Effects of Heat Treatment on the Carotenoid and Tocopherol Composition of Tomato

Abstract: The objective of this study was to determine the influence of thermal processing on the assessment of tocopherols and carotenoids, as well as their isomer formation in tomatoes. The sliced tomatoes were heated in an oven at 100, 130, and 160 °C for 5, 10, and 20 min, then freeze‐dried. Freeze‐dried samples were finely ground and the analysis was performed on lyophilized samples. The average concentrations of total lycopene, lutein, β‐carotene, α‐tocopherol, and γ‐tocopherol in fresh tomatoes (in 100 g dry weight) were 21.2, 1.1, 2.7, 8.0, and 2.5 mg, respectively. Oven baking of tomato at 160 °C for 20 min led to a significant increase in the apparent measurement of lycopene, β‐carotene, and α‐tocopherol content by 75%, 81%, and 32%, respectively. Heating induced isomerization of (all‐E) to various (Z) isomers of lycopene, and we found that the total (Z)‐lycopene proportion in the tomatoes increased with longer heating time. (All‐E)‐lycopene constituted 75.4% in fresh tomatoes and decreased to 52.5% in oven‐baked tomatoes (160 °C, 20 min), while (5Z)‐lycopene increased from 9.4% to 17.9% of total lycopene. However, β‐carotene release and isomerization was less influenced by the heat treatment than that of lycopene. These results suggested that thermal processes might break down cell walls and enhance the release of carotenoids and tocopherols from the matrix, as well as increase isomerization of lycopene and β‐carotene.     

Carotenoids,but Not Vitamin A,Improve Iron Uptake and Ferritin Synthesis by Caco‐2 Cells from Ferrous Fumarate and NaFe‐EDTA

Due to the high prevalence of iron and vitamin A deficiencies and to the controversy about the role of vitamin A and carotenoids in iron absorption, the objectives of this study were to evaluate the following: (1) the effect of a molar excess of vitamin A as well as the role of tannic acid on iron uptake by Caco‐2 cells; (2) iron uptake and ferritin synthesis in presence of carotenoids without pro‐vitamin A activity: lycopene, lutein, and zeaxantin; and (3) iron uptake and ferritin synthesis from ferrous fumarate and NaFe‐EDTA. Cells were incubated 1 h at 37 °C in PBS pH 5.5, containing ⁵⁹Fe and different iron compounds. Vitamin A, ferrous fumarate, β‐carotene, lycopene, lutein, zeaxantin, and tannic acid were added to evaluate uptake. Ferritin synthesis was measured 24 h after uptake experiments. Vitamin A had no effect on iron uptake by Caco‐2 cells, and was significantly lower from NaFe‐EDTA than from ferrous fumarate (15.2 ± 2.5 compared with 52.5 ± 8.3 pmol Fe/mg cell protein, respectively). Carotenoids increase uptake up to 50% from fumarate and up to 300% from NaFe‐EDTA, since absorption from this compound is low when administered alone. We conclude the following: (1) There was no effect of vitamin A on iron uptake and ferritin synthesis by Caco‐2cells. (2) Carotenoids significantly increased iron uptake from ferrous fumarate and NaFe‐EDTA, and were capable of partially overcoming the inhibition produced by tannic acid. (3) Iron uptake by Caco‐2 cell from NaFe‐EDTA was significantly lower compared to other iron compounds, although carotenoids increased and tannic acid inhibited iron uptake comparably to ferrous fumarate.     

Carotenoids in pungent and non‐pungent peppers at various developmental stages grown in the field and glasshouse

Carotenoids in edible portions of plants can provide health benefits to humans. How growing conditions affect levels of carotenoids in pepper fruits as they mature is not well known. Five cvs of bell pepper (Bell Captain, Melody, North Star, Ranger, Red Beauty) and five cvs of pungent‐type peppers (Anaheim, Ancho, Cayenne, Pimento, Red Cherry) were grown in a glasshouse and in the field. Fruits were harvested at the green, turning (50% green) and mature red stages and analysed for levels of the carotenoids β‐cryptoxanthin, α‐carotene, β‐carotene, capsanthin, lutein and zeaxanthin and totals of these carotenoids. Levels of provitamin A: retinol equivalents (RE) were derived from levels of β‐cryptoxanthin, α‐carotene and β‐carotene. Levels of most carotenoids and RE were significantly higher in glasshouse‐grown plants, and most were higher in fruits at the red stage. Fruits of Ancho type had the most β‐cryptoxanthin, α‐carotene, β‐carotene, total carotenoids and RE, while fruits of Red Cherry type had the most capsanthin and zeaxanthin, and fruits of Bell Captain had the most lutein. Interactions of the main effects variables, ie location of production (field vs glasshouse), stage of development and cultivar, indicated differences in patterns of carotenoid levels and RE. The data indicated that growing conditions influenced carotenoid levels. The more consistent and protected conditions in the glasshouse may have caused carotenoid levels to be increased, especially at the red stage. Published in 2002 for SCI by John Wiley & Sons, Ltd     

