Variation in the carotenoid composition of acerola and its processed products
| Autor: | Ornella Maria Porcu, Delia B. Rodriguez-Amaya |
|---|---|
| Rok vydání: | 2006 |
| Předmět: |
chemistry.chemical_classification
Lutein Nutrition and Dietetics medicine.medical_treatment Carotene Ripening Biology chemistry.chemical_compound chemistry Neoxanthin medicine Composition (visual arts) Cultivar Food science Agronomy and Crop Science Carotenoid Food Science Biotechnology Violaxanthin |
| Zdroj: | Journal of the Science of Food and Agriculture. 86:1916-1920 |
| ISSN: | 1097-0010 0022-5142 |
| Popis: | Acerola is now commercially produced and processed in Brazil. Known for its very high vitamin C content, this fruit is also a good source of β-carotene. The present study was carried out to verify variation in the carotenoid composition along the food chain. Neoxanthin, violaxanthin, lutein, β-cryptoxanthin, α-carotene and β-carotene were found in the acerola fruit. β-Carotene predominated with mean concentrations of 12.4 and 38.1 µg g−1 in the ripe fruit, 8.8 and 30.1 µg g−1 in the peeled ripe fruit and 5.4 and 12.0 µg g−1 in the partially ripe fruit of an undefined variety taken from home gardens and the commercial cultivar Olivier, respectively. Aside from β-carotene, β-cryptoxanthin increased significantly in both garden and commercial fruits and violaxanthin in the latter fruits during ripening. Peeling reduced β-carotene in both garden and commercial lots, violaxanthin decreased in the commercial fruits, and the other carotenoids remained virtually unchanged. Four brands of frozen pulp and three brands of processed juice had variable and markedly lower carotenoid levels than those of the fresh fruit, indicating that the processing should be improved. Copyright © 2006 Society of Chemical Industry |
| Databáze: | OpenAIRE |
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