Explain the loss of carotenoids
In processing fruits and vegetables, loss of carotenoids into cooking or canning water is very slight. However, carotenoids undergo oxidation when exposed to air, so that drying of fruits or vegetables which contain these pigments, a problem is sometimes encountered. For example, carrots and apricots show loss of pigment on drying.
Anti-oxidants partially protect the pigment from deterioration, as it is reasoned that the degradation of the pigment might be associated with the oxidative changes in the fat.