Effects of agricultural practices on instrumental colour,mineral content,carotenoid composition,and sensory quality of mandarin orange juice,cv. Hernandina

BACKGROUND: Frequent consumption of fruits and vegetables is associated with a lowered risk of cancer, hypertension and heart disease, due, among other factors such as modulation of gene expression and improvement of gap junctional communication, to the presence of various forms of antioxidants present in the foods as carotenoids. Otherwise, consumers demand organic products which they believe have more flavour and are of greater benefit to the environment and human health. The effects of organic farming on CIE L*a*b* colour, mineral content, carotenoid composition and sensory quality of Hernandina mandarin juices were studied. RESULTS: Organic farming of mandarin oranges resulted in juices with higher contents of minerals and carotenoids, and of better sensory quality. For instance, organic juice contained a total concentration of carotenoids of 14.4 mg L^?1 compared to 10.2 mg L^?1 of conventional juice. CONCLUSION: Mandarin orange juices can be considered as a good source of some important nutrients, such as potassium and antioxidant chemicals, e.g. β‐cryptoxanthin. Copyright © 2008 Society of Chemical Industry     

Carotenoids in yellow‐ and red‐fleshed papaya (Carica papaya L)

Vitamin A deficiency is a disorder of public health importance in Sri Lanka. A recent national survey revealed that 36% of preschool children in Sri Lanka have vitamin A deficiency (serum retinol <0.2 µg ml^?1). In view of its well‐established association with child morbidity and mortality, this is a reason for concern. One of the main fruits which has been recommended for prevention of vitamin A deficiency in Sri Lanka is papaya (Carica papaya L). In this study the carotenoid profiles of yellow‐ and red‐fleshed papaya were analysed by medium‐pressure liquid chromatography (MPLC) and UV‐vis spectrophotometry. A section of yellow‐fleshed papaya showed small carotenoid globules dispersed all over the cell, whereas in red‐fleshed papaya the carotenoids were accumulated in one large globule. The major carotenoids of yellow‐fleshed papaya were the provitamin A carotenoids β‐carotene (1.4 ± 0.4 µg g^?1 dry weight (DW)) and β‐cryptoxanthin (15.4 ± 3.3 µg g^?1 DW) and the non‐provitamin A carotenoid ζ‐carotene (15.1 ± 3.4 µg g^?1 DW), corresponding theoretically to 1516 ± 342 µg kg^?1 DW mean retinol equivalent (RE). Red‐fleshed papaya contained the provitamin A carotenoids β‐carotene (7.0 ± 0.7 µg g^?1 DW), β‐cryptoxanthin (16.9 ± 2.9 µg g^?1 DW) and β‐carotene‐5,6‐epoxide (2.9 ± 0.6 µg g^?1 DW), and the non‐provitamin A carotenoids lycopene (11.5 ± 1.8 µg g^?1 DW) and ζ‐carotene (9.9 ± 1.1 µg g^?1 DW), corresponding theoretically to 2815 ± 305 µg kg^?1 DW mean RE. Thus the carotenoid profile and organisation of carotenoids in the cell differ in the two varieties of papaya. This study demonstrates that carotenoids can be successfully separated, identified and quantified using the novel technique of MPLC. Copyright © 2003 Society of Chemical Industry     

Carotenoid bioaccessibility from nine raw carotenoid-storing fruits and vegetables using an in vitro model

