Studies on Stability of Carotenoid Pigments in Lucerne Vegetation and Juice

Abstract

In addition to protein the forage crop lucerne (Medicago sativa L.) also contains appreciable quantities of carotene and xanthophyll pigments. Xanthophylls are essential for improvement in the colour of broiler skin whereas carotene is the precursor of vitamin A. The protein concentrate prepared by the fractionation of lucerne, therefore, is an important source of protein and vitamin A for the humans- and for the poultry. Investigations at the Rothamsted Experimental Station, U.K. have shown that from 9 to 42 per cent of the carotene in the leaves gets extracted and precipitates with the leaf protein-. Autooxidation, however, causes considerable loss of β-carotene during storage. These losses can be minimised by drying at a low temperature and storing in the cold in the absence of light and oxygen.