Abstract

The conjugated system in which the p electrons are delocalised over the entire length of the polyene chain is responsible for the molecular shape, chemical and physical reactivity and the antioxidant properties of carotenoids. It is sensitive to heat, light and oxygen. Enzymatic and non-enzymatic oxidation is the major cause of carotenoid destruction during processing and storage of food. Bio-availability of carotenoids from different food requires disruption of the food matrices. Thermal treatment and freezing increases the extractability of b-carotene from the food matrices. Ripening is accompanied by increased carotenoid biosynthesis.

Key words: Carotenoids, Health benefits, Free radicals, Vitamin A deficiency, conjugated double bond, Bioavailability, Processing and Storage.