• Preventive Nutrition and Food Science
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• 제1권2호
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• pp.256-261
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• 1996

Carotenoids are abundant int he Korean food supply. The intake of foods rich in carotenoids appears to be associated with optimal health, and a reduction in the risk of cancer, cardiovascular disease, macular degeneration and cataract formation. Specific dietary carotenoids may be responsible for these specific protective effects. Hydrocarbon carotenoids such as $\alpha$-,$\beta$-carotenes and lycopene may reduce the risk of cancer and heart disease, whereas oxygenated carotenoids, such as lutein and zeaxanthin, may be important in protection of the eye. Dietary carotenoids, such as lutein, cryptoxanthin, $\alpha$-carotene, $\beta$-carotene and lycopene can be readily obtained from the diet, Green leafy vegetables, such as spinach and broccoli, contain both oxygenated and hydrocarbon carotenoids ; yellow or orange vegetables, such as carrots, have high levels of $\alpha$-carotene and $\beta$-carotene ; and tomatoes contain high amounts of lycopene. Besides being important vitamin A sources, provitamin A carotenoids such as $\alpha$-carotene, $\beta$-carotene and cryptoxanthin, participate in the cell defense systems that are associated with radical quenching. Non-provitamin A carotenoids, such as lutein and lycopene, major carotenoids in human plasma, have also been reported to possess strong antioxidant capability. The alteration of dietary sources of carotenoids can modify their levels in the circulation and target tissues, and thus prevent or delay the onset of these chronic diseases.

• Food Science and Biotechnology
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• 제16권2호
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• pp.306-310
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• 2007

Setoka (Tangor Norin No.8) is a superior tangor cultivar cultivated in a greenhouse on Jeju Island, and its ${\beta}-cryptoxanthi$n content was determined during the ripening season (September 2005 to March 2006). The ${\beta}-cryptoxanthi$n content of the peel of Setoka fruits was higher than that of the flesh. Also, the ${\beta}-cryptoxanthi$n content in both peel and flesh gradually increased through the ripening season from the beginning of pigmentation, and then decreased slightly late in the ripening season. The ${\beta}-cryptoxanthi$n content in the peel of Setoka fruits varied throughout the season with values of 0.02 (Sep), 0.67 (Nov.), 2.27 (Dec.), 2.88 (Jan.), 2.27 (Feb.), and 2.13 mg% (Mar.). The ${\beta}-cryptoxanthi$n content in Setoka fruit flesh increased throughout the ripening season with values of 0.05 (Sep.), 0.22 (Nov.), 0.57 (Dec.), 0.80 (Jan.), and 0.91 mg% (Feb).

• 한국식품조리과학회지
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• 제19권1호
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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.

• 한국식품과학회지
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• 제27권6호
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• pp.950-957
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• 1995

총 carotenoid 함량을 ${\beta}-carotene$ 상당의 mg%로 산출하였을 때 감귤 14종의 과육과 과피의 함량은 각각 $0.23{\sim}3.38\;mg%$, $0.82{\sim}10.64\;mg%$이었고 평균치는 과육과 과피에서 각각 1.5 mg%, 7 mg%이었다. HPLC에서 14종의 peak를 분리하였으며 이들 peak중 lutein, lycopene, ${\alpha}-carotene$, ${\beta}-carotene$은 표준품과 직접 비교 확인하였고, neoxanthin, violaxanthin, antheraxanthin, lutein-5,6-epoxide, isolutein, cryptox-diepoxide, cryptox-5,6-epoxide and ${\beta}-cryptoxanthin$ 등은 다른 문헌상의 $t_R$과 비교 추정하였다. 개별 carotenoid 함량비를 HPLC chromatogram의 peak 면적%로 비교하였던 바, 품종간의 차이는 뚜렷하지 않았다.

• 한국식품영양과학회지
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• 제23권2호
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• pp.225-231
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• 1994

As the way of mass process of red pepper, extraction of oleoresin, which is labile during distribtuion and long-term storage, is alternative way to minimize markdown of red pepper quality. Changes of carotenoid pigments in modified oleoresin during cooking at high temperature were investigated. Dried red peperwas milled to 100 mesh of size particle and oily compounds were extracted by reduced pressure steam distillation. The rest part was reetracted and concentrated. The extracts were combined . The same volume of water and 4 % of polyglycerol condensed ricinoleate (PGDR) were added to the combined extract, and emulsified to make oleroesin. Capsanthin among dried red pepper, was the most abundant carotenoid (97.80mg%) followed by $\beta$ -cartoene, cryptoxanghin ,violaxanthin, crypotocapsin, and capsorubin. Oleoresin is acquiesce in the same order of raw red pepper. Transmittal of color components from raw red pepper to oleroresin was over 85% in cryptoxanthin, crytocapsin, and $\beta$ -carotene, over 70% in capsolutein and hydroxycapsolutein, and under 50% in antheraxanthin and mutatoxanthi Crytocapsin cryptoxanthin, an capsorubin in oleoresin red pepper were remained 72.1, 51.8 and 25.25, respectively, after cooking for 5hours at10$0^{\circ}C$. Color compounds were unsteady by cooking , About 90% of color compounds were destroyed by 3 hours cooking at 15$0^{\circ}C$. But, they were more thermostable under nitrogen circumstance than air one.

