Identification and quantification of carotenoids by HPLC-DAD during the process of peach palm (Bactris gasipaes H.B.K.) flour
The identification and quantification of carotenoids has been carried out on tropical and non tropical fruits because of two important carotenoid's properties: as antioxidant compounds having a prevention role in some diseases, and as a source of provitamin A needed for a good human nutrition. This study aimed to identify carotenoids present during different steps for producing flour fromCosta Rican peach-palmfruit (Bactris gasipaes H.B.K). Nine carotenoids were tentatively identified and quantified by HPLC-DAD in raw pulp, and 14 were detected in cooked pulp, the additional five being products of isomerization and hydroxylation of carotenoids in the raw pulp. The flour contained 13 carotenoids, one less (all-trans-?-criptoxanthin) than in cooked pulp, with themain one being all-trans ?-carotene. This carotenoidwas also present in rawpulp at a concentration of 96.0± 1.7 ?g equiv. of ?-carotene g?1 dw. The concentration decreased significantly (Pb0.05) during cooking and drying to reach a final concentration of 33.3±1.0 ?g equiv. ?-carotene g?1 dw in the flour. Flour production reduced (Pb0.05) the total carotenoid content from373.4 to 237.7 ?gof ?-carotene g?1dw,with a final retention rate of 63.7% by the end of the process. Moreover, 9 of the 14 carotenoids account for high levels of provitamin A, which, even so, had decreased from 2723 retinol equivalents (RE) 100 g?1 in raw pulp to 1614 RE 100 g?1 in cooked pulp and 1289 RE 100 g?1 in flour. Provitamin A level is still high when compared to other common provitamin A sources. Our study shows that while there is a change in the levels and profile of carotenoids during the peach-palm flour process, and a reduction of provitamin A value, peach-palm fruit is a great source of bioactive compounds.
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dig-cirad-fr-5675662024-01-28T21:10:14Z http://agritrop.cirad.fr/567566/ http://agritrop.cirad.fr/567566/ Identification and quantification of carotenoids by HPLC-DAD during the process of peach palm (Bactris gasipaes H.B.K.) flour. Rojas-Garbanzo Carolina, Pérez Ana Mercedes, Bustos-Carmona Jairol, Vaillant Fabrice. 2011. Food Research International, 44 (7) : 2377-2384.https://doi.org/10.1016/j.foodres.2011.02.045 <https://doi.org/10.1016/j.foodres.2011.02.045> Identification and quantification of carotenoids by HPLC-DAD during the process of peach palm (Bactris gasipaes H.B.K.) flour Rojas-Garbanzo, Carolina Pérez, Ana Mercedes Bustos-Carmona, Jairol Vaillant, Fabrice eng 2011 Food Research International Q02 - Traitement et conservation des produits alimentaires Q04 - Composition des produits alimentaires Bactris gasipaes farine non céréalière fruits caroténoïde composition chimique antioxydant identification rétinol traitement thermique analyse quantitative HPLC http://aims.fao.org/aos/agrovoc/c_3422 http://aims.fao.org/aos/agrovoc/c_35229 http://aims.fao.org/aos/agrovoc/c_3131 http://aims.fao.org/aos/agrovoc/c_1333 http://aims.fao.org/aos/agrovoc/c_1794 http://aims.fao.org/aos/agrovoc/c_511 http://aims.fao.org/aos/agrovoc/c_3791 http://aims.fao.org/aos/agrovoc/c_6539 http://aims.fao.org/aos/agrovoc/c_24947 http://aims.fao.org/aos/agrovoc/c_32660 http://aims.fao.org/aos/agrovoc/c_24469 Costa Rica http://aims.fao.org/aos/agrovoc/c_1920 The identification and quantification of carotenoids has been carried out on tropical and non tropical fruits because of two important carotenoid's properties: as antioxidant compounds having a prevention role in some diseases, and as a source of provitamin A needed for a good human nutrition. This study aimed to identify carotenoids present during different steps for producing flour fromCosta Rican peach-palmfruit (Bactris gasipaes H.B.K). Nine carotenoids were tentatively identified and quantified by HPLC-DAD in raw pulp, and 14 were detected in cooked pulp, the additional five being products of isomerization and hydroxylation of carotenoids in the raw pulp. The flour contained 13 carotenoids, one less (all-trans-?-criptoxanthin) than in cooked pulp, with themain one being all-trans ?