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.     

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.     

THE COMPOSITION AND VITAMIN A VALUE OF THE CAROTENOIDS OF PUMPKINS OF DIFFERENT COLORS

The carotenoid pigments of the yellow and orange flesh varieties of the pumpkins Cucurbita moschata and C.maxima were identified and quantified, α-Carotene, β-carotene, ζ-carotene, β-carotene 5,6-epoxide, β-cryptoxanthin, lutein, taraxanthin, zeaxanthin, luteoxanthin and auroxanthin were detected in the pumpkins. The difference was that the yellow variety of C. moschata had no zeaxanthin. The quantitative patterns of the two varieties were similar. Although some quantitative variation was observed, lutein, β-carotene and luteoxanthin predominated. The difference in the color between the two varieties resulted from these quantitative differences in carotenoid composition. The vitamin A activity of the C. moschata variety with yellow flesh was higher than that of the C. maxima, which had many oxygenated carotenoids.     

MAJOR CAROTENOIDS IN JUICES OF PONKAN MANDARIN AND LIUCHENG ORANGE

The identification and quantitation of major carotenoids in juices of Ponkan mandarin and Liucheng orange and their changes during harvesting were studied. Neoxanthin, violaxanthin, lutein, β-cryptoxanthin, α-carotene and β-carotene are the major carotenoids for Ponkan mandarin. During the harvesting period, the contents of violaxanthin, β-cryptoxanthin and β-carotene increase significantly. For Liucheng orange, neoxanthin, violaxanthin, lutein, antheraxanthin, β-cryptoxanthin, α-carotene and β-carotene are the major carotenoids. Among them, neoxanthin, violaxanthin, lutein, antheraxanthin and β-cryptoxanthin increase significantly during the harvesting period. The β-cryptoxanthin and β-carotene are the major contributors to the color of Ponkan mandarin juice while neoxanthin, violaxanthin, lutein and antheraxanthin are the major ones for the color of Liucheng orange juice.     

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.     

Comparative study on the levels of carotenoids lutein,zeaxanthin and β-carotene in Indian spices of nutritional and medicinal importance

The carotenoid levels in Indian spices of nutritional and medicinal importance were determined using high performance liquid chromatography. Lutein (L) and zeaxanthin (Z) levels (mg/100 g dry wt) in curry leaves (27.34), spearmint (18.0), green chilli (13.74), coriander leaves (9.92) and mustard seeds (1.2) were higher (2–22-fold) than mace, anise seeds, onion, fenugreek seeds and carum seeds (0.62 and 0.85) whilst their levels in cumin seeds, black pepper, green cardamom and coriander seeds were in the range of 0.32–0.47. β-Carotene (mg/100 g dry wt) was higher in coriander leaves (67.5), green chilli (9.06), curry leaves (8.95) and spearmint (7.5) than black cardamom (0.22) and coriander seeds (0.22), respectively. Neoxanthin, violaxanthin and α-carotene levels were also discussed. Spices analysed are a better source of L + Z than β-carotene (except for coriander leaves). Usage of spices as an adjuvant in food preparations also provides L + Z as antioxidants.     

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’.     

Determination of Carotenoids in Fruits of Rosa sp. (Rosa Canina and Rosa Rugosa) and of Chokeberry (Aronia Melanocarpa)

Carotenoid composition of fruits of two Rosa species (Rosa canina and Rosa rugosa) and of chokeberry (Aronia melanocarpa) was studied by high performance liquid chromatography. Nine carotenoids were determined: three carotenes (lycopene, ζ-carotene, β-carotene) and six xanthophylls (neoxanthin, trans-violaxanthin, cis-violaxan-thin, 5,6-epoxylutein, lutein, β-cryptoxanthin). This high number of compounds classified these fruits among those with the greatest variety of carotenoid pigments. Quantitatively large differences occurred in the carotenoid composition of the three fruits. Rosa hips contained the highest concentrations of total carotenoids, which were mainly comprised of lycopene and βcarotene. Conversely, total xanthophylls were low. In contrast to Rosa, fruits of Aronia were lower in total carotenoids while xanthophylls composed a higher proportion.     

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.     

