Section1= Chembox Identifiers
Section2= Chembox Properties
Density=0.941 ± 0.06 g/cm3
Solubility=insol in water, sol. in CHCl3
Section3= Chembox Hazards
Beta-carotene is an
organic compound- a terpenoid, a red-orange pigment abundant in plants and fruits. As a carotenewith β-rings at both ends, it is the most common form of carotene. It is a precursor (inactive form) of vitamin A.cite journal
title = Vitamin A in Kirk-Othmer Encyclopedia of Chemical Technology
author = Susan D. Van Arnum
publisher = John Wiley
location = New York
issue = 45
year = 1998
doi = 10.1002/0471238961.2209200101181421.a01] Being highly conjugated, it is deeply colored, and as a
hydrocarbonlacking functional groups, it is very lipophilic.
The structure was deduced by Karrer et al. [cite journal
title = Pflanzenfarbstoffe XXV. Über die Konstitution des Lycopins und Carotins
author = P. Karrer, A. Helfenstein, H. Wehrli, A. Wettstein
Helvetica Chimica Acta
volume = 13
pages = 1084–1099
year = 1930
doi = 10.1002/hlca.19300130532 ] In nature, β-carotene is a precursor to vitamin A via the action of β-carotene dioxygenase. β-carotene is also the substance in carrots that colours them orange. β-Carotenoid is biosynthesized from
Plant carotenoids are the primary dietary source of vitamin A worldwide. The most efficient pro-vitamin A carotenoid is beta-carotene, which is abundant in Vietnam
Gac(Momordica Cochinchinensis Spreng), crude palm oil, yellow and orange fruits, such as mangoes, papayas, and yams and in green leafy vegetables such as spinach, kale, sweet potato leaves, and sweet gourd leaves. Vietnam gacand crude palm oilhave by far the highest content of β-carotene of any known fruit or vegetable, 10 times higher than carrots for example. Unfortunately, Gacis quite rare and unknown outside its native region of SE Asia, and crude palm oilis typically processed to remove the cartenoids before sale to improve the color and clarity.
* [http://www.ars.usda.gov/research/publications/publications.htm?SEQ_NO_115=153965 USDA Webpage on β-carotene Content of Gac] - Fatty Acids and Carotenoids in Gac (Momordica Cochinchinensis Spreng) Fruit.
Wikimedia Foundation. 2010.