Relationship between the colour and the chemical structure of carotenoid pigments

Food Chemistry

Volumn 101, Issue 3, 2007, Pages 1145-1150

  Meléndez Martínez, Antonio J ^a   Britton, George ^b   Vicario, Isabel M ^a   Heredia, Francisco J ^a  

^a UNIVERSITY OF SEVILLE   (Spain)

^b UNIVERSITY OF LIVERPOOL   (United Kingdom)

Author keywords

Carotenoids; CIELAB; Colorimetry; Colour; Colour chemical structure

Indexed keywords

CAROTENOID;

ARTICLE; CHEMICAL ANALYSIS; CHEMICAL BOND; CHEMICAL STRUCTURE; COLOR; CONJUGATION; MOLECULAR DYNAMICS;

EID: 33748799397     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2006.03.015     Document Type: Article

References (31)

1. * color readings of a hydroponic tomato and the relationship of maturity with color and lycopene content. Journal of Agricultural and Food Chemistry 48 (2000) 1697-1702
2. Barua A.B., and Olson J.A. Xanthophyll epoxides, unlike β-carotene monoepoxides, are not detectibly absorbed by humans. The Journal of Nutrition 131 (2001) 3212-3215
3. Britton G. Carotenoids. In: Dey P.M., and Harborne J.B. (Eds). Methods in plant biochemistry (1991), Academic Press, London 473-518
4. Britton G. Carotenoids. In: Hendry G.A.F., and Houghton J.D. (Eds). Natural food colorants (1992), Blackie, Glasgow and London 141-182
5. Britton G. UV/visible spectroscopy. In: Britton G., Liaaen-Jensen S., and Pfander H. (Eds). Carotenoids. Spectroscopy Vol. 1B (1995), Birkhäuser, Basel, Switzerland 13-62
6. Britton G., Liaaen-Jensen S., and Pfander H. Carotenoids. Isolation and analysis Vol. 1A (1995), Birkhäuser, Basel, Switzerland
7. Britton G., Liaaen-Jensen S., and Pfander H. Carotenoids. Handbook (2004), Birkhäuser, Basel, Switzerland
8. Britton G., and Young A. Methods for isolation and analysis of carotenoids. In: Young A., and Britton G. (Eds). Carotenoids in photosynthesis (1993), Chapman & Hall, London 409-458
9. CIE (1978). Recommendations on uniform color spaces, color-difference equations, psychometric color terms, CIE Publication No. 15 (E-1.3.1) 1971, Supplement 2. Viena: Bureau Central de la CIE.
10. Clydesdale F.M. Color as a factor in food choice. Critical Reviews in Food Science and Nutrition 33 (1993) 83-101
11. Fraser P.D., and Bramley P.M. The biosynthesis and nutritional uses of carotenoids. Progress in Lipid Research 43 (2004) 228-265
12. Giovanucci E. Tomatoes, tomato-based products, lycopene, and cancer: review of the epidemiologic literature. Journal of National Cancer Institute 91 (1999) 317-331
13. Heredia, F. J., Álvarez, C., González-Miret, M. L., & Ramírez, A. (2004). CromaLab, análisis de color.
14. Krinsky N.I. Carotenoids as antioxidants. Nutrition 17 10 (2001) 815-817
15. Meléndez-Martínez A.J., Britton G., Vicario I.M., and Heredia F.J. Identification of zeinoxanthin in orange juices. Journal of Agricultural and Food Chemistry 53 16 (2005) 6362-6367
16. Meléndez-Martínez A.J., Britton G., Vicario I.M., and Heredia F.J. Color and carotenoid profile of Spanish Valencia late ultrafrozen orange juices. Food Research International 38 (2005) 931-936
17. Meléndez-Martínez A.J., Britton G., Vicario I.M., and Heredia F.J. Identification of isolutein (lutein epoxide) as cis-antheraxanthin in orange juice. Journal of Agricultural and Food Chemistry 53 24 (2005) 9369-9373
18. Meléndez-Martínez A.J., Vicario I.M., and Heredia F.J. Application of tristimulus colorimetry to estimate the carotenoids content in ultrafrozen orange juices. Journal of Agricultural and Food Chemistry 51 25 (2003) 7266-7270
19. Meléndez-Martínez A.J., Vicario I.M., and Heredia F.J. Correlation between visual and instrumental colour measurements of orange juice dilutions. Effect of the background. Food Quality and Preference 16 (2004) 471-478
20. Meléndez-Martínez A.J., Vicario I.M., and Heredia F.J. Importancia nutricional de los pigmentos carotenoides. Archivos Latinoamericanos de Nutrición 54 2 (2004) 149-154
21. Meléndez-Martínez A.J., Vicario I.M., and Heredia F.J. Instrumental measurement of orange juice colour: a review. Journal of the Science of Food and Agriculture 85 (2005) 894-901
22. Mínguez-Mosquera M.I. Clorofilas y carotenoides en Tecnología de los Alimentos (1997), Secretariado de publicaciones de la Universidad de Sevilla, Sevilla
23. Mínguez-Mosquera M.I., and Hornero-Méndez D. Separation and quantification of the carotenoid pigments in red peppers (Capsicum annuum L.), paprika, and oleoresin by reversed-phase HPLC. Journal of Agricultural and Food Chemistry 41 (1993) 1616-1620
24. Mínguez-Mosquera M.I., Rejano-Navarro L., Gandul-Rojas B., Sánchez-Gómez A.H., and Garrido-Fernández J. Color-pigment correlation in virgin olive oil. Journal of the American Oil Chemists Society 68 5 (1991) 332-336
25. Olson J.A. Biological actions of carotenoids. Journal of Nutrition 119 (1989) 94-95
26. Olson J.A. Carotenoids and human health. Archivos Latinoamericanos de Nutrición 49 1-S (1999) 7-11
27. Rodriguez-Amaya D.B. Carotenoids and food preparation: the retention of provitamin A carotenoids in prepared, processed and stored foods (1997), OMNI/USAID, Washington, DC
28. Rodriguez-Amaya D.B. A guide to carotenoid analysis in foods (2001), ILSI Press, Washington, DC
29. Roth H.A., Radle L., Gifford S.R., and Clydesdale F.M. Psychophysical relationships between perceived sweetness and color in lemon and lime flavored beverages. Journal of Food Science 53 (1988) 1116-1162
30. Sinnecker P., Gomes M.S.O., Arêas J.A.G., and Lanfer-Marquez U.M. Relationship between color (instrumental and visual) and chlorophyll contents in soybean seeds during ripening. Journal of Agricultural and Food Chemistry 50 14 (2002) 3961-3966
31. Tepper B.J. Effects of a slight color variation on consumer acceptance of orange juice. Journal of Sensory Studies 8 (1993) 145-154