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Estimating rapidly and precisely the concentration of beta carotene in mango homogenates by measuring the amplitude of optothermal signals, chromaticity indices and the intensities of Raman peaks

Bicanic, Dane, Dimitrovski, Darko, Luterotti, Svjetlana, Twisk, Charlotte, Buijnsters, Josephus Gerardus, Dóka, Ottó
Food chemistry 2010 v.121 no.3 pp. 832-838
mangoes, fruit composition, food analysis, analytical methods, vitamin content, nutrient content, beta-carotene, chemical concentration, rapid methods, quantitative analysis, Raman spectroscopy, colorimetry, screening
Rapid, quantitative information about the micronutrients (including beta carotene) in mango fruit is often desired. High-performance liquid chromatography (HPLC) and spectrophotometry the two widely used methods in practice to quantify carotenoids, both require a time consuming and expensive extraction of a pigment prior to the analysis itself. This paper compares the performances of the three candidate methods for the assessment of beta carotene in 21 different mango homogenates to that of the HPLC as an established standard technique. The extraction is imperative in neither of the methods: the laser-based optothermal window (OW), the resonance Raman spectroscopy and the tristimulus colorimetry. For the quantitative analysis however the availability of the calibration curve is a necessity. All candidate methods and in particular OW technique (compact instrument, low-cost and the ease of operation) hold promise for a rapid screening/quantitative assessment of beta carotene in mango fruit.