Extraction Techniques for the Determination of Carotenoids and Vitamins in Food

In this chapter, the different extraction procedures used to determine carotenoids and vitamins in foods are discussed. The main extraction protocols and application for the different types of food carotenoids (carotenes and xanthophylls) and vitamins (fat-soluble and water-soluble vitamins) are discussed. In addition, new developments in the field of extraction techniques applied to the extraction of carotenoids and vitamins are reviewed and compared with the classic protocols. The goal is to provide the reader with a broad view of the different extraction protocols and techniques that are currently used to extract and determine carotenoids and vitamins from foods.

This work has been financed by AGL2008-05108-C03-01 (Ministerio de Educacion y Ciencia), CSD2007-00063 FUN-CFOOD (Programa CONSOLIDER-INGENIO 2010) and by Comunidad de Madrid (Project ALIBIRD, S2009/AGR-1469). M.H. would like to thank Spanish Science and Innovation Ministry for a “Ramón y Cajal” contract.

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Related Organizations

Institute of Food Science Research
Spain

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