Plant Pigments: Properties, Analysis, Degradation

Advances in Food and Nutrition Research

Volumn 49, Issue , 2005, Pages 41-91

  schoefs, Benoît ^a  

^a UNIVERSITÉ DE BOURGOGNE   (France)

Author keywords

[No Author keywords available]

Indexed keywords

PIGMENT;

CHEMISTRY; CHROMATOGRAPHY; FOOD ANALYSIS; FOOD HANDLING; FRUIT; HUMAN; MASS SPECTROMETRY; METHODOLOGY; PLANT; REVIEW; VEGETABLE;

CHROMATOGRAPHY; FOOD ANALYSIS; FOOD HANDLING; FOOD TECHNOLOGY; FRUIT; HUMANS; MASS SPECTROMETRY; PIGMENTS, BIOLOGICAL; PLANTS; VEGETABLES;

EID: 33646095774     PISSN: 10434526     EISSN: None     Source Type: Book Series    
DOI: 10.1016/S1043-4526(05)49002-6     Document Type: Article

References (237)

1. Aas G.H., Bjerkeng B., Halten B., and Storebakken T. Idoxanthin, a major carotenoid in to flesh of artic char (Salvenius alpinus) fed diets containing astaxanthin. Aquaculture 150 (1987) 135-142
2. Aczél A. Data on the color change of green peas. Lebensm. Wiss. Technol. 4 (1971) 167
3. Adachi M., Tsuzuki E., and Shimokawa K. Effect of ethylene on degreening of intact radish (Raphanus sativus L.) cotyledons. Sci. Hort. 65 (1992) 1-9
4. Akhtar P., Gray J.I., Cooper T.H., Garling D.L., and Booren A.M. Dietary pigmentation and deposition of α-tocopherol and carotenoids in rainbow trout muscle and liver tissue. J. Food Sci. 64 (1999) 234-239
5. Andersen O.M. Semipreparative isolation and structure determination of pelargonidin 3-O-β-l-rhamnopyranosyl-(1 β 2)-β-d-glucopyranoside and other anthocyanins from the tree Dacrycarpus dacrydioides. Acta Chem. Scand. B. 42 (1988) 462-468
6. Andrews J., and Dallin P. Getting to grips with the process: Extractive and remote "sampling". Spectrosc. Eur. 15 (2003) 23-26
7. Anguelova T., and Warthesen J. Degrading lycopene, α-carotene, and β-carotene during peroxidation. J. Food Sci. 65 (2000) 71-75
8. Anonymous. Commission Directive 95{plus 45 degree rule}45, L226 (1995)
9. Aoki H., Koda T., Ichi T., and Nakamura M. Production of perilla color pigment by Perilla of cell culture. In: Francis J.F. (Ed). "Proceedings of the 4th International Symposium on Natural Colorants for Foods, Neutraceuticals, Beverages, Confectionery & Cosmetics" (2000), SIC Publishing, Hamden 1-9
10. Arena E., Fallico B., and Maccarone E. Influence of carotenoids and pulps in the color modification of blood orange juice. J. Food Sci. 65 (2000) 458-460
11. Bakeev K.A. Near-infrared spectroscopy as a process analytical tool. Pharm. Technol. Eur. (September, 2003) 27-32
12. Baker D.H. Applications of chemically defined diets to the solution of nutrition problems. Amino Acids 2 (1992) 1-12
13. Barrett D.M., Garcia E.L., Russell G.F., Ramirez E., and Shirazi A. Blanch time and cultivar effects on quality of frozen and stored corn and broccoli. J. Food Sci. 65 (2000) 534-540
14. Baublis A., Spomer A., and Berger-Jimenez M.D. Anthocyanin pigments: Comparison of extract stability. J. Food Sci. 59 (1994) 1219-1223
15. Berlin J., Sieg S., Strack D., Bokern M., and Harms H. Production of betalaines by suspension cultures of Chenopodium rubrum L. Plant Cell Tissue Organ. Cult. 5 (1986) 163-174
16. Berset C., and Caniaux P. Relationship between color evaluation and chlorophyllin pigment content in dried parsley leaves. J. Food Sci. 48 (1983) 1854-1857
17. Bertrand M., and Schoefs B. Working with photosynthetic pigments: Problems and precautions. In: Pessarakli M. (Ed). "Handbook of Photosynthesis" (1997), Marcel Dekker, New York 49-69
18. Bertrand M., and Schoefs B. Photosynthetic pigment metabolism in plants under stress. In: Pessarakli M. (Ed). "Handbook of Plant and Crop Stress" (1999), Marcel Dekker, New York 527-543
19. Bertrand M., Garrido J., and Schoefs B. Analysis of photosynthetic pigments: An update. In: Pessarakli M. (Ed). "Handbook of Photosynthesis". 2nd Ed. (2004), Marcel Dekker, New York
20. Bjerkeng B., Refstie S., Fjalestad K.T., Storebakken T., Rodbotten M., and Roem A.J. Bioavailability of all-E-astaxanthin and Z-isomers of astaxanthin in rainbow trout (Oncorhynchus mykiss). Aquaculture 157 (1997) 63-82
21. Bjömland T.S., Liaaen-Jensen S., and Throndsen J. Algal carotenoids. Part 41. Carotenoids of the marine chrysophyte Pelagococcus subviridis. Phytochemistry 28 (1989) 3347-3353
22. Blendford D. Colouring consumers' perceptions. Food Ingredients Analysis Int. 17 (1995) 10-11
23. Borrelli G.M., Troccoli A., Di Fonzo N., and Fares C. Durum wheat lipoxygenase activity and other parameters that affect pasta color. Cereal Chem. 76 (1999) 335-340
24. Borsari M., Ferrari E., Grandi R., and Saladini M. Curcuminoids as potential new iron-chelating agents: Spectroscopic, polarographic, and potentiometric study on their Fe(III) complexing ability. Inorg. Chim. Acta 328 (2002) 61-68
25. Boskovic M. Fate of lycopene in dehydrated tomato products: Carotenoid isomerization in a food system. J. Food Sci. 44 (1979) 84-86
26. Bown A.W., Hall D.E., and McGregor K.B. Insect footsteps on leaves stimulates the accumulation of 4-amino-butyrate and can be visualized through increased chlorophyll fluorescence and superoxide production. Plant Physiol. 129 (2002) 1430-1433
