Comparison of spectrophotometric and HPLC methods for determination of carotenoids in foods

S. Luterotti, K. Markovic, M. Franko, D.D. Bicanic, A. Madzgalj

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17 Citations (Scopus)

Abstract

This report is aimed at intra-laboratory and inter-laboratory comparison of the results obtained during spectrophotometric and HPLC analyses of lycopene, ß-carotene and total carotenoids in tomato products and yellow maize flours/grits. Extensive statistical analyses are performed in order to identify the main sources of uncertainties which may occur when using: (i) different techniques/methods/approaches in the same/different laboratories, in various food samples, and (ii) to indicate the facts/conditions under which the biases between results may remain unidentified after applying statistical testing. Our data points to the inertness of t-test to detect significance of differences, particularly at low R values: in general, the higher correlation coefficient, the higher is sensitivity of statistical testing, especially of the paired t-test. Therefore, simple deviation of relationship line slope from unity could be used as additional evaluation parameter. This adds to reliable and objective quality assurance of foods in regard to carotenoids.
Original languageEnglish
Pages (from-to)390-397
Number of pages8
JournalFood Chemistry
Volume140
Issue number1-2
DOIs
Publication statusPublished - 2013

Keywords

  • beta-carotene
  • human health
  • tomato fruits
  • lycopene
  • maize
  • extraction
  • products

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    Luterotti, S., Markovic, K., Franko, M., Bicanic, D. D., & Madzgalj, A. (2013). Comparison of spectrophotometric and HPLC methods for determination of carotenoids in foods. Food Chemistry, 140(1-2), 390-397. https://doi.org/10.1016/j.foodchem.2013.02.003