Carotenoids: Properties, Applications And Biotransformation In Flavor Compounds [carotenóides: Propriedades, Aplicações E Biotransformação Para Formação De Compostos De Aroma]

Carotenoids are widely distributed in nature, providing yellow, orange or red color in a great number of vegetables, microorganisms and in some animals. Carotenoids act as biological antioxidants and seem to play an important role in human health by protecting cells and tissues from the damaging effects of free radicals and singlet oxygen. Several authors describe the oxidative cleavage of carotenoids in flavor compounds as occuring through chemical or photochemical degradations or through biotechnological processes. Biotransformation of carotenoids seems to be a reasonable alternative to produce flavor compounds since these compounds are considered 'natural' ingredients. In this work we describe the properties of some carotenoids, as well as biotechnological approaches to obtain its oxyfunctionalized derivatives.303616622Fraser, P.D., Bramley, P.M., (2004) Prog. Lipid Res, 43, p. 228Astorg, P., (1997) Trends Food Sci. Technol, 8, p. 406Su, Q., Rowley, K.G., Balazs, N.D.H., (2002) J. Chromatogr., B: Anal. Technol. Biomed. Life Sci, 781, p. 393Wintherhalter, P.Rouseff, R. Em Carotenoid-Derived Aroma CompoundsWintherhalter, P.Rouseff, R., eds.American Chemical Society: Washington D. C., 2002, cap. 1Maldonado-Robledo, G., Rodriguez-Bustamante, E., Sanchez-Contreras, A., Rodriguez-Sonoja, R., Sanchez, S., (2003) Appl. Microbiol. Biotechnol, 62, p. 484Delgado-Vargas, F., Jiménez, A.R., Paredes-Lópes, O., (2000) Crit. Rev. Food Sci. Nutr, 40, p. 173Rodrigues-Amaya, D.A Guide to Carotenoid Analysis in Foods, OMNI Research: ILSI Press: Washington D. C. 1999Olivier, J., Palou, A., (2000) J. Chromatogr., A, 881, p. 543Agarwal, S., Rao, A.V., (1998) Lipids, 33, p. 981Edge, R., McGarvey, D.J., Truscott, T.G., (1997) J. Photochem. Photobiol., B, 41, p. 189http://www.leffingwell.com/caroten.htm, acessada em Setembro 2005Mohamed, N., Hashim, R., Rahman, N.A., Zain, S.M., (2001) J. Mol. Struct.: Theochem, 538, p. 245Weeks, W. W. Em Biogeneration of AromasParliament, T. H.Croteau, R., eds.American Chemical Society: Washington D. C., 1986, cap. 12Demyttenaere, J., Kimpe, N., (2001) J. Mol. Catal. B: Enzym, 11, p. 265Serra, S., Fuganti, C., Brenna, E., (2005) Trends Biotechnol, 23, p. 193Chatterjee, T., Bhattacharyya, D.K., (2001) Appl. Microbiol. Biotechnol, 55, p. 541Nornier, M.-F., de Gaulejac, N.V., Vivas, N., Vitry, C., (2004) C. R. Chim, 7, p. 689Ravichandran, R., (2002) Food Chem, 78, p. 23Bosser, A., Belin, J.M., (1994) Biotechnol. Prog, 10, p. 129Gloria, M.B., Grulke, E.A., Gray, J.I., (1993) Food Chem, 46, p. 401Waché, Y., Bosser-DeRatuld, A., Ly, H.M., Belin, J.-M., (2002) J. Mol. Catal. B: Enzym, 19-20, p. 197Puglisi, C.J., Elsey, G.M., Prager, R.H., Skouroumounis, G.K., Sefton, M.A., (2001) Tetrahedron Lett, 42, p. 6937Lewinsohn, E., Situt, Y., Bar, E., Azulay, Y., Ibdah, M., Meir, A., Yosef, E., Tadmor, Y., (2005) Food Sci. Tecnhol, 16, p. 407Sànchez-Contreras, A., Jimenez, M., Sanches, S., (2000) Appl. Microbiol. Biotechnol, 54, p. 528Zorn, H., Langhoff, S., Scheibner, M., Berger, R.G., (2003) Appl. Microbiol. Biotechnol, 62, p. 331Grivel, F., Larroche, C., Gros, J.B., (1999) Biotechnol. Prog, 15, p. 697Urlacher, V.B., Makhsumkhanov, A., Schmid, R.D., (2006) Appl. Microbiol. Biotechnol, 70, p. 53Marasco, S.-D., (2003) Appl. Biotechnol. Food Sci. Policy, 1, p. 145Balderman, S., Naim, M., Fleishmann, P., (2005) Food Res. Int, 38, p. 833Giuliano, G., Al-Babili, S., von Lintig, J., (2003) Trends Plant Sci, 8, p. 145Fleischmann, P., Watanabe, N., Wintherhalter, P., (2003) Phytochemistry, 63, p. 131Zorn, H., Langhoff, S., Scheibner, M., Nimtz, M., Berger, R.G., (2003) Biol. Chem, 384, p. 1049Wu, Z., Robinson, D.S., Hughes, R.K., Casey, R., Hardy, D., West, S.I., (1999) J. Agric. Food Chem, 47, p. 4899Schwartz, S.H., Qin, X., Zeevaart, J.A.D., (2001) J. Biol. Chem, 276, p. 2520