The carotenoids of tropical and Mediterranean fruits and their products
This chapter examines the carotenoid composition (i.e. hydrocarbon carotenoids and xanthophylls) of the edible portion of ripe tropical and Mediterranean fruits. An overview of the chemical nomenclature, stereoisomerism and spectral characteristics of these carotenoids, is followed by a brief description of extraction, separation, identification and quantitation methodologies. Lycopene is the predominant carotenoid (20-50 microg/g fresh weight) in fruits possessing reddish-orange, red or pink flesh, such as red-fleshed papaya and grapefruit, and pink-fleshed guava. Papaya is also rich in provitamin A carotenoids, [bêta]-cryptoxan thin and its 5,6-epoxide (5-10 microg/g). Another provitamin A, [bêta]-carotene (10-20 microg/g), and violaxanthin (20-30 microg/g) are the main carotenoids in orange-yellow fleshed mangoes. Passion fruit is also rich in [bêta]-carotene (5-10 microg/g) while the main provitamin A carotenoid of mandarins is [bêta]-cryptoxanthin (5-20 microg/g). Sweet orange, banana, cashew apple, avocado, date, and carambola are less rich in carotenoids. Processing fruit generally involves heat treatment under acidic cond[bêta]itions and leads to (epoxy --> furanoxy) rearrangements, such as the transformation of violaxanthin (5,6,5',6'-diepoxy-5,6,5',6'-tetrahydro-[bêta],[bêta]-carotene-3,3'-diol) into auroxanthin (5,8,5',8'-diepoxy-5,8,5',8'-tetrahydro-[bêta],[bêta]-carotene-3,3'-diol). Hydrocarbon carotenoids, although undergoing trans-cis isomerization, seem to be less sensitive to such processing conditions.
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Subjects: | Q02 - Traitement et conservation des produits alimentaires, fruits tropicaux, fruits tempérés, caroténoïde, composition chimique, pigment, xanthophylle, extraction, technique analytique, méthode, traitement, propriété physicochimique, http://aims.fao.org/aos/agrovoc/c_7974, http://aims.fao.org/aos/agrovoc/c_7655, http://aims.fao.org/aos/agrovoc/c_1333, http://aims.fao.org/aos/agrovoc/c_1794, http://aims.fao.org/aos/agrovoc/c_5875, http://aims.fao.org/aos/agrovoc/c_8456, http://aims.fao.org/aos/agrovoc/c_36910, http://aims.fao.org/aos/agrovoc/c_1513, http://aims.fao.org/aos/agrovoc/c_4788, http://aims.fao.org/aos/agrovoc/c_6195, http://aims.fao.org/aos/agrovoc/c_1521, |
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dig-cirad-fr-5127212024-01-28T11:12:47Z http://agritrop.cirad.fr/512721/ http://agritrop.cirad.fr/512721/ The carotenoids of tropical and Mediterranean fruits and their products. Brat Pierre, Olle Didier, Reynes Max, Brillouet Jean-Marc. 2002. In : Food science and product technology. by Takuo Nakano and Lech Ozimek (eds.). Thiruvananthapuram : Research Signopost, 187-198. ISBN 81-7736-130-9 The carotenoids of tropical and Mediterranean fruits and their products Brat, Pierre Olle, Didier Reynes, Max Brillouet, Jean-Marc eng 2002 Research Signopost Food science and product technology Q02 - Traitement et conservation des produits alimentaires fruits tropicaux fruits tempérés caroténoïde composition chimique pigment xanthophylle extraction technique analytique méthode traitement propriété physicochimique http://aims.fao.org/aos/agrovoc/c_7974 http://aims.fao.org/aos/agrovoc/c_7655 http://aims.fao.org/aos/agrovoc/c_1333 http://aims.fao.org/aos/agrovoc/c_1794 http://aims.fao.org/aos/agrovoc/c_5875 http://aims.fao.org/aos/agrovoc/c_8456 http://aims.fao.org/aos/agrovoc/c_36910 http://aims.fao.org/aos/agrovoc/c_1513 http://aims.fao.org/aos/agrovoc/c_4788 http://aims.fao.org/aos/agrovoc/c_6195 http://aims.fao.org/aos/agrovoc/c_1521 This chapter examines the carotenoid composition (i.e. hydrocarbon carotenoids and xanthophylls) of the edible portion of ripe tropical