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Año 2011, Volumen 61 - Número 4
Año 2011, Volumen 61
Número 4


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HOME > EDICIONES > Año 2004, Volumen 54 - Número 2

Trabajos de Investigación
Estabilidad de los pigmentos carotenoides en los alimentos

Antonio J. Meléndez-Martínez, Isabel M. Vicario, Francisco J. Heredia.
Area de Nutrición y Bromatología. Facultad de Farmacia. Universidad de Sevilla- Sevilla, España.

SUMMARY
Stability of carotenoid pigments in foods

Carotenoids are responsible for the colour of a wide variety of both vegetable and animal foods. Several studies published recently have shown that these compounds have a beneficial effect in human health, thus, from a nutritional point of view, it is important to know the factors related to their degradation, because carotenoid losses, not only produce changes in food colour, but also decrease their nutritional value. The instability of carotenoids is due to the fact that they are highly unsaturated compounds, thus degradation is due mainly to oxidation. Other factors, such as temperature, light or pH can produce important qualitative changes in these compounds by means of isomerization reactions.

Key words: Carotenoids; stability; isomerization; oxidation.



Recibido: 14/08/2003
Aceptado: 14/05/2004



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