BACKGROUND: Many techniques exist for processing fruits and vegetables. The impact of these processes on nutritional qualities of the food can be considerable, however. Given the benefits of eating raw foods, nutrient sources need to be identified that deliver substantial benefit without cooking. In this study a survey of carotenoid bioaccessibility was carried out in order to additionally evaluate the impact of their distinctive storage structures (chromoplasts) on bioaccessibility. RESULTS: Per cent carotenoid bioaccessibility varied among the nine raw, whole fruits and vegetables evaluated, with values of 1–39% for lycopene, 18–20% for α‐carotene, 7–49% for β‐carotene, 9–59% for lutein, 4–22% for violaxanthin and 47–96% for phytoene. Per 100 g of food, grapefruit and watermelon imparted the most lycopene (69 and 64 µg respectively), carrot the most α‐carotene (559 µg), β‐carotene (1078 µg), lutein (91 µg) and phytoene (23 mg) and mango the most violaxanthin (177 µg). Digestive stability averaged over 80%, except for the xanthophylls, which exhibited a wider and lower range of stabilities. CONCLUSION: These data identify raw food sources for carotenoid bioaccessibilities comparable to those of other foods accomplished by substantial processing. The information presented here also has application in identifying appropriate plant‐breeding goals and optimal sources for commercial carotenoid isolations. Copyright © 2012 Society of Chemical Industry     

Provitamin‐A and xanthophyll carotenoids in vegetables and food grains of nutritional and medicinal importance

This study reports carotenoid composition of vegetables (n = 56), cereals (n = 12), pulses and legumes (n = 12), analysed by HPLC. It was hypothesised that food grains, like vegetables may be good sources of carotenoids. Amongst vegetables, higher level (mg/100 g dry weight) of lutein (210–419) was detected in green/red/capsicum and yellow zucchini, whilst zeaxanthin was dominant in kenaf (4.59). β‐Carotene (mg/100 g dry weight) was higher in green capsicum and kenaf (48,159) whilst carrot, ivy gourd and green capsicum contain α‐carotene (22–110). Amongst food grains, chickpea, split red gram and flaxseed contain higher levels (μg/100 g dry weight) of lutein (185–200) whilst zeaxanthin level was highest in puffed chickpea (1.8). Red unpolished parboiled rice was richest (μg/100 g dry weight) in β‐carotene (67.6) whilst whole black gram contained higher levels of α‐carotene (52.7). Thus, results indicate that chickpea and red unpolished parboiled rice are good sources of carotenoids. These carotenoid‐rich vegetables and grains may be exploited to meet the lutein and β‐carotene requirement.     

Analysis of carotenoids with emphasis on 9-cis β-carotene in vegetables and fruits commonly consumed in Israel

Recent epidemiological studies have directed the attention from the synthetic all-trans β-carotene to natural carotenoids predominant in fruits and vegetables as possible active ingredients for prevention of cancer and cardiovascular diseases. Seventeen fruits and 17 vegetables commonly consumed in Israel and the β-car-otene-rich alga, Dunaliella bardawil, were analysed for their content of carotenoids with emphasis on 9-cis β-carotene by reversed-phase, 3D photodiode array HPLC. Fourteen carotenoids were eluted in order of decreasing polarity, from polar oxycarotenoids to lipophilic hydrocarbons, and quantified in μg carotenoid per gram freeze-dried plant sample. The richest sources of total carotenoids (>100μg/g dry weight) in Israeli fruits were pittango, mango and papaya while, in vegetables, the predominant types were carrot, dill, parsley, tomato, lettuce, sweet potato and red pepper. Red fruits and vegetables contained mainly lycopene. Yellow and orange fruits and vegetables had high contents of hydrocarbon carotenes with substantial levels of cryptoxanthins and xanthophylls. The green vegetables had high contents of both xanthophylls and hydrocarbon carotenes. Relatively high ratios (9-cis to all-trans β-carotene) of above 0.2 g/g were noted in sweet potato, papaya, parsley, lettuce, dill, apricot, pepper, prune and pumpkin, compared to the high ratio of 9-cis to all-trans β-carotene in the alga Dunaliella (~ 1.0 g/g). The high content of 9-cis β-carotene in certain fruits and vegetables and the wide variety of carotenoids and stereoisomers of carotenoids in all plants should shift nutritional and medical attention from the synthetic all-trans β-carotene toward natural carotenoids as potential candidates for chemoprevention.     

