Carotenoid Esters in Foods: Physical, Chemical and Biological Properties
CHAPTER 9: Separation
Published:19 Feb 2019
Special Collection: 2019 ebook collection
Daniele Giuffrida, 2019. "Separation", Carotenoid Esters in Foods: Physical, Chemical and Biological Properties, Adriana Z Mercadante
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From an analytical point of view, the occurrence in nature of xanthophylls as monoesters or diesters of different fatty acids, quite often together, with the co-occurrence of triacylglycerols and chlorophylls in the same matrix complicates the characterisation of the naturally occurring carotenoid profile in food matrices, turning it into an analytical challenge. In this chapter, analytical methods for the separation of carotenoid esters are overviewed, including both one-dimensional and two-dimensional chromatographic approaches using either liquid or supercritical fluids as a mobile phase.