Carotenoids, carotenoid esters, and anthocyanins of yellow-, orange-, and red-peeled cashew apples (Anacardium occidentale L.)

Schweiggert, Ralf M.; Vargas, Edgar Mauricio; Conrad, Jürgen; Hempel, Judith C.; Gras, Claudia C.; Ziegler, Jochen U.; Mayer, Angelika; Jiménez, Víctor M.; Esquivel, Patricia; Carle, Reinhold

doi:10.1016/j.foodchem.2016.01.038

Cited by 57 publications

(37 citation statements)

References 29 publications

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“…The relationship between both pigment groups in terms of quantity, profile and distribution in the different tissues has been pointed out as determinant for generating the observable color. This has been described previously in several tropical fruits such as bananas, cashew apples, mango, and nance (Schweiggert et al, 2016;Fu et al, 2018;Irías-Mata et al, 2018;Ranganath et al, 2018). In flowers (Lewis et al, 2003) and banana fruits (Fu et al, 2018), the deposition of anthocyanins in external cell layers has been documented, whereas carotenoids are sometimes located in more internal ones (sub-epidermis and mesophyll) and, thus, their yellow color might be less dominantly visible than the red color of anthocyanins.…”

Section: Color Analysissupporting

confidence: 53%

Coffee (Coffea arabica L.) by-Products as a Source of Carotenoids and Phenolic Compounds—Evaluation of Varieties With Different Peel Color

Rodríguez

Meneses

Steingass

et al. 2020

Front. Sustain. Food Syst.

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Section: Color Analysissupporting

confidence: 53%

Coffee (Coffea arabica L.) by-Products as a Source of Carotenoids and Phenolic Compounds—Evaluation of Varieties With Different Peel Color

Rodríguez

Meneses

Steingass

et al. 2020

Front. Sustain. Food Syst.

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“…Catechin, epicatechin, carotene, lutein and tocopherol are extracted from kernels of cashew nuts [29] . The leaves produce agathistflavone and mixture of quercetine-3-O-rutinoside and quercetine-3-O-rhamnoside [17] , and carotenoids are got from cashew apples [30] . Stem barks and artificial fruits also contain phenolic compounds, flavonoids, tannins, and alkaloids [25] .…”

Section: Research Papermentioning

confidence: 99%

Radical Scavenging and Antibacterial Activity of Phenolic Compounds from Anacardium occidentale L. Stem Barks from South East Sulawesi-Indonesia

Wahyuni¹,

Malaka²,

Yanti³

et al. 2018

pharmaceutical-sciences

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Wahyuni, et al.: Radical Scavenging and Antibacterial Potencies of Anacardium occidentale Stem Barks Three phenolic compounds, pinostrobin, pinocembrin and 4-hydroxybenzaldehide have been isolated and identified for the first time from methanol extract of Anacardium occidentale L. stem bark. The isolation was carried out using various techniques of chromatography such as thin layer chromatography, vacuum liquid chromatography and radial chromatography. Silica gel as adsorbent and a mixture of solvents as eluent were used during the separation process. Structures of the isolated compounds were determined by Fourier transforms infrared, mass and nuclear magnetic resonance (1-and 2-Dimensi) spectroscopies. Biological properties of the isolated compounds were evaluated against four strains of bacteria (Shigella dysenteriae ATCC 13313, Salmonella typhi YCTC, methicillin-resistant Staphylococcus aureus ATCC33591, and Escherichia coli ATCC 35219), as well as the radical scavenging potential in DPPH assay. Results indicated that pinocembrin was the most active isolated compound towards S. dysenteriae, S. typhi, methicillin-resistant S. aureus and E. coli, however in comparison to the MIC 50 value of the standard, pinocembrin possessed low antibacterial activity. Meanwhile, 4-hydroxybenzaldehide showed the highest radical scavenger activity with IC 50 value of 134.93±0.13 µM, but much lower compared to vitamin C with IC 50 value of 63.32±0.22 µM.

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“…Depending on the solvent system, a good compound separation may require a longer run time and poorer resolution compared with MeOH/ACN/H 2 O/CH 2 Cl 2 . Carotenoid content in tropical pigment-bearing fruits [281,295,300,301,302], and fish [302] have also been described.…”

Section: The Common Ground Among Measurements Performed In Food Anmentioning

confidence: 99%

Liquid Chromatography Analysis of Common Nutritional Components, in Feed and Food

Cortés-Herrera

Artavia

Leiva

et al. 2018

Foods

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Food and feed laboratories share several similarities when facing the implementation of liquid-chromatographic analysis. Using the experience acquired over the years, through application chemistry in food and feed research, selected analytes of relevance for both areas were discussed. This review focused on the common obstacles and peculiarities that each analyte offers (during the sample treatment or the chromatographic separation) throughout the implementation of said methods. A brief description of the techniques which we considered to be more pertinent, commonly used to assay such analytes is provided, including approaches using commonly available detectors (especially in starter labs) as well as mass detection. This manuscript consists of three sections: feed analysis (as the start of the food chain); food destined for human consumption determinations (the end of the food chain); and finally, assays shared by either matrices or laboratories. Analytes discussed consist of both those considered undesirable substances, contaminants, additives, and those related to nutritional quality. Our review is comprised of the examination of polyphenols, capsaicinoids, theobromine and caffeine, cholesterol, mycotoxins, antibiotics, amino acids, triphenylmethane dyes, nitrates/nitrites, ethanol soluble carbohydrates/sugars, organic acids, carotenoids, hydro and liposoluble vitamins. All analytes are currently assayed in our laboratories.

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Carotenoids, carotenoid esters, and anthocyanins of yellow-, orange-, and red-peeled cashew apples (Anacardium occidentale L.)

Cited by 57 publications

References 29 publications

Coffee (Coffea arabica L.) by-Products as a Source of Carotenoids and Phenolic Compounds—Evaluation of Varieties With Different Peel Color

Coffee (Coffea arabica L.) by-Products as a Source of Carotenoids and Phenolic Compounds—Evaluation of Varieties With Different Peel Color

Radical Scavenging and Antibacterial Activity of Phenolic Compounds from Anacardium occidentale L. Stem Barks from South East Sulawesi-Indonesia

Liquid Chromatography Analysis of Common Nutritional Components, in Feed and Food

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