Determination of carotenoids, total phenolic content, and antioxidant activity of Arazá (Eugenia stipitata McVaugh), an Amazonian fruit

The fruit of Arazá (Eugenia stipitata McVaugh) native to the Colombian Amazon is considered a potentially economically valuable fruit for the Andean economy due to its novel and unique taste. The fruit has an intense yellow color, but its chemical composition and properties have not been well studied. Here we report the identification and quantitation of carotenoids in the ripe fruit using high performance liquid chromatography (HPLC) with photodiode array detector (PDA) and atmospheric pressure chemical ionization (APcI) mass spectrometry (MS/MS). The qualitative carotenoid profile of the fruit according to maturity stage was also observed. Furthermore, antioxidant activity of the peel and pulp were assessed using the ferric reducing ability of plasma (FRAP), 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), and 1,1-diphenyl-2-picrylhydrazyl (DPPH) methods, in addition to chemical indexes and total phenolic content. Multiple carotenoids were identified in the peel and pulp including four xanthophylls (free and esterified as their mono and diesters) and two carotenes. One of the xanthophylls was tentatively identified as zeinoxanthin, while the others were identified as lutein, zeaxanthin, and β-cryptoxanthin. Carotenes included α-carotene and β-carotene. The total carotenoid content was significantly higher in the peel (2484 ± 421 μg/100 g FW) than in the pulp (806 ± 348 μg/100 g FW) with lutein, β-cryptoxanthin, and zeinoxanthin as the major carotenoid components. The unique carotenoid composition of this fruit can differentiate it from other carotenoid-rich fruits and perhaps be useful in authentication procedures. Overall, results from this study suggest that Colombian Arazá may be a good edible source of carotenoids important in retinal health as well as carotenoids with provitamin A activity. Therefore, Arazá fruit can be used as a nutraceutical ingredient and in production of functional foods in the Colombian diet.     

Carotene and novel apocarotenoid concentrations in orange-fleshed Cucumis melo melons: determinations of β-carotene bioaccessibility and bioavailability

Muskmelons, both cantaloupe (Cucumis melo Reticulatus Group) and orange-fleshed honeydew (C. melo Inodorus Group), a cross between orange-fleshed cantaloupe and green-fleshed honeydew, are excellent sources of β-carotene. Although β-carotene from melon is an important dietary antioxidant and precursor of vitamin A, its bioaccessibility/bioavailability is unknown. We compared β-carotene concentrations from previously frozen orange-fleshed honeydew and cantaloupe melons grown under the same glasshouse conditions, and from freshly harvested field-grown, orange-fleshed honeydew melon to determine β-carotene bioaccessibility/bioavailability, concentrations of novel β-apocarotenals, and chromoplast structure of orange-fleshed honeydew melon. β-Carotene and β-apocarotenal concentrations were determined by HPLC and/or HPLC-MS, β-carotene bioaccessibility/bioavailability was determined by in vitro digestion and Caco-2 cell uptake, and chromoplast structure was determined by electron microscopy. The average β-carotene concentrations (μg/g dry weight) for the orange-fleshed honeydew and cantaloupe were 242.8 and 176.3 respectively. The average dry weights per gram of wet weight of orange-fleshed honeydew and cantaloupe were 0.094 g and 0.071 g, respectively. The bioaccessibility of field-grown orange-fleshed honeydew melons was determined to be 3.2 ± 0.3%, bioavailability in Caco-2 cells was about 11%, and chromoplast structure from orange-fleshed honeydew melons was globular (as opposed to crystalline) in nature. We detected β-apo-8'-, β-apo-10', β-apo-12'-, and β-apo-14'-carotenals and β-apo-13-carotenone in orange-fleshed melons (at a level of 1-2% of total β-carotene). Orange-fleshed honeydew melon fruit had higher amounts of β-carotene than cantaloupe. The bioaccessibility/bioavailability of β-carotene from orange-fleshed melons was comparable to that from carrot (Daucus carota).     

