438
Á. Farkas et al.
Acknowledgments This study was financed by the Hungarian Scientific Research Fund (Grant:
OTKA K 128253).
References
Abdel, G. (2015). Safe food additives: A review. Journal of Biological and Chemical Research, 32,
402–437.
Abe, K., Hattori, H., & Hirano, M. (2007). Accumulation and antioxidant activity of secondary
carotenoids in the aerial microalga Coelastrella striolata var, multistriata. Food Chemistry, 100,
656–661.
Aberoumand, A. (2011). A review article on edible pigments properties and sources as natural
biocolorants in foodstuff and food industry. World Journal of Dairy & Food Sciences, 6, 71–78.
Aizawa, K., & Inakuma, T. (2007). Quantitation of carotenoids in commonly consumed vegetables
in Japan. Food Science and Technology Research, 13, 247–252.
Alonso, G. l., Salinas, M. R., Garijo, J., & Sánchez-Fernández, M. A. (2001). Composition of
crocins and picrocrocin from Spanish saffron (Crocus sativus L.). Journal of Food Quality, 24,
219–233.
Alves de Lima, R. O., Azevedo, L., Ribeiro, L. R., & Salvadori, D. M. (2003). Study on the
mutagenicity and antimutagenicity of a natural food colour (annatto) in mouse bone marrow
cells. Food and Chemical Toxicology, 41, 189–192.
Amaya, E., Becquet, P., Carn, S., Peris, S., & Miralles P. (2014). Carotenoids in animal nutrition,
Fefana, Bruxelles. Retrieved April, 2019, from http://fefana.org/publication/carotenoids-in-ani
mal-nutrition/.
Ambati, R. R., Phang, S. M., Ravi, S., & Aswathanarayana, R. G. (2014). Astaxanthin: sources,
extraction, stability, biological activities and its commercial applications—A review. Mar Drugs.,
12, 128–152.
Andrew, Y., & Britton, G. (1990). Photobleaching in the unicellular green alga Dunaliella parva
19/9. Photosynthesis Research, 25, 129–136.
Andrewes, A. G., & Starr, M. P. (1976). (3R,3 R)-astaxanthin from the yeast Phaffia rhodozyma.
Phytochemistry, 15, 1009–1011.
Arimboor, R., Natarajan, R. B., Menon, K. R., Chandrasekhar, L. P., & Moorkoth, V. (2015).
Red pepper (Capsicum annuum) carotenoids as a source of natural food colors: Analysis and
stability—A review. Journal of Food Science and Technology, 52, 1258–1271.
Baines, D., & Seal, R. (2012). Natrural food additives, ingredients and flavourings. Cambridge:
Woodhead Publishing.
Ben-Amotz, A., Katz, A., & Avron, M. (1982). Accumulation of β-carotene in halotolerant
algae: Purification and characterization of β-carotene rich globules from Dunaliella bardawil
(Chlorophyceae). Journal of Phycology, 18, 529–537.
Berman, J., Zorrilla-Lopez, U., Farre, G., Zhu, C., Sandmann, G., Twyman, R. M., et al. (2015).
Nutritionally important carotenoids as consumer products. Phytochemistry Reviews, 14, 727–743.
Bhosale, P., & Bernstein, P. S. (2005). Microbial xanthophylls. Applied Microbiology and
Biotechnology, 68, 445–455.
Blot, W. J., Li, J. Y., Taylor, P. R., Guo, W., Dawsey, S., Wang, G. Q., et al. (1993). Nutrition intervention trials in Linxian, China: Supplementation with specific vitamin/mineral combinations,
cancer incidence and disease-specific mortality in the general population. Journal of the National
Cancer Institute, 85, 1483–1492.
Bogacz-Radomska, L., & Harasym, J. (2018). β-carotene—Properties and production methods.
Food Qual Saf, 2, 69–74.
Bostan, H. B., Mehri, S., & Hosseinzadeh., H. (2017). Toxicology effects of saffron and its
constituents: a review. Iran J Basic Med Sci. 20: 110–121.
