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Carotenóides: propriedades, aplicações e biotransformação para formação de compostos de aroma

2007; Brazilian Chemical Society; Volume: 30; Issue: 3 Linguagem: Inglês

10.1590/s0100-40422007000300022

1678-7064

Mariana Uenojo, Mário Roberto Maróstica, Gláucia María Pastore,

Antioxidant Activity and Oxidative Stress

APPLICATIONS AND BIOTRANSFORMATION IN FLAVOR COMPOUNDS.Carotenoids are widely distributed in nature, providing yellow, orange or red color in a great number of vegetables, microorganisms and in some animals.Carotenoids act as biological antioxidants and seem to play an important role in human health by protecting cells and tissues from the damaging effects of free radicals and singlet oxygen.Several authors describe the oxidative cleavage of carotenoids in flavor compounds as occuring through chemical or photochemical degradations or through biotechnological processes.Biotransformation of carotenoids seems to be a reasonable alternative to produce flavor compounds since these compounds are considered 'natural' ingredients.In this work we describe the properties of some carotenoids, as well as biotechnological approaches to obtain its oxyfunctionalized derivatives.