Characterization of Carotenoid and Carotenoid Esters of Astringent Persimmon Tissues (&lt;em&gt;Diospyros kaki &lt;/em&gt;Thunb. var.&lt;em&gt; Rojo Brillante&lt;/em&gt;). Effects of Thermal and High Pressure Non-Thermal Processing

Mp, Cano; Gómez‐Maqueo, Andrea; Welti‐Chanes, Jorge; García‐Cayuela, Tomás

doi:10.20944/preprints201811.0548.v1

Cited by 5 publications

(11 citation statements)

References 33 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…To distinguish between (all- E )-α-cryptoxanthin (peak 15) and (all- E )-β-cryptoxanthin (peak 16), the identification was based on the HPLC co-elution with authentic commercial standards for both. Furthermore, the presence of these peaks was confirmed with the available literature [ 31 ].…”

Section: Resultssupporting

confidence: 83%

Carotenoid and Carotenoid Ester Profile and Their Deposition in Plastids in Fruits of New Papaya (Carica papaya L.) Varieties from the Canary Islands

Lara-Abia

Lobo

Welti‐Chanes

et al. 2021

Foods

Self Cite

View full text Add to dashboard Cite

The carotenoid profile of non-saponified and saponified extracts of different tissues (pulp and peel) of fruits of three new papaya varieties, Sweet Mary, Alicia, and Eksotika, was characterized for the first time, and almost all carotenoid compounds were quantified. Carotenoids and carotenoid esters were analyzed and characterized using HPLC–photo diode array (PDA–MS with atmospheric pressure chemical ionization with positive ion mode (APCI+) with a C30 reversed-phase column. The carotenoid deposition in collenchyma and chlorenchyma cells of papaya pulp and peel tissues was assessed by optical microscopy, confocal laser scanning microscopy, and transmission electron microscopy. The most abundant carotenoids in the fruit of the three papaya varieties (pulp and peel) were (all-E)-lycopene (230.0–421.2 µg/100 g fresh weight), (all-E)-β-carotene (120.3–233.2 µg/100 g fresh weight), and (all-E)-β-cryptoxanthin laurate (74.4–223.2 µg/100 g fresh weight. Moreover, high concentrations of (all-E)-lutein (922.5–1381.1 µg/100 g fresh weight) and its esters, such as (all-E)-lutein-3-O-myristate and (all-E)-lutein dimyristate, were found in peel extracts. The optical microscopy study of papaya pulps showed that carotenoid deposition in all papaya varieties, including Maradol, was mainly localized close to the cell walls, showing the presence of some crystalloids and round-shaped structures, with different sizes and distribution due to the different carotenoid content among varieties. No crystalloids or globular depositions were found in any of the peel sections, and no remarkable differences were found in the papaya peel microstructure of the different papaya varieties.

show abstract

Section: Resultssupporting

confidence: 83%

Carotenoid and Carotenoid Ester Profile and Their Deposition in Plastids in Fruits of New Papaya (Carica papaya L.) Varieties from the Canary Islands

Lara-Abia

Lobo

Welti‐Chanes

et al. 2021

Foods

Self Cite

View full text Add to dashboard Cite

show abstract

“…The system is comprised of a quaternary gradient pump (ECP2010H), a gradient box with degasser (ECB2004), a column heating/cooling oven (ECO 2080), an autosampler (ECOM Alias), and a diode array detector (ECDA2800 UV-VIS PDA Detector). Carotenoids were separated on a C30 reverse phase column (YMC-Pack YMC C30, 250 mm × 4.6 mm id, S-5 µm, YMC Co., Ltd), under elution conditions described previously [34,35]. Briefly, a linear gradient change in eluent composition from 100% A (MeOH/MTBE/H 2 O, 81: 14: 4, v/v/v) to 100% B (MeOH/MTBE, 10:90, v/v) was achieved within 60 min, and then back to the initial conditions in 10 min.…”

Section: Carotenoid Profiling By Hplc-dadmentioning

confidence: 99%

“…Individual carotenoids present in PP and PJR were tentatively identified on the basis of UV/Vis spectral characteristics (λmax), retention time, and elution order on C30 column. These data were evaluated also considering the performance of available reference compounds as well as the respective HPLC-DAD profile reported recently by Cano and co-workers [34,35] for carotenoids of freeze-dried persimmon pulp under identical elution conditions. The identity of the major esterified carotenoids was also investigated by LC-QTOF-MS/MS (APCI + ) analyses under conditions described in the Supplementary Material.…”

