کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
1186706 963446 2010 7 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Characterization and thermal lability of carotenoids and vitamin C of tamarillo fruit (Solanum betaceum Cav.)
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
Characterization and thermal lability of carotenoids and vitamin C of tamarillo fruit (Solanum betaceum Cav.)
چکیده انگلیسی

The carotenoids from yellow tamarillo were determined by high-performance liquid chromatography-photodiode array detection/mass spectrometry (HPLC-PDA/MS). Xanthophylls were found as esterified with palmitic and myristic acids. All-trans-β-cryptoxanthin esters and all-trans-β-carotene were the major carotenoids of tamarillo. Changes in carotenoid and vitamin C contents after thermal pasteurization of degassed and not degassed tomato tree nectars were studied. Zeaxanthin esters appeared to be the less thermo-labile carotenoids. Carotenoids degradation was not significantly influenced by dissolved oxygen level. However, thermal treatment induced 5,8-epoxidation and cis-isomerization. Retention of ascorbic acid was total under degassed conditions while losses of dehydroascorbic acid were not affected by the initial level of dissolved oxygen.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 119, Issue 2, 15 March 2010, Pages 653–659
نویسندگان
, , , ,