Stability of carotenoids and carotenoid esters in pumpkin (Cucurbita maxima) slices during hot air drying
Food Chemistry(2022)
Abstract
•Six carotenoid diesters and 19 carotenoids were identified in pumpkin flesh.•Xanthophyll diesters accounted for 43% of the total carotenoids in pumpkin flesh.•Dihydroxy xanthophylls were easily degraded during hot air drying (60–100 °C)•Xanthophylls were less heat stable than their diester counterparts.•The degradation rates of lutein diesters were only 10–20% of that for lutein.
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Key words
Vegetable,Carotene,Lutein,Xanthophyll,Heat,Dehydration
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