• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.1
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• pp.117-123
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• 2007

HPLC quantifications of fresh and cooked (steamed/microwaved) spinach, one of the most frequently consumed vegetables in foodservice operations, were carried out to determine carotenoids compositions. An S-3 $\mu$m C30 stationary phase for reversed-phase columns with diode-array detection was used to separate and quantify geometric isomers of provitamin A carotenoids in the fresh and cooked spinach. The carotenoids in fresh spinach were identified and quantified: Lutein (63.0%), $\beta$-carotene isomers (all-trans 29.6%, 9-cis 3.2%, 13-cis 1.8%, $\alpha$-carotene 0.4%, zeaxanthin 2.1%) and cryptoxanthin. Cryptoxanthin, detected in a trace amount in HPLC, was not quantified in this study. Lutein was little affected by cooking methods and frozen conditions. 9-cis and 13-cis-$\beta$-carotene isomers were major types formed during cooking. Cooking (steam/microwave) did not alter carotenoid profiles of the samples, but the amounts of carotenoids quantified were greater than those in the fresh samples. Heat treatment such as steaming increased total carotenoids contents, especially trans-$\beta$-carotene (p<0.05). The carotenoid contents of the frozen spinach increased even after the microwaved treatment (p<0.05). These increases were likely to result from the increased extraction efficiency and inactivation of enzymes capable of carotenoids degrading during the heat treatments.

• Korean journal of food and cookery science
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• v.19 no.1
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• pp.83-95
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• 2003

Investigations were conducted on the changes in carotenoids content, and quantification of cis-trans-${\beta}$-carotene Isomers in pureed and cooked carrot and spinach during storage. The isomerization and degradation of carotenoids were monitored by high-performance liquid chromatography on a C$\_$30/ reversed-phase column with diode-array detection. The results showed that lutein, ail-trans-${\beta}$-carotene, ${\alpha}$-carotene, 9-cis-${\beta}$-carotene and 13-cis-${\beta}$-carotene were present in carrot and spinach. Zeaxanthin and cryptoxanthin were present in raw spinach. The contents of lutein, zeaxanthin, cryptoxanthin, ${\alpha}$-carotene and all-trans-${\beta}$-carotene in pureed and cooked carrot and spinach decreased with increasing storage period. The 9-cis and 13-cis carotenoid isomers were the major types formed in cooked carrot during storage. Cooking was not found to alter the carotenoid profile of the sample, but increased the total amount of carotenoids compared with pured ones. This increase could be explained that cooking itself increased the extraction efficiency and inactivated the enzymes degradating carotenoids.

• Preventive Nutrition and Food Science
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• v.6 no.1
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• pp.1-5
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• 2001

Pigment extracts obtained from Star Ruby grapefruit pulp were stored at different temperatures (4.5$^{\circ}C$, 23$^{\circ}C$) and exposed to light. many carotenoid oxidation products were formed due to light-exposure during storage periods. They were monitored by using HPLC with photodiode array detection and tentatively identified. Including (all-E)-lycopene and trans-$\beta$-carotene as predominant carotenoids in red grapefruit, 5Z-lycopene, 9Z-lycopene, 13Z-lycopene, and 15-cis-$\beta$-carotene were formed at 4.5$^{\circ}C$, 23$^{\circ}C$. Degradation of all-tarns lycopene was more susceptible to light-exposure and temperature a than that of all-trans $\beta$-carotene. The formation of lycopene cis isomers was favored under lighted condition. Respectively, (5Z)-lycopene was formed in greater amounts than other isomers at 23$^{\circ}C$ storage. The concentration of 15-cis-$\beta$-carotene was significantly increased during storage at 23$^{\circ}C$ storage. The concentration of 15-cis-$\beta$-carotene was significantly increased during storage at 23$^{\circ}C$.

• Plant Resources
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• v.1 no.1
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• pp.33-37
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• 1998

