Carotenoids in Cereals and Related Foodstuffs: A Review of Extraction and Analysis Methods

ABSTRACT

Carotenoids represent the primary pigments in cereal and have potent antioxidant properties. Unfortunately, carotenoids are exceedingly sensitive to heat, oxygen, light, acid, transition metal, and oxidative enzyme exposure. Since some procedures contaminate the target compounds (carotenoids) with extraction solvents, factors such as light avoidance, proper extraction solvents, and analytical instruments should be considered when analyzing the carotenoids in grains. Recent progress regarding analytical instruments broadened the scope of carotenoid studies. High-performance liquid chromatography (HPLC), HPLC-NMR, and HPLC-MS realized the accurate quantitative analysis of carotenoids, using Raman spectroscopy, IR, and reflectance colorimetry for efficient and rapid carotenoids detection. This review includes the current analytical methodologies, instruments, and techniques used for analyzing carotenoids in food, especially in grains. Furthermore, the human health significance of carotenoids, as well as the carotenoid content and distribution in grains, are addressed. Since various analytical methods and extraction techniques are available for identifying carotenoids, this review aims at collating valuable information regarding the current methodologies.

KEYWORDS:

• Carotenoids
• cereal grains
• composition analysis
• liquid charomatography
• Nuclear Magnetic Resonance Spectroscopy

Disclosure statement

No potential conflict of interest was reported by the author(s).

Additional information

Funding

This research was supported by the National Natural Science Foundation of China [No. 31801605].