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Isolation, Characterization and quantification of Carotenoids from Mango and Capsicum

Saksham, Trehan (2010) Isolation, Characterization and quantification of Carotenoids from Mango and Capsicum. [Student Project Report]

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This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: Carotenoids are an important class of bio-molecules which have antioxidant properties and various health benefits. This study evaluated extraction, purification, characterization and quantification of carotenoids by HPLC from Mango and Capsicum. Mango contained higher levels(mg/g fresh weight) of lutein(5.8) and beta carotene(14.2) as compared to lutein(2.75-4.19) and beta-carotene(0.38-1.59) values in different varieties of capsicum.
Uncontrolled Keywords: Lutein, Zeaxanthin, Beta-Carotene, HPLC, Capsicum, Mango
Subjects: 600 Technology > 08 Food technology > 24 Fruits > 06 Mango
600 Technology > 08 Food technology > 23 Vegetables
500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 14 Carotenoid Chemistry
Divisions: Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 13 Aug 2010 11:01
Last Modified: 28 Dec 2011 10:17
URI: http://ir.cftri.com/id/eprint/9627

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