2024-03-29T10:54:47Zhttp://digital.csic.es/dspace-oai/requestoai:digital.csic.es:10261/112492016-08-09T12:33:07Zcom_10261_68com_10261_2col_10261_321
Changes in Carotenoid Esterification during the Fruit Ripening of Capsicum annuum Cv. Bola
Mínguez Mosquera, María Isabel
Hornero-Méndez, Dámaso
Carotenoid Esterification
Capsicum annuum Cv. Bola
During fruit ripening of pepper (Capsicum annuum), de novo biosynthesis and esterification of carotenoids
occur simultaneously. From the very first stages of ripening the totally esterified fraction of xanthophylls
is the majority (around 50%). During the ripening process, free xanthophylls decrease in proportion
to the rest and at the same time the partial esterified xanthophylls increase in proportion at the expense
of the free fraction and simultaneously a portion of the partial esterified xanthophylls are transformed
in totally esterified xanthophylls. In the fully ripe fruit the percentages of the free carotenoid pigments
and the partially and totally esterified forms of these are 21.3 % ,35.6 % , and 43.1 % , respectively. The
fatty acids esterifying yellow xanthophylls are chiefly linoleic ( 18:2A9J2)m, yristic (14:0),a nd palmitic
(16:0), whereas in red xanthophylls they are lauric (12:0), myristic (14:0), and palmitic (16:O). This fact
helps to explain the greater stability of the red xanthophylls compared to the yellow ones, because of
the number of double bonds in the fatty acid chains.
2009-03-05T08:52:14Z
2009-03-05T08:52:14Z
1994
artículo
J. Agric. Food Chem. 42(3): 640–644 (1994)
0021-8561
http://hdl.handle.net/10261/11249
10.1021/jf00039a007
eng
http://dx.doi.org/10.1021/jf00039a007
closedAccess
American Chemical Society