A simple,sensitive HPLC-DAD method for simultaneous determination of carotenoids,chlorophylls and α-tocopherol in leafy vegetables

Leafy vegetables are the important components of our diet and are the source of several beneficial phytochemicals. A sensitive, simple analytical method is therefore required to precisely measure the phytochemical composition. A validated reversed phase high performance liquid chromatography with diode array detection (HPLC-DAD) method was developed to determine simultaneously carotenoids, chlorophylls and α-tocopherol composition of six leafy vegetables (B. compestris, B. rapa, B. juncea, M. neglecta, and two spinach varieties). Carotenoids were extracted and efficiently separated using a tertiary mobile gradient system of methanol–water, water and MTBE in 40 min on a reversed phase C18 column. The method was simple, precise, accurate and highly reproducible. Twelve carotenoids namely lutein and its three isomers, β-carotene-5,6-epoxide, neoxanthin, violaxanthin, two cis-isomers of zeaxanthin, 8-apo-carotenal, all-trans-β-carotene and its 13-cis-isomer; one fatty acid ester (β-cryptoxanthin ester); α-tocopherol and chlorophyll a & b were quantified in vegetable leaves. α-Tocopherol, neoxanthin, violaxanthin, lutein, 8-apo-carotenal, chlorophyll a and all-trans-β-carotene were present in higher amounts. Significant variations in the major compounds were observed in the selected vegetables. It was concluded that the developed method was highly sensitive, accurate and can be used to analyze carotenoids, chlorophylls and α-tocopherol simultaneously in leafy vegetables as well as in other plant leaves.     

Pasteurization of citrus juices with ohmic heating to preserve the carotenoid profile

This study was carried out to assess, for the first time, the effect of ohmic heating on the carotenoid profile of two citrus fruit juices: grapefruit and blood orange. Two heat treatments were designed to obtain pasteurization values of 50 and 150 min (Tref = 70 °C and z-value = 10 °C) with ohmic heating as compared to conventional heating. The results showed that xanthophyll losses could reach 70% for epoxyxanthophylls (cis-violaxanthin and cis-antheraxanthin) and 40% for hydroxyxanthophylls (β-cryptoxanthin, lutein, and zeaxanthin) with conventional heating, but losses were under 30% and 20%, respectively, with ohmic heating. Carotene species (lycopene and β-carotene) were stable regardless of the treatment. No negative non-thermal effects of ohmic heating were shown on carotenoids. Loss simulations of the studied carotenoids showed that the high temperatures reached with ohmic heating during pasteurization could substantially increase the organoleptic and nutritional quality of acid carotenoid-rich juices.Industrial relevanceCitrus are the top fruit crops in terms of world trade. This craze for them -particularly orange and grapefruit- is notably due to their high content in organoleptic and nutritional compounds of interest and among them carotenoids. About 50% of the Citrus production is processed in juice. From the growing variety of products, minimal processed juices now have a significant market share. This work assessed for the first time the effect of ohmic heating, a thermal method for stabilizing juices while minimizing the impact on the juice quality, on the carotenoid profiles of blood orange and grapefruit juice. Pasteurization with ohmic heating was proven to be a very good alternative for protecting carotenoids and especially xanthophylls compared to conventional heating. These results will help in designing ohmic heating process parameters for optimizing the overall quality of carotenoid-rich fruit juices.     

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.     

In vitro study of anti-oxidative effects of β-carotene and α-lipoic acid for nanocapsulated lipids

In this study we attempted to assess the efficacy of the in vitro activities of β-carotene and α-lipoic acid in conjugation with an encapsulated lipid. Nanoemulsion was prepared and freeze-dried to get nanocapsules. Highest encapsulation efficiency 84.32 ± 1.08% was achieved for α-lipoic acid nanocapsules, whereas for β-carotene nanocapsules it was 79.63 ± 1.41%. Morphology study showed that the dried capsules had an irregular, rough surface. Both anti-oxidants were equally effective in releasing core materials. Complete release of the total lipid occurred within 210 min from both β-carotene and α-lipoic acid bearing nanocapsules. Stability study revealed that β-carotene nanocapsules showed decrease in oil content from 79.63 g lipid to 72.8 g lipid for every 100 g lipid encapsulated, in 3 months, whereas α-lipoic acid nanocapsules retained oil much better, the oil retention being from 84.32 g lipid to 78.08 g lipid per 100 g lipid encapsulated. DPPH radical scavenging activity of β-carotene and α-lipoic acid ranged from 62.75% and 44.13% to 32.94% and 36.95% (after 90 days) respectively. Reducing activity of β-carotene was higher (absorbance 0.492 to 0.291 at 90 days) compared to α-lipoic acid (absorbance 0.243 to 0.109 after 90 days). Again β-carotene and α-lipoic acid metal-chelation activity ranged from 47.65% and 48.59% to 32.315% and 39.29% after 90 days.     

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.     