27. Boyd W.A. Annatto and other carotenoid food colorants in dairy application. In: Francis J.F. (Ed). "Proceedings of the 4th International Symposium on Natural Colorants for Foods, Neutraceuticals, Beverages, Confectionery & Cosmetics" (2000), SIC Publishing, Hamden 24-31
28. Braun T., and Zsindely S. The comparative standing of individual instrumental analytical techniques. Trends Anal. Chem. 11 (1992) 267-269
29. Britton G. "The Biochemistry of Natural Pigments" (1988), Cambridge University Press, Cambridge
30. Britton G. Carotenoids today and challenges for the future. In: Britton G., Liaaen-Jensen S., and Pfander H. (Eds). "Carotenoids". Spectroscopy Vol. 1B (1995), Birkhäuser, Basel 13-62
31. Britton G., Liaaen-Jensen S., and Pfander H. "Carotenoids" Vol. 1-3 (1995), Birkhaüser, Basel
32. Brouillard R. Origin of the exceptional colour stability of Zebrina anthocyanin. Phytochemistry 20 (1981) 143-145
33. Brouillard R. The in vivo expression of anthocyanin colour in plants. Phytochemistry 22 (1983) 1311-1323
34. Buckle K.A., and Edwards R.A. Chlorophyll, color, and pH changes in H.T.S.T. (high temperature-short time) processed green pea puree. J. Food Technol. 5 (1970) 173-186
35. Burton G.W., and Ingold K.U. β-carotene: an unusual type of lipid antioxidant. Science 244 (1984) 569-573
36. Buschmann C., Langsdorf G., and Lichtenthaler H.K. Imaging of the blue, green, and red fluorescence emission of plants: An overview. Photosynthetica 38 (2000) 483-491
37. Calvo C., and Salvador A. Use of natural colorants in food gels. Influence of composition of gels on their colour and study of their stability during storage. Food Hydrocolloids 14 (2000) 439-443
38. Canjura F.L., Watkins R.H., and Schwartz S.J. Color improvement and metallo-chlorophyll complexes in continuous flow aseptically processed peas. J. Food Sci. 64 (1999) 987-990
39. Carle R., and Stintzing F.C. Cacti: A source for natural food colourants. In: Francis J.F. (Ed). "Proceedings of the 4th International Symposium on Natural Colorants for Foods, Neutraceuticals, Beverages, Confectionery & Cosmetics" (2000), SIC Publishing, Hamden 43-56
40. Castenmiller J.J.M., West C.E., Linssen J.P.H., van het Hof K.H., and Voragen A.G.J. The food matrix of spinach is a limiting factor in determining the bioavailability of beta-carotene and to a lesser extent of lutein in humans. J. Nutr. 129 (1999) 349-355
41. Chaudry Y., and Stich E. Pumpkin: A source of natural food color. In: Francis J.F. (Ed). "Proceedings of the 4th International Symposium on Natural Colorants for Foods, Neutraceuticals, Beverages, Confectionery & Cosmetics" (2000), SIC Publishing, Hamden 56-70
42. Chen C.W., Lee T.C., and Ho C.T. Antioxidative effect and kinetics study of capsanthin on the chlorophyll-sensitized photoxidation of soybean oil and selected flavor compounds. In: Rich S.J., and Ho C.T. (Eds). "Spicies" (1997), American Chemical Society, Washington, DC 188-198 ACS Symposium Series 660
43. Chenery D., and Bowring H. Infrared and Raman spectroscopies imaging in biosciences. Spectrosc. Eur. 15 (2003) 8-14
44. Chernomorsky S., Rancourt R., Sahai D., and Poretz R. Evaluation of commercial chlorophyllin copper complex preparations by liquid chromatography with photodiode array detection. J. AOAC Int. 80 (1997) 433-435
45. Cordevo B., Otero A., Patino M., Arredondo B.O., and Fabregas J. Astaxanthin production from the green alga Haematococcus pluvialis with different stress conditions. Biotechnol. Lett. 18 (1996) 213-218
46. Coultate T.P. "Food. The Chemistry of Its Compounds". 3rd Ed. (1996), Royal Society of Chemistry, Cambridge
47. Counsell J.N., Jeffries G.S., and Knewstubb C.J. Some other natural colours and their applications. In: Counsell J.N. (Ed). "Natural Colours for Food and Other Uses" (1981), Applied Science Publishers, London 123-151
48. Cserhati T., and Forgacs E. "Cyclodextrins in Chromatography" (2003), Royal Society of Chemistry, Cambridge
49. Dangles O., Stoeckel C., Wigand M.C., and Brouillard R. Two very distinct types of anthocyanin complexation: Copigmentation and inclusion. Tetrahedron Lett. 33 (1992) 5227-5230
50. Dangles O., Wigand M.C., and Brouillard R. Anthocyanin anti-copigment effect. Phytochemistry 31 (1992) 3811-3812
51. Dangles O., Saito N., and Brouillard R. Anthocyanin intramolecular copigment effect. Phytochemistry 34 (1993) 119-124
52. Darko E., Schoefs B., and Schoefs B. An improved LC method for the analysis of photosynthetic pigments of higher plants. J. Chromatogr. 876A (2000) 111-116
53. Datzberger K., Steiner I.W., J., and Kroyer G. Methods for the fast analysis of anthocyanins and anthocyanidins in red wine. Z. Lebensm. Unters. Forsch. 193 (1991) 462-464
54. De Ell J.R., and Toivonen P.M.A. Chlorophyll fluorescence as an indication of physiological changes in cold-stored broccoli after transfer to room temperature. J. Food Sci. 64 (1999) 501-503
55. Depee S., West C.E., Permaesih D., Martuti S., Muhilal A., and Hautvast J.G.A.J. Orange fruit is more effective than dark-green vegetables in increasing serum concentrations of retinol and β-carotene in school children in Indonesia. Am. J. Clin. Nutr. 68 (1998) 1058-1067
56. Do C.B., and Cormier F. Accumulation of anthocyanins enhanced by a high osmotic potential in grape (Vitis vinifera L.) cell suspension. Plant Cell Rep. 9 (1990) 143-146
