Effect of food preparation on qualitative and quantitative distribution of major carotenoid constituents of tomatoes and several green vegetables

Khachik, Frederick; Goli, Mudlagiri B.; Beecher, Gary R.; Holden, Joanne M.; Lusby, William R.; Tenorio, María Dolores; Barrera, Mercedes R.

doi:10.1021/jf00015a006

Cited by 315 publications

(260 citation statements)

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“…Abushita et al (2000) reported similar total-carotenoids content in mesocarp to our results, and also reported the presence of lutein, lycopene-epoxide, lycopene and β-carotene in different tomato cultivars. Khachick et al (1992) using HPLC, reported the presence of low levels of chloroplast xanthophylls such as neoxanthin, violaxanthin, lutein-epoxide and lutein, but only when highly concentrated extracts of tomato were obtained from a large batch of raw tomato (2 Kg). Tomato exocarp is sometimes removed by some consumers, and also in some processing operations (Barret et al 1998).…”

Section: Resultsmentioning

confidence: 99%

Changes in color-related compounds in tomato fruit exocarp and mesocarp during ripening using HPLC-APcI+-mass Spectrometry

Carrillo‐López

Yahia

2012

J Food Sci Technol

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Tomato is an important agricultural crop worldwide. Their pigments are very important in many ways. They have been associated with health benefits such as lowering the risk of some chronic diseases. Quantification of chlorophylls by spectrophotometry and Identification of carotenoids using liquid chromatography coupled to mass spectrometry, and quantification by HPLC-DAD was carried out in the exocarp and mesocarp of tomato fruit during 6 different ripeness stages (mature-green, breakers, turning, pink, light-red and red). Four carotenoids have been followed during ripening; β-carotene and lycopene were unequivocally identified, whereas γ-carotene and lycopeneepoxide were tentatively identified. Differences between exocarp and mesocarp were as follows: Most of the ripening period, fruit exocarp had higher quantities of both chlorophyll and carotenoids than mesocarp. In both, exocarp and mesocarp, chlorophylls drastically decreased, lycopene significantly increased, while β-carotene, γ-carotene and lycopene-epoxide only increased slightly during fruit ripening.

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Section: Resultsmentioning

confidence: 99%

Changes in color-related compounds in tomato fruit exocarp and mesocarp during ripening using HPLC-APcI+-mass Spectrometry

Carrillo‐López

Yahia

2012

J Food Sci Technol

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“…Hart and Scott (1995) found b-carotene concentrations of 1603, 3397 and 4777 µg/100 g in samples of lettuce, spinach and watercress, respectively. Khachik et al (1992) found a b-carotene content of 8900 µg/100 g in spinach. Granado et al (1992) reported b-carotene concentrations of 172 and 3254 µg/100 g for lettuce and spinach, respectively.…”

Section: Quantitative Analysis Of A-and B-carotene In Vegetablesmentioning

confidence: 97%

Carotene and provitamin A content of vegetables sold in Viçosa, MG, Brazil, during spring and winter

Cardoso

Lúcia

Stringheta

et al. 2009

Braz. J. Pharm. Sci.

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This study investigated the a-and b-carotene content and provitamin A value of four leafy vegetables sold at local and street markets in Viçosa, MG, Brazil, in the spring and winter of 2002. Carotenoids were analyzed by high-performance liquid chromatography. a-Carotene was detected in all samples sold during spring, but was only present in a few samples of smooth and curly lettuce and kale in winter. b-Carotene was found in marked quantities in all leafy vegetables analyzed. Duncan's test (α = 5%) showed significantly higher a-carotene content in curly lettuce and vitamin A value in large-leaved watercress in the spring. Mean b-carotene content and vitamin A value were 7544, 8751, 2584, 2792, 8193, and 5338 mg/100 g and 666, 760, 227, 238, 698, and 460 mg RAE/100 g in large-leaved and hydroponic watercress, smooth and curly lettuce, kale and spinach, respectively. All leafy vegetables analyzed represent important sources of provitamin A and supply an important part of the daily requirements of children and adults.Uniterms: a-Carotene. b-Carotene. Leafy vegetables/analysis. Provitamin A.Investigou-se o conteúdo de a e b-caroteno e avaliou-se o valor pro-vitamínico A de quatro hortaliças folhosas comercializadas em mercados locais e feira-livre de Viçosa, MG durante a primavera e o inverno de 2002. Os carotenóides foram analisados por Cromatografia Líquida de Alta Eficiência (CLAE). O a-caroteno foi detectado em todas as amostras analisadas na primavera, porém no inverno, somente algumas amostras de alface crespa e lisa, e couve apresentaram tal carotenóide. O b-caroteno foi encontrado, em quantidades apreciáveis, em todas as hortaliças folhosas analisadas. O teste de Duncan (α=5%) detectou que o conteúdo de a-caroteno em alface crespa e o valor de vitamina A em agrião de folha larga foram estatisticamente superiores na primavera. Os teores médios de b-caroteno e de valor de vitamina A para agrião de folha larga e hidropônico, alface crespa e lisa, couve e espinafre foram: 7544; 8751; 2584; 2792; 8193; 5338 mg/100g e 666; 760; 227; 238; 698; 460 mg RAE/100g, respectivamente. Todas as hortaliças folhosas analisadas constituem importantes fontes de provitamina A e suprem grande parte das recomendações diárias de crianças e adultos.Unitermos: a-caroteno. b-caroteno. Hortaliças folhosas/análise. Pró-vitamina A. INTRODUCTIONDark green leafy vegetables are good sources of minerals and vitamins (Raju et al., 2007), and are important because they are rich in provitamin A carotenoids (Graebner et al., 2004;Zanutto, Jordão, Vannucchi, 2003). Since humans are unable to synthesize carotenoids, they exclusively depend on dietary intake as a source of these micronutrients (Barbosa-Filho et al., 2008). Carotenoids have raised continued interest because of studies demonstrating their role in the prevention of certain types of cancer, such as lung, breast, oral cavity, colon and rectal cancer (Barbosa-Filho et al., 2008;Melendez-Martinez, Vicario, Heredia, 2004;Silva, Naves, 2001;Fontana et al., 2000;Olson, 1999;Cozzi et al., ...

