Major carotenoid composition of Brazilian Valencia orange juice: Identification and quantification by HPLC

The carotenoid composition of Brazilian Valencia orange juice was determined by open column chromatography (OCC) and high-performance liquid chromatography. Carotenoid pigments were extracted using acetone and saponified using 10% methanolic potassium hydroxide. Sixteen pigments were isolated by OCC and identified as α-carotene, ζ-carotene, β-carotene, α-cryptoxanthin, β-cryptoxanthin, lutein-5,6-epoxide, violaxanthin, lutein, antheraxanthin, zeaxanthin, luteoxanthin A, luteoxanthin B, mutatoxanthin A, mutatoxanthin B, auroxanthin B and trollichrome B. Thirteen carotenoid pigments were separated using a ternary gradient (acetonitrile–methanol–ethyl acetate) elution on a C₁₈ reversed-phase column. Among these, violaxanthin, lutein, zeaxanthin, β-cryptoxanthin, ζ-carotene, α-carotene, and β-carotene were quantified. The total carotenoid content was 12 ± 6.7 mg/l, and the major carotenoids were lutein (23%), β-cryptoxanthin (21%), and zeaxanthin (20%).     

Cyanogenic,carotenoids and protein composition in leaves and roots across seven diverse population found in the world cassava germplasm collection at CIAT,Colombia

The objective of this study was to characterise the nutritional potential of leaves and identify a diversity centre with low cyanide and high nutrient content among 178 Latin American cassava genotypes. This field-based collection represents the seven diversity centres, held at The International Center for Tropical Agriculture (CIAT Palmira, Colombia) by the Cassava Program. The cyanide, all-trans-β-carotene and lutein concentrations in cassava leaves ranged from 346 to 7484 ppm dry basis (db), from 174–547 μg g⁻¹ db and 15–181 μg g⁻¹ db, respectively. Cassava leaves also showed significant levels of essential amino acids leucine, lysine, phenylalanine, valine and threonine, and average total protein content of 26.24 g 100 g⁻¹ db. Among seven diversity centres, South American rainforest group showed low cyanide and high carotene content in leaves. In addition, VEN77 and PAN51 genotypes stood out for having low cyanide in leaves and roots and high carotene in leaves. This genetic diversity can be used to select high potential progenitors for breeding purposes.     

Practical use of β-carotene-loaded nanoemulsion as a functional colorant in sausages made from goat meat surimi-like material

The potential applicability of β-carotene-loaded nanoemulsion (CNE) as a natural colorant in non-smoked sausage made from goat meat surimi-like material (GMS) was elucidated. The effect of CNE content (0–30 g 100 g⁻¹) on the physicochemical characteristic, oxidative stability and β-carotene remaining during cold storage (4 °C) was determined. The higher the CNE, the greater the a*, b* and redness index with the lower L*, and colour likeness score. CNE content had a little impact on the moisture content, a_w and pH of sausages over storage period. However, the expressible drip, breaking force and deformation were largely influenced by the CNE content. All CNE-containing sausages displayed a superior oxidative stability to control. Among CNE-incorporated samples, the lowest lipid oxidation and β-carotene degradation were noticeable in the sausage with 10 g 100 g⁻¹ CNE. Thus, the CNE at 10 g 100 g⁻¹ was a promising functional colorant for emulsion sausage made from GMS.     

Antioxidant activity of palm oil carotenes in organic solution: effects of structure and chemical reactivity

