CHAPTER 3

Chemical Synthesis of Carotenoid Esters

V. Nagy, J. Deli, Attila Agócs

Research output: Chapter in Book/Report/Conference proceedingChapter

Abstract

Carotenoids can be found in nature mostly as long-chain fatty acid esters; thus, chemical synthesis of these esters may be necessary for the carotenoid analysis of plant samples. From the synthetic point of view, the saponified carotenoids are typically used, and their functional groups are modified. Another field of ester synthesis is the attachment of hydrophilic moieties to hydroxy-carotenoids (i.e. xanthophylls containing hydroxyl functional groups) to improve their bioavailability, as well as their antioxidant and pharmacological properties. Esterification is considered to be a mild method in support of the conjugation of carotenoids with other bioactive compounds.

Original languageEnglish
Title of host publicationSteviol Glycosides
Subtitle of host publicationCultivation, Processing, Analysis and Applications in Food
EditorsAdriana Z. Mercadante
PublisherRoyal Society of Chemistry
Pages68-107
Number of pages40
Edition13
DOIs
Publication statusPublished - Jan 1 2019

Publication series

NameFood Chemistry, Function and Analysis
Number13
Volume2019-January
ISSN (Print)2398-0656
ISSN (Electronic)2398-0664

Fingerprint

Carotenoids
Esters
carotenoids
esters
synthesis
Functional groups
Xanthophylls
Esterification
xanthophylls
Hydroxyl Radical
fatty acid esters
Biological Availability
long chain fatty acids
esterification
Fatty Acids
Antioxidants
Pharmacology
bioavailability
antioxidants
sampling

ASJC Scopus subject areas

  • Food Science
  • Analytical Chemistry

Cite this

Nagy, V., Deli, J., & Agócs, A. (2019). CHAPTER 3: Chemical Synthesis of Carotenoid Esters. In A. Z. Mercadante (Ed.), Steviol Glycosides: Cultivation, Processing, Analysis and Applications in Food (13 ed., pp. 68-107). (Food Chemistry, Function and Analysis; Vol. 2019-January, No. 13). Royal Society of Chemistry. https://doi.org/10.1039/9781788015851-00068

CHAPTER 3 : Chemical Synthesis of Carotenoid Esters. / Nagy, V.; Deli, J.; Agócs, Attila.

Steviol Glycosides: Cultivation, Processing, Analysis and Applications in Food. ed. / Adriana Z. Mercadante. 13. ed. Royal Society of Chemistry, 2019. p. 68-107 (Food Chemistry, Function and Analysis; Vol. 2019-January, No. 13).

Research output: Chapter in Book/Report/Conference proceedingChapter

Nagy, V, Deli, J & Agócs, A 2019, CHAPTER 3: Chemical Synthesis of Carotenoid Esters. in AZ Mercadante (ed.), Steviol Glycosides: Cultivation, Processing, Analysis and Applications in Food. 13 edn, Food Chemistry, Function and Analysis, no. 13, vol. 2019-January, Royal Society of Chemistry, pp. 68-107. https://doi.org/10.1039/9781788015851-00068
Nagy V, Deli J, Agócs A. CHAPTER 3: Chemical Synthesis of Carotenoid Esters. In Mercadante AZ, editor, Steviol Glycosides: Cultivation, Processing, Analysis and Applications in Food. 13 ed. Royal Society of Chemistry. 2019. p. 68-107. (Food Chemistry, Function and Analysis; 13). https://doi.org/10.1039/9781788015851-00068
Nagy, V. ; Deli, J. ; Agócs, Attila. / CHAPTER 3 : Chemical Synthesis of Carotenoid Esters. Steviol Glycosides: Cultivation, Processing, Analysis and Applications in Food. editor / Adriana Z. Mercadante. 13. ed. Royal Society of Chemistry, 2019. pp. 68-107 (Food Chemistry, Function and Analysis; 13).
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