Carotenoids, carotenoid esters, and anthocyanins of yellow-, orange-, and red-peeled cashew apples (Anacardium occidentale L.)
| Autor: | Ralf M. Schweiggert, Jochen U. Ziegler, Judith Hempel, Patricia Esquivel, Jürgen Conrad, Claudia C. Gras, Ester Vargas, Víctor M. Jiménez, Angelika Mayer, Reinhold Carle |
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| Jazyk: | angličtina |
| Rok vydání: | 2016 |
| Předmět: |
Lutein
Magnetic Resonance Spectroscopy genetic structures Zeaxanthin Orange (colour) β-Carotene 01 natural sciences Analytical Chemistry β-Cryptoxanthin Anthocyanins Pigment chemistry.chemical_compound 0404 agricultural biotechnology Botany Anacardium Food science Vitamin A Carotenoid chemistry.chemical_classification biology 010401 analytical chemistry food and beverages Esters 04 agricultural and veterinary sciences General Medicine biology.organism_classification 7-O-Methylcyanidin 040401 food science Carotenoids eye diseases 0104 chemical sciences Provitamin a chemistry visual_art Anthocyanin Fruit Cashew visual_art.visual_art_medium sense organs 634.11 Manzanas Food Science |
| Zdroj: | Food Chemistry Volume; Volumen 200. 2016 Kérwá Universidad de Costa Rica instacron:UCR |
| Popis: | Pigment profiles of yellow-, orange-, and red-peeled cashew (Anacardium occidentale L.) apples were investigated. Among 15 identified carotenoids and carotenoid esters, b-carotene, and b-cryptoxanthin palmitate were the most abundant in peels and pulp of all samples. Total carotenoid concentrations in the pulp of yellow- and red-peeled cashew apples were low (0.69–0.73 mg/100 g FW) compared to that of orange-peeled samples (2.2 mg/100 g FW). The color difference between the equally carotenoid-rich yellow and red colored samples indicated the presence of a further non-carotenoid pigment type in red peels. Among four detected anthocyanins, the major anthocyanin was unambiguously identified as 7-O-methylcyanidin 3-O-b-D-galactopyranoside by NMR spectroscopy. Red and yellow peel color was chiefly determined by the presence and absence of anthocyanins, respectively, while the orange appearance of the peel was mainly caused by increased carotenoid concentrations. Thus, orange-peeled fruits represent a rich source of provitamin A (ca. 124 lg retinol-activity-equivalents/100 g pulp, FW). Alexander von Humboldt Foundation/[]//Germany Baden-Württemberg Stiftung/[]//Germany National Scientific and Technological Research Council of Costa Rica/[]/CONICIT/Costa Rica 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) UCR::Vicerrectoría de Docencia::Ciencias Agroalimentarias::Facultad de Ciencias Agroalimentarias::Escuela de Tecnología de Alimentos |
| Databáze: | OpenAIRE |
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