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(Reference retrieved automatically from SciELO through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Carotenoid levels in papaya and peach determined by high performance liquid chromatography

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Author(s):
Michelle Andriati Sentanin [1] ; Delia B. Rodriguez Amaya [2]
Total Authors: 2
Affiliation:
[1] Universidade Estadual de Campinas. Faculdade de Engenharia de Alimentos. Departamento de Ciência de Alimentos - Brasil
[2] Universidade Estadual de Campinas. Faculdade de Engenharia de Alimentos. Departamento de Ciência de Alimentos - Brasil
Total Affiliations: 2
Document type: Journal article
Source: FOOD SCIENCE AND TECHNOLOGY; v. 27, n. 1, p. 13-19, 2007-03-00.
Abstract

Carotenoids are natural pigments responsible for the color of many foods such as fruit, vegetables, egg yolk, skin and the flesh of some fish. However, its importance is also related to biological functions or actions in humans, such as the provitamin A activity, enhancement of the immune system, reduction of the risk of degenerative diseases, such as cancer, cardiovascular diseases, macular degeneration and cataract. The determination of the carotenoid composition of foods is therefore considered a priority worldwide. The objective of the present study was to analyze quantitatively, by high performance liquid chromatography, the principal carotenoids of three cultivars of papaya (Formosa, Golden and Sunrise) and three cultivars of peach (Xiripá, Coral and Diamante). For each cultivar, five sample lots were analyzed, collected during the year for papaya and during the season for peach. The three papaya cultivars had a similar composition, the mean total contents of lycopene, beta-cryptoxanthin and beta-carotene varied from 18.5 to 23.9, 8.2 to 11.7 and 0.5 to 1.2 µg.g -1, respectively. In relation to peach, the cultivars Coral and Xiripá had very low levels of carotenoids. The cultivar Diamante had a mean total content of 6.4 µg.g -1 of beta-cryptoxanthin, the major carotenoid. (AU)

FAPESP's process: 03/10151-4 - Bioactive substances in food: chemical, biochemical, technological aspects and implications in human health
Grantee:Delia Rodriguez Amaya
Support Opportunities: PRONEX Research - Thematic Grants