Carotenoid compounds in embryos of wild-type(WT) and viviparous mutants of maize(Zea mays L.) were analyzed using high performance liquid ehromatography (HPLC) with a photodiode array detector. Zeaxanthin accumulates in WT embryos as the major carotenoid. Phytoene accumulates in vp2 and vp5. Phytofluene in w3 and ${\xi}$-carotene in the vp9 mutant embryos. This indicates that the vp2 and vp5 mutants impair phytoene desaturase from 15-cis-phytoene to 15-cis-phytofluene. The w3 mutant has neither an isomerase from 15-cis-phytofluene to all-trans-phytofuene nor phytofluene desaturase from phytofluene to ${\xi}$-carotene. The vp9 mutant does not have the ${\xi}$-carotene desaturase from ${\xi}$-carotene to lycopene. Our analysis shows that the terminal carotenoid. ${\gamma}$-carotene(${\beta},{\Psi}$-carotene), accumulates in the vp7 mutant embryos. The ${\varepsilon}$-carotene(${\varepsilon},{\varepsilon}$-carotene), a product of ${\delta}$-carotene(${\varepsilon},{\Psi}$-carotene) in some plants, however, has not been found in maize embryos. The vp7 mutant impairs a cyclization step from ${\gamma}$-carotene to both ${\beta}$-carotene and ${\alpha}$-carotene. We suggest that monocyclic ${\gamma}$-carotene is the sole precursor of both bicyclic ${\beta}$-carotene(${\beta},{\beta}$-carotene) and ${\alpha}$-carotene(${\beta},{\varepsilon}$-carotene) in maize.

• Journal of the Korean Society of Food Culture
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• v.21 no.1
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• pp.81-85
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• 2006

Seasoning oil(SO-1) was manufactured from soybean oil, with ${\beta}-carotene$, oleoresin paprika and 3 kinds of flavors. Color of it's SO-1 was red. Total content of trans fatty acid of SO-1 was low level 0.84%, compare to the butter's and margarine's 1.35%, 28.31%, respectively. Total volatile components of SO-1 was 201,313.11ppm, was higher than soybean oil's, butter's, margarine's and SO-2's(removed 3 kinds of flavors from SO-1), it's value of 63.54ppm, 481.24ppm, 168.95ppm and 205.73ppm, respectively. And smoke point(SP) of SO-1 was higher than others. SP of SO-1, after 6 months later at room temperature, was 240, in contrast with soybean oil's 228. This SO-1, added ${\beta}-carotene$ and flavor components, had a masking effect of burnt flavor. From these results, SO-1 can be replaced of butter or margarine as a substituted oil.

• Preventive Nutrition and Food Science
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• v.14 no.3
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• pp.240-245
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• 2009

High-performance liquid chromatography (HPLC) was applied to determine the carotenoid composition of carrots during storage and cooking. Analyses were conducted immediately after harvest and 1, 2, 4, and 8 weeks after harvest. During the course of the storage, the carotenoid levels generally decreased, and this decrease was found to be greater during the first week for $\beta$-carotene (all-trans-$\beta$-carotene) and lutein, and during the second week for $\alpha$-carotene. Additionally, the amount of the $\alpha-$ and $\beta$-carotenes in carrot leaves changed slightly within the first 2 weeks of harvest when stored at $4^{\circ}C$. Specifically, the level of lutein, the main component of carrot leaves, increased from 233.8$\pm$11.7 to $346.2\pm26.7{\mu}g$/g DW during the first 2 weeks. In addition, the change in carotenoid contents was observed during the home-processing of one Korean cultivar. Carrots fried in oil showed the highest amount of $\beta$-carotene ($164.3\pm6.6{\mu}g$/g DW) and $\alpha$-carotene ($50.1\pm0.4{\mu}g$/g DW), while carrots that were prepared by sauteing, pressure-cooking in water and microwaving had the second highest levels. The greatest loss of in carotenoids occurred in response to boiling in water containing 1% NaCl, braising and baking. The content of lutein increased slightly after boiling in water containing 1% NaCl ($9.3\pm0.4{\mu}g$/g DW), while a loss in lutein occurred after preparation using other home-processing methods. A cis-isomer of all-trans-$\beta$-carotene, 13-cis-$\beta$-carotene, was present in detectable amounts in all processed samples, but not in raw roots. Another isomer, 9-cis-$\beta$-carotene, was detected in carrots that were prepared by boiling, frying and pressure-cooking.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.6
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• pp.1297-1306
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• 1998

Carotenoids are yellow to orange red pigments that are ubiquitous in the nature and its annual pro duction amounts to one hundred million ton. This review discussed physicochemical properties, antiox idative activity, anticancer activity of carotenoids and its production technology. Carotenoids, mainly used as food colourants, are characterized by its strong reactive conjugated double bonds, related to oxidation by heat, light, acid, and metal ions. The provitamin A activity of carotenoids is higher in trans form than in cis form. Antioxidative properties of carotenoids are related to ionone structure and long, conjugated polyene chain number. In particular, carotene, astaxanthin, canthaxanthin, and lycopene possess strong antioxidant activity, compared with tocopherol. Especially, carotene, astaxanthin, carotene, fucoxanthin, halocynthiaxanthin and peridinin impart strong anticancer activity against lung cancer, breast cancer, buccal pouch cancer and nerve cell cancer. Carotene and astaxanthin are produced by biotechnology using algae such as Dunaliella salina and Haematococcus pluvalis. But the change of cultivation conditions and screening of algae, efficiently producing carotenoids, are needed for its commercial production. Carotenoids are expected to be used in the various fields through explanation of its biological activity and establishment of commercial production technology.

