Carotenoids from Byrsonima crassifolia: Identification, quantification and in vitro scavenging capacity against peroxyl radicals

Author(s)

Mariutti, Lilian R. B. ^[1] ; Rodrigues, Eliseu ^[1] ; Mercadante, Adriana Z. ^[1]

Affiliation

^[1] Univ Estadual Campinas, Fac Food Engn, Dept Food Sci, BR-13083862 Campinas, SP - Brazil

• Document type: Journal article
• Source: Journal of Food Composition and Analysis; v. 31, n. 1, p. 155-160, AUG 2013.
• Web of Science Citations: 18

Abstract

The composition of carotenoids from murici fruit (Byrsonima crassifolia), a fruit native to North and Northeast regions of Brazil, was determined by high-performance liquid chromatography coupled to diode array and mass spectrometry detectors (HPLC-DAD-MS/MS). Sixteen compounds were found in murici and 13 carotenoids were identified or tentatively identified. The major carotenoids were (all-E)-lutein (17.3 +/- 1.2 mu g/g of dry weight) and (all-E)-zeaxanthin (3.5 +/- 0.2 mu g/g of dry weight). Xanthophylls were the predominant carotenoids in murici, representing 94% (w/w) of the total carotenoids. The carotenoid extract was shown to be a potent scavenger of peroxyl radical, being almost 13 times more potent than a-tocopherol. To the best of our knowledge, it is the first time that the detailed description of the carotenoid composition of murici is reported. (C) 2013 Elsevier Inc. All rights reserved. (AU)

• FAPESP's process: 12/20988-8 - In vitro bioaccessibility of carotenoids and phenolic compounds in emulsions: compounds formed and influence on the antioxidant capacity
• Grantee: Adriana Zerlotti Mercadante
• Support Opportunities: Regular Research Grants
• FAPESP's process: 12/01506-2 - In vitro bioaccessibility of carotenoids and phenolic compounds from Byrsonima crassifolia in food mimic systems: evaluation of the chemical compounds formed and influence on the scavenging capacity against reactive species
• Grantee: Lilian Regina Barros Mariutti
• Support Opportunities: Scholarships in Brazil - Post-Doctoral