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. 2012 Mar 30;13(4):4233–4254. doi: 10.3390/ijms13044233

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© 2012 by the authors; licensee Molecular Diversity Preservation International, Basel, Switzerland.

This article is an open-access article distributed under the terms and conditions of the Creative Commons Attribution license (http://creativecommons.org/licenses/by/3.0/).

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Effect of temperature on the carotenoid composition. Oil fractions (A,B,E,F) and insoluble fractions (C,D,G,H) of the oleoresin S-CO₂ExT, extracted from pure tomato powder (A,B,C,D) and of the oleoresin S-CO₂ExTH extracted from tomato/hazelnut powder (E,F,G,H). Values are expressed as mg per gram of sample (A,C,E,G) and as percentage of the total carotenoids (B,D,F,H). Data are mean ± SD of three measures from three independent samples (n = 9).

Effect of temperature on the carotenoid composition. Oil fractions (A,B,E,F) and insoluble fractions (C,D,G,H) of the oleoresin S-CO₂ExT, extracted from pure tomato powder (A,B,C,D) and of the oleoresin S-CO₂ExTH extracted from tomato/hazelnut powder (E,F,G,H). Values are expressed as mg per gram of sample (A,C,E,G) and as percentage of the total carotenoids (B,D,F,H). Data are mean ± SD of three measures from three independent samples (n = 9).