57. Dufresne C., Cormier F., Dorion S., Niggli U.A., Pfister S., and Pfander H. Glycosylation of encapsulated crocetin by a Crocus sativus L. cell culture. Enzyme Microbial. Technol. 24 (1999) 453-462
58. Eckhardt C.B., Keely B.J., and Maxwell J.R. Identification of chlorophyll transformation products in a lake sediment by combined liquid chromatography and mass spectrometry. J. Chromatogr. 557 (1991) 271-278
59. Ellsworth R.K. Simple method for separation of milligram quantities of photochlorophyll a from seed oils in extracts of whole pumpkin seeds. Anal. Biochem. 39 (1971) 540-542
60. Emenhiser C., Sander L.C., and Schwartz S.J. Capability of polymeric C30 stationary phase to resolve cis-trans-carotenoid isomers in reversed phase column for the reparation and identification of saponified orange juice carotenoids. J. Chromatogr. A. 707 (1995) 205-216
61. Favati F., King J.W., Friedrich J.P., and Eskins K. Supercritical carbon dioxide extraction of carotene and lutein from leaf protein concentrates. J. Food Sci. 53 (1988) 1532-1535
62. Fenn J.B., Mann M., Meng C.K., Wong S.F., and Whitehouse C.M. Electrospray ionization for mass spectrometry of large biomolecules. Science 246 (1989) 64-71
63. Ford E.S., Liu S., Mannino D.M., Giles W.H., and Smith S.J. C-reactive protein concentration and concentrations of blood vitamins, carotenoids, and selenium among United States adults. Eur. J. Clin. Nutr. 57 (2003) 1157-1163
64. Foss P. Carotenoids in diets for salmons. I. Pigmentation of rainbow trout with the individual optical isomers of astaxanthin in comparison with canthaxanthin. Aquaculture 41 (1984) 213-226
65. Franceschi S., Bidoli E., Vecchia C., Talamini R., D'Avanzo B., and Wegni E. Tomatoes and risk of digestive-tract cancers. Int. J. Cancer 59 (1994) 181-184
66. Francis F.J. Lesser-known food colorants. Food Technol. 41 (1987) 62-68
67. Francis F.J. Food colorants: Anthocyanins. Crit. Rev. Food Sci. Nutr. 28 (1989) 273-315
68. Francis F.J. A new group of food colorants. Trends Food Sci. 3 (1992) 27-31
69. Fraser P.D., Truesdale M.R., Brid C.R., Schuch W., and Bramley P.M. Carotenoid biosynthesis during tomato fruit development (evidence for tissue-specific gene expression). Plant Physiol. 105 (1994) 405-413
70. Furatu S., Suda I., Nishiba Y., and Yamakawa O. High tert-butylperoxyl radical scavenging activities of sweet potato cultivars with purple flesh. Food Sci. Technol. Int. Tokyo 4 (1998) 33-35
71. Gao L., and Mazza G. Extraction of anthocyanin from purple sunflower hulls. J. Food Sci. 61 (1996) 600-603
72. Garcia-Viguera C., Espin J.C., Soler C., and Wichers H.J. Antioxidant activity of anthocyanin colorants. In: Francis J.F. (Ed). "Proceedings of the 4th International Symposium on Natural Colorants for Foods, Neutraceuticals, Beverages, Confectionery & Cosmetics" (2000), SIC Publishing, Hamden 88-94
73. Garrido J.L., Otero J., Maestro M.A., and Zapata M. The main nonpolar chlorophyll c from Emiliana huxleyi (Prymnesiophyceae) is a chlorophyll c2-monogalactosyldiacylglyceride ester: A mass spectrometry study. J. Phycol. 36 (2000) 497-505
74. Geiselmann H., Houmard J., and Schoefs B. Regulation of phycobilisome biosynthesis and degradation in Cyanobacteria. In: Pessarakli M. (Ed). "Handbook of Photosynthesis". 2nd Ed. (2004), Marcel Dekker, New York
75. Gerster H. Anticarcinogenic effect of common carotenoids. Int. J. Vitam. Nutr. Res. 63 (1993) 93-121
76. Giusti M.M., and Wrolstad D.E. Characterization of red radish anthocyanins. J. Food Sci. 61 (1996) 322-326
77. Giusti M.M., and Wrolstad R.E. Radish anthocyanin extract as a natural red colorant for maraschino cherries. J. Food Sci. 61 (1996) 688-694
78. Giusti M.M., Rodriguez-Saona L.E., Griffin D., and Wrolstad D.E. Electrospray and tandem mass spectrometry as tools for anthocyanin characterization. J. Agr. Food Chem. 47 (1999) 4657-4664
79. Giusti M.M., Rodriguez-Saona L.E., Griffin D., and Wrolstad D.E. Molar abortivity and color characteristics of acylated and non-acylated pelargonin-based anthocyanins. J. Agr. Food Chem. 47 (1999) 4631-4637
80. Giusti M.M., Wrolstad D.E., and Rodriguez-Saona L.E. The use of electrospray and tandem mass spectrometry as a tool for the characterization of anthocyanin pigments. In: Francis J.F. (Ed). "Proceedings of the 4th International Symposium on Natural Colorants for Foods, Neutraceuticals, Beverages, Confectionery & Cosmetics" (2000), SIC Publishing, Hamden 95-109
81. Gomez R., Pardo J.E., Navarro F., and Varon R. Colour differences in paprika paper varieties (Capsicum annuum) cultivated in a greenhouse and in the open air. J. Sci. Food Agr. 77 (1998) 268-272
82. Gonnet J.F. Color effects of co-pigmentation of anthocyanins revisited-1. A colorimetric definition using the CIELAB scale. Food Chem. 63 (1998) 409-415
83. 3]-β-carotene. J. Labelled Compounds Radiopharm. 46 (2003) 843-849
84. Goto T. Structure, stability and color variation of natural anthocyanins. Prog. Chem. Org. Nat. Prod. 52 (1987) 113-158
85. Goto T., and Kondo T. Structure and molecular stacking of anthocyanin-flower color variation. Angew. Chem. Int. Ed. Engl. 30 (1991) 17-33
86. Goulson M.J., and Warthesen J.J. Stability and antioxidant activity of β-carotene in conventional and high oleic canola oil. J. Food Sci. 64 (1999) 996-999