Combined pressure-temperature effects on carotenoid retention and bioaccessibility in tomato juice

This study highlights the changes in lycopene and β-carotene retention in tomato juice subjected to combined pressure-temperature (P-T) treatments ((high-pressure processing (HPP; 500-700 MPa, 30 °C), pressure-assisted thermal processing (PATP; 500-700 MPa, 100 °C), and thermal processing (TP; 0.1 MPa, 100 °C)) for up to 10 min. Processing treatments utilized raw (untreated) and hot break (～93 °C, 60 s) tomato juice as controls. Changes in bioaccessibility of these carotenoids as a result of processing were also studied. Microscopy was applied to better understand processing-induced microscopic changes. TP did not alter the lycopene content of the tomato juice. HPP and PATP treatments resulted in up to 12% increases in lycopene extractability. all-trans-β-Carotene showed significant degradation (p < 0.05) as a function of pressure, temperature, and time. Its retention in processed samples varied between 60 and 95% of levels originally present in the control. Regardless of the processing conditions used, <0.5% lycopene appeared in the form of micelles (<0.5% bioaccessibility). Electron microscopy images showed more prominent lycopene crystals in HPP and PATP processed juice than in thermally processed juice. However, lycopene crystals did appear to be enveloped regardless of the processing conditions used. The processed juice (HPP, PATP, TP) showed significantly higher (p < 0.05) all-trans-β-carotene micellarization as compared to the raw unprocessed juice (control). Interestingly, hot break juice subjected to combined P-T treatments showed 15-30% more all-trans-β-carotene micellarization than the raw juice subjected to combined P-T treatments. This study demonstrates that combined pressure-heat treatments increase lycopene extractability. However, the in vitro bioaccessibility of carotenoids was not significantly different among the treatments (TP, PATP, HPP) investigated.     

Particle size reduction leading to cell wall rupture is more important for the β-carotene bioaccessibility of raw compared to thermally processed carrots

The amount of nutrients that can be released from food products (i.e., nutrient in vitro bioaccessibility) is often studied as it is a starting point for investigating nutrient bioavailability, an indicator for the nutritional value of food products. However, the importance of mastication as a particle size reduction technique is poorly understood and is often neglected during in vitro procedures determining bioaccessibility. Therefore, the aim of the present work was to study the effect of mechanical breakdown on the β-carotene bioaccessibility of carrot samples, having different textural/structural characteristics (as a result of thermal processing). In the first part of this study, the all-E-β-carotene bioaccessibility of carrot particles of different sizes (ranging from cell fragments up to large cell clusters), generated from raw as well as from gently and intensely cooked carrot samples, was determined. In the second part of the study, the effect of human mastication on the particle size reduction of raw as well as of gently and intensely cooked carrot samples was investigated in order to allow identification and validation of a technique that could mimic mastication during in vitro procedures. Results showed a strong dependency of the all-E-β-carotene bioaccessibility on the particle size for raw and gently cooked carrots. After intense cooking, on the other hand, a considerable amount of all-E-β-carotene could be released from cell fragments (smaller than a cell) as well as from small and large cell clusters. Hence, the importance of mechanical breakdown, and thus also of (in vitro) mastication, is dependent on the carrot sample that is considered (i.e., the extent to which the carrot sample has been thermally processed prior to the particle size reduction). Structural changes occurring during mechanical and thermal processing are hereby key factors determining the all-E-β-carotene bioaccessibility. The average particle size distribution curves of raw and cooked carrots, which were chewed by 15 persons, could be mimicked by mixing 50 g of carrots using a Grindomix (Retsch) at 2500 rpm during 5 s. Based on this scientific knowledge, the identified in vitro mastication technique was successfully integrated in the in vitro digestion procedure determining the all-E-β-carotene bioaccessibility of carrot samples.     

