Carotenoids from fruits and vegetables: Chemistry, analysis, occurrence, bioavailability and biological activities

Saini, Ramesh Kumar; Nile, Shivraj Hariram; Park, Se Won

doi:10.1016/j.foodres.2015.07.047

Cited by 595 publications

(361 citation statements)

References 121 publications

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“…Os principais antioxidantes nos vegetais são as vitaminas C e E, os carotenoides e os compostos fenólicos, especialmente os flavonoides. Já a clorofila tem mostrado efeitos benéficos à saúde por suas propriedades antimutagênicas e antigenotóxicas (LILA, 2004;SAINI et al, 2015;SILVA et al, 2010).…”

Section: Resultsunclassified

Características físico-químicas de cebolinhas comum e europeia

Silva

Borges

Miguel

et al. 2015

Braz. J. Food Technol.

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A cebolinha é uma folhosa bastante utilizada como condimento no Brasil, onde as espécies popularmente conhecidas como comum e europeia são as mais utilizadas. Objetivou-se com este trabalho avaliar a qualidade físico-química de cebolinhas Allium fistulosum (comum) e Allium schoenoprasum (europeia). As amostras das diferentes espécies foram analisadas quanto a: coloração (luminosidade, ângulo hue e cromaticidade); sólidos solúveis (SS); acidez titulável (AT); relação SS/AT; pH; umidade; clorofila a; clorofila b; clorofila total e carotenoides totais. Com relação aos parâmetros de cor, as espécies mostraram resultados muito próximos, evidenciando coloração característica de cebolinha, expressa pela cor verde com tendência ao amarelo. Também em relação ao pH observou-se semelhanças, enquadrando-se na faixa de baixa acidez. Já para SS e acidez, a variedade europeia apresentou maiores teores. Encontrou-se também proximidade de valores para os pigmentos avaliados, sendo a proporção de clorofila a em relação à b em média de 2,3:1. Os resultados físico-químicos mostraram semelhanças entre as espécies, sendo observados baixa acidez, elevado conteúdo de umidade e de clorofila, além de razoáveis teores de sólidos solúveis e carotenoides. Essas informações sobre cebolinhas verdes cultivadas no Brasil, ainda escassas na literatura, vêm a contribuir com a produção de dados sobre essa hortaliça, podendo motivar seu consumo e a expansão de sua comercialização em formas diversificadas. Palavras-chave: Allium fistulosum; Allium schoenoprasum; Qualidade pós-colheita; Cebolinha comum; Cebolinha europeia. SummaryChives are a leafy vegetable widely used as a condiment in Brazil, where the most used species are popularly known as common and European. The aim of this study was to evaluate the physicochemical quality of in natura Allium fistulosum (common) and Allium schoenoprasum (European) chives. The samples of the different species were harvested and analysed for colour (brightness, hue angle and chromaticity); soluble solids (SS); titratable acidity (TA); SS/TA; pH; moisture; chlorophyll a; chlorophyll b; total chlorophyll and total carotenoids. Regarding the colour parameters, the species showed similar results, with the characteristic colour of chives, expressed by the colour green with a tendency to yellow. The pH values were also similar, both fitting into the low acid range. However for SS and acidity, the European variety showed higher levels. The values found for the pigments evaluated were also similar, the average ratio of chlorophyll a:b being 2.3:1. The physicochemical data also showed similarities, both species presenting low acidity, high moisture and chlorophyll contents, and reasonable levels of soluble solids and carotenoids. This information about the chives grown in Brazil, still scarce in the literature, contributes to the production of data about this plant and could motivate its consumption and the expansion of its marketing in diverse ways.

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Section: Resultsunclassified

Características físico-químicas de cebolinhas comum e europeia

Silva

Borges

Miguel

et al. 2015

Braz. J. Food Technol.