87. Gross J. "Pigments in Vegetables. Chlorophyll and Carotenoids" (1991), Van Nostrand Reinhold, New York
88. Gross J., Gabai M., and Lifshitz A. Carotinoids in juice of Shamouti orange. J. Food Sci. 36 (1972) 466-473
89. Groten J.P., Butler W., Feron V.J., Kazianowski G., Renwicks A., and Walker R. An analysis of the possibility for health implications of joint action and interactions between food additives. Regul. Toxicol. Pharmacol. 31 (2000) 77-91
90. Gürenç A., and Karaali A. Extraction and characterization of anthocyanins in sunflower seed hulls. In: Francis J.F. (Ed). "Proceedings of the 4th International Symposium on Natural Colorants for Foods, Neutraceuticals, Beverages, Confectionery & Cosmetics" (2000), SIC Publishing, Hamden 135-145
91. Haila K.M., Nielsen B.R., Heinonen M.I., and Skibsted L.H. Carotenoid reaction with free radicals in acetone and toluene at different oxygen partial pressure. Food Res. Technol. 204 (1997) 81-87
92. Harborne J.B. The chromatographic identification of anthocyanin pigments. J. Chromatogr. 1 (1958) 473-488
93. Harborne J.B., and Mabuy T.J. The flavonoids: Advances in research. "Anthocyanins" (1982), Chapman and Hall, London 158-188
94. He X.-G., Lin L.-Z., Lian L.-Z., and Lindenmaier M. Liquid chromatography-electrospray mass spectrometric analysis of curcuminoids and sesquiterpenoids in curmeric (Curcuma longa). J. Chromatogr. A. 818 (1998) 127-132
95. Heath D.D., Pruitt M.A., Brenner D.E., and Rock C.L. Curcumin in plasma and urine: Quantitation by high-performance liquid chromatography. J. Chromatogr. A. 783 (2003) 287-295
96. Hendry G.A., and Houghton J.D. "Natural Food Colorants" (1996), Chapman & Hall, London
97. Hirasuna T.J., Shuler M.L., Lackney V.K., and Spanswick R.M. Enhanced anthocyanin production in grape cell cultures. Plant Sci. 78 (1991) 107-120
98. Hong V., and Wrolstad R.E. Use of HPLC separation{plus 45 degree rule}photodiode array detection for characterization of anthocyanins. J. Agr. Food Chem. 38 (1990) 708-715
99. Hong C.M., Wendorf W.L., and Bradley R.L. Effects of packaging and lighting on pink discoloration and lipid oxidation of annatto-colored cheeses. J. Dairy Sci. 78 (1995) 1896-1902
100. Hornero-Méndez D., and Minguez-Mosquera M.I. Isolation and identification of the carotenoid capsolutein for Capsicum annuum as cucurbitaxanthin A. J. Agric. Food Chem. 46 (1998) 4087-4090
101. Humphrey A.M. Chlorophyll. Food Chem. 5 (1980) 57-67
102. Hutton T., and Major H.J. Characterizing biomolecules by electrospray ionization-mass spectrometry coupled to liquid chromatography and capillary electrophoresis. Biochem. Soc. Trans. 23 (1995) 924-927
103. Hyvärinen K., and Hynninen P.H. Liquid chromatographic separation and mass spectrometric identification of chlorophyll b allomers. J. Chromatogr. A. 837 (1999) 107-116
104. Ibanez E., Lopez-Sebastian S., Tabera J., and Reglero G. Separation of carotenoids by subcritical fluid chromatography with coated, packed capillary columns and neat carbon dioxide. J. Chromatogr. A. 823 (1998) 313-319
105. Ikan R. "Natural Products. A Laboratory Guide" (1991), Academic Press, San Diego
106. Ilik P., Kouril R., Fiala J., Naus J., and Vacha F. Spectral characterization of chlorophyll fluorescence in barley leaves during linear heating. Analysis of high-temperature fluorescence rise around 60 °C. J. Photochem. Photobiol. B Biol. 59 (2000) 103-114
107. Irvine G.N., and Winkler C.A. Factor affecting the color of macaroni. II. Kinetic studies of pigment destruction during mixing. Cereal Chem. 27 (1950) 205-218
108. Irvine G.N., and Anderson J.A. Variation in principal quality factors of durum wheats with a quality prediction test for wheat or semolina. Cereal Chem. 30 (1953) 334-342
109. Iwahori S., and Lyons J.M. Maturation and quality of tomatoes with preharvest treatments of 2-chloroethyl-phosphonic acid. J. Am. Hort. Sci. 95 (1970) 88-91
110. 2 in higher plants, algae, and natural phytoplankton. Biochem. Physiol. Pflanzen 167 (1975) 191-194
111. Johnson E.A., and An G.-H. Astaxanthin from microbial sources. Crit. Rev. Biotech. 11 (1991) 297-326
112. Johnson T.V., and Morris J.R. Separation of anthocyanin pigments in wine by low pressure column chromatography. J. Food Sci. 61 (1996) 109-111
113. Jones I.D., White R.C., Gibbs E., Butler L.S., and Nelson L.A. Experimental formation of zinc and copper complexes of chlorophyll derivatives in vegetable tissue by thermal processing. J. Agric. Food Chem. 25 (1977) 149-153
114. Joppen J. Back to nature. Food Eng. Ingredients 28 (2003) 12-13
115. Jung M.Y., and Min D.B. Effects of quenching mechanisms of carotenoids on the photosensitized oxidation of soybean oil. J. Am. Oil Chem. Soc. 68 (1991) 653-658
116. Karlsen A., Alexander G., Blomhoff R., and Gundersen T.E. Capillary high-performance liquid chromatography determination of lutein and zeaxanthin in aqueous humor of a single mouse eye. J. Chromatogr. B. 795 (2003) 17-23
117. Kawashima S., and Nakatani M. An algorithm for estimating chlorophyll content in leaves using a video camera. Ann. Botul. 81 (1998) 49-54
118. Kobrehel K., Laignelet B., and Feillet P. Relation between the peroxidase and polyphenoloxidase activities of hard wheats and the browning of dough. C. R. Acad. Agric. Fr. 58 (1972) 1099-1106