Identification and Quantitative Analysis of Carotenoids and Their Esters from Sarsaparilla ( Smilax aspera L.) Berries

The carotenoid composition of sarsaparilla ( Smilax aspera L.) berries has been analyzed for the first time. Lycopene was found to be the main carotenoid (242.44 μg/g fresh wt) in the pulp, followed by β-carotene (65.76 μg/g fresh wt) and β-cryptoxanthin (42.14 μg/g fresh wt; including the free and esterified forms). Other minor carotenoids were lycophyll (13.70 μg/g fresh wt), zeaxanthin (8.56 μg/g fresh wt; including the free and esterified forms), lutein (0.94 μg/g fresh wt), and antheraxanthin (0.58 μg/g fresh wt). β-Cryptoxanthin and zeaxanthin were present in free and esterified forms. β-Cryptoxanthin was mainly esterified with saturated fatty acids (capric, lauric, myristic, palmitic, and stearic), although a low amount of β-cryptoxanthin oleate was also detected. In the case of zeaxanthin, only a monoester with myristic acid (zeaxanthin monomyristate) was identified. The diverse carotenoid profile, some with provitamin A activity, together with the relatively high content, up to 375 μg/g fresh wt, makes sarsaparilla berries a potential source of carotenoids for the food, animal feed, and pharmaceutical industries.     

Bioaccessibility of tocopherols, carotenoids, and ascorbic acid from milk- and soy-based fruit beverages: influence of food matrix and processing

A study was made of the effect of high-pressure processing (HPP) and thermal treatment (TT) on plant bioactive compounds (tocopherols, carotenoids, and ascorbic acid) in 12 fruit juice-milk beverages and of how the food matrix [whole milk (JW), skimmed milk (JS), and soy milk (JSy)] modulates their bioaccessibility (%). HPP (400 MPa/40 °C/5 min) produced a significant decrease in carotenoid and ascorbic acid bioaccessibility in all three beverages and maintained the bioaccessibility of tocopherols in JW and JS while decreasing it in JSy. TT (90 °C/30 s) produced a significant decrease in tocopherol and carotenoid bioaccessibility in all three beverages and increased the bioaccessibility of ascorbic acid. With regard to the food matrix, α-tocopherol and ascorbic acid bioaccessibility was greatest in JW beverages and lowest in JSy beverages, whereas no significant differences were found among the three beverages in terms of carotenoid bioaccessibility. HPP-treated samples showed higher tocopherol and carotenoid bioaccessibility than TT-treated samples, thus indicating that HPP combined with a milk matrix positively modulates the bioaccessibility of certain types of bioactive components of food, mainly those of a lipophilic nature.     

Carotenoid bioaccessibility from whole grain and degermed maize meal products

Although yellow maize (Zea mays) fractions and products are a source of dietary carotenoids, only limited information is available on the bioavailability of these pigments from maize-based foods. To better understand the distribution and bioavailability of carotenoid pigments from yellow maize (Z. mays) products, commercial milled maize fractions were screened for carotenoid content as were model foods including extruded puff, bread, and wet cooked porridge. Carotenoid content of maize fractions ranged from a low of 1.77-6.50 mg/kg in yellow maize bran (YCB) to 12.04-17.94 mg/kg in yellow corn meal (YCM). Lutein and zeaxanthin were major carotenoid species in maize milled fractions, accounting for approximately 70% of total carotenoid content. Following screening, carotenoid bioaccessibility was assessed from model foods using a simulated three-stage in vitro digestion process designed to measure transfer of carotenoids from the food matrix to bile salt lipid micelles (micellarization). Micellarization efficiency of xanthophylls was similar from YCM extruded puff and bread (63 and 69%), but lower from YCM porridge (48%). Xanthophyll micellarization from whole yellow corn meal (WYCM) products was highest in bread (85%) and similar in extruded puff and porridge (46 and 47%). For extruded puffs and breads, beta-carotene micellarization was 10-23%, but higher in porridge (40-63%), indicating that wet cooking may positively influence bioaccessibility of apolar carotenes. The results suggest that maize-based food products are good dietary sources of bioaccessible carotenoids and that specific food preparation methods may influence the relative bioaccessibility of individual carotenoid species.     