Effects of lutein and zeaxanthin on aspects of eye health

Lutein and zeaxanthin are members of the oxygenated carotenoids found particularly in egg yolks and dark‐green leafy vegetables. A great deal of research has focused on their beneficial roles in eye health. The present article summarises the current literature related to the bioactivity of these carotenoids, emphasising their effects and possible mechanisms of action in relation to human eye health. Available evidence demonstrates that lutein and zeaxanthin are widely distributed in a number of body tissues and are uniquely concentrated in the retina and lens, indicating that each has a possible specific function in these two vital ocular tissues. Most of epidemiological studies and clinical trials support the notion that lutein and zeaxanthin have a potential role in the prevention and treatment of certain eye diseases such as age‐related macular degeneration, cataract and retinitis pigmentosa. The biological mechanisms for the protective effects of these carotenoids may include powerful blue‐light filtering activities and antioxidant properties. Although most studies point towards significant health benefits from lutein and zeaxanthin, further large‐scale randomised supplementation trials are needed to define their effects on ocular function in health and disease. Copyright © 2009 Society of Chemical Industry     

Differences in the carotenoid content of ketchups and gazpachos through HPLC/ESI(Li(+) )-MS/MS correlated with their antioxidant capacity

BACKGROUND: Carotenoids are important antioxidant compounds in the human diet. Owing to their constrained polyene structure, carotenoids can exist in cis and trans isomeric forms that can be difficult to differentiate in natural samples. In ketchups and gazpachos, all‐trans isomeric forms are predominant. However, during thermal processing, cis isomers are formed. Therefore the determination of carotenoid isomers is required for the assessment of the nutritional value of foods. RESULTS: The main carotenoid found in ketchups was trans‐lycopene, whereas in gazpachos a higher contribution to the total carotenoid content was made by other carotenoids such as 5‐, 9‐ and 13‐cis‐lycopene, lutein, β‐carotene and α‐carotene. Ketchups exhibited the highest lipophilic antioxidant content owing to their higher content of trans‐lycopene, the main carotenoid in tomatoes. CONCLUSION: Direct analysis of carotenoids by electrospray ionisation mass spectrometry (ESI‐MS) often produces poor results requiring offline time‐ and sample‐consuming derivatisation techniques. Therefore in this work a simple ESI‐MS approach is described for the direct analysis of carotenoids in ketchups and gazpachos using the post‐column addition of lithium chloride to promote the cationisation of carotenoids. To the best of the authors' knowledge, this paper presents for the first time the identification of 5‐, 9‐ and 13‐cis‐lycopene in ketchups and gazpachos. Copyright © 2012 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     

5-羟甲基糠醛抗氧化性及其抗细胞增殖活性的研究

本文采用ABTS法、DPPH法和红细胞溶血试验来评价5-羟甲基糠醛的抗氧化性,并在溶血试验中,通过环境扫描电镜（ESEM）对血红细胞的形貌进行直观的观察;同时,采用MTT实验考察5-羟甲基糠醛的抗细胞增殖活性。结果表明,当5-羟甲基糠醛浓度为6.4 mM时,5-HMF对ABTS自由基和DPPH自由基的清除率分别为53.98±0.016%和17.80±0.010%,说明5-羟甲基糠醛具有清除ABTS和DPPH自由基的能力;且当5-羟甲基糠醛浓度为12.0 mM时,其对红细胞的溶血抑制率高达89.95±0.001%,说明它可以抑制AAPH诱导的血红细胞氧化损伤,并通过环境扫描电镜（ESEM）观察血红细胞的形貌进一步验证了这一结论。5-羟甲基糠醛能抑制人正常肝细胞L02、皮肤黑色素瘤细胞A375和结肠癌细胞SW480的增殖,其中对A375细胞具有最大的活性,这一结论通过倒置显微镜观察细胞形态变化得到进一步验证。     

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.     

