  • NII NACSIS-CAT ID (NCID)
    AA11267620
  • Text Lang
    ENG
  • Article Type
    NOT
  • ISSN
    13446606
  • Data Source
    CJP  J-STAGE 
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