Composition of Carotenoids from Commercial Products of Caja (Spondias lutea)

Hamano, Patricia Sanae; Mercadante, Adriana Zerlotti

doi:10.1006/jfca.2000.0975

Cited by 43 publications

(31 citation statements)

References 29 publications

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“…Phytoene and phytofluene were also detected during this work in jobo fruit at their respective UV-Vis absorbance values of 286 nm and 347 nm (figure 4). These two acyclic carotenoids were previously detected in jobo by Hamano [43], but were not reported by Tiburski [42]. Examples of other tropical fruits with a reported high content of β-cryptoxanthin are papaya and pitanga [36].…”

Section: Jobo Fruitmentioning

confidence: 82%

“…In jobo, 11 different carotenoids were differentiated according to a combination of both UV-Vis and MS spectral data, elution order, available standards and various reports [42][43][44]. The total carotenoid content was 45.8 (± 3.1) µg g −1 fw, with β-cryptoxanthin, α-carotene and β-carotene showing a relative abundance of 25.4%, 10.5% and 8.5%, respectively.…”

Section: Jobo Fruitmentioning

confidence: 99%

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Study of the carotenoid composition in membrillo, guanabana toreta, jobo and mamey fruits

Giuffrida¹,

Menchaca²,

Dugo³

et al. 2015

Fruits

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-Introduction. Many tropical fruits have great health potential due to the possible presence of bioactive phytochemicals. Natural food composition databases are very important sources of information relative to natural food biodiversity and nutritional properties. The objective of this study was to report for the first time on the native carotenoid composition of the fruit of four tropical species from Panama. Materials and methods. Fully mature fruit were collected in Panama and analyzed by HPLC-DAD-APCI-MS, after carotenoid extraction with acetone. Results and discussion. The carotenoid composition had never been previously reported for two of the investigated fruits, membrillo (Gustavia superba) and guanabana toreta (Annona purpurea). In membrillo, 5 different carotenoids were detected; the content of total carotenoids was 318.6 µg g −1 fresh weight (fw), with β-carotene showing a relative abundance of 75.3%. In guanabana toreta, 11 different carotenoids were detected; the total carotenoid content was 48.3 µg g −1 fw, with β-carotene and zeaxanthin showing a relative abundance of 26.9% and 27.5%, respectively. In jobo (Spondias mombin), 11 different carotenoids were detected; the total carotenoid content was 45.8 µg g −1 fw, with β-cryptoxanthin, α-carotene and β-carotene showing a relative abundance of 25.4%, 10.5% and 8.5%, respectively. In mamey (Mammea americana), 16 different carotenoids were detected; the total carotenoid content was 145.2 µg g −1 fw; in particular, 10 different violaxanthin fatty acid diesters, of both cis and trans isomers, were determined. Conclusion. The consumption of the fruit studied should be promoted both locally and abroad, because of the reported presence of these health-promoting phytochemicals.Keywords: Panama / membrillo (Gustavia superba) / guanabana toreta (Annona purpurea) / jobo (Spondias mombin) / mamey (Mammea americana) / carotenoids / HPLC-DAD-APCI-MS Résumé -Étude de la composition des fruits du membrillo (Gustavia superba), de l'atier (Annona purpurea), du prunier mombin (Spondias mombin) et de l'abricotier des Antilles (Mammea Americana). Introduction. Nombreux sont les fruits tropicaux à fort potentiel pour la santé en fonction de la présence de substances phytochimiques bioactives. Les bases de données sur la composition des aliments naturels sont des sources d'information de première importance pour caractériser la diversité alimentaire naturelle et ses propriétés nutritionnelles. L'objectif de cette étude est de décrire, pour la première fois, la composition en caroténoïdes natifs des fruits de quatre espèces tropicales natives au Panama. Matériels et méthodes. Les fruits récoltés à pleine maturité au Panama ont été analysés par méthode HPLC-DAD-APCI-MS après extraction des caroténoïdes à l'acétone. Résultats et discussion. La composition en caroténoïdes n'avait jamais été signalée auparavant pour deux espèces étudiées, le membrillo (Gustavia superba) et l'atier (Annona purpurea). Dans les fruits du membrillo, 5 caroténoïdes différents ont été détec...