Technical note: Simultaneous carotenoid and vitamin analysis of milk from total mixed ration-fed cows optimized for xanthophyll detection

Concentrations of retinol, α-tocopherol, and major carotenoids in dairy products are often determined simultaneously by liquid chromatography. These compounds have different polarity and solubility; thus, extracting them simultaneously can be difficult and inefficient. In milks with low carotenoid concentrations, the xanthophylls lutein and zeaxanthin may not be completely resolved using common extraction techniques. A simplified method was developed to optimize extraction efficiency and the limit of detection and limit of quantification (LoQ) of lutein and zeaxanthin in bovine milk without decreasing sensitivity to other vitamins or carotenoids. The developed method evaluates lutein, zeaxanthin, β-carotene, retinol, and α-tocopherol simultaneously by ultra-high performance liquid chromatography–photodiode array detection. Common saponification temperatures (40–60°C) and concentrations of KOH in water (10–50% KOH wt/vol) were evaluated. Multiple solvents were evaluated for optimal xanthophyll extraction (diethyl ether, dichloromethane, hexane, and tetrahydrofuran) following saponification. The limit of detection and LoQ were defined as 3:1 and 10:1 signal-to-noise ratio, respectively. All experiments were performed in triplicate. The optimal saponification procedure was a concentration of 25% KOH at either 40 or 50°C. Saponified extracts solubilized in solutions containing diethyl ether had greater concentrations of lutein- than hexane- or tetrahydrofuran-based solutions, with peak areas above LoQ values. The solution containing diethyl ether solubilized similar concentrations of retinol, α-tocopherol, and β-carotene when compared with other solutions. The proposed optimized method allows for the simultaneous determination of carotenoids from milk with increased lutein and zeaxanthin sensitivity without sacrificing recovery of retinol, α-tocopherol, and β-carotene.     

北极海洋红球菌B7740（Rhodococcus sp.）产类胡萝卜素和类异戊二烯醌的抗氧化、抗增殖活性

本实验旨在研究来自北极海洋红球菌B7740类胡萝卜素和类异戊二烯醌提取物（B7CIQE）的体外抗氧 化活性（通过β-胡萝卜素漂白测定、脂质和蛋白质氧化抑制实验、DNA氧化断裂抑制实验）、抗增殖活性（通过 抗人肝癌细胞HepG2和人口腔癌细胞KB增殖实验）和细胞内抗氧化效果。实验中使用日常饮食常见高等植物来 源类胡萝卜素（β-胡萝卜素、叶黄素、番茄红素）作为对照组,评价B7CIQE的生物活性：β-胡萝卜素氧化抑制 率为B7CIQE（70.20%）＞2,6-二叔丁基-4-甲基苯酚（66.70%）＞表没食子儿茶素没食子酸酯（17.80%）＞番茄 红素（1.90%）;油脂开始氧化的温度顺序为B7CIQE（175 ℃）＞β-胡萝卜素（165 ℃）＞叶黄素（162 ℃）＞ 番茄红素（160 ℃）;蛋白质氧化抑制率为B7CIQE（25.75%）＞β-胡萝卜素（24.97%）＞叶黄素（17.94%）＞ 番茄红素（10.40%）;HepG2细胞抗增殖实验半最大效应浓度为叶黄素（20.86 μg/mL）＜β-胡萝卜素 （124.88 μg/mL）＜B7CIQE（126.34 μg/mL）＜番茄红素（139.24 μg/mL）;KB细胞抗增殖实验半最大效应浓度为 B7CIQE（25.14 μg/mL）＜叶黄素（64.29 μg/mL）＜番茄红素（69.87 μg/mL）＜β-胡萝卜素（149.16 μg/mL）。结 果表明,与植物源类胡萝卜素相比,B7CIQE具有相对更优异的抗氧化和抗增殖活性。     

Mechanisms of Transport and Delivery of Vitamin A and Carotenoids to the Retinal Pigment Epithelium

Vision depends on the delivery of vitamin A (retinol) to the retina. Retinol in blood is bound to retinol‐binding protein (RBP). Retinal pigment epithelia (RPE) cells express the RBP receptor, STRA6, that facilitates uptake of retinol. The retinol is then converted to retinyl esters by the enzyme lecithin:retinol acyltransferase. The esters are the substrate for RPE65, an enzyme that produces 11‐cis retinol, which is converted to 11‐cis retinaldehyde for transport to the photoreceptors to form rhodopsin. The dietary xanthophylls, lutein (LUT) and zeaxanthin (ZEA), accumulate in the macula of the eye, providing protection against age‐related macular degeneration. To reach the macula, carotenoids cross the RPE. In blood, xanthophylls and β‐carotene mostly associate with high‐density lipoprotein (HDL) and low‐density lipoprotein (LDL), respectively. Studies using a human RPE cell model evaluate the kinetics of cell uptake when carotenoids are delivered in LDL or HDL. For LUT and β‐carotene, LDL delivery result in the highest rate of uptake. HDL is more effective in delivering ZEA (and meso‐ZEA). This selective HDL‐mediated uptake of ZEA, via a scavenger receptor and LDL‐mediated uptake of LUT and β‐carotene provides a mechanism for the selective accumulation of ZEA > LUT and xanthophylls over β‐carotene in the macula.     

