Free carotenoids and carotenoids esters composition in Spanish orange and mandarin juices from diverse varieties.
Citrus
Esterification
Fatty acids
Liquid chromatography
Xanthophylls
Journal
Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639
Informations de publication
Date de publication:
01 Dec 2019
01 Dec 2019
Historique:
received:
03
04
2018
revised:
19
06
2019
accepted:
05
07
2019
pubmed:
28
7
2019
medline:
15
11
2019
entrez:
28
7
2019
Statut:
ppublish
Résumé
The carotenoid profiles of citrus fruit have been well studied, but knowledge about the xanthophylls esters pattern is more limited. In this study, the native carotenoid profiles of mandarin and orange juices were studied. Xanthophylls in oranges were esterified with lauric, myristic, palmitic and stearic acids. The fatty acids esterifying β-cryptoxanthin in mandarins were lauric, myristic, palmitic and capric acid. In oranges, the average relationships of total free carotenoids to the sum of mono-esters and di-esters were 0.82 and 1.67, respectively, and the average relationships total mono-esters to total of di-esters was 2.51. In general, the mono-ester fraction was the most significant quantitatively. In mandarins, the average relationship of total free carotenoids to the sum of mono-esters was 0.17, which is in line with the fact that β-cryptoxanthin was mostly esterified and not free (unesterified).
Identifiants
pubmed: 31351260
pii: S0308-8146(19)31245-2
doi: 10.1016/j.foodchem.2019.125139
pii:
doi:
Substances chimiques
Beta-Cryptoxanthin
0
Esters
0
Xanthophylls
0
Carotenoids
36-88-4
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
125139Informations de copyright
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