The antioxidant effectiveness of palm oil α-carotene and comparison with β-carotene in organic solution containing egg-yolk phosphatidycholine (EYPC) in the presence of lipid soluble 2,2¹-azobis (2,4-dimethyl valeronitrile) (AMVN)-generated peroxyl radicals was investigated by measuring the formation of phosphatidyl choline hydroperoxide (PCOOH) and thiobarbituricacid reacting substances (TBARS). Lutein and zeaxanthin (xanthophylls), similar to α and β carotenes, respectively, but differing in containing hydroxyl groups on the two rings (3,3¹-diol), were also included in the investigation. The carotenes were more rapidly oxidised than the xanthophylls in the solution. The initial rates of oxidation of the carotenoid tested were 0.39 μM min⁻¹ (α-carotene), 0.44 μM min⁻¹ (β-carotene), 0.30 μM min⁻¹ (lutein) and 0.33 μM min⁻¹ (zeaxanthin). Incubation of EYPC with AMVN at 37°C induced the accumulation of PCOOH at the linear rate of 1.8 μM min⁻¹. Although, all the carotenoids tested at 1 mol % relative to EYPC retarded (p < 0.05) the chain propagation reaction of PCOOH formation α-carotene had the highest activity but this was less than α-tocopherol. α-Tocopherol, α-carotene, β-carotene, lutein and zeaxanthin reduced PCOOH accumulation by 78, 65, 40, 60 and 43%, respectively. AMVN incubated with EYPC for 2 h induced the formation of TBARS compared to the control (p < 0.001). α-Carotene significantly suppressed the TBARS formation by 68% whilst β-carotene, lutein and zeaxanthin elicited 50, 64 and 53% reductions, respectively. α-Tocopherol retarded the TBARS formation by 80%. These results suggest that α-carotene, a carotenoid abundantly present in human diets, especially red palm oil, may better attenuate peroxyl radical-dependent lipid peroxidation than β-carotene in organic solution.     

Phytochemicals and quality characteristics of candied paprika (Capsicum annuum L.) during storage

In this study, we prepared candied paprika from various coloured fresh paprika and compared the changes in phytochemicals and quality for 42 days by analysing carotenoids, ascorbic acids and total phenolic content, and by assessing sensory and instrumental qualities. We identified five types of carotenoids from candied red paprika (CRP) and three from candied orange paprika (COP) and candied yellow paprika (CYP). At 0‐day storage, capsanthin and β‐carotene in CRP were quantitatively analysed to 26.96 μg g^?1 fw and 3.81 μg g^?1 fw, zeaxanthin and β‐carotene in COP were 9.35 μg g^?1 fw and 4.16 μg g^?1 fw, and lutein and β‐carotene in CYP were 0.27 μg 100 g^?1 fw and 0.70 μg 100 g^?1 fw, respectively. After 42‐days storage, CRP retained approximately 68.6% carotenoids, COP retained 40%, and CYP retained 33%. Ascorbic acid and total phenolic content decreased during storage as carotenoids did. However, rates of decrease were different in different coloured paprika, especially, ascorbic acid in COP and phenolic acid in CRP were considerably conserved for 42 days. Hardness, springiness and chewiness in all samples were significantly increased by 14‐days storage and maintained until 42‐days storage, and all the sensory parameters, including colour, appearance, odour, texture, paprika flavour and overall consumer preference showed no differences until 28 days.     

Carotenoid composition and vitamin A value of the brasilian fruit Cyphomandra betacea

The carotenoid pigments of the fruit of the Tree Tomato Cyphomandra betacea were identified and quantified. β-carotene, β-cryptoxanthin, ζ-carotene, 5,6-monoepoxy-β-carotene, lutein and zeaxanthin were detected in both the pulp and the peel. The quantitative patterns of the pulp and the peel were similar, with cryptoxanthin and β-carotene predominating. The high average vitamin A value (2475 IU/100 g edible portion) is due to the principal carotenoids that have provitamin A activity.     

Thermal degradation kinetics of carotenoids,vitamin C and provitamin A in tree tomato juice

In this research, the influence of temperature on the degradation of carotenoids, vitamin C and provitamin A in tree tomato juice was studied at 70, 80 and 90 °C. The thermal processing significantly reduced (P < 0.001) the concentration of the bioactive compounds, and the thermal degradation in the evaluated phytochemicals fit a kinetic first order, with the following activation energies (Ea, kJ mol⁻¹): α-carotene (69.75), β-carotene (59.50), provitamin A (51.67), zeaxanthin (43.66), vitamin C (41.27), lycopene (18.84) and β-cryptoxanthin (18.23). The kinetic study and thermodynamic analysis of the tree tomato juice showed that the degree of thermoresistance in the phytonutrients responded in the following order: β-cryptoxanthin > lycopene > vitamin C > zeaxanthin > provitamin A > β-carotene > α-carotene. This study benefits engineering processes interested in the design and optimisation of thermal processes aimed at preserving the nutritional quality of tree tomato juice.     

