Characterization and thermal lability of carotenoids and vitamin C of tamarillo fruit (Solanum betaceum Cav.)

Effect of thermal and non thermal processing technologies on the bioactive content of exotic fruits and their products: Review of recent advances

“…As stated above while most authors have reported that pasteurization leads to a decrease in levels of various bioactive components there are exceptions. For example, Mertz et al (2010) reported that the ascorbic acid remained stable during pasteurization at 80, 90, and 95°C for 10 min in degassed tamarillo nectar, however dehydroascorbic acid degraded following the same process, whereas in the case of non degassed samples of tamarillo nectar there was a considerable decrease in the levels of ascorbic acid and dehydroascorbic acid degraded completely indicating that degassing is an important pre-treatment process and may aid in retention of bioactive compounds during thermal processing. Total carotenoid content was not much affected following similar conditions though there was some degradation in carotenoids, inducing 5,8-epoxidation and cis-isomerization of carotenoids in tamarillo nectar.…”

Andean berries from Ecuador: A review on Botany, Agronomy, Chemistry and Health Potential

“…The tree tomato fruits predominantly contain anthocyanins and carotenoids, while phenolic acid and other flavonoids have been identified as minor constituents [36]. Thus, it has been reported that the levels of anthocyanins and carotenoids Table 4 Phytochemical composition reported in tree tomato (Solanum betaceum C.) [22,36,69] …”

“…Carotenoids are organic pigments that are found in the chloroplasts and chromoplasts of plants, characterized by abundant conjugated double bonds, which are responsible for the potent antioxidant properties of these compounds. The most abundant carotenoids identified in tree tomato belong to the xanthophylls, with zeaxanthin, β-cryptoxanthin and lutein as the most predominant, while β-Carotene, from the carotenes group, have been also reported [22]. For phenolic acids, hydroxycinnamic acids are the majors.…”

“…Nevertheless, while health-related properties and chemical composition of berries commonly found in North America and Europe have been widely explored; those natives from South America need more information. Several scientific reports have pointed out the therapeutic potential of certain plants and foods from this area, for instance Rubus glaucus B., Physalis peruviana L. and Solanum betaceum C. are among the relevant ones [16][17][18][19][20][21][22][23].…”

Evaluación de propiedades antioxidantes y fisicoquímicas de una bebida mixta durante almacenamiento refrigerado

“…La degradación de los carotenoides sucede por reacciones de oxidación e isomerización y se atribuye principalmente a la intensidad del tratamiento térmico, la estructura química de las moléculas y la exposición del alimento al oxígeno (Mertz et al, 2010;Rawson et al, 2011).…”