119. Kobrehel K., Laignelet B., and Feillet P. Factors of macaroni brownness. Cereal Chem. 51 (1974) 675-684
120. Kohata K., Hanada K., Yamauchi Y., and Horie H. Pheophorbide a content and chlorophyllase activity in green tea. Biosci. Biotechnol. Biochem. 62 (1998) 1660-1663
121. Kopecky J., Schoefs B., Loest K., Stys D., and Pulz A. Microalgae as a source for secondary carotenoid production: a screening study. O. Arch. Hydrobiol. Algol. Stud. 98 (2000) 153-168
122. Koyama Y., and Hashimoto H. Spectroscopic studies of carotenoids in photosynthetic systems. In: Britton G., and Young A.J. (Eds). "Carotenoids in Photosynthesis" (1993), Chapman & Hall, London 327-408
123. Krinsky N.I., Landrum J.T., and Bone R.A. Biologic mechanisms of the protection role of lutein and zeaxanthin in the eye. Annu. Rev. Nutr. 23 (2003) 171-201
124. Kumpulainen J.T., and Salonen J.T. "Natural Antioxidants and Food Quality in Atherosclerosis and Cancer Prevention" (1996), The Royal Society of Chemistry, Cambridge
125. LaBorde L.F., and von Elbe J.H. Zinc complex formation in heated vegetable purees. J. Agric. Food Chem. 38 (1990) 484-487
126. Lacker T., Stroschein S., and Albert K. Separation and identification of various carotenoids by C30 reversed-phase high-performance liquid chromatography coupled to UV and atmospheric pressure chemical ionization mass spectrometric detection. J. Chromatogr. A. 854 (1999) 37-44
127. Lancaster J.E., Lister C.E., Reay P.F., and Triggs C.M. Influence of pigment composition on skin color in a wide range of fruit and vegetables. J. Am. Soc. Hortic. Sci. 122 (1997) 594-598
128. Latasa M., van Lenning K., Garrido J.L., Scharek R., Estrada M., Rodriguez F.F., and Zapata M. Losses of chlorophylls and carotenoids in aqueous acetone and methanol extracts prepared by RPHPLC analysis of pigments. Chromatographia 53 (2001) 385-391
129. Le Jeune H., Joubert Y., Vilaume C., and Fleurence J. Propriétés et intérêt biotechnologique d'un pigment algal: la R-phycoérythrine. Biofutur. 236 (2003) 34-38
130. Lewis C.E., Walker J.R.L., and Lancaster J.E. Effect of polysaccharides on the colour of anthocyanins. Food Chem. 54 (1995) 315-319
131. Lim M.H., Velasco P.J., Pangborn R.M., and Whitaker J.R. Enzymes involved in off-aroma formation in broccoli. In: Comstock M.J. (Ed). "Quality Factors in Fruits and Vegetables" (1989), ACS Symposium Series 405. American Chemical Society, Washington, DC 73-82
132. Ma X.-W., and Shimokawa K. In vitro studies of ethylene-enhanced chlorophyll degrading peroxidase and its reaction products in banana (Musa sapientum L.). J. Jpn. Soc. Hortic. Sci. 67 (1998) 3-15
133. Maccarone E., Campisi C., Cataldi Lupo M.C., Fallico B., and Nicolosi Asmundo C. Thermal treatment effects on the red orange juice constituents. Ind. Bevande 25 (1996) 335-341
134. Mannina L., Sobolev A.P., and Segre A. Olive oil as seen by NMR and chemometrics. Spectrosc. Eur. 15 (2003) 6-14
135. Markakis P. Anthocyanins as food additives. In: Markakis P. (Ed). "Anthocyanins as Food Colors" (1982), Academic Press, New York 245-253
136. Martin H.-D., Ruck C., Schmidt M., Sell S., Beutner S., Mayer B., and Walsh R. Chemistry of carotenoid oxidation and free radical reactions. Pure Appl. Chem. 71 (1999) 2253-2262
137. Martinez Parra J., and Munoz R. An approach to the characterization of betanine oxidation catalyzed by horseradish peroxidase. J. Agric. Food Chem. 45 (1997) 2984-2988
138. Matsuno T., Maoka T., Katsuyama M., Ookubo M., Katagiri K., and Timura H. Carotenoids in shellfish. VII. Carotenoids of the spindle shell Fusinis perplexus. Bull. Jpn. Soc. Sci. Fish 50 (1984) 1589-1592
139. Matile P., Hörstensteiner S., and Thomas H. Chlorophyll degradation. Annu. Rev. Plant Physiol. Plant Mol. Biol. 50 (1999) 67-95
140. Mayne S.T., Janerich D.T., Greenwald P., Chorost S., Tucci C., Zaman M.B., Melamed R., Kiely M., and McKneally M.F. Dietary β-carotene and lung cancer risk in U.S. nonsmokers. J. Natl. Cancer Inst. 86 (1994) 33-38
141. McClements D.J., Chantopromchal W., and Clydesdale F. Prediction of food emulsion color using light scattering theory. J. Food Sci. 63 (1998) 935-939
142. Mercadante A.Z., Britton G., and Rodriguez-Amaya D.B. Carotenoids from yellow passion fruit (Passiflora edulis). J. Agric. Food Chem. 46 (1998) 4102-4106
143. Mercadante A.Z., and Rodriguez-Amaya D.B. Effects of ripening, cultivar differences, and processing on the carotenoid composition of mango. J. Agric. Food. Chem. 46 (1998) 128-130
144. Minguez-Mosquera M.I.a., G.-R., B. High performance liquid chromatographic study of alkaline treatment of chlorophyll. J. Chromatogr. A. 690 (1995) 161-171
145. Minguez-Mosquera M.I., Homero-Mendez D., and Gandul-Rojas B. Detection of bixin, lycopene, canthaxanthin, and β-apo-8′-carotenal in products derived from red pepper. JAOAC Int. 78 (1995) 491-496
146. Minguez-Mosquera M.I., Gallardo-Guerrero L., Homero-Mendez D., and Garrido-Fernandez J. Anomalous transformation of chloroplastic pigments in gordal variety olives during processing for table olives. J. Food Prot. 58 (1995) 564-569
147. Muftugil N. Effect of different types of blanching on the color and the ascorbic acid and chlorophyll contents of green beans. J. Food Proc. Preserv. 10 (1986) 69-76
