Characterization and thermal lability of carotenoids and vitamin C of tamarillo fruit (Solanum betaceum Cav.)
The carotenoids from yellow tamarillo were determined by high-performance liquid chromatographyphotodiode array detection/mass spectrometry (HPLC-PDA/MS). Xanthophylls were found as esterified with palmitic and myristic acids. All-trans-b-cryptoxanthin esters and all-trans-b-carotene were the major carotenoids of tamarillo. Changes in carotenoid and vitamin C contents after thermal pasteurization of degassed and not degassed tomato tree nectars were studied. Zeaxanthin esters appeared to be the less thermo-labile carotenoids. Carotenoids degradation was not significantly influenced by dissolved oxygen level. However, thermal treatment induced 5,8-epoxidation and cis-isomerization. Retention of ascorbic acid was total under degassed conditions while losses of dehydroascorbic acid were not affected by the initial level of dissolved oxygen.
| Main Authors: | , , , |
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| Format: | article biblioteca |
| Language: | eng |
| Subjects: | Q04 - Composition des produits alimentaires, Q02 - Traitement et conservation des produits alimentaires, Solanum, stabilité, traitement thermique, composition chimique, acide ascorbique, caroténoïde, http://aims.fao.org/aos/agrovoc/c_7216, http://aims.fao.org/aos/agrovoc/c_36930, http://aims.fao.org/aos/agrovoc/c_24947, http://aims.fao.org/aos/agrovoc/c_1794, http://aims.fao.org/aos/agrovoc/c_661, http://aims.fao.org/aos/agrovoc/c_1333, http://aims.fao.org/aos/agrovoc/c_2485, |
| Online Access: | http://agritrop.cirad.fr/551786/ http://agritrop.cirad.fr/551786/1/document_551786.pdf |
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