and Mediterranean fruits. An overview of the chemical nomenclature, stereoisomerism and spectral characteristics of these carotenoids, is followed by a brief description of extraction, separation, identification and quantitation methodologies. Lycopene is the predominant carotenoid (20-50 microg/g fresh weight) in fruits possessing reddish-orange, red or pink flesh, such as red-fleshed papaya and grapefruit, and pink-fleshed guava. Papaya is also rich in provitamin A carotenoids, [bêta]-cryptoxan thin and its 5,6-epoxide (5-10 microg/g). Another provitamin A, [bêta]-carotene (10-20 microg/g), and violaxanthin (20-30 microg/g) are the main carotenoids in orange-yellow fleshed mangoes. Passion fruit is also rich in [bêta]-carotene (5-10 microg/g) while the main provitamin A carotenoid of mandarins is [bêta]-cryptoxanthin (5-20 microg/g). Sweet orange, banana, cashew apple, avocado, date, and carambola are less rich in carotenoids. Processing fruit generally involves heat treatment under acidic cond[bêta]itions and leads to (epoxy --> furanoxy) rearrangements, such as the transformation of violaxanthin (5,6,5',6'-diepoxy-5,6,5',6'-tetrahydro-[bêta],[bêta]-carotene-3,3'-diol) into auroxanthin (5,8,5',8'-diepoxy-5,8,5',8'-tetrahydro-[bêta],[bêta]-carotene-3,3'-diol). Hydrocarbon carotenoids, although undergoing trans-cis isomerization, seem to be less sensitive to such processing conditions. book_section info:eu-repo/semantics/bookPart Chapter info:eu-repo/semantics/closedAccess http://catalogue-bibliotheques.cirad.fr/cgi-bin/koha/opac-detail.pl?biblionumber=176120 |
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Q02 - Traitement et conservation des produits alimentaires fruits tropicaux fruits tempérés caroténoïde composition chimique pigment xanthophylle extraction technique analytique méthode traitement propriété physicochimique http://aims.fao.org/aos/agrovoc/c_7974 http://aims.fao.org/aos/agrovoc/c_7655 http://aims.fao.org/aos/agrovoc/c_1333 http://aims.fao.org/aos/agrovoc/c_1794 http://aims.fao.org/aos/agrovoc/c_5875 http://aims.fao.org/aos/agrovoc/c_8456 http://aims.fao.org/aos/agrovoc/c_36910 http://aims.fao.org/aos/agrovoc/c_1513 http://aims.fao.org/aos/agrovoc/c_4788 http://aims.fao.org/aos/agrovoc/c_6195 http://aims.fao.org/aos/agrovoc/c_1521 Q02 - Traitement et conservation des produits alimentaires fruits tropicaux fruits tempérés caroténoïde composition chimique pigment xanthophylle extraction technique analytique méthode traitement propriété physicochimique http://aims.fao.org/aos/agrovoc/c_7974 http://aims.fao.org/aos/agrovoc/c_7655 http://aims.fao.org/aos/agrovoc/c_1333 http://aims.fao.org/aos/agrovoc/c_1794 http://aims.fao.org/aos/agrovoc/c_5875 http://aims.fao.org/aos/agrovoc/c_8456 http://aims.fao.org/aos/agrovoc/c_36910 http://aims.fao.org/aos/agrovoc/c_1513 http://aims.fao.org/aos/agrovoc/c_4788 http://aims.fao.org/aos/agrovoc/c_6195 http://aims.fao.org/aos/agrovoc/c_1521 |
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Q02 - Traitement et conservation des produits alimentaires fruits tropicaux fruits tempérés caroténoïde composition chimique pigment xanthophylle extraction technique analytique méthode traitement propriété physicochimique http://aims.fao.org/aos/agrovoc/c_7974 http://aims.fao.org/aos/agrovoc/c_7655 http://aims.fao.org/aos/agrovoc/c_1333 http://aims.fao.org/aos/agrovoc/c_1794 http://aims.fao.org/aos/agrovoc/c_5875 http://aims.fao.org/aos/agrovoc/c_8456 http://aims.fao.org/aos/agrovoc/c_36910 http://aims.fao.org/aos/agrovoc/c_1513 http://aims.fao.org/aos/agrovoc/c_4788 http://aims.fao.org/aos/agrovoc/c_6195 http://aims.fao.org/aos/agrovoc/c_1521 Q02 - Traitement et conservation des produits alimentaires fruits tropicaux fruits tempérés caroténoïde composition chimique pigment