Free carotenoids and carotenoids esters composition in Spanish orange and mandarin juices from diverse varieties

被引：18

作者：

Giuffrida, Daniele ^{[1
]}

Cacciola, Francesco ^{[1
]}

Mapelli-Brahm, Paula ^{[2
]}

Stinco, Carla M. ^{[2
]}

Dugo, Paola ^{[3
,4
,5
]}

Oteri, Marianna ^{[3
]}

Mondello, Luigi ^{[3
,4
,5
]}

Melendez-Martinez, Antonio J. ^{[2
]}

机构：

[1] Univ Messina, Dipartimento Sci Biomed Odontoiatriche & Immagini, Via Consolare Valeria, I-98125 Messina, Italy

[2] Univ Seville, Food Colour & Qual Lab, Area Nutr & Food Sci, E-41012 Seville, Spain

[3] Univ Messina, Dipartimento Sci Chim Biol Farmaceut & Ambientali, Viale Annunziata, I-98168 Messina, Italy

[4] Univ Messina, Dipartimento Sci Chim Biol Farmaceut & Ambientali, Chromaleont Srl, Viale Annunziata, I-98168 Messina, Italy

[5] Univ Campus Biomed Rome, Dept Med, Via Alvaro Portillo 21, I-00128 Rome, Italy

来源：

FOOD CHEMISTRY | 2019年 / 300卷

关键词：

Citrus; Esterification; Fatty acids; Xanthophylls; Liquid chromatography; FATTY-ACID ESTERS; CAPSICUM-ANNUUM L; LIQUID-CHROMATOGRAPHY; XANTHOPHYLL ESTERIFICATION; QUANTITATIVE-ANALYSIS; FRUITS; IDENTIFICATION; QUANTIFICATION; PATTERN; PEPPERS;

D O I：

10.1016/j.foodchem.2019.125139

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The carotenoid profiles of citrus fruit have been well studied, but knowledge about the xanthophylls esters pattern is more limited. In this study, the native carotenoid profiles of mandarin and orange juices were studied. Xanthophylls in oranges were esterified with lauric, myristic, palmitic and stearic acids. The fatty acids esterifying beta-cryptoxanthin in mandarins were lauric, myristic, palmitic and capric acid. In oranges, the average relationships of total free carotenoids to the sum of mono-esters and di-esters were 0.82 and 1.67, respectively, and the average relationships total mono-esters to total of di-esters was 2.51. In general, the mono-ester fraction was the most significant quantitatively. In mandarins, the average relationship of total free carotenoids to the sum of mono-esters was 0.17, which is in line with the fact that beta-cryptoxanthin was mostly esterified and not free (unesterified).

引用

页数：9

共 41 条

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