Application of Tristimulus Colorimetry To Estimate the Carotenoids Content in Ultrafrozen Orange Juices

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Abstract
Tristimulus Colorimetry was applied to characterize the color of Valencia late orange juices. Color measurements were made against white background and black background. The profile of the main carotenoids related to the color of the juices was determined by HPLC. Significant correlations (p < 0.05) between b*, Cab* and hab and the content of β-cryptoxanthin, lutein + zeaxanthin and β-carotene were found. The correlations between the color parameters L*, a*, b*, Cab* and hab and the carotenoids content were also explored by partial least squares. The results obtained have shown that it is possible to obtain equations, by means of multiple regression models, which allow the determination of the individual carotenoid levels from the CIELAB color parameters, with R2 values always over 0.9. In this sense, equations have been proposed to calculate the retinol equivalents (1 RE = 1 μg retinol = 12 μg β-carotene = 24 μg α-carotene = 24 μg β-cryptoxanthin) of the orange juice analyzed as a function of the color parameters calculated from measurement made against white and black backgrounds. The average RE per liter of juice obtained by HPLC was 51.07 ± 18.89, whereas employing these equations, average RE values obtained were 51.16 ± 1.36 and 51.21 ± 1.70 for white background and black background, respectively. Keywords: Carotenoids; CIELAB; color; orange juice; partial least squares (PLS)

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