Effect of esterification with fatty acid of β-cryptoxanthin on its thermal stability and antioxidant activity by chemiluminescence method

Evaluation of carotenoid and capsaicinoid contents in powder of red chili peppers during one year of storage

“…There is a limited number of reports considering the carotenoids esters composition in Capsicum varieties (Giuffrida et al 2013;Schweiggert, Kurz, Schieber, & Carle, 2007;Schweiggert, Kammerer, Carle, & Schieber, 2005;Breithaupt, & Schwack, 2000;Minguez-Mosquera & Hornero-Mendez, 1994;Goda, Sakamoto, Nakanishi, Maitani, & Yamada, 1995). Compared to free xanthophylls, the studies pointing out the stability of xanthophyll esters are relatively scarce and the approaches used are very different (Perez-Galvez & Minguez-Mosquera, 2002;Fu et al, 2010). Moreover, reports on the pigments composition during fruits frozen storage are very limited (Dias et al, 2014;Biacs & Wissgott, 1997;Cano & Mario, 1992;Sheehan et al, 1998;Lee & Coates 2002).…”

Study of the carotenoid composition in membrillo, guanabana toreta, jobo and mamey fruits

“…Thus, for a better carotenoid profile evaluation in natural matrices and in order to provide valuable nutritional information, it would be more relevant to investigate the carotenoid profiles in unsaponified (native) samples [17]. Investigating both the profiles of free carotenoids and esterified xanthophylls would also take into consideration the fact that carotenoid esters are commonly present in natural matrices, and therefore in our diet, and that the esterification influences both the stability of pigments in plant tissues [18][19][20] and pigment bioavailability in the human body [21]. Moreover, carotenoid stability is influenced by their own structure and by the nature of xanthophyll esterification [22,23].…”

Isolation and identification of lutein esters, including their regioisomers, in tritordeum (×Tritordeum Ascherson et Graebner) grains: Evidence for a preferential xanthophyll acyltransferase activity

“…The acylation of xanthophylls with fatty acids seems to be an important part of the process used by plants to over-accumulate these pigments in carotenogenic fruits and senescing vegetables (Hornero-Méndez & Mínguez-Mosquera, 2000), enhancing their external colour and consequently having a vital role in attracting animals to act as pollinators and seed dispersion vehicles, including in these processes the consumption of food by humans (Howitt & Pogson, 2006). Moreover, the esterification of xanthophylls with fatty acids may improve the stability of carotenoids against thermooxidative processes (Fu et al, 2010), and increase their bioavailability through a better solubilisation and extraction of these lipophilic phytochemicals (bioaccessibility) during the digestion of the food in presence of dietary fat (Pérez-Gálvez & Mínguez-Mosquera, 2005). Thus, the correct identification of the nature of the carotenoid esters present in a wide range of plant species is crucial to reveal the mechanism of the biochemical process leading to the formation of these compounds.…”