HPLC-DAD-MSn characterisation of carotenoids from apricots and pumpkins for the evaluation of fruit product authenticity

Kurz, Christina; Carle, Reinhold; Schieber, Andreas

doi:10.1016/j.foodchem.2008.02.022

Cited by 109 publications

(83 citation statements)

References 34 publications

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“…In our study, zeaxanthin and antheraxanthin were not detected, which is not completely consistent with the literature. [26] This might be due to the different composition of carotenoids in different varieties of pumpkin, but also related to the determination methods such as different extraction solvent and detection methods. [4,27] However, the major trans carotenoids, including all-trans-β-carotene, all-trans-α-carotene and all-trans-lutein, were similar to the results reported by others.…”

Section: Predominant Carotenoids Of Pumpkinsmentioning

confidence: 99%

“…[4,27] However, the major trans carotenoids, including all-trans-β-carotene, all-trans-α-carotene and all-trans-lutein, were similar to the results reported by others. [26] The analysis of carotenoids in pumpkins during MVD focussed on the degradation of β-carotene, α-carotene and lutein in the following research.…”

Section: Predominant Carotenoids Of Pumpkinsmentioning

confidence: 99%

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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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Section: Predominant Carotenoids Of Pumpkinsmentioning

confidence: 99%

Section: Predominant Carotenoids Of Pumpkinsmentioning

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

View full text Add to dashboard Cite

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“…However, the highest concentration of total carotenoids (47 µg. g -1 of E-α-carotene and 235 µg.g -1 of E-β-carotene) were found in peeled C. moschata (Baianinha cultivar) (AzevedoMeleiro & Rodriguez-Amaya, 2007;Kandlakunta et al, 2008;Kurz et al, 2008).…”

Section: Introductionmentioning

confidence: 99%

Assessment of carotenoids in pumpkins after different home cooking conditions

Carvalho¹,

Smiderle²,

Carvalho³

et al. 2014

Food Sci. Technol (Campinas)

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“…Many different apricot varieties have been investigated by many researchers in the world and different phytochemical contents have been determined for each apricot variety [17][18][19][20][21][22][23][24][25][26].…”

Section: +mentioning

confidence: 99%

Fractionation and Speciation of Cu in Different Processing Apricots

Erdoğan¹,

Erdemoğlu²,

Güçer³

2017

J Nutr Food Sci

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An analytical procedure was proposed to study the operational fraction of Cu in ripe-fresh, sun-dried and sulphited-dried apricots harvested from either treated Bordeaux mixture or unexposed trees. Based on the methods that consists pressurized liquid extraction procedure and solid phase extraction to separate diverse Cu fractions on different sorbents such as Dowex 50Wx8-40 and Amberlite XAD-7, and then flame atomic absorption spectrometry (FAAS) and ion selective electrode were used for off-line determination of Cu concentrations in the effluents obtained.Total copper concentrations in different processing the apricot samples exposed to Bordeaux mixture were 4.58, 4.48 and 4.25 µg/g in ripe fresh, sun-dried, sulphuring-sun drying, respectively. However, Cu concentrations in the organic apricot samples were determined 2.92; 2.97 and 2.25 µg/g. While circa 40-59% of total copper are extractable with water solvent including about 67-68% cationic copper, 25-33% organically bound copper and 26-44% labile in Kabaaşı apricot samples. Besides, while about 27-48% of total copper are extractable with methanol: water solvents containing about 40-23% cationic copper, 60-78% organically bound copper and 56-71% of copper was absorbed in the stomach.It was applied to analytical procedures for Cu speciation in the apricot samples were verified and validated.

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HPLC-DAD-MSn characterisation of carotenoids from apricots and pumpkins for the evaluation of fruit product authenticity

Cited by 109 publications

References 34 publications

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

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

Assessment of carotenoids in pumpkins after different home cooking conditions

Fractionation and Speciation of Cu in Different Processing Apricots

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