Dertermination of chlorophylls and carotenoids by high-performance liquid chromatography during olive lactic fermentation

Mínguez‐Mosquera, María Isabel; Gandul‐Rojas, Beatriz; Montaño, Alfredo; Garrido‐Fernández, Juan

doi:10.1016/0021-9673(91)85086-u

Cited by 102 publications

(59 citation statements)

References 22 publications

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“…Violaxanthin, neoxanthin, anteraxanthin, δ-carotene and γ-carotene were supplied by Carote Nature (Lupsingen, Switzerland). Luteoxanthin and mutatoxanthin were obtained by acidification with 1 M HCl in ethanol (Khachik et al, 1986), purified by NP-and RP-TLC (Mínguez-Mosquera et al, 1991).…”

Section: Isolation Of Carotenoid Standards For Hplcmentioning

confidence: 99%

“…The separation was performed using a gradient (flow 1.25 mL·min −1 ) with the mobile phases: water/ion pair/methanol (1/1/8, v/v/v) and methanol/acetone (1/1, v/v). The ion pair was 0.05 M tetrabutylammonium and 1 M ammonium acetate in water (Mínguez-Mosquera et al, 1991). A photodiode array detector was used for detection, registering the signal between 350 nm−800 nm, although the quantification was performed between 430 nm−450 nm, depending on the maximum absorption of the carotenoids.…”

Section: Analysis Of Carotenoids By Hplcmentioning

confidence: 99%

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Carotenoid composition in oils obtained from palm fruits from the Brazilian Amazon

Santos¹,

Alves²,

Roca³

2015

Grasas y Aceites

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SUMMARY:The oils obtained from native palm fruits are considered new sources of high added value phytochemicals, making it necessary to know the composition of the less studied species in order to evaluate their economic potential. The objective of this study is to identify and quantify the carotenoids in palm fruit oils from the Brazilian Amazon: bacaba (Oenocarpus bacaba), buriti (Mauritia flexuosa), inajá (Maximiliana maripa), pupunha (Bactris gasipaes) and tucumã (Astrocaryum vulgare), by means of liquid phase extraction and HPLC-UV-vis. analysis. The results showed an extremely variable carotenoid content, from 13 mg·kg −1 in bacaba oil to more than 1000 mg·kg −1 in the tucumã one. The oils obtained from buriti, pupunha and tucumã displayed high concentrations of ß-carotene, corresponding to fruits with the series ß, ß dominant metabolism. Upon analyzing the carotenoid profile in bacaba oil for the first time, an extraordinary dominance of the ß, ε pathway was observed, proving them to be oils with high lutein and α-carotene contents. Although the ß, ß pathway dominates in inajá oil, the exclusive and high lycopene content implies that LCY-E is barely active in these fruits, in contrast to what has been evidenced so far. It is therefore of the utmost importance to characterize these new potential sources of carotenoids.KEYWORDS: Astrocaryum vulgare; Bactris gasipaes; HPLC-carotenoids; Mauritia flexuosa; Maximiliana maripa; Oenocarpus vacaba; Palm oils RESUMEN: Composición de carotenoides en aceites obtenidos a partir de frutos de palma de la Amazonia Brasileña. Los aceites obtenidos a partir de frutos de palmeras nativas son considerados nuevas fuentes de fitoquímicos con alto valor añadido siendo necesario conocer la composición de las especies menos exploradas para evaluar su potencial económico. El objetivo de este estudio es identificar y cuantificar los carotenoides en aceites defrutos de palmeras provenientes de la Amazonia Brasileña: bacaba (Oenocarpus bacaba), buriti (Mauritia flexuosa), inajá (Maximiliana maripa), pupunha (Bactris gasipaes) y tucumã (Astrocaryum vulgare), mediante extracción líquido:líquido y análisis por HPLC-UV-vis. Los resultados mostraron un contenido de carotenoides muy variable, entre 13 mg·kg −1 en el aceite de bacaba y superior a 1000 mg·kg −1 en el aceite de tucumá. Los aceites procedentes de buriti, pupunha y tucumã presentaron altas concentraciones de ß-caroteno, correspondiendo a frutos con metabolismo dominante de la serie ß, ß. Al analizar por primera vez el perfil carotenoides del aceite de bacaba se observó una excepcional dominancia de la ruta ß, ε, y consecuentemente presenta un alto contenido en luteína y α-caroteno. Aunque en los aceites de inajá predomina la ruta ß, ß, el exclusivo y alto contenido de licopeno implica que LCY-E es muy poco activa en estos frutos, a diferencia de lo descrito hasta el momento. Resulta pues fundamental caracterizar estas nuevas potenciales fuentes de carotenoides.