• 동아시아식생활학회지
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• 제14권4호
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• pp.355-362
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• 2004

Studies on extraction and color stability of carotenoids from astringent persimmon(Diospyros kaki) were performed to provide the basic information for the utilization of persimmon pigment as a new source of natural food colorant. The major carotenoids in astringent persimmon were beta-cryptoxanthin, lycopene and beta-carotene. Beta-cryptoxanthin was the first major pigment and lycopene the next. Total carotenoid content in persimmon calculated as beta-carotene equivalent was 107.4 $\mu\textrm{g}$/g. The data indicated that the astringent persimmon was a good source of carotenoid pigment. The physical and chemical stabilities of carotenoid from astringent persimmon were investigated at various conditions of temperature, pH and antioxidant. The effects of oxygen and light on the stability of carotenoid pigment has been investigated. The factors that cause the discoloration were visible light, temperature above 60, pH below 5 and oxygen. Especially, the carotenoid pigment was very sensitive to light and oxygen. Carotenoid stability was much improved with increasing nitrogen concentration in the atmosphere. Persimmon pigments have been found to be most stable at 5∼10. And tocopherol was the most effective inhibitor of the pigment discoloration.

• 한국식품저장유통학회지
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• 제20권4호
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• pp.451-458
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• 2013

최근 건강 증진을 위해 소비가 증가하고 있는 농산물을 대상으로 phytochemical 성분을 정량하고, 다양한 phytochemical 성분을 동시에 분석하는 방법에 대해 조사하였다. Lycopene, ${\alpha}$, ${\beta}$-carotene, cryptoxanthin과 lutein을 대상으로 동시분석을 실시한 결과 회수율은 각각 lycopene $120.7{\pm}4.1%$, lutein $89.1{\pm}3.5%$, ${\alpha}$-carotene $91.2{\pm}2.9%$, ${\beta}$-carotene $99.1{\pm}4.4%$, cryptoxanthin $100.0{\pm}5.3%$로 나타나 향후 다양한 phytochemical 성분을 동시에 분석하는데 유효하 방법이 될 것으로 판단된다. 농산물을 대상으로 4종의 phytochemical(${\beta}$-carotene, lycopene, lutein 및 cryptoxanthin)을 분석한 결과, lutein은 시금치>참다래>토마토>블루베리>메론 순이었으며 시료별 분석 결과 시금치(나주, 신안산), 참다래(해남, 보성산)와 블루베리(담양산)가 타 시료에 비해 lutein 함량이 더 높은 결과를 보였다. Lycopene은 토마토와 시금치에서 검출되었으며, 분석 시료 중 흑 토마토($56.66{\pm}7.48mg/kg$)와 장성 토마토($50.28{\pm}5.42mg/kg$)의 lycopene 함량이 가장 높았다. ${\beta}$-carotene의 경우 시금치와 토마토 시료에 가장 많이 함유되어 있었으며 특히, 나주 시금치($65.03{\pm}4.83mg/kg$)와 신안 시금치($37.67{\pm}5.49mg/kg$)에 다량 함유되어 있었다. Quercetin 분석 결과 블루베리에서 가장 높게 검출되어 담양산 블루베리가 $1,054.06{\pm}80.54mg/100g$으로 수입산($986.57{\pm}67.85mg/100g$) 보다 높았으며, kaempferol의 경우도 비슷한 경향을 보였다. 총 폴리페놀의 경우 블루베리(213.60~229.96 mg/100 g)가 가장 높은 결과를 보였고, 시금치(112.50~141.67 mg/100 g), 참다래(46.49~70.44 mg/100 g) 에서도 높게 검출되었다. 총 플라보노이드 함량을 분석한 결과 블루베리, 시금치 시료에서 타 시료에 비해 함량이 높게 검출되었으며, 비타민 C 함량은 참다래(39.45~86.79 mg/100 g), 한라봉(38.65~50.96 mg/100 g), 토마토(5.90~15.97 mg/100 g), 블루베리 순으로 나타났고, 블루베리에서 총 안토시아닌 함량을 측정한 결과 담양산 블루베리>수입산 블루베리 순으로 나타났다. 이상의 결과로 보아 유통 중인 농산물에 다양한 phytochemical 성분이 존재하는 것으로 확인되었으며, 이는 재배지역, 품종, 숙성 정도 등에 따라 조금씩 차이가 나는 것으로 판단된다.