148. Nebdal L., S., J., Whitmarsh J., and Trtilek M. Postharvest imaging of chlorophyll fluorescence from lemons can be used to predict fruit quality. Photosynthetica 38 (2000) 571-579
149. Nelis H.J., and De Leenheer A.P. Microbial sources of carotenoid pigments used in foods and feeds. J. Appl. Bacteriol. 70 (1991) 181-191
150. Newsome R.L. Natural and synthetic coloring agents. In: Branen A.L., Davidson P.M., and Salminen S. (Eds). "Food Additives" (1990), Marcel Dekker, New York 327-345
151. Omata T., and Murata N. Preparation of chlorophyll a, chlorophyll b, and bacteriochlorophyll a by column chromatography with DEAE-sepharose CL-6B and sepharose CL-6B. Plant Cell Physiol. 22 (1983) 1093-1100
152. Oszmianski J., and Lee C.Y. Isolation and HPLC determination of phenolic compounds in red grapes. Am. J. Enol. Vitic. 41 (1990) 204-206
153. Ozeki Y., and Komamine A. Effect of inoculum density, zeatin and sucrose on anthocyanin accumulation in carrot suspension cultures. Plant Cell Tissue Organ Culture 5 (1985) 45-53
154. Palozza P., and Krinsky N.I. The inhibition of radical-initiated peroxidation of microsomal lipids by both α-tocopherol and β-carotene. Free Radical Biol. Med. 11 (1991) 407-414
155. Parkinson T.M., and Brown J.P. Metabolic fate of food colorants Ann. Rev. Nutr. 1 (1981) 175-205
156. Pereira M.R., Amaya-Farfan J., and Rodriguez-Amaya D. β-Carotene content in Brazilian fortified pasta. Food Control 10 (1999) 81-85
157. Pfander H., Traber B., and Häberli A. Oxidation products of carotenoids in food. In: Francis J.F. (Ed). "Proceedings of the 4th International Symposium on Natural Colorants for Foods, Neutraceuticals, Beverages, Confectionery & Cosmetics" (2000), SIC Publishing, Hamden 213-220
158. Porra R.J., Thompson W.A., and Kriedemann P. Determination of accurate extinction coefficients and simultaneous equations for assaying chlorophylls a and b with for different solvents: Verification of the concentration of chlorophyll standards by atomic absorption spectroscopy. Biochim. Biophys. Acta 975 (1989) 384-394
159. Pszczola D.E. Natural colors: Pigments of imagination. Food Technol. 52 (1988) 70-82
160. Rabinovich E.I. "Photosynthesis and Related Processes" Vol. 2, Part 2 (1956), Interscience Publishers, New York
161. Ravishankar G.A., and Venkataraman L.V. Food applications of plant cultures. Curr. Sci. 59 (1990) 914-920
162. Ravishankar G.A., Sarada R., Tripathi U., and Bhagyalakshmi N. Production of food colors by plant cell and microalgal cultures. In: Francis J.F. (Ed). "Proceedings of the 4th International Symposium on Natural Colorants for Foods, Neutraceuticals, Beverages, Confectionery & Cosmetics" (2000), SIC Publishing, Hamden 221-252
163. Rendström B., Borch G., Skulberg O.M., and Liaaen-Jensen S. Natural occurrence of enantiomeric and meso-astaxanthin. Part 3. Optical purity of (3S,3'S)-astaxanthin from Haematococcus pluvialis. Phytochemistry 20 (1981) 2561-2564
164. Rendström B., Borch G., and Liaaen-Jensen S. Natural occurrence of enantiomeric and meso-astaxanthin. 4. Ex-shrimp (Pandalus borealis). Comp. Biochem. Physiol. 69 B (1981) 621-624
165. Renaud S., and Lorgeril M. Wine, alcohol, platelets and the French paradox for coronary heart disease. Lancet 339 (1992) 1523-1526
166. Robertson G.L. Changes in the chlorophyll and pheophytin concentrations of kiwifruit during processing and storage. Food Chem. 17 (1985) 25-32
167. Rodriguez-Amaya D.B. Critical review of provitamin A determination in plant foods. J. Micronutr. Anal. 5 (1989) 191-225
168. Rodriguez-Amaya D.B. Factor influencing carotenoid composition in foods. In: Francis J.F. (Ed). "Proceedings of the 4th International Symposium on Natural Colorants for Foods, Neutraceuticals, Beverages, Confectionery & Cosmetics" (2000), SIC Publishing, Hamden 252-263
169. Rodriguez-Saona L.E., Giusti M., and Wrolstad R.E. Anthocyanin pigment composition of red-fleshed potatoes. J. Food Sci. 63 (1998) 458-463
170. Rodriguez-Saona L.E., Giusti M., and Wrolstad R.E. Properties of anthocyanin extracts from radish and red-fleshed potatoes. In: Francis J.F. (Ed). "Proceedings of the 4th International Symposium on Natural Colorants for Foods, Neutraceuticals, Beverages, Confectionery & Cosmetics" (2000), SIC Publishing, Hamden 264-282
171. Rohacek K., and Bartak M. Technique of the modulated chlorophyll fluorescence: Basic concepts, useful parameters, and some applications. Photosynthetica 37 (1999) 339-363
172. Rommel A., Wrolstad R.E., and Heatherbell D.A. Blackberry juice and wine: Processing and storage effects on anthocyanin composition, color and appearance. J. Food Sci. 57 (1992) 385-391
173. Rousseff R., Raley L., and Hofsommer H.-J. Application of diode array detection with a C-30 reversed phase column for the separation and identification of saponified orange juice. J. Agric. Food Chem. 44 (1996) 2176-2181
174. Sakuta M., Takagi T., and Komamine A. Growth related accumulation of betacyanin in suspension cultures of Phytolacca americana L. J. Plant Physiol. 125 (1987) 337-345
175. Salin M.L., Avarez M.L., Lynn B.C., Habulihaz B., and Fountain A.W. Photooxidative bleaching of chlorophyllin. Free Radical Res. 31 (1999) 97-105