Carotenoid composition from the Brazilian tropical fruit camu–camu (Myrciaria dubia)

Camu–camu (Myrciaria dubia) is a small berry, native to the Amazon, known as a rich source of ascorbic acid. The carotenoid composition of this fruit was determined using high performance liquid chromatography-diode array detection on C₁₈ and C₃₀ columns. Fruits produced in two different regions of São Paulo State, Iguape and Mirandópolis, were analysed. All-trans-lutein was the major carotenoid in camu–camu fruits from both regions, ranging from 45% to 55% of the total carotenoid content (160.5 ± 93.1 μg/100 g for Iguape and 601.9 ± 75.6 μg/100 g for Mirandópolis fruits), followed by β-carotene, violaxanthin and luteoxanthin. The levels of lutein, β-carotene, violaxanthin, luteoxanthin and other minor carotenoids were significantly higher in the camu–camu produced in Mirandópolis region, most probably due to the higher temperature and light exposure found in this region, in comparison to those from Iguape. Maturation was also an important feature affecting batches from the same region.     

Carotenoid composition of the fruits of Capsicum annuum Cv. Bovet 4 during ripening

 The changes in the carotenoid pigments of the Capsicum annuum cv. Bovet 4 during ripening have been investigated quantitatively by means of an HPLC technique. In the chromatograms, 56 peaks were detected and 34 carotenoids were identified. In the ripe fruits, capsanthin, capsorubin, zeaxanthin, cucurbitaxanthin A, and β-carotene were found to be the main carotenoids, the remainder being capsanthin 5,6-epoxide, capsanthin 3,6-epoxide, karpoxanthin, cucurbitaxanthin B, violaxanthin, cycloviolaxanthin, antheraxanthin, capsanthone, nigroxanthin, β-cryptoxanthin and several cis isomers and furanoid oxides. Received: 16 April 1997     

Carotenoid composition of the fruits of Capsicum annuum Cv. Bovet 4 during ripening

 The changes in the carotenoid pigments of the Capsicum annuum cv. Bovet 4 during ripening have been investigated quantitatively by means of an HPLC technique. In the chromatograms, 56 peaks were detected and 34 carotenoids were identified. In the ripe fruits, capsanthin, capsorubin, zeaxanthin, cucurbitaxanthin A, and β-carotene were found to be the main carotenoids, the remainder being capsanthin 5,6-epoxide, capsanthin 3,6-epoxide, karpoxanthin, cucurbitaxanthin B, violaxanthin, cycloviolaxanthin, antheraxanthin, capsanthone, nigroxanthin, β-cryptoxanthin and several cis isomers and furanoid oxides. Received: 16 April 1997     

Quantitative Analyses of Major Carotenoid Fatty Acid Esters in Fruits by Liquid Chromatography: Persimmon and Papaya

A procedure for the quantitative analyses of major carotenoids and carotenoid esters in persimmons and papayas using column and liquid chromatography is described. The carotenoids and carotenoid esters were first separated by column chromatography on alumina into three fractions by elution with petroleum ether-benzene (80:20), benzene and methanol. The column fractions were further separated by reversed phase liquid chromatography and characterized. The total carotenoid contents in persimmon and papaya calculated as beta-carotene equivalents were 43 and 25 μg/g, respectively. The major carotenoids in persimmon were beta-cryptoxanthin, zeaxanthin, beta-carotene, lycopene and antheraxanthin and the major carotenoids in papaya were beta-cryptoxanthin, cryptoxanthin 5,6-epoxidc, beta-carotene and antherxanthin. The xanthophylls were acylated with C₈ to C₁₆ saturated fatty acids.     

The chemopreventive effect of β-cryptoxanthin from mandarin on human stomach cells (BGC-823)

β-Cryptoxanthin, a provitaminic carotenoid, present in many fruits and vegetables, has been associated with decreased risk of chronic diseases, including cancer. The influence of β-cryptoxanthin derived from mandarin on the proliferation of the stomach tumor cell line BGC-823 was tested using MTT and cell count assay at 72 h and dose–response (from 0.01 to 20 μM). β-Cryptoxanthin suppressed the cell migration by the scratch assay. Furthermore, β-cryptoxanthin induced an accumulation of cells in the G1/G0 phase of the cell cycle (as detected by flow cytometry), which was in accordance with an increased expression of p21 and down regulations of cyclin D1 and cyclin E, detected by Western blot analysis, and β-cryptoxanthin increased the mRNA levels of retinoic acid receptor β (RARβ) with the treatment at 10 μM for 24 h. Collectively, the above findings suggest that β-cryptoxanthin could be therapeutic in the treatment of stomach cancer cell in vitro.     

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.