Antioxidant and micronutrient quality of fruit and root vegetables from the Indian subcontinent and their comparative performance with green leafy vegetables and fruits

Commonly consumed, fruit vegetables (12) and root vegetables (15) in the Indian subcontinent in cooked and uncooked states assessed for inhibition of thiobarbituric acid reactive substances (TBARS), superoxide radical scavenging activity (SOSA), ferrous iron chelating ability (FICA) and nine micronutrients, exhibited large variability in these parameters. SOSA and FICA were significantly associated (r = 0.803, p < 0.001) with each other. Inhibition of TBARS showed marginal correlation with both FICA (0.38, p < 0.05) and SOSA (0.29, p > 0.05). There were significant cooking losses for each of the assessed antioxidant capacity parameters (p < 0.05). Contents of ascorbic acid, per 100 g of cooked fruit and root vegetables were high (61.9 and 31.3% of recommended daily allowance (RDA)). However, both the food classes were not good sources of beta‐carotene, riboflavin and thiamine (1.66–5.26% RDA). When compared with our data on 30 cooked green leafy vegetables (GLV) and 30 fresh fruits, root vegetables showed significantly (p < 0.05) higher levels of zinc and selenium. Cooked root vegetables were comparable with cooked GLVs but uncooked GLVs gave the highest values for inhibition of TBARS (0.73 ± 0.21 mM vitamin E/100g). SOSA (40.7 ± 15.6 mM tannic acid/100g) and FICA (41.6 ± 14.9 mM EDTA/100g) were highest for uncooked fruit vegetables. Root vegetables had the highest levels of polyphenols (251.4 ± 107.3 mg/100g). For the present study, popular fruits and vegetables such as guava, spinach, bitter gourd (Momordica charantia), yam, ginger and beetroot, and also less common ones like bael (Aegle marmelos), kokum (Garcinia indica) and mango‐ginger (Curcuma ameda), showed potential in vitro to combat oxidative stress. Copyright © 2005 Society of Chemical Industry     

Antioxidative Potential of the Polyphenolics of Stephania japonica var. Discolor (Blume) Forman: A Chromatographic (High-Performance Liquid Chromatography) and Spectrophotometric Measure

This study investigated the quantitative phytochemical contents, total phenolics, total flavonoids, total carotenoids, antioxidative capacity, tannin, proanthocyanidins, lycopene, chlorophyll a, and chlorophyll b of the Stephania japonica extract. Comprehensive antioxidative effects of the extract were also investigated. Quantitative assays were conducted through both spectrophotometric and high-performance liquid chromatographic methods. Antioxidative effects were measured through FeCl₃ reducing power, metal chelating power, reducing power, 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid (ABTS) scavenging activity, N, N-dimethyl-1,4-diaminobenzene free radical scavenging activity, superoxide radical scavenging activity, and nitric oxide scavenging effect. The contents of total phenolics, total flavonoids, total carotenoids, total antioxidative capacity, tannin, proanthocyanidins, lycopene, chlorophyll a, and chlorophyll b were found to be 47.32 ± 0.75 mg tannic acid equivalent, 61.41 ± 1.58 mg catechin equivalent, 63.29 ± 2.21 mg, 22.85 ± 0.70 mg ascorbic acid equivalent, 76.17 ± 0.97 mg tannic acid equivalent, 94.96 ± 4.49 mg catechin equivalent, 22.19 ± 0.79 µg, 22.19 ± 0.79 µg, 7.52 ± 1.24 mg, and 10.43 ± 2.11 mg, respectively, in 1 g of ethanol extract. A high concentration of epicatechin, p-coumaric acid, and rutin hydrate and moderate concentration of caffeic acid and quercetin was detected in the extract. The IC₅₀ value for ferric reducing power assay, metal chelating assay, reducing power assay, ABTS scavenging assay, N, N-dimethyl-1,4-diaminobenzene scavenging assay, superoxide scavenging assay and nitric oxide (NO) assay were 465.06 ± 7.32 µmol ascorbic acid/g, 1656.52, 270.55, 457.27, 632.74, 217.5, and 464.00 µg/mL, respectively. No beta carotene was detected in the extract. The extract was demonstrated to be a very potential source of antioxidative metabolites.     

