Chemistry, Stability, and Biological Actions of Carotenoids

Yahia, Elhadi M.; Ornelas‐Paz, José de Jesús; Emanuelli, Tatiana; Jacob‐Lopes, Eduardo; Zepka, Leila Queiroz; Cervantes-Paz, Braulio

doi:10.1002/9781119158042.ch15

Cited by 29 publications

(27 citation statements)

References 420 publications

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“…In contrast, β-carotene levels decreased more rapidly from the medium (M) and large (L) cut sizes compared to small (S) where relatively high levels were retained at days 10-14 (although changes were not significant). The concentration of β-carotene, the main carotenoid in orange-fleshed cantaloupes (Gil et al, 2006), usually increases during maturation and decreases during senescence (Yahia and Ornelas-Paz, 2010). Moreover, processing such as cutting affects carotenoid content and availability.…”

Section: Metabolite Changesmentioning

confidence: 99%

“…Moreover, processing such as cutting affects carotenoid content and availability. Exposure of fruit tissues after cutting can lead to substantial losses of carotenoid content especially through oxidation (Yahia and Ornelas-Paz, 2010). Cinnamic acid and its derivates such as p-coumaric, ferulic, caffeic and chlorogenic acids have been reported in fruits such as cranberries, oranges and apples due to their natural antibacterial and antifungal activities (Sinha et al, 2012), being also associated with the fermentation of cabbage (Harbaum et al, 2008).…”

Section: Metabolite Changesmentioning

confidence: 99%

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Physiological, Metabolite and Volatile Analysis of Cut Size in Melon During Postharvest Storage

Spadafora¹,

Machado²,

Müller³

et al. 2015

Acta Hortic.

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Melons are an important component of fresh fruit salads, however they suffer from limited shelf life. Processing of melon fruit for use in fruit salads induces a number of changes including alterations in colour and texture. In addition, respiration rate and ethylene production are affected. Processing also elicits changes in flavour (sweetness) and aroma (production of volatile organic compoundsVOCs), of critical importance to the consumer. Several parameters govern shelf life; temperature is a critical factor. In this study we tested whether cut size is another parameter that can affect quality indicators. Melon (Cucumis melo cv. arapaho) cubes of three sizes were stored at 4 o C and assessed for quality at five time-points over a 15 day period. We assessed a number of parameters including firmness, loss of fresh weight, respiration rate, antioxidant capacity, phenolic compounds and carotenoid content. In addition we measured VOC profiles to assess whether there were any qualitative changes associated with storage period and/or cut size. Fresh weight (FW) loss and respiration rate increased significantly with storage time and FW loss was affected by cut size. Total carotenoid levels remained stable during the storage time as did antioxidant capacity in all cut sizes. However, cinnamic acid levels tended to decrease in the last stage of the storage period and changes in β-carotene content correlated with cut size (though not significantly). We were also able to separate the VOC profiles from the different cut sizes indicating that VOCs may be useful markers as indicators of the effects of cut size and storage time on quality.

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Section: Metabolite Changesmentioning

confidence: 99%

Section: Metabolite Changesmentioning

confidence: 99%

Physiological, Metabolite and Volatile Analysis of Cut Size in Melon During Postharvest Storage

Spadafora¹,

Machado²,

Müller³

et al. 2015

Acta Hortic.

View full text Add to dashboard Cite

show abstract

“…Free radicals may be harmful, leading to inflammation, tissue damage and development of diseases. Free radicals are involved on the pathogenesis of at least 100 different diseases, including cancer, atherosclerosis, rheumatoid arthritis, inflammatory and cataracts (Yahia and Ornelas-Paz, 2010). Humans use several lines of defense against free radicals, including endogenous enzymes and proteins as well as dietary antioxidants.…”

Section: Introductionmentioning

confidence: 99%

Preparation, Canning and Evaluation Process of Vegetable Mixture Diets (Ready-to-eat) Supplemented with Mushroom

Soliman

Abbas

Hassan

et al. 2017

SCUJ

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This study was carried out to prepare some formulated different vegetarian diets (Ready to eat) supplemented with mushroom (Pleurotus ostreatus). In addition to study the effect of canning process on nutritional, bioactive compounds and free radical scavenging activity. The green peas was substituted with mushroom at 10, 20, 30 and 40% levels for producing some vegetable diet. All mixes and resultant diet samples were evaluated for their physicochemical properties, sensory attributes as well as microbiological tests. The obtained results revealed that the blend (T2) fortified with 20% mushroom in the most favorable. The results showed that the aforementioned, samples are rich in nutrition compounds, vit. B content and free radical scavenging activity which correlated with phenolic and flavonoid compounds. Finally, the resulted data revealed that the formulated vegetable diets filled with tomato juice T recorded the highest nutritional contents, satisfaction and consumer attractiveness followed by those filled with carrot juice C and brine solution S.

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“…Physico-chemical parameters of samples were observed at fortnight interval during storage (up to 90 days) and at end of storage acceptable pulp were used for different products (RTS, Squash and jam) preparation and analyzed its quality. ranged between 6.8 to 38.8 mg 100 g -1 , carotenoids (16.83 µg 100 g -1 pulp), polyphenolic compounds and antioxidant (Yahia and Ornelas-Paz, 2010). Thus, mango fruit can contribute significant amount of health protective bioactive compounds to the diet during summers.…”

Section: Issn: 2319-7706 Volume 6 Number 7 (2017) Pp 2431-2438mentioning

confidence: 99%

Effect of Preservatives and Temperature on Physico-Chemical Properties and Economics of Mango (Mallika) Pulp

Jangir¹,

Singh²,

Pilania³

et al. 2017

Int.J.Curr.Microbiol.App.Sci

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Chemistry, Stability, and Biological Actions of Carotenoids

Cited by 29 publications

References 420 publications

Physiological, Metabolite and Volatile Analysis of Cut Size in Melon During Postharvest Storage

Physiological, Metabolite and Volatile Analysis of Cut Size in Melon During Postharvest Storage

Preparation, Canning and Evaluation Process of Vegetable Mixture Diets (Ready-to-eat) Supplemented with Mushroom

Effect of Preservatives and Temperature on Physico-Chemical Properties and Economics of Mango (Mallika) Pulp

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