Variation in the Carotenoid Composition of the Lycopene-Rich Brazilian Fruit Eugenia uniflora L.

Autor(es)

Porcu, Ornella M. ^[1] ; Rodriguez-Amaya, Delia B. ^[1]

Afiliação do(s) autor(es)

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

• Tipo de documento: Artigo Científico
• Fonte: PLANT FOODS FOR HUMAN NUTRITION; v. 63, n. 4, p. 195-199, DEC 2008.
• Citações Web of Science: 11

Resumo

The indigenous pitanga (Eugenia uniflora L.) is now marketed and commercially processed in Brazil. In the present work, the carotenoids of the pitanga fruit from two states and at two stages of ripening, as well as of processed pitanga products (frozen pulp and juice, the brands being designated as A, B and C) commercialized in Campinas, Sao Paulo, were determined by HPLC. As compared to ripe pitanga from Medianeira, Parana, those from Campinas had significantly higher (all-E)-lycopene (14.0 vs. 71.1 mu g/g), (137)-lycopene (1.1 vs. 5.0 mu g/g) and (all-E)-gamma-carotene (1.6 vs. 3.8 mu g/g) levels. Significant increases in most of the carotenoids occurred from the partially ripe to the ripe fruits, with (all-E)-lycopene doubling its concentration in fruits from both states. Pitanga was found to be one of the richest fruit sources of carotenoids, particularly lycopene, but the processed products had much lower lycopene content. The mean (all-E)-lycopene concentration was 16.6 mu g/g for frozen pulp brand A, 23.0 mu g/g for bottled juice brand B and 25.6 mu g/g for bottled juice brand C. Optimization of processing is therefore needed to guarantee better retention of this important carotenoid. (AU)

• Processo FAPESP: 03/10151-4 - Substâncias bioativas em alimentos: aspectos químicos, bioquímicos, tecnológicos e implicações na saúde humana
• Beneficiário: Delia Rodriguez Amaya
• Modalidade de apoio: Auxílio à Pesquisa - Programa PRONEX - Temático