Carotenoid Pigments and Colour of Hermaphrodite and Female Papaya Fruits ( Carica papaya L) cv Sunrise During Post-Harvest Ripening

The predominant carotenoids in extracts of female and hermaphrodite Papaya fruits (Carica papaya L) Solo cv Sunrise were determined by high-performance liquid chromatography on a C₁₈ reversed-phase column using a diode-array detector. Three classes of carotenoids were separated and identified from the papaya extract without saponification; these were xanthophylls, hydrocarbon carotenoids and carotenol fatty acid esters. The xanthophylls were identified as trans-zeaxanthin, cryptoflavin and β-cryptoxanthin; other xanthophyls were detected in very small quantities. The major hydrocarbon carotenoid was identified as lycopene. Carotenol fatty acid esters were identified as carotenol fatty acid esters of β-cryptoxanthin, cryptoxanthin-5,6-epoxide, lutein, zeaxanthin and violaxanthin. There were no qualitative differences among the carotenoid pattern of female and hermaphrodite papaya fruits. Changes in carotenoid composition during ripening in hermaphrodite and female papaya fruits (cv Sunrise) were investigated in three different stages of ripeness. These changes could be shown in terms of Hunter colour values.     

Carotene content of some common (cereals,pulses, vegetables,spices and condiments) and unconventional sources of plant origin

This study provides new data on the the total carotenoids and β-carotene content of commonly consumed cereals, pulses, vegetables, spices and condiments. Separation of carotenoids by HPLC showed that β-carotene is the predominant carotenoid in all the foods studied. Cereals and pulses appear to be poor sources of provitamin A precursors. Among the vegetables studied pumpkin, ridge gourd, green chillies, tomato, green peas, field beans and French beans are not only inexpensive but are better sources of β-carotene (20–120 mg/100 g). Among the spices and condiments, red chilli (1310 mg/100 g) and Smilax (2136 mg/100 g), which are regularly used in Indian recipes are good sources of provitamin A precursors. The study also identified unconventional sources like Gulmohar, Peltiforum ferruginum,Lucern and Spirulina as rich sources of β-carotene. Considering that Indian diets predominantly consist of cereals and pulses, choosing appropriate combinations of cereals and pulses will contribute significantly to overall vitamin A intakes. Together with our earlier efforts, the present study has generated a database of β-carotene contents of Indian plant foods, which could be of help in the elimination of vitamin A deficiency.     

Screening sweetcorn for enhanced zeaxanthin concentration

BACKGROUND: New varieties of fruits and vegetables, with higher carotenoid levels, are being developed to improve the potential health benefits to consumers. To assist the development of a new variety of high zeaxanthin sweetcorn, an analytical screening method was developed, including chromameter measurement of hue angle and optimized extraction for HPLC, and applied to 385 lines of a breeding population and six commercial varieties. RESULTS: Saponification had no effect on carotenoid extraction. In the breeding population, carotenoid levels had a wide range with the highest levels of zeaxanthin being 11.9 mg kg^?1 fresh weight, which was at least six times greater than the tested commercial varieties. The regression of hue angle versus zeaxanthin was described by the equation, hue angle = 76.16 + 4.50 × exp(?0.24 × zeaxanthin) + 11.73 × exp(?0.24 × zeaxanthin), r² of 0.59. The top 6% of lines, with regards to zeaxanthin (zeaxanthin + β‐cryptoxanthin + β‐carotene) and total carotenoids, all had hue angles ≤84.1°. CONCLUSION: The use of a hue angle of 85° as a maximum cut‐off for liquid extraction will allow for much increased efficiency in screening further germplasm for high zeaxanthin lines. There appears to be significant opportunity to further increase the zeaxanthin concentration by selecting for lines which preferentially channel carotenoid synthesis towards zeaxanthin. Copyright © 2009 Society of Chemical Industry     

