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Título

Carotenoid and carotenoid ester composition in mango fruit as influenced by processing method

Autor Cano, M. Pilar ; Ancos, Begoña de
Palabras clave Mango fruit
Effect of processing
Carotenoid esters
Carotenoids
Fecha de publicación 1994
EditorAmerican Chemical Society
Citación Journal of Agricultural and Food Chemistry 42: 2737- 2742 (1994)
ResumenThe predominant carotenoids and carotenol fatty acid esters in extracts from fresh, frozen, and canned mango fruit slices have been separated and identified by high-perfomance liquid chromatography on two >in series> C18 reversed-phase columns using a diode array detector. The pigment pattern was composed of oxygenated carotenoids (xanthophylls), carotenol mono(fatty acid esters), hydrocarbon carotenoids, and carotenol bis(fatty acid esters). The major identified components were antheraxanthin, violaxanthin, cis-isomers, and epoxy derivatives of lutein and β-carotene. Canned mango fruit slices showed a significantly different pattern with β-carotene the main carotenoid component (90%). Large differences in Hunter color values were observed between fresh or frozen and canned mango slices. Hunter color values of frozen slices approached the color of fresh mangoes, excluding the higher values of L (lightness) for frozen product. © 1994 American Chemical Society.
URI http://hdl.handle.net/10261/93431
DOI10.1021/jf00048a017
Identificadoresdoi: 10.1021/jf00048a017
issn: 0021-8561
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