Orange Carotenoids, Polyoxygen Carotenoids of Valencia Orange Juice

Curl, Aimee L; Bailey, Glen F.

doi:10.1021/jf60033a005

Cited by 73 publications

(48 citation statements)

References 8 publications

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“…The separation, preparation and identification of major carotenoids in juices of Ponkan mandarin and Liucheng orange were conducted and analyzed by TLC,a Hitachi U-2000 spectrophotometer, the epoxide test (Curl and Bailey 1954;Gross et al 197 1 ;Davies 1976) and high performance liquid chromatography (HPLC) (Chen et al 1991;Chen 1992). The HPLC, which consisted of a Hitachi L-6OOO pump, a Hitachi L-5OOO LC controller, a Hitachi L-4250 UV-VIS detector, and a LiChrospher Rp C18 column (5 pm, 2504 mrn endcapped), was used with a LiChrospher precolumn (Merck Co.).…”

Section: Separation Preparation Identification and Quantification Omentioning

confidence: 99%

Major Carotenoids in Juices of Ponkan Mandarin and Liucheng Orange

Lin

Chen

1994

J Food Biochemistry

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The identification and quantitation of major carotenoids in juices of Ponkan mandarin and Liucheng orange and their changes during harvesting were studied. Neoxanthin, violaxanthin, lutein, β‐cryptoxanthin, α‐carotene and β‐carotene are the major carotenoids for Ponkan mandarin. During the harvesting period, the contents of violaxanthin, β‐cryptoxanthin and β‐carotene increase significantly. For Liucheng orange, neoxanthin, violaxanthin, lutein, antheraxanthin, β‐cryptoxanthin, α‐carotene and β‐carotene are the major carotenoids. Among them, neoxanthin, violaxanthin, lutein, antheraxanthin and β‐cryptoxanthin increase significantly during the harvesting period. The β‐cryptoxanthin and β‐carotene are the major contributors to the color of Ponkan mandarin juice while neoxanthin, violaxanthin, lutein and antheraxanthin are the major ones for the color of Liucheng orange juice.

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Section: Separation Preparation Identification and Quantification Omentioning

confidence: 99%

Major Carotenoids in Juices of Ponkan Mandarin and Liucheng Orange

Lin

Chen

1994

J Food Biochemistry

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“…[This test is a modification of one previously. described (Curl and Bailey, 1954) in which 5,6-epoxides were treated with 1 ml of hydrochloric acid in 9 ml of methanol. The ether was added to increase the solubility of the mono1 carotenoid.]…”

Section: And D'isdussionmentioning

confidence: 99%

The Xanthophylls of Tomatoes

Curl

1961

Journal of Food Science

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The carotenoids of ripe tomatoes were found to contain about 6% xanthophylls; the composition of the latter was about 15% monols, 49% diols, 4% monoepoxide diols, 22% diepoxide diols, and 11% polyols. The diol and polyol xanthophylls were much like those of green leaves, with lutein the major pigment, somewhat smaller amounts of violaxanthin and neoxanthin, and much smaller amounts of zeaxanthin, lutein 5,6-epoxide, and several others.The mono1 fraction contained lycoxanthin and "mono1 487" (which may be 3-hydroxy-delta-carotene), together with substances tentatively identified as polycis isomers of lycoxanthin, rubixanthin, and "mono1 487."

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“…These results are in agreement with previous studies also conducted with Valencia orange juice, which reported (Z)-violaxanthin and antheraxanthin as the major carotenoids. 38,39 In a recent study, violaxanthin, antheraxanthin, and their geometrical isomers, as well as luteoxanthin and mutatoxanthin were found as the major carotenoids in ultrafrozen juice from Valencia late orange. 40 The developed method was also applied to freeze-dried mango, and concerning its carotenoid composition, (all-E)-violaxanthin was the major compound (37%), followed by (all-E)-β-carotene (24%) and (9Z)-violaxanthin (23%).…”

Section: Methods Validationmentioning

confidence: 98%

New Method for Carotenoid Extraction and Analysis by HPLC-DAD-MS/MS in Freeze-Dried Citrus and Mango Pulps

Petry¹,

Mercadante²

2017

J. Braz. Chem. Soc.

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Carotenoid analysis in citrus is still a challenge due to their complex carotenoid profile and matrix acidity, which can promote isomerization and epoxide-furanoid rearrangements of these compounds. A new method for carotenoid extraction from freeze-dried citrus was developed. Extraction was carried out by magnetic stirring using ethyl acetate and methanol as solvents and Na 2 CO 3 to neutralize organic acids. Liquid-liquid partition was achieved by centrifugation. Carotenoid quantification was accomplished by both UV-Vis and high-performance liquid chromatography-diode array detection (HPLC-DAD). Method repeatability (2.9 to 8.5%) and recovery (82 to 88%) were similar to reported values for procedures including all the carotenoid analysis steps. In 'Valencia' orange pulp, xanthophylls accounted for 98% of the total carotenoid content and the predominant carotenoids were (9Z)-violaxanthin, (all-E)-lutein and (9Z)-antheraxanthin. This method was further applied for carotenoid analysis in freeze-dried 'Tommy Atkins' mango pulp. The developed method is precise, accurate, fast and able to maintain epoxy-carotenoids stability during analysis.

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Orange Carotenoids, Polyoxygen Carotenoids of Valencia Orange Juice

Cited by 73 publications

References 8 publications

Major Carotenoids in Juices of Ponkan Mandarin and Liucheng Orange

Major Carotenoids in Juices of Ponkan Mandarin and Liucheng Orange

The Xanthophylls of Tomatoes

New Method for Carotenoid Extraction and Analysis by HPLC-DAD-MS/MS in Freeze-Dried Citrus and Mango Pulps

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