The production of provitamin A‐rich vegetables in home‐gardens as a means of addressing vitamin A deficiency in rural African communities

Vitamin A deficiency remains a public health problem in the developing world. The highest prevalence of vitamin A deficiency is in Africa and Asia (>30%). Dietary modification, a long‐term strategy to address vitamin A deficiency, complements food fortification and vitamin A supplementation programmes. Provitamin A carotenoids from foods of plant origin are more affordable than preformed vitamin A from animal foods, and many resource‐poor households rely on yellow/orange‐fleshed vegetables and fruits and dark‐green leafy vegetables as their main source of vitamin A. The provitamin A carotenoid content in plant foods varies widely and differences among cultivars of the same food exist. Several factors influence the bioavailability of provitamin A carotenoids. The potential contribution of plant foods to vitamin A status depends on the retention of provitamin A carotenoids after storage, preparation and processing. Home‐gardens can provide households with direct access to provitamin A‐rich vegetables that are not readily available or within their financial reach. The components and critical issues of home‐garden projects are described. Copyright © 2006 Society of Chemical Industry     

Effect of Cooking on Soluble and Insoluble Oxalate Contents in Selected Pakistani Vegetables and Beans

The present study evaluated the effects of cooking on the total, soluble and insoluble oxalate contents in six different types of locally consumed vegetables and beans (spinach, carrots, beet root, white bean, red bean and soybean). The foods were cooked in water until they reached the soft consistency (12–15 min for vegetable and 2 h for beans). The raw and cooked samples were analyzed for their soluble and insoluble oxalate contents using the HPLC techniques. The total oxalate content of raw spinach, carrot, beet root, white bean, red bean and soybean, were found to be 978 ± 5, 49 ± 7, 67 ± 12, 158 ± 16, 113 ± 15, and 497 ± 22 mg/100 g of fresh weight respectively. The total oxalate contents of these foods after boiling were 477 ± 8, 16 ± 9, 52 ± 14, 47 ± 17, 72 ± 17, and 224 ± 25 mg/100 g of fresh weight respectively. The results showed that boiling significantly (P < 0.05) reduced both soluble and insoluble oxalate contents. More losses were observed in the soluble than the insoluble oxalates. The reduction in soluble oxalate in different vegetables ranged from 16 to 66% whereas in beans ranged from 40 to 77%. The data suggests that the use of boiled vegetables can be an effective strategy for reducing the dietary intake of oxalates in individuals predisposed to the development of kidney stones.     

Increased fruit and vegetable consumption within the EU: potential health benefits

In this EU (DG XII) funded project, a Core human study was conducted in Ireland, Northern Ireland, Spain, France and The Netherlands. Oxidative and antioxidant status, vegetable and fruit consumption, and carotenoid intake of volunteers from different countries was compared. Response to increased carotenoid intake was determined using a range of measurements. Attention was paid to whether the antioxidant capability of β-carotene, lutein and lycopene demonstrated in vitro, was apparent in relation to increased oxidation resistance of low-density-lipoprotein (LDL). Other (Complementary) studies were undertaken and included determination of: protective effects of carotenoid-rich foods against LDL and DNA oxidative damage; carotenoid absorbability; barriers to increased vegetable consumption; and carotenoid content of fruits and vegetables frequently consumed in Europe. Our results demonstrated that carotenoid supplementation did not increase LDL oxidation resistance. However, increased consumption of carotenoid-rich fruits and vegetables did increase LDL oxidation resistance, and higher plasma concentration of total and specific carotenoids (pre-supplementation) was associated with lower DNA damage and higher repair activity.     