Carotenoid profile and retinol content of baby food products

 The contents of provitamin A carotenoids, non-provitamin A carotenoids and retinol were investigated in two types of 65 commercially available baby food products by reverse-phase high-performance liquid chromatography. The content of β-carotene in vegetable products for babies from 5 months was 57% of the total amount of carotenoids (7.83 mg/100 g); the contents of other carotenoids were lycopene 19%, α-carotene 18%, lutein 4%, cryptoxanthin 1% and zeaxanthin 1%. All together, the content of provitamin A carotenoids was 76% and that of non-provitamin A carotenoids was 24%. A similar carotenoid profile was found in vegetable products for babies from 8 months and from 12 months, although the total carotenoid content was lower (3.07 mg/100 g). In fruit and cereal products the contents of β-carotene and lycopene were 36% and 39% of the total amount of carotenoids (0.44 mg/100 g). The contents of α-carotene, lutein, cryptoxanthin and zeaxanthin ranged from 3% to 9% of the total carotenoids. The contents of provitamin A and non-provitamin A carotenoids were equal for this group (both 50% of all carotenoids). The calculated average content of retinol equivalents (mg RE/100 g) was between 0.33 and 0.88 for the vegetable products and 0.03 for the fruit and cereal products. Received: 27 May 1999 / Revised version: 2 August 1999     

北京社区居民夏秋季节膳食叶黄素、玉米黄素摄入量分析

目的:测算北京社区居民夏秋季膳食叶黄素、玉米黄素摄入量。方法:采用高效液相色谱法(HPLC)对13种常见蔬菜、水果和蛋类中叶黄素、玉米黄素和β-胡萝卜素含量进行检测。运用定量食物频率表结合HPLC测定结果,计算居民膳食叶黄素、玉米黄素摄入量。结果:被调查的541名45岁以上社区居民中,叶黄素、玉米黄素平均摄入量分别为10201.4±12852.6μg/d和245.0±260.0μg/d。二者的摄入量在月人均收入1000～1999元者中最低。39.1%和30.2%的膳食叶黄素来源于菠菜和韭菜,40.6%和31.9%的膳食玉米黄素来自韭菜和鸡蛋。结论:利用定量食物频率表结合对常见食物的HPLC测定结果,估计了北京社区居民膳食叶黄素、玉米黄素的膳食摄入量。收入水平是影响居民二者摄入量的因素之一。菠菜、韭菜为被调查者膳食叶黄素的主要来源,韭菜、鸡蛋为其膳食玉米黄素最重要的来源。     

Possible nutritional and health‐related value promotion in orange juice preserved by high‐pressure treatment

Effects of high‐pressure treatment on the orange juice carotenoids (β‐carotene, α‐carotene, zeaxanthin, lutein and β‐cryptoxanthin) associated with nutritional (vitamin A) and health‐related (radical‐scavenging capacity) values were investigated. Various high‐pressure treatments (50–350 MPa) combined with different temperatures (30 and 60 °C) and times (2.5, 5 and 15 min) of treatment were assayed. The carotenoid content of the orange juice was analysed by HPLC‐UV, the vitamin A value was determined as retinol equivalents (RE) and the free radical‐scavenging capacity was evaluated using the DPPH (2,2‐diphenyl‐1,1‐picrylhydrazyl) radical model system. A storage study was carried out at refrigeration temperature (4 °C). High‐pressure treatments at 350 MPa produced significant increases of 20–43% in the carotenoid content of fresh orange juice (from 3.99 to 4.78–5.70 mg l^?1). A non‐uniform behaviour of high‐pressure treatments was detected. An increase in time (beyond 5 min) or temperature (above 30 °C) of treatment did not improve the amount of carotenoids extracted. Owing to better extraction of carotenoids, an increase in vitamin A value from 164 to 238 RE l^?1 (45%) was achieved with the 350 MPa/30 °C/5 min treatment. No correlation was found between the increase in carotenoid amount extracted and the free radical‐scavenging activity. © 2002 Society of Chemical Industry     

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     

Metabolic engineering strategies for the production of beneficial carotenoids in plants

Adequate consumption of carotenoids including lycopene, β-carotene, lutein, zeaxanthin, and astaxanthin have many benefits for human health. In plants, carotenoids are derived from isoprenoid precursors from the 2-C-methyl-d-erythritol 4-phosphate (MEP) pathway located in plastids. The MEP pathway is also required for the biosynthesis of chlorophyll, terpenoids, plant hormones, and other metabolites. Despite its complexity and difficulty, various strategies have been successfully used to improve the carotenoid biosynthesis in plants through metabolic engineering. Here, these metabolic engineering strategies are reviewed. In addition, the development of gene stacking technologies for carotenoid biosynthesis is evaluated. These technologies will expedite our efforts to bring the health benefits of carotenoids and other nutritional compounds to our diet.     

