Open Access Open Access  Restricted Access Subscription Access
Open Access Open Access Open Access  Restricted Access Restricted Access Subscription Access

Studies on Stability of Carotenoid Pigments in Lucerne Vegetation and Juice


Affiliations
1 Department of Botany, Institute of Science, Kile Ark, Aurangabad-431001, India
     

   Subscribe/Renew Journal


In addition to protein the forage crop lucerne (Medicago sativa L.) also contains appreciable quantities of carotene and xanthophyll pigments. Xanthophylls are essential for improvement in the colour of broiler skin whereas carotene is the precursor of vitamin A. The protein concentrate prepared by the fractionation of lucerne, therefore, is an important source of protein and vitamin A for the humans- and for the poultry. Investigations at the Rothamsted Experimental Station, U.K. have shown that from 9 to 42 per cent of the carotene in the leaves gets extracted and precipitates with the leaf protein-. Autooxidation, however, causes considerable loss of β-carotene during storage. These losses can be minimised by drying at a low temperature and storing in the cold in the absence of light and oxygen.
User
Notifications

Abstract Views: 243

PDF Views: 2




  • Studies on Stability of Carotenoid Pigments in Lucerne Vegetation and Juice

Abstract Views: 243  |  PDF Views: 2

Authors

N. S. Tekale
Department of Botany, Institute of Science, Kile Ark, Aurangabad-431001, India
R. N. Joshi
Department of Botany, Institute of Science, Kile Ark, Aurangabad-431001, India

Abstract


In addition to protein the forage crop lucerne (Medicago sativa L.) also contains appreciable quantities of carotene and xanthophyll pigments. Xanthophylls are essential for improvement in the colour of broiler skin whereas carotene is the precursor of vitamin A. The protein concentrate prepared by the fractionation of lucerne, therefore, is an important source of protein and vitamin A for the humans- and for the poultry. Investigations at the Rothamsted Experimental Station, U.K. have shown that from 9 to 42 per cent of the carotene in the leaves gets extracted and precipitates with the leaf protein-. Autooxidation, however, causes considerable loss of β-carotene during storage. These losses can be minimised by drying at a low temperature and storing in the cold in the absence of light and oxygen.