• 한국수산과학회지
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• 제31권4호
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• pp.587-593
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• 1998

갈조류중의 발암 promotion 억제인자를 밝히기 위하여 곰피, 미역 및 다시마의 용매추출물을 이용하여 발암 promotion 억제효과를 조사한 결과, 곰피. 미역 및 다시마의 수용성 추출물을 제외한 유기용매 분획물에서 우수한 억제효과를 나타내었다. 이 중에서 억제효과가 강한 곰피를 이용하여 발암 promotion 억제인자를 살펴본 결과, 곰피중의 bromophenol, phloroglucinol 등의 phenol 을 비롯하여 chlorophyll 및 carotenoid 화합물에서 억제 효과가 높게 나타났다. 곰피의 chlorophyll a 및 pheophorbide a에서 5 $\mu$M 첨가시 $77.4\%$ 및 $66.6\%$의 억제효과가 나타났으며, 곰피의 carotenoid 화물 중에서는 lutein, $\alpha$-cryptoxanthin 및 $\beta$-carotene이 주요 억제인자로 밝혀졌다. Lutein 및 $\alpha$-cryptoxanthin 의 발암 promotion 억제효과는 20$\mu$g 첨가에 의해 각각 $76.9\%$ 및 $84.4\%$로 우수하였고, 세포 생잔율도 높게 나타났다.

• Nutritional Sciences
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• 제4권2호
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• pp.98-103
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• 2001

The aim of this study was to determine the association between, smoking, exercise, sex, and dietary carotenoids ($\alpha$-carotene, $\beta$-carotene, $\beta$-cryptoxanthin, lutein + zeaxanthin, lycopne) intake in Korean middle-aged adults. Food-frequency questionnaire were analyzed from 304 healthy adults (115 men, 189 women) aged 20 - 59. The self-administered questionnaire contained subject s habitual diet and alcohol intake were the previous 3 months. Data on frequency of 102 foods, including vegetables, fruits, beverages and legumes were analyzed. Total dietary carotenoids intake were 27.13 $\pm$ 3.09 mg/d for men and 26.71$\pm$ 2.82 mg/d for women. It was found that smoking had no significant contribution to the dietary intake of carotenoids. Among other lifestyle factors that had significant correlation was the amount of exercise time. The increases in exercise time was associated with increase in carotenoids intake (r= 0.121, p : 0.04). The major contributors of $\alpha$-carotene and $\beta$-carotene were carrots consumed as single-food item or carrot juice. Lutein and Zeaxanthin intake mainly came from spinach and most lycopene intake was derived from tomato products not fresh tomatoes. Persimmon was the major contributor of $\beta$-cryptoxanthin. These findings provide valuable information on understanding the unique pattern of dietary intake of Korean, which might help identify the risks for developing various diseases.

• 한국수산과학회지
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• 제27권3호
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• pp.272-281
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• 1994

양식 농어에 대한 사료 carotenoids의 대사와 체색개선에 미치는 영향을 검토하기 위하여 ${\beta}$-carotene, lutein ester, astaxanthin, astaxanthin monoester 및 astaxanthin diester의 첨가사료로서 8주간 사육하여 표피의 carotenoid성분을 분석, 비교 검토한 결과는 다음과 같다. 농어 표피의 carotenoid색소는 tunaxanthin획분과 lutein이 주성분을 이루고 있으며, 그 외 ${\beta}$-carotene, a-cryptoxanthin, zeaxanthin 및 ${\beta}$-carotene type triol이 소량으로 존재하였다. 한편, 천연산은 양식산에 비하여 tunaxanthin과 lutein의 함유비가 높은 반면 ${\beta}$-carotene의 함유비가 낮은 경향을 보여 서로 차이를 보였다. Carotenoid의 축적율은 astaxanthin monoester 첨가구에서 가장 높게 나타나서 체색선명화의 효과가 컸었으며, 그 다음으로 astaxanthin, astaxanthin diester첨가구의 순으로 나타났다. 사육시험후 각 시험구의 carotenoid함량과 조성으로 보아, 농어의 carotenoid대사경로는 astaxanthin이 ${\beta}$-carotene type triol, zeaxanthin, lutein을 거쳐 tunaxanthin으로 되는 환원적대사과정을 가지는 것으로 추정할 수 있었다.