Changes in carotenoids and chlorophylls in fresh green asparagus (Asparagus officinalis L) stored under modified atmosphere packaging

Asparagus is a highly perishable product owing to its high respiratory rate, a reason why modified atmosphere packaging (MAP) has been used in order to increase the shelf‐life of fresh asparagus. Carotenoid and chlorophyll pigments are important compounds for the maintenance of both the nutritional and sensory quality of asparagus. In this study, green asparagus spears were stored under refrigeration at 2 °C for 14 days, under MAP at 2 °C for 26–33 days and under MAP at 10 °C for 20 days. Pigment profiles were determined using high‐performance liquid chromatography (HPLC), with three classes of compounds being detected, namely oxygenated carotenoids (xanthophylls), hydrocarbonated carotenoids (carotenes) and chlorophylls. The xanthophylls identified were neoxanthin, violaxanthin, lutein and zeaxanthin. Only β‐carotene was detected in the carotene fraction. In the chlorophyll pigments, three molecules were isolated, chlorophyll b, its epimer chlorophyll b′ and chlorophyll a. Also detected were the first degradation products of chlorophylls, pheophytins b and a respectively. Modified atmosphere packaging at 2 °C was found to be effective in extending the shelf‐life for up to 4 weeks and in preserving the colour of fresh asparagus. Copyright © 2004 Society of Chemical Industry     

Analysis of Anabaena vaginicola and Nostoc calcicola from Northern Iran,as rich sources of major carotenoids

Four major carotenoids of high nutritional significance, including β-carotene, lycopene, lutein and zeaxanthin were determined in three isolates of heterocystous cyanobacteria, belonging to the genera Anabaena and Nostoc, isolated from Iranian terrestrial and aquatic ecosystems, for the first time. The ultrasonically extracted carotenoids were identified and quantified by a rapid and sensitive isocratic HPLC method and identification was further confirmed by spiking authentic standards and the pattern of the UV–Vis spectra obtained from photo-diode array detector. The results showed that these isolates contain large amounts of four major carotenoids, especially lycopene (up to 24570 μg/g dry weight, DW) which appears to be the highest reported amount until present; and β-carotene (up to 8133 μg/g DW) which is comparable with the best natural sources of β-carotene. Meanwhile, they are rich in the cis-isomers of lycopene and β-carotene which is important in their bioavailability and health benefits.     

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%).     

Variation in Lycopene and Lycopenoates,Antioxidant Capacity,and Fruit Quality of Buffaloberry (Shepherdia argentea [Pursh]Nutt.)

Buffaloberry (Shepherdia argentea [Pursh] Nutt.) has historically been used as an important food source by North American indigenous peoples, but its commercial production has been limited. These plants produce fruits rich in carotenoid and phenolic antioxidants, which may have health benefits that may make buffaloberry commercially valuable. Here, we examined these constituents in the fruit of 7 Dakota‐grown buffaloberry selections. Primary carotenoids were determined by liquid chromatography‐mass spectral analysis and by nuclear magnetic resonance spectroscopy to be lycopene (0.27 ± 0.02 g/kg FW) and methyl apo‐6’‐lycopenoate (MA6L; 0.32 ± 0.03/kg FW). MA6L comprised the greatest proportion (55%) of carotenoid antioxidants, but its role in human nutrition is still to be evaluated. The fruit contained high total phenolics concentrations (9.06 ± 0.71 g gallic acid equivalents/kg FW). Hydrophilic antioxidant capacity among the 7 selections averaged 49.0 ± 6.6 mmol trolox equivalents/kg FW, respectively, as measured by ferric reducing ability of plasma assay. The soluble solids and titratable acids concentrations were 21% and 2.2%, respectively. This species is adapted to poor soils and can tolerate drier climates. In the Dakotas, buffaloberry flourishes on the American Indian Tribal Reservations, yielding copious amounts of health‐beneficial fruit for fresh and processing markets, making it a potentially valuable new crop for marginal lands.