Impact of lecithin incorporation on gel properties of bigeye snapper (Priacanthus tayenus) surimi

Gelling characteristics of bigeye snapper (Priacanthus tayenus) surimi functionalised by lecithin at different concentrations were investigated. Lecithin at ≤1 g 100 g⁻¹ had no impact on breaking force and deformation (P > 0.05). Expressible drip tended to decrease with increasing lecithin level up to 1 g 100 g⁻¹. Lecithin at 1–3 g 100 g⁻¹ improved the whiteness (P < 0.05). Jointed clusters were formed in the gel microstructure with 1 g 100 g⁻¹ lecithin. Gel without and with 1 g 100 g⁻¹ lecithin had the same texture profile and likeness scores (texture, odour and flavour) (P > 0.05). Peroxide value, TBARS content and rancid odour score of gels were changed considerably during refrigerated storage (4 °C/polyethylene bag) for 15 days but lower values of all indices were noticeable in gel with lecithin. Therefore, lecithin at 1 g 100 g⁻¹ was the optimum concentration for stabilising the texture, improving the water holding capacity, whitening the colour and retarding the lipid oxidation of bigeye snapper surimi gel.     

Effect of antioxidants in combination of VCO nanoemulsion on gel properties and storage stability of refrigerated sardine surimi gel

Impacts of β-glucan–virgin coconut oil (VCO) nanoemulsion containing epigallocatechin gallate (EGCG) and α-tocopherol at levels of 0–3.0 g kg⁻¹ on properties and storage stability of surimi gel were investigated. Augmented breaking force, deformation and fracture constant were obtained in gels containing 2.0 g kg⁻¹ EGCG or 1.0 g kg⁻¹ α-tocopherol (P < 0.05). Expressible moisture content increased as EGCG levels were more than 2.0 g kg⁻¹. Smoother microstructure was observed in gels containing 2.0 g kg⁻¹ EGCG. Whiter gels were obtained when β-glucan–VCO nanoemulsion was incorporated. No change in protein pattern of gels was observed regardless of antioxidant incorporation. Viscoelastic moduli decreased as β-glucan–VCO nanoemulsion was added; however, incorporation of 2.0 g kg⁻¹ EGCG or 1.0 g kg⁻¹ α-tocopherol lowered the decrease in G'. β-glucan–VCO nanoemulsion containing gels had higher likeness scores than the control (P < 0.05). Gels containing EGCG and α-tocopherol at selected levels had the improved oxidative stability and lowered microbial loads.     

Valorisation of sweet corn (Zea mays) cob by extraction of valuable compounds

The main objective of this study was to investigate the proximate, mineral and phytochemical compositions of sweet corn cob (SCC), often neglected and regarded as agricultural waste. Compositional analysis showed that more than 60% of SCC was composed of insoluble dietary fibre, with cellulose being the major constituent. Results also showed that SCC can be a good source of non-essential protein and minerals (phosphorus, potassium and manganese). SCC had a total phenolic content of 6.74 g GAE kg⁻¹ dry weight (DW), of which bound phenolics were predominant. The bound phenolics fraction showed the highest antioxidant capacity in all three antioxidant capacity assays (TEAC, FRAP and DPPH) and contained the highest amount of ferulic and p-coumaric acid. The main carotenoids present in SCC were β-carotene, zeaxanthin and lutein. This investigation shows that SCC can be a potential source of natural colorant (carotenoids), antioxidants (phenolics) and nutritional supplements (proteins and phytochemicals).     