Bioaccessibility of beta-carotene, lutein, and lycopene from fruits and vegetables

Epidemiological studies have consistently demonstrated that there is an association between carotenoid-rich food intakes with a low incidence in chronic diseases. Nevertheless, there is not an association between the intake of total dietary carotenoids and chronic health incidence in the European population, probably because of different carotenoid food sources and bioavailability. The objective of this study was to evaluate the small and large intestine bioaccessibilities of major dietary carotenoids from fruits and vegetables in a common diet. A bioaccessibility model that includes enzymatic digestion and in vitro colonic fermentation was employed. Lutein presented greater small intestine bioaccessibility (79%) than beta-carotene (27%) or lycopene (40%). With regard to large intestine bioaccessibility, similar amounts of lycopene and beta-carotene were released from the food matrix (57%), whereas small amounts of lutein (17%) were released. These results suggest that 91% of the beta-carotene, lutein, and lycopene contained in fruits and vegetables is available in the gut during the entire digestion process. Colonic fermentation is shown to be important for carotenoid availability in the gut.     

Carotenoid intakes, assessed by food-frequency questionnaires (FFQs), are associated with serum carotenoid concentrations in the Jackson Heart Study: validation of the Jackson Heart Study Delta NIRI Adult FFQs

OBJECTIVES: Intake and status of carotenoids have been associated with chronic disease. The objectives of this study were to examine the association between carotenoid intakes as measured by two regional food-frequency questionnaires (FFQs) and their corresponding measures in serum, and to report on dietary food sources of carotenoids in Jackson Heart Study (JHS) participants. DESIGN: Cross-sectional analysis of data for 402 African American men and women participating in the Diet and Physical Activity Sub-Study (DPASS) of the JHS. RESULTS: Mean serum carotenoid concentrations and intakes in this population were comparable to those reported for the general US population. After adjustment for covariates, correlations between serum and dietary measures of each carotenoid, for the average of the recalls (deattenuated), the short FFQ and the long FFQ, respectively, were: 035 and 0-carotene; 026 and 0-carotene; 017 and 0-carotene; 034 and 0-cryptoxanthin; 015 and 037, 014 for lycopene. Major dietary sources of -carotene and lutein plus zeaxanthin, mustard, turnip and collard greens; of beta-cryptoxanthin, orange juice; and of lycopene, tomato juice. CONCLUSIONS: On average, carotenoid intakes and serum concentrations are not lower in this southern African American population than the general US population. The two regional FFQs developed for a southern US population and used as dietary assessment tools in the JHS appear to provide reasonably valid information for most of these carotenoids.     

Grapefruit juices impair the bioaccessibility of β-carotene from orange-fleshed sweet potato but not its intestinal uptake by Caco-2 cells

Among various factors influencing β-carotene (Bc) bioavailability, information on interactions between carotenoids or other micronutrients such as flavonoids during a meal that contains different plant-derived foods is quite limited. Because orange-fleshed sweet potato (OFSP) is an important Bc-rich staple food, a source of vitamin A in developing countries, this study focused on the effect of citrus fruit juice carotenoids and flavonoids on Bc bioaccessibility from OFSP. In vitro digestion coupled with the Caco-2 cell culture model was used to evaluate the bioaccessibility and cellular uptake of Bc from OFSP in the presence of pink grapefruit (pGF) or white grapefruit (wGF) juices. The addition of grapefruit juices significantly decreased the bioaccessibility, by up to 30%, but not the cellular uptake of Bc from boiled OFSP. Lycopene, but more probably naringin, present in grapefruit juices was suspected to be responsible for the inhibitory effect of the citrus juices on Bc bioaccessibility. This inhibition was apparently due in part to competition for incorporation between Bc and naringin into mixed micelles during in vitro digestion. In contrast, Bc uptake from dietary micelles was not impaired by naringin.     

