Carotenoids and carotenoid esters of orange- and yellow-fleshed mamey sapote ( Pouteria sapota (Jacq.) H.E. Moore & Stearn) fruit and their post-prandial absorption in humans
| Autor: | Tania Chacón-Ordóñez, Ralf M. Schweiggert, Víctor M. Jiménez, Anja Bosy-Westphal, Reinhold Carle, Patricia Esquivel |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2017 |
| Předmět: |
Vitamin
food.ingredient Bioavailability Keto-carotenoids Sapotexanthin macromolecular substances Orange (colour) 01 natural sciences Analytical Chemistry Post-prandial Pouteria chemistry.chemical_compound 0404 agricultural biotechnology Pouteria sapota food Botany Cryptocapsin Provitamin A 634.43 Frutas sapotáceas Carotenoid chemistry.chemical_classification Chemistry 010401 analytical chemistry Color intensity food and beverages 04 agricultural and veterinary sciences General Medicine 040401 food science Carotenoids 0104 chemical sciences Horticulture Human plasma Fruit Mamey sapote Food Science |
| Zdroj: | Food Chemistry, vol. 221. pp 673-682 Kérwá Universidad de Costa Rica instacron:UCR |
| Popis: | Although different genotypes of mamey sapote with distinct pulp colors are consumed in countries from Central to South America, in-depth knowledge on genotype-related differences of their carotenoid profile is lacking. Since the fruit was found to contain the potentially vitamin A-active keto-carotenoids sapotexanthin and cryptocapsin, we sought to qualitatively and quantitatively describe the carotenoid profile of different genotypes by HPLC-DAD-MSn. Sapotexanthin and cryptocapsin were present in all genotypes. Keto-carotenoids such as cryptocapsin, capsoneoxanthin, and their esters were most abundant in orange-fleshed fruit, whereas several carotenoid epoxides prevailed in yellow-fleshed fruit. Differing carotenoid profiles were associated with different color hues of the fruit pulp, while the widely variable carotenoid content (3.7–8.0 mg/100 g FW) was mainly reflected by differences in color intensity (chroma C∗). Furthermore, the post-prandial absorption of sapotexanthin to human plasma was proven for the first time. Besides sapotexanthin, cryptocapsin was found to be resorbed. Universidad de Costa Rica/[735-B2-A16]/UCR/Costa Rica UCR::Vicerrectoría de Docencia::Ciencias Agroalimentarias::Facultad de Ciencias Agroalimentarias::Escuela de Tecnología de Alimentos UCR::Vicerrectoría de Investigación::Unidades de Investigación::Ciencias Agroalimentarias::Centro para Investigaciones en Granos y Semillas (CIGRAS) UCR::Vicerrectoría de Investigación::Unidades de Investigación::Ciencias Agroalimentarias::Centro Nacional de Ciencia y Tecnología de Alimentos (CITA) |
| Databáze: | OpenAIRE |
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