Waste from peach (Prunus persica) processing used for optimisation of carotenoids ethanolic extraction

The processing of peaches to produce fruit pulp generates solid and liquid wastes rich in phytochemicals, such as carotenoids; thus, the objective of this work was to study the use of this waste for carotenoid extraction based on a complete experimental design and using response surface methodology. The parameters studied were the amount of solvent (20–50 mL), the number of extractions (1–5) and the extraction time (10–30 min). The extracts were analysed by spectrophotometry and the optimised conditions by HPLC. The optimised results were four extractions of 10 min using 38.5 mL of ethanol, which presented a yield of 168.59 μg g^?1 DW of total carotenoids of which 67.55 μg g^?1 corresponds to β‐carotene, 86.75 μg g^?1 to cryptoxanthin, 12.08 μg g^?1 to zeaxanthin and 2.2 μg g^?1 to lutein, which representing 66% of extraction pigments relative to the total content of carotenoids present in the peach waste.     

Chlorophyll and Carotenoid Composition in Virgin Olive Oils from Various Spanish Olive Varieties

A study of chlorophyll and carotenoid composition of nine single-variety virgin olive oils from the main Spanish producing regions has shown differences depending on variety and ripening degree of the fruits. Pheophytin a was the major pigment in all the oils studied (44–58% total pigments), followed by lutein (18–38%) and β-carotene (6–17%). The chlorophyll pigments group also included pheophytin b and in some cases chlorophylls a and b . The carotenoid fraction also included the xanthophylls neoxanthin, violaxanthin, luteoxanthin, antheraxanthin, mutatoxanthin and β-cryptoxanthin. The mean provitamin A activity of the oils was 260 μg kg⁻¹ expressed as retinol equivalent. cis -α-Carotene (tentative), mono- and di-esterified xanthophylls and pheophorbide a were pigments exclusive to Arbequina variety, a fact that could be used as a chemo-taxonomic differentiator of the oils of this variety. The ratio between the chlorophyll fraction and the carotenoid fraction was maintained in most cases around 1, demonstrating that the green and yellow fractions were in balance, notwithstanding their greater or lesser total pigment content. The considerable range in the lutein/β-carotene ratio (between 1·3 and 5·1 depending on variety) makes this ratio a differentiator of single-variety oils. Despite the different sources of the oils, some general trends have been shown which suggest what chlorophyll and carotenoid pigments should be expected in an olive oil so as to include it within the denomination ‘virgin’.     

Use of nanoliposome loaded with chitosan-epigallocatechin gallate conjugate for shelf-life extension of refrigerated Asian sea bass (Lates calcarifer) slices

Treatments of chitosan-epigallocatechin gallate (CE) conjugate nanoliposome (CELP) and unencapsulated CE conjugate (UNCE) at different concentrations (0.025  and 0.05 g 100 g⁻¹) on quality and shelf-life of Asian sea bass slices (ASB-S) kept at 4 °C were studied. Total viable count of ASB-S treated with 0.05 g 100 g⁻¹ CELP (SB-CELP-0.05) was less than permissible limit (6 log CFUg⁻¹ sample) within 15 days. Moreover, SB-CELP-0.05 sample had the lowest pathogenic and spoilage bacterial count than remaining samples during the storage (P < 0.05). Lower thiobarbituric acid reactive substances and peroxide values were obtained for SB-CELP-0.05 sample than those treated with 0.05 g 100 g⁻¹ UNCE (SB-UNCE-0.05) at the end of storage (P < 0.05). The result was also advocated by higher polyunsaturated fatty acid content of SB-CELP-0.05 than SB-UNCE-0.05 (P < 0.05). Therefore, CELP efficiently extended ASB-S shelf-life with high consumer acceptability at 4 °C for minimum 12 days, whereas control had the shelf-life less than 6 days.     