Section: Carotenoid Profiling By Hplc-dadmentioning

confidence: 99%

“…Apart from monitoring changes in the total carotenoid content, we put special effort into examining whether and how the different MW-heating conditions of the PP may affect the relative content and native form of individual carotenoids present in the PJR extracts. To the best of our knowledge, only few studies have been carried out on the native carotenoid composition of persimmon fruit tissues [33][34][35]51]. According to the data available, these compounds belong to three broad structural classes; that is, free xanthophylls (FX) consisting of 5,6-epoxy-and hydroxyl-derivatives, hydrocarbon carotenoids (HCs), and xanthophyll fatty acid esters (XE).…”

Section: Total and Individual Carotenoid Contentmentioning

confidence: 99%

“…According to the data available, these compounds belong to three broad structural classes; that is, free xanthophylls (FX) consisting of 5,6-epoxy-and hydroxyl-derivatives, hydrocarbon carotenoids (HCs), and xanthophyll fatty acid esters (XE). Among them, β-carotene, lycopene, as well as mono-and di-esters of β-cryptoxanthin, zeaxanthin, and lutein with lauric, myristic, and palmitic acids, along with small amounts of xanthophyll esters with palmitoleic and oleanolic acid, have been structurally elucidated so far [35,51]. The prevalence of β-carotene, β-cryptoxanthin, and its fatty acid mono or diesters is of special importance owing to their pro-vitamin A activity.…”

Section: Total and Individual Carotenoid Contentmentioning

confidence: 99%

See 2 more Smart Citations

On the Effect of Microwave Heating on Quality Characteristics and Functional Properties of Persimmon Juice and Its Residue

Lalou

Ordoudi

Mantzouridou

2021

Foods

View full text Add to dashboard Cite

In this study, it was investigated whether integration of microwave-heating into the pretreatment step of persimmon juice processing allows the concomitant production of both functional juice and added-value solid residue from the Diospyros Kaki “Jiro” cultivar. In this direction, persimmon pulp was treated under three different microwave-heating conditions (0.7, 4.2, and 8.4 kJ/g) prior to enzymatic maceration and compared to the non-heated material. Irrespective of microwave energy employed, the proposed hybrid treatment was highly efficient in terms of juice yield (70% w/w). The mildest heating conditions resulted in juice and residue that were both of inferior quality. Intensification of the microwave energy reduced the microbial load of the juice up to 2-log without compromising the content in total soluble solids, sugars, and L-ascorbic acid. Under the most drastic conditions, the juice was enriched in gallic acid, polyphenols, and potent DPPH● scavengers, but its orange color faded and was more acidic. In parallel, the solid juice residue retained pro-vitamin A carotenoids (~278 µg retinol activity equivalents) and low-methoxy pectin (9 g/100 g DW). Overall, our findings can assist the efforts of the local juice processing industry to utilize persimmon fruits through energy-efficient technologies in a sustainable approach.

show abstract

Potential Status of Persimmon (Diospyrus kaki L.) in Türkiye and Its Impact on Human Health

Polat,

Kazan,

Çelik

et al. 2024

BIO Web Conf.

View full text Add to dashboard Cite

Anatolia is the gene center of many fruit species grown in the world and is also very rich in terms of fruit species and varieties. Diospyrus kaki L., known as persimmon, is one of these fruit species. Considering Türkiye’s ecological conditions, persimmon has a great potential for production. In recent studies, the potential health effects of persimmon have been cited as an important factor, increasing the popularity and consumption of persimmon. In addition, persimmon has become the center of attention in recent years due to the attractive orange color of the fruit, its distinctive taste and structure, rich in antioxidants and phenolic compounds. In this review study, it was aimed to increase awareness of the production potential of persimmon grown in Turkiye by revealing its production potential, and to shed light on decision-makers in future production planning by providing information in terms of economic importance and health.

show abstract

Characterization of Carotenoid and Carotenoid Esters of Astringent Persimmon Tissues (<em>Diospyros kaki </em>Thunb. var.<em> Rojo Brillante</em>). Effects of Thermal and High Pressure Non-Thermal Processing

Cited by 5 publications

References 33 publications

Carotenoid and Carotenoid Ester Profile and Their Deposition in Plastids in Fruits of New Papaya (Carica papaya L.) Varieties from the Canary Islands

Carotenoid and Carotenoid Ester Profile and Their Deposition in Plastids in Fruits of New Papaya (Carica papaya L.) Varieties from the Canary Islands

On the Effect of Microwave Heating on Quality Characteristics and Functional Properties of Persimmon Juice and Its Residue

Potential Status of Persimmon (Diospyrus kaki L.) in Türkiye and Its Impact on Human Health

Contact Info

Product

Resources

About