Carotenoids in Pumpkin and Impact of Processing Treatments and Storage

Provesi, João Gustavo; Amante, Edna Regina

doi:10.1016/b978-0-12-404699-3.00009-3

Cited by 28 publications

(27 citation statements)

References 23 publications

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“…These results are in accordance with those obtained by Rizk (2002) and Sheashea et al, (2002) most carotenoids are trans-isomeric in crops, while trans-isomer isomerization to cisisomers happens during food processing (Khoo et al, 2011). Heat and light as well as acids are main factors that can promote isomerization of carotenoids from trans-isomer to cis-isomers (Provesi and Amante, 2015).…”

Section: Fig1 Identification Of β-Carotene Pigment Compounds Extracsupporting

confidence: 92%

Characterization of β-carotene Extracted from Orange Peels and its Use as a Natural Colorant and Antioxidant in Ice Cream

El-Rahman

Darwish

Megali

et al. 2019

Egypt. J. Food Sci.

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T HE orange manufacturing sector produces great quantities of waste, mostly orange peels that generate environmental issues. These residues are rich sources of pigments and bioactive chemicals. β-carotene is one of the carotenoids, an antioxidant fat-soluble pigment. This study was performed to extract β-carotene from orange peels and investigate its stability to some treatments, including temperature,storage, light, pH and its antioxidant characteristics. Carotenoids were determinedand identifiedusing high performance liquid chromatography. The total content of phenolic compounds and flavonoids in the dried orange peelswere found to be 16.12 and 2.06 mg / g, and β-carotene 14.51 mg/100 g, respectively. Additionally, antioxidant activity of orange peels powder was found to be 88.65% based on DPPH assay. As storage duration and the exposure to high temperature and light increased, beta-carotene degradation increased, while it was more stable in the alkaline medium. The antioxidant activity of β-carotene extract was found to be comparable to that of industrial BHTbased onoil oxidation stability assay. In the sensory evaluation, panelists preferred ice cream incorporated with 1%β-carotene extract. During storage ofice cream for 21 days at -18C, the β-carotene content decreased by about 5%.

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Section: Fig1 Identification Of β-Carotene Pigment Compounds Extracsupporting

confidence: 92%

Characterization of β-carotene Extracted from Orange Peels and its Use as a Natural Colorant and Antioxidant in Ice Cream

El-Rahman

Darwish

Megali

et al. 2019

Egypt. J. Food Sci.

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“…[27,34] The initial β-carotene content was found to be 320.53 μg/g DW in fresh pumpkins. The β-carotene contents of pumpkin at 4, 5, 6, 7 and 8 W/g after completion of drying were experimentally determined to be 214.77, 190.39, 180.21, 153.22 and 149.52 μg/g, respectively.…”

Section: Degradation Kinetics Of β-Carotenementioning

confidence: 99%

Degradation kinetics of carotenoids and visual colour in pumpkin (Cucurbita maxima L.) slices during microwave-vacuum drying

Song

Wang

et al. 2017

International Journal of Food Properties

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The degradation kinetics of colour and individual carotenoids including lutein, α-carotene and β-carotene in pumpkin slices was investigated during microwave-vacuum drying (MVD) at selected microwave powers (4-8 W/g). The contents of lutein, α-carotene and β-carotene significantly decreased, while visual colour parameters such as the Hunter L* value decreased and the total colour difference (ΔE) value increased with the increase of processing time and microwave power. Degradation of lutein, α-carotene, β-carotene and Hunter L* value followed the first-order reaction kinetics; however, zero-order reaction kinetics was found adequate to describe changes in ΔE with R 2 ≥ 0.9027. The relationship between individual carotenoid content and Hunter L* value was found to be more consistent through one-dimensional linear regression analysis with R 2 ranging from 0.8697 to 0.9701. These results indicated that visual colour might be used to predict the lutein, α-carotene and β-carotene contents during drying pumpkin slices. ARTICLE HISTORY

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“…On the other hand, decrease of total carotenoids in pumpkin sweet in wine as well as in pumpkin juice was more pronounced (for almost 70%). Total carotenoids content in pumpkin products are strongly influenced by the technological processes applied, specifically thermal processes [11,14]. The highest retention of carotenoids was obtained when vegetables were cooked almost without water and the lowest retention of carotenoids was associated with the use of a large amount of water during cooking [23].…”

Section: Total Carotenoidsmentioning

confidence: 99%

“…On the other hand, shelf-life of fresh-cut pumpkin is very short, and it tends to deteriorate during storage. So, different ways of conserving and processing of pumpkin are reported among them processing into jams, puree, juice pickles and dried products and it is also used as a base for soups and desserts [12][13][14]. There are a few works about engineering of the pumpkin processing [15,16], but the results on the effects of processing on pumpkin phenolic compounds are limited [17].…”

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confidence: 99%

Phenolic compounds and carotenoids in pumpkin fruit and related traditional products

Zdunic

Menkovic

Jadranin

et al. 2016

Hem Ind

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Pumpkin fruit is used in a diet since ancient times especially in rural communities. The major contributory factors of nutritional and medicinal value of pumpkins are carotenoids, polysaccharides, vitamins, minerals, and phenolic compounds. Due to a very large fruit that it is not easy to consume a whole as well as short shelf-life of fresh-cut pumpkin, different ways of conserving and processing are performed. In our study, total carotenoids, total phenolics and individual phenolics in fresh pumpkin and pumpkin traditional products such as sweet in wine, jam and juice, which are typical for northern parts of Serbia, were studied. Total carotenoids ranged from 27.6 μg/g of pumpkin sweet in wine to86.3 μg/g of fresh fruit, while the amount of total phenolics varied between 93.0 μg GAE/g of pumpkin juice and 905.9 μg GAE/g of fresh fruit. Eight phenolic compounds were identified in the investigated samples and among them phenolic acids dominated. Among flavonoids, flavanon glycoside hesperidin was detected.

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Carotenoids in Pumpkin and Impact of Processing Treatments and Storage

Cited by 28 publications

References 23 publications

Characterization of β-carotene Extracted from Orange Peels and its Use as a Natural Colorant and Antioxidant in Ice Cream

Characterization of β-carotene Extracted from Orange Peels and its Use as a Natural Colorant and Antioxidant in Ice Cream

Degradation kinetics of carotenoids and visual colour in pumpkin (Cucurbita maxima L.) slices during microwave-vacuum drying

Phenolic compounds and carotenoids in pumpkin fruit and related traditional products

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