The effect of High Pressure (HP) and High Pressure High Temperature (HPHT) processing on carotenoid
and chlorophyll content of six vegetables was evaluated. In general, carotenoid content was not significantly
influenced by HP or HPHT treatments (625 MPa; 5 min; 20, 70 and 117 C). Regarding chlorophylls,
HP treatment caused no degradation or slight increases, while HPHT processes degraded both chlorophylls.
Chlorophyll b was more stable than chlorophyll a at 70 C, but both of them were highly degraded
at 117 C. HPHT treatment at 117 C provided products with a good retention of carotenoids and colour in
the case of red vegetables. Even though the carotenoids also remained in the green vegetables, their chlorophylls
and therefore their colour were so affected that milder temperatures need to be applied. As an
industrial scale equipment was used, results will be useful for future industrial implementation of this
technology.