Á. Farkas et al.
Acknowledgments This study was financed by the Hungarian Scientific Research Fund (Grant:
OTKA K 128253).
References
Abdel, G. (2015). Safe food additives: A review. Journal of Biological and Chemical Research, 32,
402–437.
Abe, K., Hattori, H., & Hirano, M. (2007). Accumulation and antioxidant activity of secondary
carotenoids in the aerial microalga Coelastrella striolata var, multistriata. Food Chemistry, 100,
656–661.
Aberoumand, A. (2011). A review article on edible pigments properties and sources as natural
biocolorants in foodstuff and food industry. World Journal of Dairy & Food Sciences, 6, 71–78.
Aizawa, K., & Inakuma, T. (2007). Quantitation of carotenoids in commonly consumed vegetables
in Japan. Food Science and Technology Research, 13, 247–252.
Alonso, G. l., Salinas, M. R., Garijo, J., & Sánchez-Fernández, M. A. (2001). Composition of
crocins and picrocrocin from Spanish saffron (Crocus sativus L.). Journal of Food Quality, 24,
219–233.
Alves de Lima, R. O., Azevedo, L., Ribeiro, L. R., & Salvadori, D. M. (2003). Study on the
mutagenicity and antimutagenicity of a natural food colour (annatto) in mouse bone marrow
cells. Food and Chemical Toxicology, 41, 189–192.
Amaya, E., Becquet, P., Carn, S., Peris, S., & Miralles P. (2014). Carotenoids in animal nutrition,
Fefana, Bruxelles. Retrieved April, 2019, from http://fefana.org/publication/carotenoids-in-ani
mal-nutrition/.
Ambati, R. R., Phang, S. M., Ravi, S., & Aswathanarayana, R. G. (2014). Astaxanthin: sources,
extraction, stability, biological activities and its commercial applications—A review. Mar Drugs.,
12, 128–152.
Andrew, Y., & Britton, G. (1990). Photobleaching in the unicellular green alga Dunaliella parva
19/9. Photosynthesis Research, 25, 129–136.
Andrewes, A. G., & Starr, M. P. (1976). (3R,3 R)-astaxanthin from the yeast Phaffia rhodozyma.
Phytochemistry, 15, 1009–1011.
Arimboor, R., Natarajan, R. B., Menon, K. R., Chandrasekhar, L. P., & Moorkoth, V. (2015).
Red pepper (Capsicum annuum) carotenoids as a source of natural food colors: Analysis and
stability—A review. Journal of Food Science and Technology, 52, 1258–1271.
Baines, D., & Seal, R. (2012). Natrural food additives, ingredients and flavourings. Cambridge:
Woodhead Publishing.
Ben-Amotz, A., Katz, A., & Avron, M. (1982). Accumulation of β-carotene in halotolerant
algae: Purification and characterization of β-carotene rich globules from Dunaliella bardawil
(Chlorophyceae). Journal of Phycology, 18, 529–537.
Berman, J., Zorrilla-Lopez, U., Farre, G., Zhu, C., Sandmann, G., Twyman, R. M., et al. (2015).
Nutritionally important carotenoids as consumer products. Phytochemistry Reviews, 14, 727–743.
Bhosale, P., & Bernstein, P. S. (2005). Microbial xanthophylls. Applied Microbiology and
Biotechnology, 68, 445–455.
Blot, W. J., Li, J. Y., Taylor, P. R., Guo, W., Dawsey, S., Wang, G. Q., et al. (1993). Nutrition intervention trials in Linxian, China: Supplementation with specific vitamin/mineral combinations,
cancer incidence and disease-specific mortality in the general population. Journal of the National
Cancer Institute, 85, 1483–1492.
Bogacz-Radomska, L., & Harasym, J. (2018). β-carotene—Properties and production methods.
Food Qual Saf, 2, 69–74.
Bostan, H. B., Mehri, S., & Hosseinzadeh., H. (2017). Toxicology effects of saffron and its
constituents: a review. Iran J Basic Med Sci. 20: 110–121.