Carotenoid composition from the Brazilian tropical fruit camu–camu (Myrciaria dubia) |
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Authors: | Cinthia Fernanda Zanatta Adriana Z Mercadante |
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Affiliation: | Department of Food Science, Faculty of Food Engineer, State University of Campinas (UNICAMP), P.O. Box 6121, Rua Monteiro Lobato 70, Campinas, São Paulo, C.P. 6121, CEP 13083-862, Brazil |
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Abstract: | 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. |
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Keywords: | Carotenoids Camu&ndash camu Myrciaria dubia Tropical fruit HPLC&ndash PDA Climatic effects |
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