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Section: Jobo Fruitmentioning

confidence: 82%

Section: Jobo Fruitmentioning

confidence: 99%

Study of the carotenoid composition in membrillo, guanabana toreta, jobo and mamey fruits

Giuffrida¹,

Menchaca²,

Dugo³

et al. 2015

Fruits

View full text Add to dashboard Cite

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“…DA SILVA et al 13 caracterizaram o suco clarificado de cajá e encontraram um valor de 62,06 mg.100 g -1 para análise de ta- HAMANO e MERCADANTE 15 , em estudo da composição de carotenóides em produtos comerciais de cajá, encontraram para o suco integral de cajá valores de 16,71 g.g -1 e 88,7 g.100 g -1 para carotenóides totais e vitamina A, respectivamente. Os valores obtidos, no presente trabalho, são inferiores; porém, na formulação do produto, foram utilizados 30% da polpa do fruto.…”

Section: Caracterização E Composição Centesimal Do Néctar Mistounclassified

Estabilidade do néctar misto de cajá e umbu

Mattietto¹,

Lopes²,

Menezes³

2007

Ciênc. Tecnol. Aliment.

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456 ResumoAs tendências do setor alimentício são ditadas pelo mercado consumidor e seu comportamento social. Atualmente, a busca por produtos saudáveis tem crescido e frutos exóticos estão sendo cada vez mais utilizados visando o fator inovação. O cajá e umbu são frutos bastante comercializados no Norte e Nordeste do Brasil e o desenvolvimento de produtos à base destes frutos mostra ser uma opção interessante, pelo sabor e pelas características de funcionalidade. Elaborou-se um néctar misto que foi submetido à pasteurização térmica (90 °C/60 s). O produto foi caracterizado físico-quimicamente e ao longo de três meses avaliou-se a estabilidade segundo análises microbiológicas, sensoriais e de pH, acidez total titulável, açúcares totais e redutores, taninos, carotenóides totais e cor. Os resultados indicaram uma boa aceitação em relação à impressão global (84,76%) e intenção de compra (90,62%). O produto apresentou um valor energético de 68,16 kcal.100 g -1 , sendo rico em taninos e boa fonte de vitamina C. O tratamento térmico empregado se mostrou eficiente até 60 dias de estocagem, após esse período, o néctar apresentou modificações nos açúcares, escurecimento e crescimento de fungos. Sensorialmente, isso refletiu na queda da aceitação e intenção de compra, com valores de 65,66 e 68,4%, respectivamente. Palavras-chave: Spondias lutea L.; Spondias tuberosa Arr. Câmara; físico-química; microbiologia; sensorial. AbstractThe trends of the food industry are dictated by the consumer market and by its social behavior. Today, there is a growing demand for healthful food products, and exotic fruits are being used increasingly, aiming at the innovation. Cajá and umbu are tropical fruits widely commercialized in Brazil's northern and northeastern regions and the development of products based on these fruits has proved an interesting option thanks to their flavor and functional characteristics. A mixed nectar of cajú and umbu was prepared and pasteurised at 90 °C/60 sec. The product was characterized physicochemically and its stability was evaluated over a period of 3 months, during which its pH, total acidity, tannins, total carotenoids, total and reducing sugars, color were analyzed microbiologically and sensorially. The results indicated good overall sensory acceptance (84.76%) and intent to buy (90.62%). The product presented an energetic value of 68.16 kcal.100 g -1 , proving to be rich in tannins and vitamin C. The heat treatment employed proved effective for a storage period of up to 60 days, after which the sugars in the nectar began to display modifications and the product showed browning and fungal growth. These changes were reflected in the sensory scores obtained at 60 days, with the acceptance rate dropping to 65.66% and the intent to buy to 68.4%. Keywords: Spondias lutea L.; Spondias tuberosa Arr. Camara; physicochemical; microbiological; sensory. Estabilidade do néctar misto de cajá e umbu Stability of mixed cajá and umbu nectarRafaella de Andrade MATTIETTO 1 *, Alessandra Santos LOPES 2 , Hilary Castle de M...