Metabolomic Profiling of Carotenoid Constituents in Physalis peruviana During Different Growth Stages by LC‐MS/MS Technology

With the current ongoing changes in global food demands, natural carotenoids are preferred by consumers and are gaining attention among food scientists and producers alike. Metabolomic profiling of carotenoid constituents in Physalis peruviana during distinct on‐tree growth stages was performed with liquid chromatography‐tandem mass spectrometry (LC‐MS/MS) technology. The results show that the β rings of β‐carotene are hydroxylated with great efficiency, and there is a continual synthesis of zeaxanthin at half‐ripe and full‐ripe stages, which is confirmed by relating the zeaxanthin content to that of its precursor (β‐carotene). Lutein was, in terms of mass intensity, the most abundant carotenoid constituent (64.61 µg/g at the half‐ripe stage) observed in this study. In addition, γ‐carotene, which is rare in dietary fruits and vegetables, was detected in the mature and breaker stages, albeit at a relatively low level. The results suggest that when we consider the variation in carotenoid content during different growth stages, Physalis peruviana can be considered a good source of natural carotenoids.     

类胡萝卜素立体异构体构效关系及其应用研究进展

类胡萝卜素是水果、蔬菜等膳食原料中广泛存在的天然色素,由于分子中存在大量的共轭双键,类胡萝卜素能形成较多的立体异构体。果蔬中天然存在的类胡萝卜素主要为全反式构型,但人体中检测到的类胡萝卜素顺式异构体占比较高。因此,全反式类胡萝卜素的构型转化,类胡萝卜素的空间构型与生理活性的关系引起了研究人员的关注。作者通过文献查阅、产品调研、国内外法规比较,综述了类胡萝卜素顺式异构体的制备方法、不同异构体的检测分析方法、稳定性评价、生理活性及应用的研究进展,为进一步研究类胡萝卜素的空间构型及其应用提供参考。     

Carotenoids in different body components of Indian shrimps

The quantitative and qualitative distribution of carotenoids in different body components of four species of shrimp (Penaeus monodon, Penaeus indicus, Metapenaeus dobsonii and Parapenaeopsis stylifera) harvested from shallow waters off the Indian coast was assessed. The highest total carotenoid contents were observed in the head (153.1 µg g^?1) and carapace (104.7 µg g^?1) of P stylifera, while the body components of P indicus showed the lowest carotenoid levels. Astaxanthin and its mono‐ and diesters were the major carotenoids (63.5–92.2% of total carotenoids) present in the carotenoid extracts from the shrimps, while the extracts contained low levels of β‐carotene and zeaxanthin. The major fatty acids in the carotenoid extracts were palmitic, heptadecanoic, palmitoleic, stearic and oleic acids. Copyright © 2004 Society of Chemical Industry     

珍珠番石榴果实中的营养成分与活性物质分析

以湛江河唇珍珠番石榴果实为原料,分析测试了其营养成分及活性成分。结果表明,珍珠番石榴鲜果样品中各主要营养成分的含量分别为水分(88.98±0.04)g/100g,脂肪(0.11±0.01)g/100g,粗纤维(2.27±0.01)g/100g,总糖(5.78±0.02)g/100g,果糖(22.00±0.20)mg/g,葡萄糖(22.05±0.25)mg/g,蔗糖(12.45±0.15)mg/g,柠檬酸(1.68±0.02)mg/g;蛋白质(0.78±0.01)g/100g,含有16种氨基酸和7种人体必需氨基酸,必需氨基酸含量为1 910.32 mg/kg,占总氨基酸的42.02%,必需氨基酸和非必需氨基酸的比值为0.72;灰分含量为(0.50±0.05)g/100g,其中钾、钙、铁等矿质元素含量较高。活性物质成分的含量分别为多糖(5.68±0.02)g/100g,多酚(180.84±0.15)mg/100g,黄酮(193.58±0.01)mg/100 g,维生素C(94.02±0.02)mg/100g。可见,珍珠番石榴含有种类较多的营养活性成分,开发和应用前景广阔。     

Total Phenolics,Carotenoids, Ascorbic Acid,and Antioxidant Properties of Fresh‐cut Mango (Mangifera indica L., cv. Tommy Atkin) as Affected by Infrared Heat Treatment