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“…Diversos estudos têm demonstrado que a cocção aumenta os teores de carotenoides em vegetais, provavelmente por causa da facilidade de extração da matriz, ocasionada pelo rompimento da parede celular do vegetal e pela descomplexação das proteínas (KHACHIK et al, 1992). No entanto, o cozimento, apesar de aumentar sua disponibilidade, pode causar algumas perdas nos teores de carotenói-des (RODRIGUEZ-AMAYA, 1999).…”

Section: Resultsunclassified

Compostos bioativos em polpas de mangas 'rosa' e 'espada' submetidas ao branqueamento e congelamento

Soares

José

2013

Rev. Bras. Frutic.

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1 LUCIMARA PIAUÍ SOARES2 & ABEL REBOUÇAS SÃO JOSÉ 3 RESUMO -A manga (Mangifera indica L.) constitui uma importante fonte de compostos bioativos, dentre os quais se destacam os carotenoides e a vitamina C, que contribuem para a promoção da saúde. Vários métodos podem ser utilizados para conservação de alimentos a fim de aproveitar melhor os frutos durante a safra e permitir seu armazenamento fora de época de produção. No entanto, podem alterar a qualidade nutricional do alimento. Dessa forma, sendo o branqueamento e o congelamento métodos que são utilizados no processamento industrial para conservação de polpas de frutas, objetivou-se, neste trabalho, analisar a influência do branqueamento e do congelamento sobre os teores de carotenoides totais e ácido ascórbico em mangas 'Rosa' e 'Espada' em relação ao tempo de armazenamento. As mangas no estádio maduro, após serem colhidas, lavadas, cortadas e despolpadas, foram submetidas ao congelamento (-18ºC) ou branqueamento por imersão em água (75ºC, por 3 minutos) ou branqueamento por vapor em água fervente, por 3 minutos. Em seguida, foram realizadas as determinações bioquímicas dos teores de carotenoides totais e ácido ascórbico no tempo zero e após 20; 40 e 60 dias de armazenamento sob congelamento. Após análise dos resultados obtidos, conclui-se que, na forma in natura (tempo zero), as variedades Rosa e Espada apresentam os máximos teores de ácido ascórbico, porém o uso do branqueamento com vapor e o congelamento após 60 dias de armazenamento provocam perdas de, respectivamente, 53% ('Rosa') e 35% ('Espada'); 72% ('Rosa') e 60% ('Espada') destes compostos. No branqueamento por imersão em água, há perda completa do ácido ascórbico nas polpas das variedades Rosa e Espada. Em relação aos carotenoides totais, os valores foram semelhantes em polpas branqueadas a vapor e sem branqueamento no tempo zero,com tendência de redução durante o longo da armazenagem. Termos para indexação: Mangifera indica L., conservação, carotenoides totais, ácido ascórbico, processamento. BIOACTIVE COMPOUNDS IN MANGOES PULP 'ROSA' AND 'ESPADA' SUBMITTED TO BLANCHING AND FREEZINGABSTRACT -Mango (Mangifera indica L.) is an important source of bioactive compounds, among which stand out carotenoids and vitamin C, which contribute to health promotion. Several methods can be used for food preservation in order to get more advantage of processing harvested fruits. However, those methods may alter the nutritional quality of food. Being blanching and freezing methods that are used in industrial processing for preservation of fruit pulps, this study aimed to analyze the influence of blanching and freezing on the contents of total carotenoids and ascorbic acid in pulp of native cultivar of mangoes 'Rosa' and 'Espada', during 60 days of storage. Mangoes fruit at mature stadium were harvested, washed, cut and pulp extracted; then they were submitted to freezing (-18º C) or blanching by immersion in water (75° C for 3 min) or steam blanching in boiling water for 3 minutes. After those treatments, biochemical...

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Effect of food preparation on qualitative and quantitative distribution of major carotenoid constituents of tomatoes and several green vegetables

Cited by 315 publications

References 23 publications

Changes in color-related compounds in tomato fruit exocarp and mesocarp during ripening using HPLC-APcI+-mass Spectrometry

Changes in color-related compounds in tomato fruit exocarp and mesocarp during ripening using HPLC-APcI+-mass Spectrometry

Carotene and provitamin A content of vegetables sold in Viçosa, MG, Brazil, during spring and winter

Compostos bioativos em polpas de mangas 'rosa' e 'espada' submetidas ao branqueamento e congelamento

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