176. Sarada R., Manoj G.P., and Ravishankar. Cyanin from Spirulina sp.: Influence of processing of biomass on phycocyanin yield, analysis of efficacy of extraction methods and stability studies on phycocyanin. Process Biochem. 34 (1999) 795-801
177. Sarni-Manchado P., Fulcrand H., Souquet J.-M., Cheynier V., and Moutounet M. Stability of the color of unregistered wine anthocyanin-derived pigments. J. Food Sci. 61 (1996) 938-941
178. Sato M., Mikuni K., and Hashimoto H. Cyclodextrins as stabilizers for natural colorants. In: Francis J.F. (Ed). "Proceedings of the 4th International Symposium on Natural Colorants for Foods, Neutraceuticals, Beverages, Confectionery & Cosmetics" (2000), SIC Publishing, Hamden 288-297
179. Scheer H. Tetrapyrroles in photosynthesis. In: Schoefs B., Franck F., and Aghion J. (Eds). "Biochemistry, Biophysic and Molecular Biology of Photosynthesis". Bull. Soc. R. Sci. Liège 65 (1996) 310-321
180. Schiedt K., and Liaaen-Jensen S. Isolation and analysis. In: Britton G., Liaaen-Jensen S., and Pfander H. (Eds). "Carotenoids". "Isolation and Analysis" Vol. 1A (1995), Birkhäuser, Basel 81-108
181. Schmitz H.H., Emenhiser C., and Schwartz S.J. HPLC separation of geometric carotene isomers using a calcium hydroxide stationary phase. J. Agric. Food Chem. 43 (1995) 1212-1218
182. Schoefs B. Pigment analysis of pumpkin seed oil. In: Murkovic M. (Ed). "Der Ölkürbis (Cucurbita pepo)" (2000), Technische Universität Graz, Graz 50-59
183. Schoefs B. The pigment compositing pumpkin seed oil. In: Francis J. (Ed). "Proceedings of the 4th International Symposium on Natural Colorants" (2000), SCI Publishers, Hamden 85-92
184. Schoefs B. Analysis of tetrapyrrole pigments in food stuffs. Int. Lab. 33 (2001) 34-39
185. Schoefs B. Analyse des Farbstoffe in Kürbiskernöl. Lebendmittel und Biotechnologie 1 (2001) 8-10
186. Schoefs B. Chlorophyll and carotenoid analysis in food products. Properties of the pigments and methods of analysis. Trends Food Sci. Technol. 13 (2002) 361-371
187. Schoefs B. Chlorophyll and carotenoid analysis in food products. A practical case-by-case view. Trends Anal. Chem. 22 (2003) 335-339
188. Schoefs B. Determination of pigments in vegetables. J. Chromatogr. A 1054 (2004) 217-226
189. Schoefs B., Bertrand M., and Lemoine Y. Improved liquid chromatographic method for the analysis of photosynthetic pigments of higher plants. J. Chromatogr. A 692 (1995) 239-245
190. Schoefs B., Lemoine Y., and Bertrand M. Reversed-phase HPLC separation of photosynthetic pigments and their precursors. Am. Biotechnol. Lab. 14 (1996) 18-22
191. Schoefs B., Rmiki N., Rachidi J., and Lemoine Y. The accumulation of astaxanthin in Haematococcus pluvialis cultivated in light-light stress condition requires a cytochrome P450-dependent enzyme and an active synthesis of fatty acids. FEBS Lett. 500 (2001) 125-128
192. Schwartz S.J., and Lorenzo T.V. Chlorophyll stability during continuous aseptic processing and storage. J. Food Sci. 56 (1991) 1059-1062
193. Schwartz S.J., Woo S.L., and von Elbe J.H. High-performance liquid chromatography and their derivatives in fresh and processed spinach. J. Agric. Food Chem. 29 (1981) 533-535
194. Sharpless K.E., Thomas J.B., Sanders L.C., and Wise S.A. Liquid chromatographic determination of carotenoids in human serum using an engineered C30 and a C18 stationary phase. J. Chromatogr. B 678 (1996) 187-196
195. Shih C.C., and Whiley R.C. Betacyanin and betaxanthin decolorizing enzymes in the beet (Beta vulgaris L) root. J. Food Sci. 47 (1981) 164-166 172
196. Shim J.S., Kim J.H., Cho H.-Y., Yum Y.N., Kim S.H., Park H.-J., Shim B.S., Choi S.H., and Kwon H.J. Irreversible inhibition of CD13{plus 45 degree rule}aminopeptidase N by the angiogenic agent curcumin. Chem. Biol. 10 (2003) 695-704
197. Siegelman H.W., and Kycia J.H. Algal biliproteins. In: Hellebust J.A., and Craigie J.S. (Eds). "Handbook of Physiological Methods" Vol. 2 (1978), Cambridge University Press, Cambridge 71-81
198. Singleton V.L., and Rossi J.A. Colorimetry of total phenolics with phosphomolybdic phosphotungstic acid reagents. Am. J. Enol. Vitic 16 (1965) 144-158
199. Slaughter D.C., Barrett D., and Boersig M. Nondestructive determination of soluble solids in tomatoes using near infrared spectroscopy. J. Food Sci. 61 (1996) 695-697
200. Smith R.M. Supercritical Fluid Chromatography (1988), RSC Chromatography Monographs, London
201. Smith J. "Food Additive User's Handbook" (1991), Van Nostran Reynold, New York
202. Somers T.C. Wine tannins. Isolation of condensed flavonoid pigments by gel filtration. Nature 209 (1966) 368-370
203. Somers T.C., and Evans M.E. Spectral evaluation of young red wines: Anthocyanin equilibria, total phenolics, free and molecular sulfur dioxide, "Chemical Age". J. Sci. Food Agric. 28 (1977) 279-287
204. Stahl W., and Sies H. Uptake of lycopene and its geometrical isomers is greater from heat-processed than unprocessed tomato juice in humans. J. Nutr. 122 (1992) 2161-2166
205. Steet J.A., and Tong C.H. Degradation kinetics of green color and chlorophylls in peas by colorimetry and HPLC. J. Food Sci. 61 (1996) 924-931
206. Stintzing F.C., Schierber H., and Carle R. Cactus pear-a promising component to functional food. Obst. Gemüse. Kartoffelverarbeitung (2000)
