As far as the carotenoids are concerned, their effect on food
quality was studied in salts (Donadio et al., in press) and orange
juices (Mele´ndez-Martı´nez et al., in press). The degradation of
carotenoids in olive oils was investigated by Aparicio-Ruiz et al.
(in press) and in Camellia sinensis by Felfe et al. (in press) and
their antioxidant effect in retinal cells by Pintea et al. (in press).
For the possible industrial synthesis of some carotenoids,
Khachik and Frederick (in press) gave some examples.