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Comparative Study
. 1982;20(1-2):63-8.

Carotenoids in Fish. XXXII. Content of carotenoids in eggs utilized in the form of caviar

  • PMID: 7141323
Comparative Study

Carotenoids in Fish. XXXII. Content of carotenoids in eggs utilized in the form of caviar

B Czeczuga. Folia Histochem Cytochem (Krakow). 1982.

Abstract

The author has investigated the carotenoids in the eggs utilized in form of caviar of 4 species of fishes. By means of columnar and thin-layer chromatography, the following carotenoids were found to be present: beta-carotene, beta-cryptoxanthin, echinenone, canthaxanthin, lutein, tunaxanthin, isozeaxanthin, zeaxanthin, salmoxanthin, adobixanthin, adonixanthin ester, astaxanthin and astaxanthin ester. The total carotenoid varied from 0.229 (Th. chlacogramma) to 1.669 microgram/g fresh weight (O. nerka).

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