-carotene. This carotenoidwas also present in rawpulp at a concentration of 96.0± 1.7 ?g equiv. of ?-carotene g?1 dw. The concentration decreased significantly (Pb0.05) during cooking and drying to reach a final concentration of 33.3±1.0 ?g equiv. ?-carotene g?1 dw in the flour. Flour production reduced (Pb0.05) the total carotenoid content from373.4 to 237.7 ?gof ?-carotene g?1dw,with a final retention rate of 63.7% by the end of the process. Moreover, 9 of the 14 carotenoids account for high levels of provitamin A, which, even so, had decreased from 2723 retinol equivalents (RE) 100 g?1 in raw pulp to 1614 RE 100 g?1 in cooked pulp and 1289 RE 100 g?1 in flour. Provitamin A level is still high when compared to other common provitamin A sources. Our study shows that while there is a change in the levels and profile of carotenoids during the peach-palm flour process, and a reduction of provitamin A value, peach-palm fruit is a great source of bioactive compounds. article info:eu-repo/semantics/article Journal Article info:eu-repo/semantics/publishedVersion http://agritrop.cirad.fr/567566/1/document_567566.pdf application/pdf Cirad license info:eu-repo/semantics/restrictedAccess https://agritrop.cirad.fr/mention_legale.html https://doi.org/10.1016/j.foodres.2011.02.045 10.1016/j.foodres.2011.02.045 info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodres.2011.02.045 info:eu-repo/semantics/altIdentifier/purl/https://doi.org/10.1016/j.foodres.2011.02.045 |
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Q02 - Traitement et conservation des produits alimentaires Q04 - Composition des produits alimentaires Bactris gasipaes farine non céréalière fruits caroténoïde composition chimique antioxydant identification rétinol traitement thermique analyse quantitative HPLC http://aims.fao.org/aos/agrovoc/c_3422 http://aims.fao.org/aos/agrovoc/c_35229 http://aims.fao.org/aos/agrovoc/c_3131 http://aims.fao.org/aos/agrovoc/c_1333 http://aims.fao.org/aos/agrovoc/c_1794 http://aims.fao.org/aos/agrovoc/c_511 http://aims.fao.org/aos/agrovoc/c_3791 http://aims.fao.org/aos/agrovoc/c_6539 http://aims.fao.org/aos/agrovoc/c_24947 http://aims.fao.org/aos/agrovoc/c_32660 http://aims.fao.org/aos/agrovoc/c_24469 http://aims.fao.org/aos/agrovoc/c_1920 Q02 - Traitement et conservation des produits alimentaires Q04 - Composition des produits alimentaires Bactris gasipaes farine non céréalière fruits caroténoïde composition chimique antioxydant identification rétinol traitement thermique analyse quantitative HPLC http://aims.fao.org/aos/agrovoc/c_3422 http://aims.fao.org/aos/agrovoc/c_35229 http://aims.fao.org/aos/agrovoc/c_3131 http://aims.fao.org/aos/agrovoc/c_1333 http://aims.fao.org/aos/agrovoc/c_1794 http://aims.fao.org/aos/agrovoc/c_511 http://aims.fao.org/aos/agrovoc/c_3791 http://aims.fao.org/aos/agrovoc/c_6539 http://aims.fao.org/aos/agrovoc/c_24947 http://aims.fao.org/aos/agrovoc/c_32660 http://aims.fao.org/aos/agrovoc/c_24469 http://aims.fao.org/aos/agrovoc/c_1920 |
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Q02 - Traitement et conservation des produits alimentaires Q04 - Composition des produits alimentaires Bactris gasipaes farine non céréalière fruits caroténoïde composition chimique antioxydant identification rétinol traitement thermique analyse quantitative HPLC http://aims.fao.org/aos/agrovoc/c_3422 http://aims.fao.org/aos/agrovoc/c_35229 http://aims.fao.org/aos/agrovoc/c_3131 http://aims.fao.org/aos/agrovoc/c_1333 http://aims.fao.org/aos/agrovoc/c_1794 http://aims.fao.org/aos/agrovoc/c_511 http://aims.fao.org/aos/agrovoc/c_3791 http://aims.fao.org/aos/agrovoc/c_6539 http://aims.fao.org/aos/agrovoc/c_24947 http://aims.fao.org/aos/agrovoc/c_32660 http://aims.fao.org/aos/agrovoc/c_24469 http://aims.fao.org/aos/agrovoc/c_1920 Q02 - Traitement et conservation des produits alimentaires Q04 - Composition des produits alimentaires Bactris gasipaes farine non céréalière fruits caroténoïde composition chimique antioxydant identification rétinol traitement thermique analyse quantitative HPLC http://aims.fao.org/aos/agrovoc/c_3422 http://aims.fao.org/aos/agrovoc/c_35229 http://aims.fao.org/aos/agrovoc/c_3131 http://aims.fao.org/aos/agrovoc/c_1333 http://aims.fao.org/aos/agrovoc/c_1794 http://aims.fao.org/aos/agrovoc/c_511 http://aims.fao.org/aos/agrovoc/c_3791 http://aims.fao.org/aos/agrovoc/c_6539 http://aims.fao.org/aos/agrovoc/c_24947 http://aims.fao.org/aos/agrovoc/c_32660 http://aims.fao.org/aos/agrovoc/c_24469 http://aims.fao.org/aos/agrovoc/c_1920 Rojas-Garbanzo, Carolina Pérez, Ana Mercedes Bustos-Carmona, Jairol Vaillant, Fabrice Identification and quantification of carotenoids by HPLC-DAD during the process of peach palm (Bactris gasipaes H.B.K.) flour |
