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KMID : 1007520230320111501
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Food Science and Biotechnology
2023 Volume.32 No. 11 p.1501 ~ p.1513
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β-Carotene and β-apo-8′-carotenal contents in processed foods in Korea
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Jang Woo-Jin
Lee Chan
Suh Hee-Jae
Lee Ji-Hyun
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Abstract
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A robust and rapid HPLC method for β-carotene and β-apo-8′-carotenal analyses in various processed foods was developed. The analysis method was validated for low-fat, moderate-fat, and high-fat food matrices. The two carotenoids were identified by LC?MS/MS. The detection limits for β-carotene and β-apo-8′-carotenal in the three food matrices were 0.08?0.27 μg/g and 0.09?0.18 μg/g, respectively. The inter- and intra-day accuracy and precision were in accordance with the Codex guidelines. The validated method was applied to 57 processed food samples, possibly containing β-carotene and β-apo-8′-carotenal, obtained in Korea. The detected β-carotene and β-apo-8′-carotenal levels in the samples ranged from not detected (ND) to 6.92 μg/g and ND to 1.63 μg/g, respectively. Chocolate and cheese samples had the highest β-carotene and β-apo-8′-carotenal levels, respectively. Notably, several samples with no labeled carotenoid additives contained β-carotene. Moreover, the developed analytical method was compatible with various processed food matrices.
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KEYWORD
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Food colorants, β-Carotene, β-Apo-8′-carotenal, Processed foods, HPLC method validation
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