The total carotenoid concentration (TCC) of several commercially available dried pastas prepared with or without eggs was assessed by means of the two well-established destructive approaches [spectrophotometry (SP) and high-performance liquid chromatography (HPLC)] and three non-destructive, direct (i.e., no sample preparation required) methods (resonance Raman spectroscopy, photoacoustic (PA) spectroscopy and colorimetry). The results obtained by the three direct methods correlate well with the TCC of investigated dried pastas assessed by SP and HPLC. The best linear correlation and detection limit were achieved for the PA method at 470 nm.
Dóka, O.; Bicanic, D.; Buijnsters, J.G.; Spruijt, R.; Luterotti, S.; Végvári, G. Exploiting direct and indirect methods for the estimation of the total carotenoid concentration in dried pastas. European Food Research and Technology (2010) 230 (6) 813-819. [DOI: 10.1007/s00217-010-1222-x]