xanthophylle extraction technique analytique méthode traitement propriété physicochimique http://aims.fao.org/aos/agrovoc/c_7974 http://aims.fao.org/aos/agrovoc/c_7655 http://aims.fao.org/aos/agrovoc/c_1333 http://aims.fao.org/aos/agrovoc/c_1794 http://aims.fao.org/aos/agrovoc/c_5875 http://aims.fao.org/aos/agrovoc/c_8456 http://aims.fao.org/aos/agrovoc/c_36910 http://aims.fao.org/aos/agrovoc/c_1513 http://aims.fao.org/aos/agrovoc/c_4788 http://aims.fao.org/aos/agrovoc/c_6195 http://aims.fao.org/aos/agrovoc/c_1521 Brat, Pierre Olle, Didier Reynes, Max Brillouet, Jean-Marc The carotenoids of tropical and Mediterranean fruits and their products |
description |
This chapter examines the carotenoid composition (i.e. hydrocarbon carotenoids and xanthophylls) of the edible portion of ripe tropical and Mediterranean fruits. An overview of the chemical nomenclature, stereoisomerism and spectral characteristics of these carotenoids, is followed by a brief description of extraction, separation, identification and quantitation methodologies. Lycopene is the predominant carotenoid (20-50 microg/g fresh weight) in fruits possessing reddish-orange, red or pink flesh, such as red-fleshed papaya and grapefruit, and pink-fleshed guava. Papaya is also rich in provitamin A carotenoids, [bêta]-cryptoxan thin and its 5,6-epoxide (5-10 microg/g). Another provitamin A, [bêta]-carotene (10-20 microg/g), and violaxanthin (20-30 microg/g) are the main carotenoids in orange-yellow fleshed mangoes. Passion fruit is also rich in [bêta]-carotene (5-10 microg/g) while the main provitamin A carotenoid of mandarins is [bêta]-cryptoxanthin (5-20 microg/g). Sweet orange, banana, cashew apple, avocado, date, and carambola are less rich in carotenoids. Processing fruit generally involves heat treatment under acidic cond[bêta]itions and leads to (epoxy --> furanoxy) rearrangements, such as the transformation of violaxanthin (5,6,5',6'-diepoxy-5,6,5',6'-tetrahydro-[bêta],[bêta]-carotene-3,3'-diol) into auroxanthin (5,8,5',8'-diepoxy-5,8,5',8'-tetrahydro-[bêta],[bêta]-carotene-3,3'-diol). Hydrocarbon carotenoids, although undergoing trans-cis isomerization, seem to be less sensitive to such processing conditions. |
format |
book_section |
topic_facet |
Q02 - Traitement et conservation des produits alimentaires fruits tropicaux fruits tempérés caroténoïde composition chimique pigment xanthophylle extraction technique analytique méthode traitement propriété physicochimique http://aims.fao.org/aos/agrovoc/c_7974 http://aims.fao.org/aos/agrovoc/c_7655 http://aims.fao.org/aos/agrovoc/c_1333 http://aims.fao.org/aos/agrovoc/c_1794 http://aims.fao.org/aos/agrovoc/c_5875 http://aims.fao.org/aos/agrovoc/c_8456 http://aims.fao.org/aos/agrovoc/c_36910 http://aims.fao.org/aos/agrovoc/c_1513 http://aims.fao.org/aos/agrovoc/c_4788 http://aims.fao.org/aos/agrovoc/c_6195 http://aims.fao.org/aos/agrovoc/c_1521 |
author |
Brat, Pierre Olle, Didier Reynes, Max Brillouet, Jean-Marc |
author_facet |
Brat, Pierre Olle, Didier Reynes, Max Brillouet, Jean-Marc |
author_sort |
Brat, Pierre |
title |
The carotenoids of tropical and Mediterranean fruits and their products |
title_short |
The carotenoids of tropical and Mediterranean fruits and their products |
title_full |
The carotenoids of tropical and Mediterranean fruits and their products |
title_fullStr |
The carotenoids of tropical and Mediterranean fruits and their products |
title_full_unstemmed |
The carotenoids of tropical and Mediterranean fruits and their products |
title_sort |
carotenoids of tropical and mediterranean fruits and their products |
publisher |
Research Signopost |
url |
http://agritrop.cirad.fr/512721/ |
work_keys_str_mv |
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_version_ |
1792495496177123328 |