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(Referência obtida automaticamente do Web of Science, por meio da informação sobre o financiamento pela FAPESP e o número do processo correspondente, incluída na publicação pelos autores.)

Carotenoid esters in foods - A review and practical directions on analysis and occurrence

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Autor(es):
Mercadante, Adriana Zerlotti ; Rodrigues, Daniele B. ; Petry, Fabiane C. ; Barros Mariutti, Lilian Regina
Número total de Autores: 4
Tipo de documento: Artigo de Revisão
Fonte: Food Research International; v. 99, n. 2, SI, p. 830-850, SEP 2017.
Citações Web of Science: 26
Resumo

Carotenoids are naturally found in both free form and esterified with fatty acids in most fruits and some vegetables; however, up to now the great majority of studies presents data on carotenoid composition only after saponification. The reasons for this approach are that a single xanthophyll can be esterified with several different fatty acids, generating a great number of different compounds with similar chemical and structural characteristics, thus, increasing the complexity of analysis compared to the respective saponified extract. This means that since UV/Vis spectrum does not change due to esterification, differentiation between free and acylated xanthophylls is dependent at least on elution order and mass spectrometry (MS) features. The presence of interfering compounds, especially triacyiglycerides (TAGs), in the non-saponified extract of carotenoids can also impair carotenoid ester analyses by MS due to high background noise and ionization suppression since TAGs can be present in much higher concentrations than the carotenoid esters. This leads to the need of development of new and effective clean-up procedures to remove the potential interferents. In addition, only few standards of xanthophyll esters are commercially available, making identification and quantification of such compounds even more difficult. Xanthophyll esterification may also alter some properties of these compounds, including solubility, thermostability and bioavailability. Considering that commonly consumed foods are dietary sources of xanthophyll esters and that it is the actual form of ingestion of such compounds, an increasing interest on the native carotenoid composition of foods is observed nowadays. This review presents a compilation of the current available information about xanthophyll ester analyses and occurrence and a practical guide for extraction, pre chromatographic procedures, separation and identification by liquid chromatography-tandem mass spectrometry (LC-MS/MS). (C) 2016 Elsevier Ltd. All rights reserved. (AU)

Processo FAPESP: 13/09804-5 - Carotenóides e ésteres de carotenóides em diferentes cultivares de Citrus: composição, bioacessibilidade e mudanças durante o amadurecimento
Beneficiário:Fabiane Cristina Petry
Linha de fomento: Bolsas no Brasil - Doutorado
Processo FAPESP: 13/07914-8 - FoRC - Centro de Pesquisa em Alimentos
Beneficiário:Bernadette Dora Gombossy de Melo Franco
Linha de fomento: Auxílio à Pesquisa - Centros de Pesquisa, Inovação e Difusão - CEPIDs
Processo FAPESP: 13/23218-1 - Bioacessibilidade in vitro de carotenóides e de seus ésteres em murici e influência da presença de compostos fenólicos na bioacessibilidade de carotenóides em sistema mimetizador de alimentos
Beneficiário:Daniele Bobrowski Rodrigues
Linha de fomento: Bolsas no Brasil - Doutorado