Quantifying the influence of thermal process parameters on in vitro β-carotene bioaccessibility: a case study on carrots

This study describes a detailed and systematic investigation on the effect of thermal processing in terms of temperature and time (kinetic study) on β-carotene in vitro bioaccessibility in carrots. β-Carotene in vitro bioaccessibility increased with increasing processing temperature and time until steady-state conditions were reached after prolonged heating. The bioaccessibility values in steady-state conditions were temperature dependent. The experimental bioaccessibility data could adequately be modeled with a fractional conversion model. For the first time, modeling of processing-induced bioaccessibility changes is reported in literature. The results of the present kinetic study were used to estimate the impact of industrially relevant thermal processes on β-carotene bioaccessibility in carrots by simulation. It was shown that, to achieve a high β-carotene bioaccessibility, processing of carrots is essential (i.e., on the one hand, intense thermal processing or, on the other hand, mild thermal processing combined with intense mechanical processing).     

Abscisic acid improves tomato fruit quality by increasing soluble sugar concentrations

Abscisic acid (ABA) is crucial in fruit maturation and senescence and is considered as the other ripening control factor other than ethylene. Important components in ripening fruit are soluble sugars, which make the fruit sweeter and carotenoids, important flavor compounds in ripened fruit. The purpose of this study was to examine the effects of foliar ABA and calcium (Ca) fertilizer treatments (individually and in combination) on determinate beef-steak greenhouse tomato (Solanum lycopersicum) leaf chlorophylls and carotenoids, fruit carotenoids, and soluble sugar concentrations. Foliar spray treatment of 500 mg L^?1 ABA increased zeaxanthin (ZEA) and β-carotene (BC) in tomato leaf tissue. Increases in Ca fertilizer treatments significantly decreased tomato leaf violaxanthin (VIO), but no effect on other carotenoids. The application of 500 mg L^?1 ABA foliar spray significantly increased glucose and fructose concentrations in tomato fruit tissue. Foliar application of ABA treatments can increase overall chlorophyll, carotenoid content, and fruit quality.     

RATIO OF CALCIUM TO MAGNESIUM INFLUENCES BIOMASS,ELEMENTAL ACCUMULATIONS,AND PIGMENT CONCENTRATIONS IN KALE

Producers use elemental ratios, such as calcium (Ca): magnesium (Mg), in fertility programs to ensure sufficient nutrient uptake. Kale (Brassica oleracea L. var. acephala D.C.) accumulates high levels of carotenoids which can be beneficial for human health. Objectives were to determine the influence of Ca:Mg fertilization on 1) biomass, 2) essential nutrients, and 3) carotenoids in kale leaf tissues. ‘Redbor’ kale was greenhouse-grown in solution culture. Ca:Mg ratio treatments were 9:1, 6:1, 3:1, 1:3, 1:6, and 1:9. Ca:Mg ratio significantly affected biomass, nutrient accumulation, and carotenoids. Plant biomass decreased linearly (P ≤ 0.001) and β-carotene, lutein, neoxanthin, and antheraxanthin all increased, then decreased quadratically (P ≤ 0.001) as the ratio of Ca:Mg changed from 9:1 to 1:9. Ca:Mg ratio also affected leaf tissue Ca, Mg, potassium (K), sulfur (S), boron (B), manganese (Mn), molybdenum (Mo) and zinc (Zn). Results indicate that producers wishing to maximize elemental uptake and carotenoid content of kale need to consider the ratio of Ca:Mg in their fertility programs.     

Bioaccessibility of carotenoids and vitamin e from pasta: evaluation of an in vitro digestion model

The present investigation aimed to expand the knowledge of bioaccessibility of carotenoids, tocopherols, and tocotrienols from cereal products such as pasta. Because most of the published approaches assessing the bioaccessibility of lipophilic micronutrients dealt with fruits and vegetables, a prevalent in vitro digestion procedure was modified. Additionally, several digestion parameters were evaluated with regard to their impact on the bioaccessibility of carotenoids and vitamin E from pasta. Overall, the estimated values were highly dependent on the amount of bile extract present in the digestive medium and to a lesser extent on the simulated gastric pH and the incubation time with digestive enzymes. The bioaccessibility of carotenoids and vitamin E from durum wheat pasta was quite high (71 ± 5 and 70 ± 4%, respectively), whereas these micronutrients were considerably less accessible from pasta containing 10% eggs (57 ± 1 and 49 ± 5%, respectively).     