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“…Carotenoids are important in photosynthesis, and with the mimicking of this natural process, they have raised their importance due to the fundamental need for renewable energy sources such as artificial photosynthesis [5]. There are other fields in which carotenoids are important as well, such as food or health.…”

Section: Introductionmentioning

confidence: 99%

“…There are other fields in which carotenoids are important as well, such as food or health. Fruits and vegetables are the principal sources of carotenoids and play an important role in diet due to vitamin A activity [5][6]. In addition to this, carotenoids are also important for antioxidant activity, intercellular communication, and immune system activity [6][7][8].…”

Section: Introductionmentioning

confidence: 99%

Electronic Structure of Carotenoids in Natural and Artificial Photosynthesis

Flores-Hidalgo¹,

Torres-Rivas²,

Bensojo³

et al. 2017

Carotenoids

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This chapter is about a theoretical study applied to six carotenoids present in vegetables containing carotenes and xanthophylls. Electronic properties are analyzed such as energy in frontier orbitals and the first molecular orbitals to work in the UV-Vis absorption spectroscopy. Electronic structure methodologies were used within the frame of the density functional theory (DFT) using the theoretical methods B3LYP/6-31G(d)// B3LYP/6-31G+(d,p) for ground states and B3LYP/6-31G(d)//CAM-B3LYP/6-31G+(d,p) for excited states. Results for the main absorption peak are in agreement with experimental results with a difference between zeaxanthin and violaxanthin results of 0.1 eV, approximately. The UV-Vis absorption spectra obtained for carotenoids are in good agreement with the experimental results. The possible use in energy generation systems is discussed for these systems. Diade chlorophyllide a-zeaxanthin was formed, and calculation results predicted energy transfer for these photosynthetic systems.

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“…Fresh cut peaches are a relevant option to improve the consumption of fruits since this fruit has considerable amounts of carotenoids (β-Carotene, Zeaxanthin, β-Cryptoxanthin), phenolic compounds (catechin, protocatechuic acid, neo-cholorogenic acid, cholorogenic acid) and ascorbic acid (LIU; JIANG, 2015;SAINI;NILE;PARK, 2015). However, for fresh cut product acceptance by consumers, sensory and nutritional quality must be maintained, as well as food security.…”

Section: Introductionmentioning

confidence: 99%

Combined effects of natural additives and modified atmosphere on quality of fresh cut peaches

et al. 2017

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The aim of this study was to evaluate the combined use of natural additives and modified atmosphere on the physicochemical and microbiological characteristics of fresh cut peaches. The minimal processing consisted of washing, peeling and sanitizing. The slices were immersed into the following treatment solutions: distilled water control (T1, control); 2% CaCl2 (T2); 2% ascorbic acid (T3); 2% citric acid (T4); 1% CaCl2 + 1% ascorbic acid + 1% citric acid (T5); 2% CaCl2 + 2% ascorbic acid + 2% citric acid (T6). Peaches slices were placed on polyethylene trays, covered by a polyethylene film with modified atmosphere of 2 % O2, 5% CO2 and 93 % N2, and kept in cold storage at 5 °C ± 2 °C for nine days. On days 0, 5, 7 and 9, the following variables were analyzed: total soluble solids, total titratable acidity, pH, total sugar, firmness, counts of mesophiles, heat-tolerant coliforms (45 o C), yeast and mold counting, and sensory analysis of the attributes appearance, color, flavor, texture and overall acceptability. The T5 treatment combined with the use of modified atmosphere demonstrated best qualitative and microbiological characteristics for fresh cut peaches during nine days of storage.

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Carotenoids from fruits and vegetables: Chemistry, analysis, occurrence, bioavailability and biological activities

Cited by 595 publications

References 121 publications

Características físico-químicas de cebolinhas comum e europeia

Características físico-químicas de cebolinhas comum e europeia

Electronic Structure of Carotenoids in Natural and Artificial Photosynthesis

Combined effects of natural additives and modified atmosphere on quality of fresh cut peaches

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