STABILITY OF CAROTENOIDS AND VITAMIN-A DURING STORAGE OF CARROT JUICE

Investigations were conducted on the stability of carotenoids and vita min A during storage of carrot juice. Carrot juice was acidified, past eurized, and then subjected to light and dark storage at 4, 25 and 35 degrees C for 3 months. The isomerization and degradation of carotenoi ds were monitored by high-performance liquid chromatography with diode -array detection. Results showed that the amounts of lutein, alpha-car otene, beta-carotene and vitamin A in carrot juice decreased with incr easing storage temperature. Light can be more destructive to carotenoi ds than darkness. 9-cis carotenoid isomers were the major types formed in carrot juice under light storage, while 13-cis types were favoured during storage in the dark. Copyright (C) 1996 Elsevier Science Ltd