Stability of carotenoids and vitamin A during storage of carrot juice

Investigations were conducted on the stability of carotenoids and vitamin A during storage of carrot juice. Carrot juice was acidified, pasteurized, and then subjected to light and dark storage at 4, 25 and 35 °C for 3 months. The isomerization and degradation of carotenoids were monitored by high-performance liquid chromatography with diode-array detection. Results showed that the amounts of lutein, α-carotene, β-carotene and vitamin A in carrot juice decreased with increasing storage temperature. Light can be more destructive to carotenoids than darkness. 9-cis carotenoid isomers were the major types formed in carrot juice under light storage, while 13-cis types were favoured during storage in the dark.