Variation in the Carotenoid Composition of Fruits and Vegetables Along the Food Chain

Rodriguez-Amaya, D. B.; Porcu, Ornella Maria; Azevedo-Meleiro, Cristiane Hess de

doi:10.17660/actahortic.2007.744.44

Cited by 10 publications

(6 citation statements)

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“…In Brazil, few examples showing the selection of varieties based mainly on the carotenoid levels have been performed such as, for instance, in carrot and guava breeding programs 29, 30. Additionally, apart from maize, few staple foods (dark green leafy vegetables) show high levels of lutein30 as the xanthophyll zeaxanthin is even rarer. In Brazil, for example, zeaxanthin is the main carotenoid31 of the tropical fruit buriti ( Mauritia vinifera ), with an average content of 20.00 × 10 −3 g kg −1 and piqui ( Cariocar vilosium ), with 7.80 × 10 −3 g kg −1 .…”

Section: Resultsmentioning

confidence: 99%

Carotenoid and anthocyanin contents of grains of Brazilian maize landraces

Kuhnen

Lemos

Campestrini

et al. 2011

J. Sci. Food Agric.

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Section: Resultsmentioning

confidence: 99%

Carotenoid and anthocyanin contents of grains of Brazilian maize landraces

Kuhnen

Lemos

Campestrini

et al. 2011

J. Sci. Food Agric.

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“…Guava (Psidium guajava L.) is a fruit primarily cultivated in tropical and subtropical areas of the world, including South America, Mexico, Africa and Southeast Asia. It possesses a pleasant aroma and flavor and has excellent nutritional value due to its vitamin, mineral, fiber, and antioxidant contents, which include the carotenoids lycopene and b-carotene in red and pink-flesh varieties (Flores et al 2015;Rodriguez-Amaya et al 2007). This fruit is commercially produced in many tropical and subtropical countries.…”

Section: Introductionmentioning

confidence: 99%

Effects of temperature and pectin edible coatings with guava by-products on the drying kinetics and quality of dried red guava

et al. 2018

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With the objective of utilizing agro-industrial by-products and enhancing the quality attributes of dehydrated fruits, this study evaluated the effects of edible pectin-based coatings containing disintegrated guava byproducts (up to 50% concentration) and drying temperatures (46-74°C) on the drying kinetics and nutritional properties of dried red guava. Coatings were applied to guava slices prior to hot-air drying. A central composite rotatable design was used to optimize carotenoid and phenolic compound retention. The effects of the edible coating compositions combined with the drying temperatures affected the effectiveness of the film as a barrier to carotenoid oxidation. Total phenolic compound retention, however, was affected only by temperature. Responses were simultaneously optimized, and high carotenoid and total phenolic retentions were obtained at approximately 60°C with 25% by-product concentration. The effective water diffusivities were mainly affected by temperature. Consequently, the coatings improved nutritional quality without having a major impact on drying times.

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“…According to Krinsky [10], in plants, carotenoids play an important role in photosynthesis as an accessory pigment, in the collection of energy and protection against photo‐oxidation. Besides, β ‐carotene is also a vitamin A precursor with health benefits, acting as an antioxidant, and reducing the risk of degenerative diseases [29].…”

Section: Resultsmentioning

confidence: 99%

Bioactive Compounds and Nutritional Value of Cagaita (Eugenia dysenteric) during its Physiological Development

Silva

Garcia

et al. 2020

eFood

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The Cerrado is the second largest vegetation formation in Brazil, after the Amazon, and is the richest tropical savanna in the world in terms of biodiversity. This study aimed to evaluate cagaita fruits for bioactive compounds and nutrients during their physiological development. The fruits were assessed for phenolic compounds, antioxidant activity, vitamin C, and b-carotene in the period between 10 and 37 Days after Anthesis (DAA); the basic chemical composition and mineral levels were estimated at 18 DAA. Bioactive compounds acted mainly as a result of the defense system, especially in younger fruits, whereas the vitamin C content was relatively low throughout fruit development. The basic chemical composition of cagaita fruits was characterized by high moisture content, and lower protein, carbohydrate, and ash contents, and considerable lipids levels. Most of the physiological changes in the fruits started from the 27th day onward, which may indicate the beginning of climacteric in the fruit, culminating in the synthesis and degradation of compounds, leading to ripening. The cagaita fruit presents great potential for agricultural applications and shown potential use in the food and pharmaceutical industries.

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Variation in the Carotenoid Composition of Fruits and Vegetables Along the Food Chain

Cited by 10 publications

References 0 publications

Carotenoid and anthocyanin contents of grains of Brazilian maize landraces

Carotenoid and anthocyanin contents of grains of Brazilian maize landraces

Effects of temperature and pectin edible coatings with guava by-products on the drying kinetics and quality of dried red guava

Bioactive Compounds and Nutritional Value of Cagaita (Eugenia dysenteric) during its Physiological Development

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