207. Storebakken T., and No H.K. Pigmentation of rainbow trout. Aquaculture 100 (1992) 209-229
208. Strain H.H., Cope B.T., and Svec W.A. Analytical procedures for the isolation, identification, estimation, and identification of the chlorophylls. Meth. Enzymol. 23A (1971) 452-476
209. Sweeny J.C., and Iacobucci G.A. Effect of substitution on the stability of 3-deoxyanthocyanidins in aqueous solutions. J. Agric. Food Chem. 31 (1983) 531-533
210. Takeoka G.R., Dao L.T., Full L.T., Wong R.Y., Harden L.A., Edwards R.H., and Berrios J.D.J. Characterization of black bean (Phaseolus vulgaris L.) anthocyanins. J. Agric. Food Chem. 45 (1997) 3395-3400
211. Tang W., and Eisenbrand G.F. "Chinese Drug of Plant Origin" (1992), Springer Verlag, Berlin
212. Taungbodhitham A.K., Jones G.P., Wahqvist M.L., and Briggs D.R. Evaluation of extraction method for the analysis of carotenoids in fruits and vegetables. Food Chem. 63 (1998) 577-584
213. Terahara N., Saito N., Honda T., Toki K., and Osajima Y. Structure of ternatin A1, the largest ternation in the major blue anthocyanins from Clitoria ternatea flowers. Tetrahedron Lett. 31 (1990) 2921-2924
214. Theerakulkait C., Barret D.M., and McDaniel M.R. Lipoxygenase in sweet corn germ: Isolation and physicochemical properties. J. Food Sci. 60 (1995) 1034-1040
215. Thompson K.A., Marshall M.R., Sims C.A., Wei C.I., Sargent S.A., and Scott J.W. Cultivar, maturity, and heat treatment on lycopen content in tomatoes. J. Food Sci 65 (2000) 791-795
216. Tian M.S., Woolf A.B., Bowen J.H., and Fergusson I.B. Changes in color and chlorophyll fluorescence of broccoli florets following hot water treatment. J. Am. Soc. Hort. Sci. 121 (1996) 310-313
217. Tonnesen H.H., and Karlsen J. Studies of curcumin and curcuminoids. 5. Alkaline degradation of curcumin. Z. Lebensm. Unters. Forsch 180 (1985) 132-134
218. Tonnesen H.H., Masson M., and Loftsson T. Studies of curcumin and curcuminoids. 27. Cyclodextrin complexation, solubility, chemical and photochemical stability. Int. J. Pharm. 244 (2002) 127-135
219. Torrissen O.J., Hardy R.W., and Shearer K.D. Pigmentation of salmonoids-carotenoid deposition and metabolism. Rev. Aquat. Sci. 1 (1989) 209-215
220. Tricard C., Cazabeil J.M., and Medina B. Identification of natural dyes added to food products. Sci. Aliments 18 (1998) 25-40
221. Triglia A., La Malfa G., Musumeci F., Leonardi C., and Scordino A. Delayed luminescence as an indicator of tomato fruit quality. J. Food Sci. 63 (1998) 512-515
222. Trujillo-Quijano J.A., Rodriguez-Amaya D.B., Esteves W., and Plonis G.G. Carotenoid composition and vitamin A value of oils from four Brazilian plant fruits. Fat. Sci. Technol. 6 (1990) 222-226
223. Tsatsaroni E., Liakopoulou-Kyriakides M., and Eleftheradis I. Comparative study of dyeing properties of two yellow natural pigments-effects of enzymes and proteins. Dyes Pigments 37 (1998) 307-315
224. Turujman S.A. Rapid direct resolution of the stereoisomers of all-trans astaxanthin on a pirkle covalent l-leucine column. J. Chromatogr. 631 (1993) 197-199
225. Usha T., Sarada R., Ramachandra R., S., and Ravishankar G.A. Production of astaxanthin in Haematococcus pluvialis cultured in various media. Bioresource Technol. 68 (1999) 197-199
226. Vanheukelem L., Lewitsu J., Kata T.M., and Craft N.E. Improved separations of phytoplankton pigments using temperature controlled high performance liquid chromatography. Mar. Ecol. Prog. Ser. 114 (1994) 303-313
227. von Elbe J.H., Huang A.S., Attoe E.L., and Nank W.K. Pigment composition and color of conventional and Veri-Green canned beans. J. Agric. Food Chem. 34 (1986) 52-54
228. Wasley J.W.F., Scott W.T., and Holt S. Chlorophyllides c. Can. J. Botul. 48 (1970) 376-383
229. Wathne E., Bjerkeng B., Storebakken T., Vassvik V., and Odland A.B. Pigmentation of Atlantic salmon (Salmo Salar) fed astaxanthin in all meals or alternating meals. Aquaculture 159 (1998) 231-317
230. Willstäter R., and Stöll A. "Untersuchungen über Chlorophyll" (1913), Springer Verlag, Berlin
231. Wyszecki G., and Stiles W.S. "Color Science" (1987), Wiley & Sons, New York
232. Ye X., Al-Babili S., Kloti A., Zhang J., Lucca P., Beyer P., and Potrykus I. Engineering the provitamin A (β-carotene) biosynthetic pathway into (carotenoid free) rice endosperm. Science 287 (2000) 303-305
233. Yeum K.J., Taylor A., Tang G., and Russel R.M. Measurement of carotenoids, retinoids, and tocopherols in human lenses. Invest. Ophthalmol. Vis. Sci. 36 (1995) 2756-2761
234. Yoshimoto M., Okumo S., Yoshinaga M., Yamakawa O., Yamaguchi M., and Yamada J. Antimutagenicity of sweetpotato (Ipomoea batatas) roots. Biosci. Biotechnol. Biochem. 63 (1999) 537-541
235. Zeichmeister L. "Cis-trans Isomeric Carotenoids, Vitamin A and Arylpolyenes" (1962), Academic Press, New York
236. Zhong J.J., Seki M., Furusaki S., and Furuya T. Effect of light irradiation on anthocyanin production by suspended cultures of Perilla frutescens. Biotech. Bioeng. 36 (1991) 653-658
237. Zolla L., and Bianchetti M. High-performance liquid chromatography coupled on-line with electrospray ionization mass spectrometry for the simultaneous separation and identification the Synechocystis PCC 6803 phycobilisome proteins. J. Chromatogr. 912A (2001) 269-279