description |
The identification and quantification of carotenoids has been carried out on tropical and non tropical fruits because of two important carotenoid's properties: as antioxidant compounds having a prevention role in some diseases, and as a source of provitamin A needed for a good human nutrition. This study aimed to identify carotenoids present during different steps for producing flour fromCosta Rican peach-palmfruit (Bactris gasipaes H.B.K). Nine carotenoids were tentatively identified and quantified by HPLC-DAD in raw pulp, and 14 were detected in cooked pulp, the additional five being products of isomerization and hydroxylation of carotenoids in the raw pulp. The flour contained 13 carotenoids, one less (all-trans-?-criptoxanthin) than in cooked pulp, with themain one being all-trans ?-carotene. This carotenoidwas also present in rawpulp at a concentration of 96.0± 1.7 ?g equiv. of ?-carotene g?1 dw. The concentration decreased significantly (Pb0.05) during cooking and drying to reach a final concentration of 33.3±1.0 ?g equiv. ?-carotene g?1 dw in the flour. Flour production reduced (Pb0.05) the total carotenoid content from373.4 to 237.7 ?gof ?-carotene g?1dw,with a final retention rate of 63.7% by the end of the process. Moreover, 9 of the 14 carotenoids account for high levels of provitamin A, which, even so, had decreased from 2723 retinol equivalents (RE) 100 g?1 in raw pulp to 1614 RE 100 g?1 in cooked pulp and 1289 RE 100 g?1 in flour. Provitamin A level is still high when compared to other common provitamin A sources. Our study shows that while there is a change in the levels and profile of carotenoids during the peach-palm flour process, and a reduction of provitamin A value, peach-palm fruit is a great source of bioactive compounds. |
format |
article |
topic_facet |
Q02 - Traitement et conservation des produits alimentaires Q04 - Composition des produits alimentaires Bactris gasipaes farine non céréalière fruits caroténoïde composition chimique antioxydant identification rétinol traitement thermique analyse quantitative HPLC http://aims.fao.org/aos/agrovoc/c_3422 http://aims.fao.org/aos/agrovoc/c_35229 http://aims.fao.org/aos/agrovoc/c_3131 http://aims.fao.org/aos/agrovoc/c_1333 http://aims.fao.org/aos/agrovoc/c_1794 http://aims.fao.org/aos/agrovoc/c_511 http://aims.fao.org/aos/agrovoc/c_3791 http://aims.fao.org/aos/agrovoc/c_6539 http://aims.fao.org/aos/agrovoc/c_24947 http://aims.fao.org/aos/agrovoc/c_32660 http://aims.fao.org/aos/agrovoc/c_24469 http://aims.fao.org/aos/agrovoc/c_1920 |
author |
Rojas-Garbanzo, Carolina Pérez, Ana Mercedes Bustos-Carmona, Jairol Vaillant, Fabrice |
author_facet |
Rojas-Garbanzo, Carolina Pérez, Ana Mercedes Bustos-Carmona, Jairol Vaillant, Fabrice |
author_sort |
Rojas-Garbanzo, Carolina |
title |
Identification and quantification of carotenoids by HPLC-DAD during the process of peach palm (Bactris gasipaes H.B.K.) flour |
title_short |
Identification and quantification of carotenoids by HPLC-DAD during the process of peach palm (Bactris gasipaes H.B.K.) flour |
title_full |
Identification and quantification of carotenoids by HPLC-DAD during the process of peach palm (Bactris gasipaes H.B.K.) flour |
title_fullStr |
Identification and quantification of carotenoids by HPLC-DAD during the process of peach palm (Bactris gasipaes H.B.K.) flour |
title_full_unstemmed |
Identification and quantification of carotenoids by HPLC-DAD during the process of peach palm (Bactris gasipaes H.B.K.) flour |
title_sort |
identification and quantification of carotenoids by hplc-dad during the process of peach palm (bactris gasipaes h.b.k.) flour |
url |
http://agritrop.cirad.fr/567566/ http://agritrop.cirad.fr/567566/1/document_567566.pdf |
work_keys_str_mv |
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