Abstract: Mango (Mangifera indica L.) is a major tropical fruit that has not been exploited for fresh‐cut or minimally processed products on a scale similar to apples, pineapples, or melons. The objective of this study was to investigate the effect of infrared (IR) treatment on total phenolics, carotenoids, ascorbic acid, and antioxidant properties of fresh‐cut cubes from ‘Tommy Atkin’ mangoes. Mango cubes were IR treated (5, 10, 15 min) and evaluated at 4‐d intervals during 16‐d storage at 4 ± 1 °C. Total phenolics, carotenoids, and ascorbic acid content in fresh‐cut control mango cubes were 43.33, 1.37, and 15.97 mg/100 g FW, respectively. IR treatments increased total phenolics (59.23 to 71.16 mg/100 g FW) and decreased ascorbic acid (12.14 to 15.38 mg/100 g, FW). Total carotenoids showed a mixed trend (1.13 to 1.66 mg/100 g, FW). The IR treatment showed a significant positive impact on antioxidant properties (μM TE/100 g, FW) of mango cubes, as assayed by ABTS (261.5 compared with 338.0 to 416.4), DPPH (270.5 compared with 289.4 to 360.5), and ORAC (6686 compared with 8450 to 12230). Total phenolics, carotenoids, ascorbic acid, and antioxidant capacity decreased over 16‐d storage. However, IR treated samples had consistently higher ABTS, DPPH, and total phenolics during storage. It was demonstrated that IR treatment can be effectively used in improving antioxidant properties of fresh‐cut mangoes with minimal effect on the visual appearance. Practical Application: Various methods/treatments are in use for extending the quality of fresh‐cut fruits, including mild heat treatment. This study explored the application of infrared (IR) heat for processing fresh‐cut mango cubes and evaluated its effect on vitamin C and antioxidant capacity during 16‐d storage. This is the first study reporting on the use of IR heat in fresh‐cut fruits. IR treatment was shown to be effective in retaining antioxidant properties of fresh‐cut mango cubes with minimal effect on the visual appearance.     

Phytochemical and antioxidant characterization of the fruit of black sapote (Diospyros digyna Jacq.)

Consumption of fruits and vegetables has been associated with a healthy state which has been attributed, in part, to their antioxidant capacity. Characterization of the bioactive compounds with antioxidant activity found in fruits cultivated in the tropic is limited. Thus, the objective of the present work was the characterization of phytochemicals and antioxidants of the fruit of black sapote (Diospyros digyna Jacq.). HPLC-DAD-Mass Spectrometry (HPLC-MS) analyses were used to identify and quantify phenolics, carotenoids and tocopherols. Total soluble phenolic content was 247.8 mg GAE/100 g fw (fresh weight). Important phenolics identified were sinapic acid, myricetin, ferulic acid, and catechin. Total carotenoid content was 399.4 ??g of ??-carotene/100 g fw, and ??-carotene and lutein were the main carotenoids identified. ??-Tocopherol concentration was 672.0 ??g/100 g dry weight. Antioxidant capacity as measured by the DPPH and FRAP assays was higher in the hydrophilic than in the lipophilic extract, and it is thought to be due mainly to the phenolic content of this fruit. Results suggest that the fruit of black sapote has an antioxidant capacity comparable to other important fruits, and its inclusion in the diet is therefore recommended.     

Phytochemical flavonols,carotenoids and the antioxidant properties of a wide selection of Fijian fruit,vegetables and other readily available foods

Frequent consumption of fruits and vegetables is associated with a lowered risk of cancer, heart disease, hypertension and stroke. This has been attributed to the presence of various forms of phytochemicals and antioxidants present in the foods, e.g. carotenoids and polyphenol compounds including flavonoids and anthocyanins. Seventy Fiji grown fruits and vegetables, and some other commonly consumed products, were analysed for their total antioxidant capacity (TAC), total polyphenol content (TPP), total anthocyanin content (TAT) as well as the major flavonol and carotenoid profiles. These data will be used to estimate the phytochemical and antioxidant intake of the Fijian population and will be a useful tool in future clinical trials.