Bioaccessibility of carotenoids and vitamin E from their main dietary sources

Vitamin E and carotenoids are fat-soluble microconstituents that may exert beneficial effects in humans, including protection against cancer, cardiovascular diseases, and age-related eye diseases. Their bioavailability is influenced by various factors including food matrix, formulation, and food processing. Since human studies are labor-intensive, time-consuming, and expensive, the in vitro model used in this study is increasingly being used to estimate bioaccessibility of these microconstituents. However, the ability of this model to predict bioavailability in a healthy human population has not yet been verified. The first aim of this study was to validate this model by comparing model-derived bioaccessibility data with (i) human-derived bioaccessibility data and (ii) published mean bioavailability data reported in studies involving healthy humans. The second aim was to use it to measure alpha- and gamma-tocopherol, beta-carotene, lycopene, and lutein bioaccessibility from their main dietary sources. Bioaccessibility as assessed with the in vitro model was well correlated with human-derived bioaccessibility values (r = 0.90, p < 0.05), as well as relative mean bioavailability values reported in healthy human groups (r = 0.98, p < 0.001). The bioaccessibility of carotenoids and vitamin E from the main dietary sources was highly variable, ranging from less than 0.1% (beta-carotene from raw tomato) to almost 100% (alpha-tocopherol from white bread). Bioaccessibility was dependent on (i) microconstituent species (lutein > beta-carotene and alpha-carotene > lycopene and alpha-tocopherol generally > gamma-tocopherol), (ii) food matrix, and (iii) food processing.     

α-乳白蛋白提高β-胡萝卜素乳液稳定性

为了提高β-胡萝卜素乳液稳定性,该研究利用α-乳白蛋白(α-LA)为乳化剂,考察了不同α-LA添加量(0.25%~3.00%)对10%的水包油(O/W)β-胡萝卜素乳液粒径、电位、快速稳定性、包埋率、界面α-LA含量和化学稳定性的影响。结果表明:随着α-LA添加量的增加,β-胡萝卜素乳液粒径减小,电位增加,包埋率提高;当α-LA添加量大于1.50%时,乳液粒径、电位和包埋率不再随着α-LA添加量的增加而变化(P0.05)。乳液的Turbiscan扫描指数(TSI)在α-LA添加量大于1.50%之后没有显著性变化,β-胡萝卜素乳液趋于稳定。随着α-LA添加量的增加,水油界面上α-LA含量显著增加(P0.05)。当α-LA添加量大于1.00%时,β-胡萝卜素在乳液中的保留率不再随着α-LA添加量的增加而增加。研究结果表明α-LA是一种可以应用在β-胡萝卜素乳液中的乳化剂,在α-LA添加量为1.50%时,可以得到物理和化学稳定性较好的β-胡萝卜素乳液,为食品工业中应用β-胡萝卜素提供了参考。     

Characterization of carotenoid pigments in mature and developing kernels of selected yellow-endosperm sorghum varieties

Sorghum is a critical source of food in the semiarid regions of sub-Saharan Africa and India and a potential source of dietary phytochemicals including carotenoids. The objective of this study was to determine the carotenoid profiles of sorghum cultivars, selected on the basis of their yellow-endosperm kernels, at various developmental stages. Following extraction from sorghum flours, carotenoids were separated by high-performance liquid chromatography (HPLC) with diode array detection. Total carotenoid content in fully matured yellow-endosperm sorghum kernels (0.112-0.315 mg/kg) was significantly lower (p < 0.05) than that in yellow maize (1.152 mg/kg) at physiological maturity. Variation in total carotenoids and within individual carotenoid species was observed in fully mature sorghum cultivars. For developing kernels, large increases in carotenoid content occurred between 10 and 30 days after half bloom (DAHB), resulting in a peak accumulation between 6.06 and 28.53 microg of total carotenoids per thousand kernels (TK). A significant (p < 0.05) decline was noted from 30 to 50 DAHB, resulting in a final carotenoid content of 2.62-15.02 microg/TK total carotenoids. (all-E)-Zeaxanthin was the most abundant carotenoid, ranging from 2.22 to 13.29 microg/TK at 30 DAHB. (all-E)-Beta-carotene was present in modest amounts (0.15-3.83 microg/TK). These data suggest the presence of genetic variation among sorghum cultivars for carotenoid accumulation in developing and mature kernels.     

