บทคัดย่องานวิจัย

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Chlorophyll and carotenoid analysis in food products. A practical case-by-case view

Benoît Schoefs,

TrAC Trends in Analytical Chemistry Volume 22, Issue 6 , June 2003, Pages 335-339.

2003

บทคัดย่อ

Chlorophyll and carotenoid analysis in food products. A practical case-by-case view

Chlorophylls and carotenoids are very common pigments, which give colour to vegetables and several fruits. Because of their colour and their physico-chemical properties, they are also used as additives to food products. Both pigment types are fragile and can easily be altered or destroyed during food processing, modifying the perception and the quality of the products. To control the pigment content of food products, analytical processes, including non-destructive methods have been developed. They are reviewed in the companion paper [B. Schoefs. Trends Food Sci. Technol. 13 (2002) 361]. The aim of this paper is to give a practical view of these methods.