Exploiting direct and indirect methods for the detection of the total carotenoid content in dried pasta

O. Doka, D.D. Bicanic, G. Végvári, J.G. Buijnsters, R.B. Spruijt, S. Luterotti

Research output: Contribution to journalArticleAcademicpeer-review

12 Citations (Scopus)

Abstract

The total carotenoid concentration (TCC) of several commercially available dried pastas prepared with or without eggs was assessed by means of the two well-established destructive approaches [spectrophotometry (SP) and high-performance liquid chromatography (HPLC)] and three non-destructive, direct (i.e., no sample preparation required) methods (resonance Raman spectroscopy, photoacoustic (PA) spectroscopy and colorimetry). The results obtained by the three direct methods correlate well with the TCC of investigated dried pastas assessed by SP and HPLC. The best linear correlation and detection limit were achieved for the PA method at 470 nm
Original languageEnglish
Pages (from-to)813-819
JournalEuropean Food Research and Technology
Volume230
Issue number6
DOIs
Publication statusPublished - 2010

Keywords

  • performance liquid-chromatography
  • egg-yolk
  • beta-carotene
  • wheat
  • quantification
  • flour
  • identification
  • vegetables
  • yellow
  • fruits

Fingerprint Dive into the research topics of 'Exploiting direct and indirect methods for the detection of the total carotenoid content in dried pasta'. Together they form a unique fingerprint.

Cite this