Carotene

The term carotene refers to natural dyes, which are mainly found in coloured fruits, roots and leaves and belong to the class of carotenoids. Carotenes are natural terpenes (tetraterpenes) composed of 8 isoprene units. They are unsaturated carbon isomers with 9 conjugated trans double bonds, 4 methyl branches.

Carotenes are fat-soluble, but do not dissolve water, acids or bases. There are over 600 known types of carotene, all of which have a similar basic structure.

The best known carotene is beta-carotene, the provitamin A (see vitamin A below). The name of the entire group of carotenes is derived from it. Beta-carotene is widespread in nature. It is found in carrots (Daucus carota), sweet potatoes, pumpkins, apricots, papayas and mangoes, among other things. Beta-carotene is also found in dark vegetables such as spinach, broccoli, endive, chicory, cress, beet leaves or dandelion.
Beta-carotene (as provitamin A) is the most important precursor of vitamin A in foods and is therefore also called provitamin A. In this process beta-carotene is split into 2 molecules of vitamin Aby the absorption of water.

Besides beta-carotene, alpha-, gamma-carotene and beta-cryptoxanthin can also be converted into vitamin A.

Carotenes take over important functions in photosynthesis. They protect plants from the harmful effects of UV rays. If carotenes are formed in the roots, they take over the protection against infections there.

In the human organism, carotenes mainly perform cell-protective and antioxidative functions.

As a food colouring, carotene is designated E 160 or E 160a.