Effects of salinity stress on carotenoids, anthocyanins, and color of diverse tomato genotypes

One nonanthocyanin-accumulating (Ailsa Craig) and three anthocyanin-accumulating tomato genotypes (Anthocyanin fruit type, Atroviolaceum, and Sun Black) were analyzed to assess differences in their carotenoid and anthocyanin levels and color and to evaluate the effects of nutrient solutions with different salt concentrations on these parameters. The carotenoid content of control Atroviolaceum tomatoes was ca. 2-2.5-fold higher relative to the other two types, and the color of its puree could be visually distinguished from those of other genotypes. Salinity stress led in some cases to a 2-3-fold increase in the lycopene content. Saline treatment increased the accumulation of total anthocyanins in fruits of Sun Black (2-fold increase), while it reduced it in fruits of Anthocyanin (10-fold decrease). In general, the treatment increased the differences in color of different purees. These results indicate that salinity stress can lead to similar or higher increases in tomato carotenoids than those achieved by genetic engineering. In addition, these changes were accompanied by visually discernible color differences in tomato products. Our findings show the considerable potential of exploiting saline soils to obtain tomatoes with higher levels of secondary metabolites like carotenoids and anthocyanins.     

Carotenoids, color, and ascorbic acid content of a novel frozen-marketed orange juice

A recently developed food, the so-called ultrafrozen orange juice (UFOJ), has been characterized in terms of carotenoid pigments, ascorbic acid, and color. The juice, obtained from Valencia late oranges, is frozen immediately after the squeezing of the oranges, which makes it a product showing good organoleptic and nutritional quality. In relation to the carotenoid profile, it was observed that the 5,6-epoxy carotenoids violaxanthin and antheraxanthin (specifically (9Z)-violaxanthin and (9Z)- or (9'Z)-antheraxanthin), were by far the major pigments and that dihydroxycarotenoids predominate over monohydroxycarotenoids. As far as color was concerned, it was seen that there were little differences among the juices analyzed. The hue of the samples, ranging from 77.19 degrees to 80.15 degrees and from 79.99 degrees to 83.04 degrees depending on the kind of instrumental measurement, and their chroma (ranging from 63.06 to 72.25 and from 44.40 to 58.38) revealed readily that the juice surveyed exhibited a deep orangeish coloration, the color coordinate best correlated with the total carotenoid content being b*. The levels of ascorbic acid ranged from 332.64 to 441.44 mg/L, with an average content of 391.06 +/- 28.86 mg/L.     

Chemical and morphological characterization of Costa Rican papaya (Carica papaya L.) hybrids and lines with particular focus on their genuine carotenoid profiles

Papaya (Carica papaya L.) F1 hybrids and inbred lines grown in Costa Rica were screened for morphological and nutritionally relevant fruit traits. The qualitative composition of carotenoids showed great similarity, being mostly composed of free and esterified β-cryptoxanthins accompanied by β-carotene, lycopene, and biosynthetic precursors. High levels of (all-E)-lycopene and its isomers were distinctive for red-fleshed hybrids, whereas yellow-fleshed fruits were virtually devoid of lycopenes. Because carotenoid levels among the investigated hybrids and lines differed significantly, this study supports the hypothesis of an exploitable genetic variability, and a potential heterotic effect regarding carotenoid expression may be instrumental in papaya-breeding programs. Due to significantly higher levels of provitamin A carotenoids and coinciding high levels of total lycopene, particularly red-fleshed hybrids might represent prospective sources of these compounds. Furthermore, the nutritional value of some genotypes was boosted by substantial amounts of ascorbic acid (up to 73 mg/100 g of fresh weight), which correlated to total soluble solids (R(2) = 0.86).