Changes in carotenoids during processing and storage of pumpkin puree
| Autor: | Edna Regina Amante, Carolinne Odebrecht Dias, João Gustavo Provesi |
|---|---|
| Rok vydání: | 2011 |
| Předmět: |
chemistry.chemical_classification
Lutein Chromatography biology Food preservation Storage food and beverages General Medicine Processing biology.organism_classification Carotenoids Pumpkin puree Analytical Chemistry chemistry.chemical_compound chemistry Cucurbita moschata Xanthophyll Food science Stability Carotenoid Cucurbita maxima Legume Food Science Violaxanthin |
| Zdroj: | Food Chemistry. 128:195-202 |
| ISSN: | 0308-8146 |
| DOI: | 10.1016/j.foodchem.2011.03.027 |
| Popis: | Changes in the contents of carotenoids and their true retentions (% TR) during the production of puree of Cucurbita moschata ‘Menina Brasileira’ and of Cucurbita maxima ‘Exposicao’ pumpkins and the stability of such compounds during 180 days of storage were monitored by liquid chromatography coupled with a photodiode array detector. Cooking caused higher losses than commercial sterilisation. High losses of xanthophylls such as lutein and violaxanthin were noted during processing and storage of pumpkin puree. Such losses show the low stability of these compounds. The major carotenoids, pro-vitamin A carotenes, namely, α-carotene and all- trans -β-carotene for C. moschata ‘Menina Brasileira’ and all- trans -β-carotene for C. maxima ‘Exposicao’ obtained high retentions (>75%) after processing. A slight degree of isomerisation of β-carotene was noted in the puree samples, but with low concentrations of cis -isomers. Storage for 180 days did not significantly affect ( P ⩽ 0.05) the concentrations of these carotenoids. |
| Databáze: | OpenAIRE |
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