Effect of Acidified Processing and Storage on Carotenoids (Provitamin A) and Vitamin C in Mung Bean Sprouts

Blanching of mung bean sprouts has little effect on total carotenoids and β-carotene. Canned sprouts stored at RT for 6 months lost smaller amounts of total and ‘active’ carotenoids compared with bottled sprouts. Blanching resulted in approximately 50% loss of vitamin C in fresh mung bean sprouts but storage temperatures alone produced little change in vitamin C. Canned sprouts stored at RT for 6 months contained only 30% of the vitamin C of stored bottled sprouts. Fresh mung bean sprouts contained 19 μg 100 g⁻¹β-carotene and 15 mg 100 g⁻¹ vitamin C.     

Uncertainty estimation and in-house method validation of HPLC analysis of carotenoids for food composition data production

The method for separation and quantitative determination of the main carotenoids in food by high-performance liquid chromatography (HPLC) was in-house validated. Tomato (Lycopersicon esculentum M.) as food matrix was used to demonstrate its linearity, repeatability, intermediate precision, detection and quantification limits, sensitivity and bias. In addition, stability of carotenoids was studied in function of temperature and time. Method accuracy was quantified through measurement uncertainties estimate based on this validation study. Furthermore, a study was conducted to evaluate variability coming from location in an experimental field composed by 12 subfields. The use of two metal free reverse phase columns and an organic mobile phase based on acetonitrile, methanol and dichloromethane enabled the separation of the six target compounds (trans-α-carotene, trans-β-carotene, β-cryptoxanthin, all-lycopene, lutein, zeaxanthin) within a 30 min run; detection at 450 nm and external calibration allowed the quantification of the analytes. Carotenoids concentration and measurement uncertainty, in mg/100 g, in tomato varieties “lido” and “for salad” were, respectively, 1.0 ± 0.14 and 0.39 ± 0.056 for trans-β-carotene, 8 ± 2.0 and 2.3 ± 0.57 for all-lycopene and 0.10 ± 0.017 and 0.08 ± 0.015 for lutein; trans-α-carotene, β-cryptoxanthin and zeaxanthin were not detected in both varieties (detection limits, in μg/100 g, 0.81, 0.57 and 0.77, respectively). For β-carotene and lutein, uncertainty associated with the entire process including small-scale within-region variation was statistically different, at a significance level of 5%, from measurement uncertainty (which includes sampling in the laboratory).     

Effect of thermal pasteurization and concentration on carotenoid composition of Brazilian Valencia orange juice

Changes in carotenoid pigment content of Brazilian Valencia orange juices due to thermal pasteurization and concentration were studied. Total carotenoid pigment content loss was not significant after thermal pasteurization and concentration. However, thermal effects on carotenoid pigment contents, especially violaxanthin and lutein, were clearly observed and significant (P < 0.05). Pasteurization reduced the content of violaxanthin by 38% and lutein by 20%. The concentration process resulted in loss of lutein (17%). With the loss of lutein, β-cryptoxanthin became the major carotenoid in the pasteurized and concentrated juices. The provitamin A content of the juice (β-carotene, -carotene and β-cryptoxanthin) and the amount of zeaxanthin, which are considered to be active against age-related macular degeneration and cataracts, did not significantly decrease after pasteurization and concentration.     

Carotenoid composition of two Brazilian genotypes of acerola (Malpighia punicifolia L.) from two harvests

Acerola fruit is native to Central America and adapted very well to Brazil, which in turn became the major worldwide acerola producer, consumer and exporter. Two acerola genotypes were harvested from a Brazilian plantation during the 2003 and 2004 summer harvests. Both genotypes presented β-carotene (265.5–1669.4 μg/100 g), lutein (37.6–100.7 μg/100 g), β-cryptoxanthin (16.3–56.5 μg/100 g) and α-carotene (7.8–59.3 μg/100 g) as the major carotenoids. In both harvests, the β-carotene, β-cryptoxanthin and α-carotene levels were higher in the Olivier genotype, whereas the lutein content was higher in the Waldy Cati 30 genotype. Due to higher sunlight exposure, the fruits harvested in 2004 showed higher total carotenoid contents than those from the 2003 harvest. Acerola, especially the Olivier genotype, with 148–283 RE/100 g, can be considered as a good source of provitamin A.     

