English   español  
Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/93431
logo share SHARE logo core CORE   Add this article to your Mendeley library MendeleyBASE

Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL | DATACITE
Exportar a otros formatos:


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

AuthorsCano, M. Pilar ; Ancos, Begoña de
KeywordsMango fruit
Effect of processing
Carotenoid esters
Issue Date1994
PublisherAmerican Chemical Society
CitationJournal of Agricultural and Food Chemistry 42: 2737- 2742 (1994)
AbstractThe 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.
Identifiersdoi: 10.1021/jf00048a017
issn: 0021-8561
Appears in Collections:(IF) Artículos
Files in This Item:
File Description SizeFormat 
accesoRestringido.pdf15,38 kBAdobe PDFThumbnail
Show full item record
Review this work

WARNING: Items in Digital.CSIC are protected by copyright, with all rights reserved, unless otherwise indicated.