Author(s): Naseem Zahra, Alim-un-Nisa, Farah Arshad, Sehrish Muhammad Malik, Imran Kalim, Sajila Hina, Ali Javed and Syed Manzar Inam
β-Carotene, a precursor of vitamin A, possesses pronounced radical scavenging properties. It is an orange colored pigment, which is present in many fruits and vegetables. This review critically discusses different strategies for the determination and extraction of beta carotene. Methods are Gas chromatography (GC), high performance liquid chromatography HPLC, and capillary electro chromatography (CEC), Spectrophotometry and FTIR analysis. The extraction and determination of beta carotene in different food stuffs has been quantified. Beta carotene is a prime part of food and it has also nutritional importance. It is useful for the cure of many diseases due to its various positive effects. This has centered the attention on β-carotene dietary supplementation in healthcare as well as in the therapy of degenerative disorders and several medical issues but overdosing can cause many health problems.
Share this article