The yellow and red formation of many vegetables and fruits is due to the carotene compound in its content. Carotenes are the most common pigment group after chlorophyll in nature. Although the fruits are carotene in their more hamken structure, their color is prevented by chlorophyll. When the fruits ripen, chlorophyll disintegrates and carotenes emerge. Carotenes are hydrocarbons containing hydrogen and carbon in their structures.

An important feature of carotenes is the ability to make vitamin A. Carotenes can be synthesized by plants and microorganisms. Animals cannot synthesize carotenes. However, carotenes can be converted to vitamin A by enzymatic oxidation in the small intestine.

Carotene is preferred by people who want to lose weight today. Carotene-containing products stimulate satiety in humans and are effective for controlling metabolic rate. However, beta carotenes are synthetically produced today and are dangerous to human health. There are evidence that synthetic carotenes cause prostate and lung cancer. For this reason, beta carotenes should be taken as naturally as possible in the body. Carrot, potato, zucchini, pumpkin and apricot are the leading vegetables and fruits that are rich in beta carotene.

In authorized laboratories, between chemical analyzes Carotene determination studies are performed by using High Performance Liquid Chromatography (HPLC) device. The highly sensitive HPLC method provides highly accurate results in the separation of non-volatile or easily degradable compounds at temperature. A few of the standards considered in these studies are:

• TS EN 12823-2 Foodstuffs - Determination of vitamin A by high-performance liquid chromatography - Part 2: Measurement of beta carotene
• TS ISO 6558-2 Fruits, vegetables and products - Determination of carotene content - Part 2: Routine
• TS EN 12136 Fruit and vegetable juices - Determination of each carotenoid species and total carotenoid content
• TS 12485 Feed additives - Colorants - Beta carotene