Updated Brazilian database on food carotenoids: Factors affecting carotenoid composition

Rodriguez–Amaya, Délia B.; Kimura, Masao; Godoy, Helena Teixeira; Amaya-Farfán, Jaime

doi:10.1016/j.jfca.2008.04.001

Cited by 334 publications

(290 citation statements)

References 92 publications

Supporting

Mentioning

241

Contrasting

Unclassified

Order By: Relevance

“…On the other hand, a significant increase in the values of intensity of the color red, as observed by a* (red versus green) and b* (yellow versus blue) values; this is probably due to the fact that the peel has higher pigment content than the pulp. Peels from several fruits present pigment content greater than the pulp, such as in most grape cultivars (FERNÁNDEZ-LÓPEZ et al, 1998) and in cajá (RODRIGUEZ-AMAYA et al, 2008).…”

Section: And As a Results To A Concentration Of The Other Constituenmentioning

confidence: 99%

Chemical and sensory characteristics of pulp and peel 'cajá-manga' (Spondias cytherea Sonn.) jelly

Lago-Vanzela¹,

Ramin²,

Umsza-Guez³

et al. 2011

Ciênc. Tecnol. Aliment.

View full text Add to dashboard Cite

Section: And As a Results To A Concentration Of The Other Constituenmentioning

confidence: 99%

Chemical and sensory characteristics of pulp and peel 'cajá-manga' (Spondias cytherea Sonn.) jelly

Lago-Vanzela¹,

Ramin²,

Umsza-Guez³

et al. 2011

Ciênc. Tecnol. Aliment.

View full text Add to dashboard Cite

“…Violaxanthin is highly labile and can easily be lost during analysis, especially when saponification is carried out [22].…”

Section: Quantitative Compositionmentioning

confidence: 99%

Qualitative and quantitative differences in the carotenoid composition of yellow and red peppers determined by HPLC‐DAD‐MS

Azevedo-Meleiro

Rodriguez–Amaya

2009

J of Separation Science

Self Cite

View full text Add to dashboard Cite

Qualitative and quantitative differences in the carotenoid composition of yellow and red peppers determined by HPLC-DAD-MSThe carotenoids of a yellow (F 1 Amanda hybrid) and a red (F 1 Magali hybrid) pepper (Capsicum annuum L.) at the ripe stage, marketed in Campinas, Brazil, were identified by the combined use of the chromatographic behavior, absorption spectra, and chemical reactions, confirmed by the mass spectra. HPLC was carried out with a Spherisorb ODS 2 (C18, monomeric, 3 mm, 4.6 Â 150 mm) column and DAD and mass detector. The main carotenoids in the yellow pepper were violaxanthin (27.1-36.6 mg/g), lutein (5.3-9.3 mg/g), and b-carotene (1.6-3.9 mg/g). Neoxanthin, (Z)-violaxanthin, (Z)-antheraxanthin, (Z)-lutein, a-cryptoxanthin, b-cryptoxanthin, z-carotene, a-carotene, and phytofluene were also found as minor carotenoids. In red pepper, the major carotenoids were capsanthin (29.2-36.2 mg/g), lutein (5.8-8.7 mg/g), b-carotene (5.1-6.8 mg/g), and violaxanthin (1.8-3.6 mg/g). Minor carotenoids were capsorubin, b-apo-8 0 -carotenal, antheraxanthin, zeaxanthin, and b-cryptoxanthin.

show abstract

“…In addition to its gastronomic and technological potentials, studie suggests that pequi has a good antioxidant potential (Morais et al, 2013). However, research regarding the carotenoid and phenolic contents of its pulp is limited in number and sample stratification since sampling has been restricted to a small area of the Cerrado or even reduced to a single plant (Azevedo-Meleiro & Rodriguez-Amaya, 2004;Rodriguez-Amaya et al, 2008).…”

Section: Introductionmentioning

confidence: 99%

Carotenoids are related to the colour and lipid content of the pequi (Caryocar brasiliense Camb.) pulp from the Brazilian Savanna

et al. 2014

View full text Add to dashboard Cite

Updated Brazilian database on food carotenoids: Factors affecting carotenoid composition

Cited by 334 publications

References 92 publications

Chemical and sensory characteristics of pulp and peel 'cajá-manga' (Spondias cytherea Sonn.) jelly

Chemical and sensory characteristics of pulp and peel 'cajá-manga' (Spondias cytherea Sonn.) jelly

Qualitative and quantitative differences in the carotenoid composition of yellow and red peppers determined by HPLC‐DAD‐MS

Carotenoids are related to the colour and lipid content of the pequi (Caryocar brasiliense Camb.) pulp from the Brazilian Savanna

Contact Info

Product

Resources

About