Carotenoids and Vitamin C during Handling and Distribution of Guava (Psidium guajavaL.), Mango (Mangifera indicaL.), and Papaya (Carica papayaL.) at Commercial Restaurants

Abstract

The content and stability of vitamin C (ascorbic acid, AA, and dehydroascorbic acid, DHA) and carotenoids (beta-carotene, lycopene, and beta-cryptoxanthin) were analyzed in papaya, mango, and guava after the reception, preparation (cleaning, peeling, and slicing), and distribution stages for consumption in a commercial restaurant. The analysis of carotenoids and vitamin C was carried out by high performance liquid chromatography (HPLC). The fruits analyzed were considered excellent sources of vitamin C and carotenoids. There were no significant differences in the vitamin C and carotenoids content during the different fruit handling stages at the commercial restaurant, which demonstrates the excellent stability of the components under the usual handling conditions employed. The results show that customers of the commercial restaurant are directly benefitted since the nutritional quality of the fruits was preserved during all of the handling and distribution periods.

Carotenogenesis and physico-chemical characteristics during maturation of red fleshed papaya fruit (Carica papaya L.)

“…In our study, total lycopene concentrations were comparable to the contents reported in other papaya cultivars ranging between 1850 and 4281 μg/100 g of FW as described by Sentanin and Amaya (2007), Gayosso-García Sancho, Yahia, and González-Aguilar (2010), and Oliveira et al (2010). For further comparison, various common tomato varieties contained from 1860 to 6498 μg lycopene per 100 g of FW as reported by Martínez-Valverde, Periago, Provan, and Chesson (2002).…”

Oxidative Stress and Antioxidant Status in Acute and Chronic Myeloid Leukemia Patients

“…β-carotene has great capacity to remove the singlet oxygen and hence possesses antioxidant and antiproliferative properties and anticancer activity in humans [30]. Studies have demonstrated that β-carotene and vitamin A protect lipid molecules, low-density lipoproteins, proteins, and DNA against free radical attack, playing an essential role in the protection against diseases [31].…”

New Developments in Lycopene Analysis by Spectroscopic and Chromatographic Techniques, Accompanied With Mathematical Modelling

“…Lycopene is naturally located in the chromoplasts of plant cells, and it is found primarily in tomato fruits (about 80% of their total carotenoid content) and transformed tomato products. Some other edible fruits may also be sources of lycopene for the diet, mainly watermelon, guava, and pink grapefruit (Table 1); it is found in minor amounts in other food products such as apricot, cloudberry, cranberry, eggplant, grape, papaya, and peach [39][40][41]45,46]. Tomato is one of the vegetables that are in great demand, and tomato products have a great economical relevance worldwide.…”