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Section: Isolation Of Carotenoid Standards For Hplcmentioning

confidence: 99%

Section: Analysis Of Carotenoids By Hplcmentioning

confidence: 99%

Carotenoid composition in oils obtained from palm fruits from the Brazilian Amazon

Santos¹,

Alves²,

Roca³

2015

Grasas y Aceites

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“…The C-13 epimer of Chl a was prepared by treatment with chloroform (Watanabe et al, 1984), and 13 2 -OH-Chl a and b were obtained as described by Laitalainen et al (1990). All standards were purified by normal-phase and reverse-phase TLC (Mínguez-Mosquera et al, 1991. The separation and quantification of Chl degradation products were carried out by HPLC (HP1100 Hewlett-Packard liquid chromatograph fitted with a HP1100 automatic injector) using a stainless-steel column (25 3 0.46 cm i.d.)…”

Section: Chl and Derivative Extraction And Hplc Analysismentioning

confidence: 99%

“…packed with a 5-mm C 18 Superior ODS-2 (Teknokroma). Separation was performed using an elution gradient (2 mL min 21 ) with the mobile phases water:ion pair reagent:methanol (1:1:8, v/v/v) and methanol:acetone (1:1, v/v), as described by Mínguez-Mosquera et al (1991). Sequential detection was performed with a photodiode array detector at 650 nm for series b and 666 nm for series a compounds.…”

Section: Chl and Derivative Extraction And Hplc Analysismentioning

confidence: 99%

An Evaluation of the Basis and Consequences of a Stay-Green Mutation in thenavel negraCitrus Mutant Using Transcriptomic and Proteomic Profiling and Metabolite Analysis

et al. 2008

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A Citrus sinensis spontaneous mutant, navel negra (nan), produces fruit with an abnormal brown-colored flavedo during ripening. Analysis of pigment composition in the wild-type and nan flavedo suggested that typical ripening-related chlorophyll (Chl) degradation, but not carotenoid biosynthesis, was impaired in the mutant, identifying nan as a type C stay-green mutant. nan exhibited normal expression of Chl biosynthetic and catabolic genes and chlorophyllase activity but no accumulation of dephytylated Chl compounds during ripening, suggesting that the mutation is not related to a lesion in any of the principal enzymatic steps in Chl catabolism. Transcript profiling using a citrus microarray indicated that a citrus ortholog of a number of SGR (for STAY-GREEN) genes was expressed at substantially lower levels in nan, both prior to and during ripening. However, the pattern of catabolite accumulation and SGR sequence analysis suggested that the nan mutation is distinct from those in previously described stay-green mutants and is associated with an upstream regulatory step, rather than directly influencing a specific component of Chl catabolism. Transcriptomic and comparative proteomic profiling further indicated that the nan mutation resulted in the suppressed expression of numerous photosynthesis-related genes and in the induction of genes that are associated with oxidative stress. These data, along with metabolite analyses, suggest that nan fruit employ a number of molecular mechanisms to compensate for the elevated Chl levels and associated photooxidative stress.

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“…The purity of the isolated pigment was checked by HPLC. 17 Activity assay A reaction mixture containing 0.1 mmol of substrate (Chl a) dissolved in acetone (0.1 ml), 100 mM TrisHCl buffer (pH 8.5) and crude chlorophyllase extract in a ratio of 1:5:5 (total volume 1.1 ml) was prepared. The reaction was carried out using 1.5 ml microfuge tubes (Threff Lab, Degersheim, Switzerland) in a thermostatic bath at 50°C in the dark for 1 h with continuous shaking.…”

Section: Preparation Of Substrate and Standardsmentioning

confidence: 99%

Chlorophyll disappearance and chlorophyllase activity during ripening of Capsicum annuum L fruits

Hornero‐Méndez

Mínguez‐Mosquera

2002

J Sci Food Agric

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The disappearance of chlorophyll pigments and involvement of chlorophyllase during fruit ripening of seven Capsicum annuum cultivars (Delfin, Mana, Belrubi, NuMex, Agridulce, Bola and Negral) have been studied. Chlorophyll pigments decreased and eventually disappeared from the red cultivars during ripening. In contrast, the green cultivar Negral, a chlorophyll-retaining variety, showed reduced disappearance of chlorophyll pigments, and the fully ripe fruits retained chlorophylls. Chlorophyllase activity followed a consistent pattern of variation in all the red cultivars which was concomitant with the disappearance of chlorophyll. In the ripe stage the six red cultivars preserved their chlorophyllase activity, reflecting a high rate of chloroplast-to-chromoplast transformation. The green cultivar (Negral) showed maximum chlorophyllase activity in the late stages of ripening. Thus increasing activity of chlorophyllase, a constitutive chloroplast enzyme, could be associated with a new genesis of both chloroplast (regreening) and chromoplast constituents. The coexistence of chlorophyll and a high level of chlorophyllase activity in ripe fruits of the Negral cultivar suggests that chlorophyll catabolism may be affected in several ways, eg by the presence of other chlorophyll-degrading enzymes, by restricted chlorophyll and chlorophyllase contact or by delayed degeneration of chloroplast structures.

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Dertermination of chlorophylls and carotenoids by high-performance liquid chromatography during olive lactic fermentation

Cited by 102 publications

References 22 publications

Carotenoid composition in oils obtained from palm fruits from the Brazilian Amazon

Carotenoid composition in oils obtained from palm fruits from the Brazilian Amazon

An Evaluation of the Basis and Consequences of a Stay-Green Mutation in thenavel negraCitrus Mutant Using Transcriptomic and Proteomic Profiling and Metabolite Analysis

Chlorophyll disappearance and chlorophyllase activity during ripening of Capsicum annuum L fruits

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