Analysis of carotenoid content and diversity in apricots (Prunus armeniaca L.) grown in China

Zhou, Weiquan; Niu, Yingying; Ding, Xiang; Zhao, Shirong; Li, Yalan; Fan, Guoquan; Zhang, Shikui

doi:10.1016/j.foodchem.2020.127223

Cited by 66 publications

(55 citation statements)

References 38 publications

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“…Fruits represent one of the most important sources of carotenoids in the human diet. Commonly cultivated and consumed fruits (including citrus species, mango, papaya, apricots or peaches, among many others) and vegetables (including green vegetables, carrots, red pepper, tomatoes among many others are well-known sources of carotenoids (Britton and Khachik 2009;Dias et al 2018;Zhou et al 2020). The study of the carotenoid content of underutilized, non-domesticated and/or exotic plant foods has featured in the last decades and continues being important (Chist e and Mercadante, 2012;Diep et al 2020;Turkiewicz et al 2020).…”

Section: Fruits and Vegetablesmentioning

confidence: 99%

A comprehensive review on carotenoids in foods and feeds: status quo, applications, patents, and research needs

Meléndez-Martínez

Mandić

Bantis

et al. 2021

Critical Reviews in Food Science and Nutrition

191

107

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Carotenoids are isoprenoids widely distributed in foods that have been always part of the diet of humans. Unlike the other so-called food bioactives, some carotenoids can be converted into retinoids exhibiting vitamin A activity, which is essential for humans. Furthermore, they are much more versatile as they are relevant in foods not only as sources of vitamin A, but also as natural pigments, antioxidants, and health-promoting compounds. Lately, they are also attracting interest in the context of nutricosmetics, as they have been shown to provide cosmetic benefits when ingested in appropriate amounts. In this work, resulting from the collaborative work of participants of the COST Action European network to advance carotenoid research and applications in agrofood and health (EUROCAROTEN, www.eurocaroten.eu, https://www.cost.eu/actions/CA15136/ #tabsjName:overview) research on carotenoids in foods and feeds is thoroughly reviewed covering aspects such as analysis, carotenoid food sources, carotenoid databases, effect of processing and storage conditions, new trends in carotenoid extraction, daily intakes, use as human, and feed additives are addressed. Furthermore, classical and recent patents regarding the obtaining and formulation of carotenoids for several purposes are pinpointed and briefly discussed. Lastly, emerging research lines as well as research needs are highlighted.

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Section: Fruits and Vegetablesmentioning

confidence: 99%

A comprehensive review on carotenoids in foods and feeds: status quo, applications, patents, and research needs

Meléndez-Martínez

Mandić

Bantis

et al. 2021

Critical Reviews in Food Science and Nutrition

191

107

View full text Add to dashboard Cite

show abstract

“…Fresh petals were frozen in liquid nitrogen and stored at −80 • C until needed. The direct extraction steps were performed according to Zhou et al (2020). The saponified extraction steps were performed according to Inbaraj et al (2008) with some modification.…”

Section: Carotenoid Identification and Quantificationmentioning

confidence: 99%

“…The direct and saponified extracts were then analyzed using an LC-APCI-MS/MS system (UHPLC, ExionLCs AD; MS, Applied Biosystems 6500 Triple Quadrupole). The chromatographic conditions and parameters for API 6500 Q TRAP LC-MS/MS System were performed as previously reported (Liu et al, 2020;Wang et al, 2020;Zhou et al, 2020). Specific procedures for extraction, identification and quantification of carotenoids were supported in Supplementary Material 1.…”

Section: Carotenoid Identification and Quantificationmentioning

confidence: 99%

“…In saponified extracts, the integrated peak area was substituted into the linear equations of standard (Sigma, St. Louis, MO, United States) curves for content calculation (Supplementary Table 3); finally, the absolute content data for the carotenoids in the actual samples were obtained. Carotenoid content (µg/g) = B * C/1000/D, where B is the concentration (µg/mL) obtained by substituting the integrated peak area of a carotenoid in the sample into the corresponding standard curve, C is the resuspension volume (µL), and D is the mass of the weighed sample (g) (Liu et al, 2020;Wang et al, 2020;Zhou et al, 2020).…”

Section: Carotenoid Identification and Quantificationmentioning

confidence: 99%

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Fine Mapping and Candidate Gene Identification of a White Flower Gene BrWF3 in Chinese Cabbage (Brassica rapa L. ssp. pekinensis)

et al. 2021

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Flower color is an important trait in plants. However, genes responsible for the white flower trait in Chinese cabbage are rarely reported. In this study, we constructed an F2 population derived from the Y640-288 (white flower) and Y641-87 (yellow flower) lines for the fine mapping of the white flower gene BrWF3 in Chinese cabbage. Genetic analysis indicated that BrWF3 was controlled by a single recessive gene. Using BSA-seq and KASP assays, BrWF3 was fine-mapped to an interval of 105.6 kb. Functional annotation, expression profiling, and sequence variation analyses confirmed that the AtPES2 homolog, Bra032957, was the most likely candidate gene for BrWF3. Carotenoid profiles and transmission electron microscopy analysis suggested that BrWF3 might participate in the production of xanthophyll esters (particularly violaxanthin esters), which in turn disrupt chromoplast development and the formation of plastoglobules (PGs). A SNP deletion in the third exon of BrWF3 caused the loss of protein function, and interfered with the normal assembly of PGs, which was associated with reduced expression levels of genes involved in carotenoid metabolism. Furthermore, we developed and validated the functional marker TXBH83 for BrWF3. Our results provide insight into the molecular mechanism underlying flower color pigmentation and reveal valuable information for marker-assisted selection (MAS) breeding in Chinese cabbage.

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“…Carotenoids are found in the most commonly consumed fruits and vegetables with a strong orange, red, yellow, or green color ( Table S2 ) [ 24 , 32 , 33 , 34 , 35 , 36 , 37 , 38 , 39 , 40 , 41 , 42 , 43 , 44 , 45 ]. Apart from paprika, carrots are one of the richest dietary sources of beta-carotene and still high but lower extent alpha-carotene [ 34 , 35 ].…”

Section: Discussionmentioning

confidence: 99%

Occurrence and Determination of Carotenoids and Polyphenols in Different Paprika Powders from Organic and Conventional Production

2021

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Paprika powder is a good source of different carotenoids and polyphenols, which play a key role in preventing certain diseases (some kinds of cancer and cardiovascular diseases). They can also be used as natural food colorants. Organic production is characterized by strict rules, but products obtained in this way contain more bioactive compounds, such as carotenoids and polyphenols. The aim of this study was to measure and identify carotenoids and polyphenols in different paprika samples (sweet, hot, smoked, and chili) obtained by organic and conventional production. Quantitative and qualitative carotenoid and polyphenols analysis showed that the experimental samples contained different concentrations of these compounds.

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Analysis of carotenoid content and diversity in apricots (Prunus armeniaca L.) grown in China

Cited by 66 publications

References 38 publications

A comprehensive review on carotenoids in foods and feeds: status quo, applications, patents, and research needs

A comprehensive review on carotenoids in foods and feeds: status quo, applications, patents, and research needs

Fine Mapping and Candidate Gene Identification of a White Flower Gene BrWF3 in Chinese Cabbage (Brassica rapa L. ssp. pekinensis)

Occurrence and Determination of Carotenoids and Polyphenols in Different Paprika Powders from Organic and Conventional Production

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