Determination of Beta-Carotone on Some Commonly Consumed Friuts (avacodo, Lime, Soursop, Tangerine)

In recent years, several studies have produced evidence to suggest that consuming carotenoids may provide a variety of health benefits including a reduced incidence of several cancers, reduced risk of cardiovascular disease, and improved eye health. Evolving evidence on the health benefits of several carotenoids has sparked interest in incorporating more carotenoids into functional food products. Unfortunately, the same structural attributes of carotenoids that are thought to impart health benefits also make these compounds highly susceptible to oxidation. This research provides a prospective perspective on Investigating the beta-carotene content on selected indigenous fruit (Avocado, Guava, Lime, Soursop, Tangerine) of carotenoids, establishing a new benchmark for future studies in this field. Carotenoids are the coloured compounds that prominently occur in fruits, vegetables, flowers, algae, fungi, yeast, and marine organisms. The coloration of carotenoids is mainly due to varieties of conjugated double bonds, which act as a light-absorbing chromophores. β-Carotene, α-Carotene, Lycopene, Astaxanthin, Lutein, Zeaxanthin, β-Cryptoxanthin, α-Cryptoxanthin, γ Carotene and Fucoxanthin are the common carotenoids of the human diet. This review aimed at providing scientific evidence supporting the benefits of nutritional carotenoid intake. Carotenoids have some beneficial effects on human health, and it is due to the activity of pro-vitamin A and antioxidant function. Although mechanisms are under investigation, studies suggest that carotenoid intake may reduce the risk of cancer, cardiovascular disease, eye disease, haematological disease, immune stimulants, and improve cognitive function.