For the quantification of alpha- and beta-carotene including the cis-isomers of beta-carotene in carrot juices and vitamin supplemented (ATBC) drinks, a rapid and artefact-free method was developed. The analytical procedure involves the extraction of carotenes with a mixture of acetone-hexane and their determination by HPLC using a C-30 stationary phase. No saponification prior to HPLC is required. The method was applied to the determination of carotenes in commercially available carrot juices, and, for the first time, in ATBC drinks. In carrot juices, alpha-carotene contents ranged from 19.9 to 49.4 mg\/l and for all-trans-beta-carotene from 32.8 to 84.8 mg\/l. Relative amounts of cis-isomers, calculated as percentages of all-trans-beta-carotene, were up to 16.2%. High relative amounts (31.8-44.5%) were found in ATBC drinks exclusively composed of synthetic beta-carotene. In contrast, ATBC drinks containing carrot juice as a natural source of p-carotene showed significantly lower isomerization (6.7-13.6%), which is in the range of plain carrot juices. Technological implications as well as nutritional consequences of these findings are discussed.<\/p>\n","protected":false},"template":"","mots_cles":[],"class_list":["post-57309","resume","type-resume","status-publish","hentry"],"acf":{"adresse":"CARLE R,UNIV HOHENHEIM,INST FOOD TECHNOL SECT PLANT FOODSTUFF TECHNOL;GARBENSTR 25;D-70599 STUTTGART, GERMANY.carle@uni-hohemheim.de","annee":"2000","mois":"8","numero":"70:3","page":"403-408","auteurs":[{"ID":14548,"post_author":"0","post_date":"2018-12-03 19:11:01","post_date_gmt":"2018-12-03 18:11:01","post_content":"","post_title":"Reinhold Carle","post_excerpt":"","post_status":"publish","comment_status":"closed","ping_status":"closed","post_password":"","post_name":"reinhold-carle","to_ping":"","pinged":"","post_modified":"2018-12-03 19:11:01","post_modified_gmt":"2018-12-03 18:11:01","post_content_filtered":"","post_parent":0,"guid":"https:\/\/aprifel-pp.mentalworks.biz\/fr\/auteur\/reinhold-carle\/","menu_order":0,"post_type":"auteur_resume","post_mime_type":"","comment_count":"0","filter":"raw"},{"ID":27374,"post_author":"0","post_date":"2018-12-03 22:52:03","post_date_gmt":"2018-12-03 21:52:03","post_content":"","post_title":"Christine M Marx","post_excerpt":"","post_status":"publish","comment_status":"closed","ping_status":"closed","post_password":"","post_name":"christine-m-marx","to_ping":"","pinged":"","post_modified":"2018-12-03 22:52:03","post_modified_gmt":"2018-12-03 21:52:03","post_content_filtered":"","post_parent":0,"guid":"https:\/\/aprifel-pp.mentalworks.biz\/fr\/auteur\/christine-m-marx\/","menu_order":0,"post_type":"auteur_resume","post_mime_type":"","comment_count":"0","filter":"raw"},{"ID":57308,"post_author":"0","post_date":"2018-12-04 07:37:25","post_date_gmt":"2018-12-04 06:37:25","post_content":"","post_title":"Schieber","post_excerpt":"","post_status":"publish","comment_status":"closed","ping_status":"closed","post_password":"","post_name":"schieber","to_ping":"","pinged":"","post_modified":"2018-12-04 07:37:25","post_modified_gmt":"2018-12-04 06:37:25","post_content_filtered":"","post_parent":0,"guid":"https:\/\/aprifel-pp.mentalworks.biz\/fr\/auteur\/schieber\/","menu_order":0,"post_type":"auteur_resume","post_mime_type":"","comment_count":"0","filter":"raw"}],"sources":[{"ID":2399,"post_author":"0","post_date":"2018-12-03 16:55:16","post_date_gmt":"2018-12-03 15:55:16","post_content":"","post_title":"Food chemistry","post_excerpt":"","post_status":"publish","comment_status":"closed","ping_status":"closed","post_password":"","post_name":"food-chemistry","to_ping":"","pinged":"","post_modified":"2018-12-03 16:55:16","post_modified_gmt":"2018-12-03 15:55:16","post_content_filtered":"","post_parent":0,"guid":"https:\/\/aprifel-pp.mentalworks.biz\/fr\/source\/food-chemistry\/","menu_order":0,"post_type":"source","post_mime_type":"","comment_count":"0","filter":"raw"}]},"yoast_head":"\n