Comparative study on the carotenoid composition of the peel and the pulp of different citrus species

Agócs, Attila; Nagy, Véronika; Szabó, Zoltán; Márk, László; Ohmacht, R.; Deli, József

doi:10.1016/j.ifset.2007.03.012

Cited by 90 publications

(57 citation statements)

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“…The absorption maximum of the eluent was 456 nm in ethanol. The mass spectrum and absorption maximum of the eluent were consistent with those of b-citraurin (Farin et al, 1983;Agócs et al, 2007). Therefore, the peak that eluted at 24 min was identified as b-citraurin.…”

Section: Isolation and Identification Of B-citraurinmentioning

confidence: 52%

“…The defective synthesis of b-citraurin was proposed to cause the yellowish color of fully ripe 39E7 flavedo. Because b-citraurin is a characteristic pigment, it can be isolated in pure form among other carotenoids from the flavedos of citrus fruits (Agócs et al, 2007). In this study, we isolated b-citraurin from the flavedo of Yamashitabeni-wase using a silica gel column and HPLC.…”

Section: Discussion Accumulation Of B-citraurin In the Flavedos Of CImentioning

confidence: 99%

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Enzymatic Formation of β-Citraurin from β-Cryptoxanthin and Zeaxanthin by Carotenoid Cleavage Dioxygenase4 in the Flavedo of Citrus Fruit

et al. 2013

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In this study, the pathway of b-citraurin biosynthesis, carotenoid contents and the expression of genes related to carotenoid metabolism were investigated in two varieties of Satsuma mandarin (Citrus unshiu), Yamashitabeni-wase, which accumulates b-citraurin predominantly, and Miyagawa-wase, which does not accumulate b-citraurin. The results suggested that CitCCD4 (for Carotenoid Cleavage Dioxygenase4) was a key gene contributing to the biosynthesis of b-citraurin. In the flavedo of Yamashitabeni-wase, the expression of CitCCD4 increased rapidly from September, which was consistent with the accumulation of b-citraurin. In the flavedo of Miyagawa-wase, the expression of CitCCD4 remained at an extremely low level during the ripening process, which was consistent with the absence of b-citraurin. Functional analysis showed that the CitCCD4 enzyme exhibited substrate specificity. It cleaved b-cryptoxanthin and zeaxanthin at the 7,8 or 79,89 position. But other carotenoids tested in this study (lycopene, a-carotene, b-carotene, all-trans-violaxanthin, and 9-cis-violaxanthin) were not cleaved by the CitCCD4 enzyme. The cleavage of b-cryptoxanthin and zeaxanthin by CitCCD4 led to the formation of b-citraurin. Additionally, with ethylene and red light-emitting diode light treatments, the gene expression of CitCCD4 was up-regulated in the flavedo of Yamashitabeni-wase. These increases in the expression of CitCCD4 were consistent with the accumulation of b-citraurin in the two treatments. These results might provide new strategies to improve the carotenoid contents and compositions of citrus fruits.

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Section: Isolation and Identification Of B-citraurinmentioning

confidence: 52%

Section: Discussion Accumulation Of B-citraurin In the Flavedos Of CImentioning

confidence: 99%

Enzymatic Formation of β-Citraurin from β-Cryptoxanthin and Zeaxanthin by Carotenoid Cleavage Dioxygenase4 in the Flavedo of Citrus Fruit

et al. 2013

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“…However, small contents of apocarotenoids can be found in citrus fruits and paprika vegetables. Agócs et al, (2007) …”

Section: Accepted Manuscriptmentioning

confidence: 99%

Carotenoids from fruits and vegetables: Chemistry, analysis, occurrence, bioavailability and biological activities

Saini

Nile

Park

2015

Food Research International

619

313

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“…Besides, this procedure acts as a clean-up step, eliminating compounds that could interfere in the analysis such as chlorophylls or lipids. In this way the carotenoid composition of citrus [12][13][14], particularly orange [1,[15][16][17][18][19], among other fruits [3,[20][21], has been extensively studied.…”

Section: Introductionmentioning

confidence: 99%

Free carotenoid and carotenoid ester composition in native orange juices of different varieties

Giuffrida¹,

Dugo²,

Salvo³

et al. 2010

Fruits

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Free carotenoid and carotenoid ester composition in native orange juices of different varieties.Abstract -Introduction. Among the citrus species, C. sinensis has been the most studied given its importance in terms of production and its industrial application in juices. Some of orange juice's organoleptic and functional properties, which make it an attractive product for the consumer, are due to its carotenoid composition. Xanthophylls can be found in either their free form (as the carotenes are found) or in a more stable fatty acid esterified form in the case of mono-and polyhydroxylated xanthophylls. Detection of adulteration of orange juices is of concern to consumers, regulatory agencies and citrus processing industries, and the study of carotenoid ester composition has been proposed to evaluate fruit products' authenticity. In this study, we report on the native (carotenoid esters and free carotenoids) carotenoid profile of orange juices of eight different varieties. Materials and methods. Monovarietal fresh orange juices were obtained from squeezing mid-season oranges (Citrus sinensis varieties: Bionda , Brasiliana, Moro, Ovale, Sanguinello, Tarocco, Valence and Washington) cultivated and supplied by a local producer. After the extraction of the carotenoids from the samples, the analyses were carried out by HPLC-DAD-APCI-MS. Results and discussion. The results showed that, in the juices studied, the xanthophylls were mostly esterified (93% of the total carotenoid mean content). The different varieties investigated showed variations in their carotenoid contents. The total carotenoid contents ranged from 2.42 µg·g -1 in the Washington variety to 15.8 µg·g -1 in the Valencia variety. Among the monoesters, the Valencia variety showed the highest violaxanthin ester amounts (61%), the Brasiliana variety showed the highest -cryptoxanthin ester content (86.9%) and the Tarocco variety had the highest luteoxanthin ester amount (75.7%). Moreover, in general, in the Brasiliana, Ovale, Sanguinello, Valencia and Washington varieties, the monoester contents were higher than the diesters, whereas in the Bionda, Moro and Tarocco varieties the opposite was determined. To the best of our knowledge, this is the first time that this analytical approach has been applied to characterising, both qualitatively and quantitatively, the whole carotenoid pattern (carotenoid esters and free carotenoids) in orange juices from the Bionda , Brasiliana, Moro, Ovale, Sanguinello, Tarocco, Valence and Washington varieties. This contribution could also be used to establish authenticity markers among orange varieties that could potentially be used to prevent adulteration. Amb., Fac. Sci.,

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Comparative study on the carotenoid composition of the peel and the pulp of different citrus species

Cited by 90 publications

References 10 publications

Enzymatic Formation of β-Citraurin from β-Cryptoxanthin and Zeaxanthin by Carotenoid Cleavage Dioxygenase4 in the Flavedo of Citrus Fruit

Enzymatic Formation of β-Citraurin from β-Cryptoxanthin and Zeaxanthin by Carotenoid Cleavage Dioxygenase4 in the Flavedo of Citrus Fruit

Carotenoids from fruits and vegetables: Chemistry, analysis, occurrence, bioavailability and biological activities

Free carotenoid and carotenoid ester composition in native orange juices of different varieties

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