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“…Entretanto, KIMURA [10] reportou valores de C.V. menores que 4% quando a concentração de vários carotenóides de folhas foi quantificada através de suas curvas-padrão e de um ponto após 30 dias. HSIEH, KAREL [9] reportaram, para cenoura, C.V. de 4% para 5 injeções de β-caroteno e HAMANO, MERCADANTE [8] encontraram os seguintes C.V., para injeções em triplicata de amostras de polpa e suco de cajá, 0 a 7% para β-caroteno, 0 a 3% para α-caroteno, 0 a 3% para β-criptoxantina, 0 a 2% para zeinoxantina e de 0 a 4% para luteína. Do total de 25 amostras analisadas, apenas em 6 amostras os teores de bixina apresentaram C.V. maior que 3% entre as triplicatas, comprovando, assim, a boa precisão do método.…”

Section: -Recuperação Precisão E Limite De Detecçãounclassified

Extração E Determinação, Por Clae, De Bixina E Norbixina Em Coloríficos

Tocchini¹,

Mercadante²

2001

Ciênc. Tecnol. Aliment.

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RESUMOUm dos atributos mais importantes na comercialização de alimentos é o impacto visual causado pela cor. Entre os corantes naturais, o urucum é o mais usado pela indústria brasileira. Do total de sementes de urucum industrializada no Brasil, 25% são utilizados na preparação dos extratos e o restante é empregado na fabricação do colorífico, consumido no mercado interno para o preparo doméstico de alimentos. A proposta deste trabalho foi determinar o teor de bixina e norbixina nos coloríficos de urucum existentes no mercado, utilizando cromatografia líquida de alta eficiência. Empregaram-se, para tanto, coluna C 18 (Spherisorb ODS-2, 150 x 4,6mm, 3µm) e acetonitrila:ácido acético 2% (65:35) como fase móvel com fluxo de 1mL/min. Os carotenóides foram identificados através do comportamento cromatográfico e espectros no UV-visível fornecidos pelo detector de arranjos de diodos; e quantificados por padronização externa. Foram analisadas sete marcas diferentes de colorífico (de dois a cinco lotes de cada marca), totalizando vinte e cinco amostras. A bixina foi o carotenóide majoritário encontrado nas diferentes marcas de colorífico, em teores que variaram de 154 a 354mg/100g, enquanto a norbixina esteve presente em traços (2 a 9mg/100g). A variação dos teores de carotenóides foi pequena entre lotes da mesma marca, enquanto foi observada uma grande diferença em relação às diferentes marcas analisadas.Palavras-chave: carotenóides; urucum; colorífico; bixina; norbixina. SUMMARY EXTRACTION AND DETERMINATION OF BIXIN AND NORBIXIN IN ANNATTO SPICE ("COLORÍFICO"). One of the most important factors for food commercialization is the visual impact due to color. Among the natural colors, annatto preparations are the most consumed colorant by Brazilian industries. From the total amount of annatto seeds commercialized in Brazil, 25% is used on the preparation of oily soluble and aqueous soluble extracts, and the remainder is used to manufacture the spice "colorífico", which is totally consumed by the domestic market mainly for home preparation. The aim of the present study was to determine bixin and norbixin amounts in annatto spices found in the market, by high performance liquid chromatography (HPLC). For this purpose, C 18 column (Spherisorb ODS-2, 150x4.6mm, 3µm) and acetonitrile/acetic acid 2% (65:35) as mobile phase at 1mL/min were employed. The carotenoids were identified by their chromatographic behavior and UV-visible spectra obtained by the diode array detector and quantified by external standardization. Seven different brands of colorífico were analyzed (two to five lots from each brand), totaling 25 samples. The main coloring component found in the different brands was bixin, varying from 154 to 354mg/100g. Norbixin was detected in trace amounts (2 -9mg/100g). The variation of carotenoid levels among lots of the same brand was small, whereas, among different analyzed brands, the variation was wide.Keywords: carotenoids; annatto; spice; colorífico; bixin; norbixin. -INTRODUÇÃONa observação de um alimento o impacto vi...

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Composition of Carotenoids from Commercial Products of Caja (Spondias lutea)

Cited by 43 publications

References 29 publications

Study of the carotenoid composition in membrillo, guanabana toreta, jobo and mamey fruits

Study of the carotenoid composition in membrillo, guanabana toreta, jobo and mamey fruits

Estabilidade do néctar misto de cajá e umbu

Extração E Determinação, Por Clae, De Bixina E Norbixina Em Coloríficos

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