Liquid Chromatography/Mass Spectrometry of Carotenoids Using Atmospheric Pressure Chemical Ionization

Breemen, Richard B. van; Huang, Chao; Tan, Yecheng; Sander, Lane C.; Schilling, Alexander

doi:10.1002/(sici)1096-9888(199609)31:9<975::aid-jms380>3.0.co;2-s

Cited by 95 publications

(81 citation statements)

References 2 publications

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“…PDA and MS is mandatory if unambiguous structure assignment is desired, since it helps whenever similarity of the molecules results in quite overlapping UV spectra [14]. Moreover, small differences were observed in the relative contents of the identified components among the samples investigated (table II).…”

Section: Resultsmentioning

confidence: 99%

Determination of the carotenoid profile in peach fruits, juice and jam

Giuffrida¹,

Torre²,

Dugo³

et al. 2012

Fruits

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-Introduction. Carotenoids have been described as possessing several important functional properties and health benefits. These properties make these compounds ideal for the always increasing functional food industry as well as for promoting the consumption of the natural products in which they are contained. Here, we report the first characterisation of the non-saponified carotenoid composition in fresh peach fruits and commercial peach juice and jam. Materials and methods. Fully mature yellow-fleshed peach fruits produced in Sicily were purchased at a local market; they were peeled and the pulp was analysed. Commercial peach juice and commercial peach jam from three different known manufacturers were also purchased at the local market. Both the juice and jam analysed were produced by local manufacturers from the same kind of fresh fruit studied in this work. After carotenoid extraction with organic solvents, the samples were analysed by a direct HPLC-DAD-APCI-MS methodology. Results and discussion. Three free carotenoids (zeaxanthin, β-cryptoxanthin and β-carotene) and three monoesters of β-cryptoxanthin were identified and detected in all the samples analysed. Interestingly, the carotenoid profile remained the same in all the samples, and it was not affected by the peach processing occurring during the production of the peach juice and jam. Moreover, small differences were observed in the relative contents of the identified components among the samples investigated.Italy / Prunus persica / peaches / fruit juices / jams / chromatography / proximate composition / carotenoids Détermination du profil des caroténoïdes dans le fruit, le jus et la confiture de pêche.Résumé -Introduction. Les caroténoïdes ont été décrits comme ayant plusieurs importantes propriétés fonctionnelles et des effets positifs sur la santé. Ces propriétés rendent ces composés idéaux pour l'industrie alimentaire fonctionnelle sans cesse grandissante ainsi que pour la promotion de la consommation des produits naturels dans lesquels ils entrent. Nous reportons ici la première caractérisation de la composition des caroténoïdes non saponifiés dans les pêches fraîches et dans les jus et confiture de pêche commerciaux. Matériel et méthodes. Des pêches jaunes en pleine maturité produites en Sicile ont été achetées sur le marché local ; elles ont été pelées puis leur pulpe a été analysée. Du jus et de la confiture de pêche d'origine commerciale provenant de trois différentes fabriques connues ont également été achetés au marché local. Le jus et la confiture analysés ont été produits par des fabricants locaux à partir du même type de fruits que les fruits frais étudiés par ailleurs. Après extraction des caroténoïdes à l'aide de solvants organiques, les échantillons ont été analysés par une méthode directe de HPLC-DAD-APCI-MS. Résultats et discussion. Trois caroténoïdes libres (zéaxanthine, β-cryptoxanthine et β-carotène) et trois monoesters de β-cryptoxanthine ont été identifiés et détectés dans tous les échan-tillons analysés. Fait intéressa...

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Section: Resultsmentioning

confidence: 99%

Determination of the carotenoid profile in peach fruits, juice and jam

Giuffrida¹,

Torre²,

Dugo³

et al. 2012

Fruits

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“…The relative proportion of all-trans lycopene contained in LNCaP cells during uptake of micellar lycopene over 24 h was measured using LC-MS (16), and the results are shown in Figure 4. During the first 8 h, the concentration of cellular all-trans lycopene increased as micellar lycopene was incorporated into the cells (Fig.…”

Section: Resultsmentioning

confidence: 99%

Solubilization and stabilization of carotenoids using micelles: Delivery of lycopene to cells in culture

Wang

Constantinou

et al. 1999

Lipids

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The use of the organic cosolvents tetrahydrofuran and dimethylsulfoxide was found to be unsuitable for prostate tumor cell cultures because of solvent cytotoxicity and the poor solubility and instability of lycopene. For example, the half-life of lycopene in organic/aqueous solution was found to be less than 2 h. Therefore, a micellar preparation of lycopene was developed for the solubilization and stabilization of lycopene in cell culture media. Neither the micelles themselves nor lycopene solubilized in micelles at concentrations up to 10 microg/mL in the cell culture media produced cytotoxicity or inhibition of cell proliferation in either LNCaP human prostate cells or Hs888Lu human lung cells. Lycopene solubilized in micelles was stable for at least 96 h under standard cell culture conditions so that a constant lycopene supply could be provided to the cells. During the culture process, lycopene was taken up by LNCaP cells and reached a plateau at approximately 12 h. Micelles provide a convenient, inexpensive, and nontoxic vehicle for dissolving and stabilizing carotenes such as lycopene in tissue culture media and then delivering them to cells growing in culture.

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“…Analysis with HPLC was used for the quantitative determination of the main Z/E carotenoid stereoisomers, while for unequivocal structural determination of all of the main stereoisomers, HPLC-atmospheric pressure chemical ionisation mass spectrometry (HPLC-APCI-MS) and HPLC-nuclear magnetic resonance (HPLC-NMR) coupling have been used (van Breemen et al 1996;Byrdwell 2001;Putzbach et al 2005). Such HPLC techniques provide selective methods for the identification and quantification of novel genetic sources aimed at increasing b-carotene levels.…”

Section: Analytical Methods For Individual Pigment Compoundsmentioning

confidence: 99%

The colours of durum wheat: a review

et al. 2014

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Abstract. Pigments are essential to the life of all living organisms. Animals and plants have been the subjects of basic and applied research with the aim of determining the basis of the accumulation and physiological roles of pigments. In crop species, the edible organs show large variations in colour. In durum wheat grain, which is a staple food for humans, the colour is mainly due to two natural classes of pigment: carotenoids and anthocyanins. The carotenoids provide the yellow pigmentation of the durum wheat endosperm, and consequently of the semolina, which has important implications for the marketing of end products based on durum wheat. Anthocyanins accumulate in the aleurone or pericarp of durum wheat and provide the blue, purple and red colours of the grain. Both the carotenoids and the anthocyanins are known to provide benefits for human health, in terms of decreased risks of certain diseases. Therefore, accumulation of these pigments in the grain represents an important trait in breeding programs aimed at improving the nutritional value of durum wheat grain and its end products. This review focuses on the biochemical and genetic bases of pigment accumulation in durum wheat grain, and on the breeding strategies aimed at modifying grain colour.

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Liquid Chromatography/Mass Spectrometry of Carotenoids Using Atmospheric Pressure Chemical Ionization

Cited by 95 publications

References 2 publications

Determination of the carotenoid profile in peach fruits, juice and jam

Determination of the carotenoid profile in peach fruits, juice and jam

Solubilization and stabilization of carotenoids using micelles: Delivery of lycopene to cells in culture

The colours of durum wheat: a review

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