Natural Pigment: Carotenoids, concentration effect

Students learn the sources of carotenoid pigment as one of the most common pigments in foods and the effects of different factors on this pigment as a part of 'Foods and Their Specifications' course taught by Prof. Dr. Sibel Ozilgen at the Gastronomy and Culinary Arts Department, Yeditepe University. Bell peppers differ in content of carotenoids and other pigments, red ones are the richest in carotenoids. Carotenoids are oil soluble and less sensitive to heat processes compared to the other pigments. Beta-carotene is a precursor of vitamin A.