Polyphenolic composition,antioxidant and antiproliferative effects of wild and cultivated blackberries (Rubus fruticosus L.) pomace

The content of total polyphenolics, antioxidative capacity and antiproliferative activity were tested in wild and cultivated blackberry pomace. Wild blackberry pomace extract Tw2 showed the highest following contents: total polyphenolics (50.16 mg GAE g⁻¹ dw), flavonoids (7.73 mg Qc g⁻¹ dw), flavonols (6.63 mg Qc g⁻¹ dw) and total monomeric anthocyanins (13.40 mg Cy g⁻¹). Tw2 extract significantly inhibited free radicals: IC₅₀^DPPH = 127.76 μg mL⁻¹, IC₅₀^ABTS = 26.53 μg mL⁻¹ and IC₅₀ ^{˙ OH} = 168.62 μg mL⁻¹, and the growth of breast adenocarcinoma IC₅₀^MCF7 = 306.68 μg mL⁻¹ and cervix epitheloid carcinoma cell lines IC₅₀^HeLa = 315.49 μg mL⁻¹. Wild blackberry varieties had higher extraction yields, higher total polyphenolic contents and possessed stronger biological effects compared to cultivated blackberries (P < 0.05). All blackberry extracts showed high biological potential that could be attributed to high total polyphenols and flavonoids content and could be utilised as value-added functional food.     

Thermal degradation kinetics of xanthophylls from blood orange in model and real food systems

Thermal degradation kinetics of the major blood orange xanthophylls (cis-violaxanthin, lutein, β-cryptoxanthin, zeaxanthin and cis-antheraxanthin) were investigated at 45, 60, 75, and 90 °C in real juice and three model systems formulated to evaluate the impact of xanthophyll form (esterified or free) and pH (acid or neutral). Xanthophylls were monitored by HPLC-DAD and kinetic parameters were identified by non-linear regression. A second order model best fitted the degradation curves of xanthophylls. All degradation rates were the lowest in real juice. Esterified forms were more stable than were the free forms. In all acidic media, β-cryptoxanthin exhibited the lowest degradation rates followed by lutein and zeaxanthin. In comparison, the epoxy carotenoids cis-violaxanthin and cis-antheraxanthin degraded around 3-fold faster in their esterified form. In their free form, cis-antheraxanthin degraded 30-fold faster while cis-violaxanthin instantaneously disappeared because of the isomerisation of its 5,6-epoxy groups into 5,8-epoxy. By contrast, in neutral medium, free epoxy-xanthophylls were about 2-fold more stable than were the free hydroxy xanthophylls lutein, zeaxanthin and β-cryptoxanthin. Kinetic behaviours of xanthophylls were closely dependent on their chemical structures.     

Carotenoids in traditional Portuguese fruits and vegetables

Carotenoids, α-carotene, β-carotene, β-cryptoxanthin, lycopene, lutein and zeaxanthin, were determined in 10 varieties of five fruit species (orange, pear, peach, apple and cherry) and five varieties of four species of vegetables (Portuguese coles, turnip greens, purslane, leaf beet and beetroot leaves) cultivated in Portugal and country traditional, the fruits being of protected designation of origin or of protected geographical indication. The determination was done by high performance liquid chromatography, using two metal free reverse phase columns, an organic mobile phase based on acetonitrile, methanol and dichloromethane and a UV–vis photodiode array detector. Identification was done by retention time and spectral analysis and quantification was based on peak area at 450 nm by external calibration. The analysed leafy vegetables are a very good source of lutein (0.52–7.2 mg/100 g) and β-carotene (0.46–6.4 mg/100 g) while the analysed fruits have a considerably lower content of carotenoids (lutein, 0.0032–0.16 mg/100 g and β-carotene, 0.010–0.17 mg/100 g) and a complex and variable qualitative and quantitative carotenoid composition. Most estimated relative measurement expanded uncertainties were between 0.10 and 0.31. Results indicate that the carotenoid content of the analysed items could vary with species, varieties, geographical place of production (region, site) and time of harvest, and should be addressed in the eventual production of data for food composition data bases.