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vol.21 issue2PHYSICAL AND CHEMICAL CHARACTERISTICS OF FERMENTED DAIRY BEVERAGES USING MINAS CHEESE WHEYEFFECT OF CHLORINE IN THE WASHING WATER FOR DESINFECTION OF MINIMALLY PROCESSED LETTUCE author indexsubject indexarticles search
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Food Science and Technology

Print version ISSN 0101-2061On-line version ISSN 1678-457X

Abstract

MERCADANTE, Adriana Zerlotti  and  PFANDER, Hanspeter. CHARACTERIZATION OF A NEW MINOR CAROTENOID FROM ANNATTO. Ciênc. Tecnol. Aliment. [online]. 2001, vol.21, n.2, pp.193-196. ISSN 0101-2061.  http://dx.doi.org/10.1590/S0101-20612001000200013.

Among the natural colorants, annatto is the most used in Brazil. However, the use of annatto extracts has been under control in relation to the amount allowed and the varieties of products in which the extracts can be added. One of the reasons is the insufficient knowledge about the composition of annatto and its preparations. In the present study, a new carotenoid was isolated in trace amount and purified through semi-preparative column, thin layer and high performance liquid chromatography. Its structure was partially elucidated by the combined information from spectra of UV/visible, mass and proton nuclear magnetic resonance, including two dimensional technique). This is the first report on the occurrence of a high molecular weight alcohol linked to the carotenoid (9'Z)-apo-6'-lycopenoic.

Keywords : carotenoid; annatto; chemical structure.

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