• Korean Journal of Microbiology
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• v.35 no.4
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• pp.289-295
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• 1999

Halotolerant microalga Dunaliella bardawil was reported to massively accumulate the ${\beta}$-carotene, which protects cells from excess light intensity. Maximum specific growth rate of 0.168/hr was achieved when cells were cultivated at 1 N NaCl, pH 8.0, light intensity 80 ${\mu}E/m^{2}/s$, agitation 70rpm. For the effectiv accumulation of ${\beta}$-carotene, ozone ro hydrogen peroxide was added to media which was irradiated with white fuorescent lamps with moderate light intensity of 250 ${\mu}E/m^{2}/s$. As a result, maximum volumetric content of ${\beta}$-carotene was 324 ${\mu}$g/㎖. The ${\beta}$-carotene extraction efficiency of vegetable oils was in the order of olive oil, sesame oil, rice brain oil, corn oil, and soy bean oil. Sonication and warming was effective in ${\mu}$-carotene extraction and finally 96.9% of ${\beta}$ could be extracted using olive oil.

• Journal of the Korean Society of Food Culture
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• v.23 no.3
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• pp.410-419
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• 2008

The objective of this study was to investigate the consumption pattern of snacks-containing trans-fatty acid in adolescents living in the Kwang-ju area of Korea, and to analyze the relevance toward their eating behaviors, body composition, nutrient intakes, and consumption frequency of snacks-containing trans fatty acid. A survey questionnaire was developed in order to investigate general environmental factors, eating behavior, nutritional knowledge, and the consumption frequency of snacks-containing trans fatty acid. A total of 312 middle school students were surveyed. The collection rate was 97% and ultimately 282 cases were analyzed. Anthropometric measurements, body composition data, and nutrient intakes were also collected. The consumption frequencies for snacks-containing trans-fatty acid were negatively correlated with food behavior scores (p<0.01) however, pocket money and snack intake frequency per day were positively correlated with consumption frequency. Also, snack consumption frequency had some correlation with the subjects' anthropometric measurements and body composition data such as total body water (p<0.01), body protein (p<0.01), body minerals (p<0.01), and skeletal muscle mass (p<0.01). Finally, the consumption frequency of snacks-containing trans fatty acid was significantly correlated with calcium intake (p<0.05), it also showed correlations with vitamin A, retinol, ${\beta}-carotene$, and folic acid intake, although statistical significance was not verified.

• Korean Journal of Environmental Agriculture
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• v.34 no.3
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• pp.186-191
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• 2015

BACKGROUND: Carotenoids which are a major source of vitamin A are contributed to have great potential role in anti-carcinogenic effects and eyesight. Carotenoids which can not synthesize in human body are required for food supply. The objectives of this study are to investigate compositions and contents of pumpkin (Cucurbita spp.) germplasms based on their pulp color. METHODS AND RESULTS: Carotenoids were extracted with 0.2% ascorbic acid in ethanol and saponified with 80% potassium hydroxide. Insoluble compounds were extracted into hexane. A total of nine carotenoids (three xanthophylls and six carotenes) were identified from pumpkin germplasms using HPLC equipped with photodiode array detector (450 nm). Especially, lutein and ${\beta}$-carotenes were major compound in germplasms. Among isomers of ${\beta}$-carotene, all-trans-${\beta}$-carotene (16-27% of total carotenoids) was predominant compositions. The mean of total carotenoid contents was showed as brown (286.1 mg/100 g dw) > dark green (217.0) > orange (153.4) > primrose (85.8) > dark yellow (80.3). On the basis of carotenoid information, PLS-DA score plots showed different patterns by cluster in pumpkin germplasms. It was considered that these differences of phenotype were relative closely to genotype. CONCLUSION: This study indicated that dark color of pumpkin pulp was presented in high-level of biological pigments. It may contribute to develop potentially beneficial functional food ingredients.