Quantification of Carotenoids, α-Tocopherol, and Ascorbic Acid in Amber, Mulligan, and Laird’s Large Cultivars of New Zealand Tamarillos (Solanum betaceum Cav.)

Abstract

Amber (yellow), Laird’s Large (red) and Mulligan (purple–red) cultivars of New Zealand tamarillo fruit were separated into pulp (endo- and mesocarp) and peel (exocarp), and analyzed by liquid chromatography-mass spectrometry/mass spectrometry (LC-MS/MS) for carotenoids, α-tocopherol and ascorbic acid contents. Fresh Mulligan pulp had the highest content of β-carotene (0.9 mg/100 g), α-tocopherol (1.9 mg/100 g), and ascorbic acid (28 mg/100 g). Higher concentrations of β-carotene and ascorbic acid, and lower concentrations of α-tocopherol were detected in pulps compared with peels. Compared with standard serves of other fruit, tamarillo had the highest β-carotene (9–20% RDI (recommended dietary intake)/serve), high ascorbic acid (67–75% RDI/serve), and α-tocopherol (16–23% adequate intake/serve). All cultivars had diverse carotenoid profiles dominated by provitamin A carotenoids (β-carotene and β-cryptoxanthin) and xanthophyll carotenoids (lutein; zeaxanthin and antheraxanthin). Favorable growth conditions (high light intensity and low temperature) may explain the higher antioxidant vitamin content in New Zealand tamarillos compared to those from other countries. Tamarillo peels may be used as natural food coloring agent to reduce waste and deliver sustainable production.

Phytochemical Characterization of By-Products of Habanero Pepper Grown in Two Different Types of Soils from Yucatán, Mexico

“…Furthermore, these compounds represent a good alternative for the pharmaceutical and food industries, especially as health foods, as they exhibit antioxidant and provitamin A activities. In addition, these compounds have also been reported to prevent diseases, such as cancer, macular degradation, and cataract [ 33 ].…”

A comprehensive review on carotenoids in foods and feeds: status quo, applications, patents, and research needs

“…Commonly cultivated and consumed fruits (including citrus species, mango, papaya, apricots or peaches, among many others) and vegetables (including green vegetables, carrots, red pepper, tomatoes among many others are well-known sources of carotenoids (Britton and Khachik 2009;Dias et al 2018;Zhou et al 2020). The study of the carotenoid content of underutilized, non-domesticated and/or exotic plant foods has featured in the last decades and continues being important (Chist e and Mercadante, 2012;Diep et al 2020;Turkiewicz et al 2020). As a result, important sources of bioavailable carotenoids including lutein (sastra), zeaxanthin (sastra, corozo, sapote) or lycopene (sarsaparilla, buffaloberry), among others, have been pinpointed in recent years (Delgado-Pelayo and Hornero-M endez 2012;Murillo et al 2010Murillo et al , 2013Riedl et al 2013).…”

Biochemical characterization of fruits of Lycium spp. in Ukraine

“…Ascorbic acid is a water-soluble vitamin that plays an important role as a powerful antioxidant and is found in many biological systems. Content of vitamin C is one of the most valuable nutritional quality parameters of many horticultural crops and a necessary component in human vital activity (Diep et al, 2020;Kulaitiene et al, 2020). The content of this vitamin in foodstuffs and beverages is a relevant quality indicator, which can change during the storage process (Pisocschi et al, 2008).…”