Method for beta-carotene extraction from processed baby foods as a model for plant-based fatty food products

• A one-pot β-carotene extraction method was developed for plant-based baby foods. Improved recovery by enzyme-aided extraction. Phenolic antioxidants added to calibration solutions avoid systematic analytical errors. The apparent of in fatty matrices after saponification 80% β-Carotene 50 vegetable- and 22 fruit-based processed foods determined. Reliable quantitative determination carotenoids complex food such as products is challenging because their incorporation rigid cellular structures, sensitivity oxidation lipophilic character. liquid–liquid procedure described solid foods, the presence enzymes (Clara-Diastase Rapidase) facilitating matrix disintegration. combined enzymatic dissolution not only protected from compared sequential approach, but also reduced use solvents amount filtrations steps, favouring a higher recovery. addition phenolic (BHT, TBHQ BHA) during at 25 mg/mL resulted an up 2.5-fold absorbance which observed trans -β-apo-8′-carotenal (used internal standard) solutions. When applying full on spiked sunflower oil, obtained. Finally, this protocol applied vegetable-based (range 0 1179 504 µg/100 g, respectively), it concluded that may be used similar products. proved sensitive (LOD = 0.12 µg/mL) reproducible (CV foods: 4–10%).