Journal
FOOD CHEMISTRY
Volume 200, Issue -, Pages 274-282Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2016.01.038
Keywords
Cashew; Vitamin A; beta-Carotene; beta-Cryptoxanthin; 7-O-Methylcyanidin; Lutein; Zeaxanthin
Funding
- Alexander von Humboldt Foundation (Bonn, Germany)
- Baden-Wurttemberg Stiftung (Stuttgart, Germany)
- Sistema de Estudios de Posgrado of the University of Costa Rica
- National Scientific and Technological Research Council of Costa Rica (CONICIT)
Ask authors/readers for more resources
Pigment profiles of yellow-, orange-, and red-peeled cashew (Anacardium occidentale L.) apples were investigated. Among 15 identified carotenoids and carotenoid esters, beta-carotene, and beta-cryptoxanthin palmitate were the most abundant in peels and pulp of all samples. Total carotenoid concentrations in the pulp of yellow-and red-peeled cashew apples were low (0.69-0.73 mg/100 g FW) compared to that of orange-peeled samples (2.2 mg/100 g FW). The color difference between the equally carotenoid-rich yellow and red colored samples indicated the presence of a further non-carotenoid pigment type in red peels. Among four detected anthocyanins, the major anthocyanin was unambiguously identified as 7-O-methylcyanidin 3-O-beta-D-galactopyranoside by NMR spectroscopy. Red and yellow peel color was chiefly determined by the presence and absence of anthocyanins, respectively, while the orange appearance of the peel was mainly caused by increased carotenoid concentrations. Thus, orange-peeled fruits represent a rich source of provitamin A (ca. 124 mu g retinol-activity-equivalents/100 g pulp, FW). (C) 2016 Elsevier Ltd. All rights reserved.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available