cryptoxanthins and antheraxanthin

The carotenoid and carotenoid ester profile in astringent persimmon (Diospyros kaki Thunb., var. Rojo Brillante) was composed by 13 free xanthophylls, 8 hydrocarbon carotenes and 17 carotenoid esters. The stability and biaoccessibility of these carotenoids was determined by an adaptation of the INFOGEST protocol. Results showed that the stability of persimmon carotenoids ranged from 61 to 74%, depending on the digestion phase, being (all-E)-β-cryptoxanthin and (all-E)-antheraxanthin 3-O-palmitate the most stable carotenoids. At the final step of the digestion (oral + gastric + duodenal phase), only traces of (all-E)-antheraxanthin, (all-E)-lutein and (all-E)-β-cryptoxanthin were found in control samples due to the low efficiency of carotenoid micellization, which was affected by the high pectin content naturally present in persimmon tissues. Processing increased the overall carotenoid bioaccessibility to 54% in pressurized samples and to 25% in thermal treated ones. This effect depended on the processing technology as well as on the chemical structure of the carotenoid, being (all-E)-β-cryptoxanthin and (all-E)-β-cryptoxanthin laurate the most bioaccessible carotenoids in pressurized samples and (all-E)-β-cryptoxanthin laurate and (all-E)-antheraxanthin the most bioaccessible ones in pasteurized ones.

Topics: Antioxidants; Beta-Cryptoxanthin; Carotenoids; Diospyros; Food Analysis; Food Handling; Freeze Drying; Fruit; Hot Temperature; Hydrostatic Pressure; Laurates; Lutein; Models, Biological; Pasteurization; Tandem Mass Spectrometry; Xanthophylls

The correlation of carotenoid changes with colour degradation of pasteurised single strength orange juice was investigated at 20, 28, 35 and 42°C for a total of 32 weeks of storage. Changes in colour were assessed using the CIELAB system and were kinetically described by a zero-order model. L(∗), a(∗), b(∗), ΔE(∗), Cab(∗) and hab were significantly changed during storage (p<0.05). Activation energies for all colour parameters were 64-73 kJ mol(-1). Several carotenoids showed important changes and appeared to have different susceptibilities to storage. A decrease of β-cryptoxanthin was observed at higher temperatures, whereas antheraxanthin started to decrease at lower temperatures. Depending on the time and temperature, changes in carotenoids could be due to isomerisation reactions, which may lead to a perceptible colour change. Although the contribution of carotenoids was recognised to some extent, other reactions seem of major importance for colour degradation of orange juice during storage.

Topics: Beverages; Carotenoids; Citrus sinensis; Cold Temperature; Color; Cryptoxanthins; Food Preservation; Fruit; Hot Temperature; Pasteurization; Temperature; Thermodynamics; Xanthophylls

Carotenoid-rich foods are associated with antioxidant activity and the ability to alleviate chronic diseases.. The present study investigated the effect of processing on the content and bioaccessibility of carotenoids from 13 cultivars of red chili pepper (Capsicum annuum).. Carotenoids in chili peppers were analyzed before an in vitro digestion process. The portion of carotenoid transferred to the micelle fraction (bioaccessibility) was also quantified.. β-Carotene, β-cryptoxanthin, capsanthin and antheraxanthin were the most abundant carotenoids. Zeaxanthin, violaxanthin, neoxanthin and lutein were detected at lower concentrations. In general, freezing and boiling reduced carotenoid contents. Capsanthin and zeaxanthin had the highest bioaccessibility at an average value from 36 to 40%, followed by antheraxanthin (26%). Bioaccessibility of β-cryptoxanthin, violaxanthin and β-carotene was lower, averaging 6.1, 4.8 and 4.0%, respectively. Neoxanthin and lutein were not detected in micelles. Freezing increased the bioaccessibility of capsanthin, zeaxanthin, antheraxanthin, β-cryptoxanthin and violaxanthin; β-cryptoxanthin bioaccessibility increased and capsanthin and zeaxanthin bioaccessibility decreased following boiling.. Differences in the contents and bioaccessibility of carotenoids in 13 C. annuum cultivars and between the processed methods were herein evidenced.

Topics: beta Carotene; Biological Availability; Capsicum; Carotenoids; Cryptoxanthins; Digestion; Food Handling; Freezing; Hot Temperature; In Vitro Techniques; Species Specificity; Xanthophylls; Zeaxanthins

Carotenoids are natural compounds whose nutritional importance comes from the provitamin A activity of some of them and their protection against several serious human disorders. The degradation of carotenoids was investigated during apricot drying by microwave and convective hot-air at 60 and 70 °C. Seven carotenoids were identified: antheraxanthin, lutein, zeaxanthin, β-cryptoxanthin, 13-cis-β-carotene, all-trans-β-carotene and 9-cis-β-carotene; among these, all-trans-β-carotene was found to be about 50 % of total carotenoids. First-order kinetic models were found to better describe all-trans-β-carotene reduction during drying, with a degradation rate constant (k1) that increased two folds when temperatures increased by 10 °C, in both methods. No differences were found in k1 between apricots dried by hot air at 70 °C (k1 = 0.0340 h(-1)) and by microwave at 60 °C. The evolution of total carotenoids (117.1 mg/kg on dry basis) during drying highlighted a wider decrease (about 50%) when microwave heating was employed, for both set temperatures. Antheraxantin was found to be the carotenoid most susceptible to heat, disappearing at 6 h during both trials with microwave as well as during convective hot-air at 70 °C. For this reason, antheraxanthin could be a useful marker for the evaluation of thermal damage due to the drying process. Also the degree of isomerization of all-trans-β-carotene could be a useful marker for the evaluation of the drying process.

Topics: beta Carotene; Biomarkers; Carotenoids; Cryptoxanthins; Desiccation; Drug Stability; Food Handling; Fruit; Hot Temperature; Isomerism; Kinetics; Lutein; Nutritive Value; Prunus; Xanthophylls; Zeaxanthins

The carotenoid composition of sarsaparilla ( Smilax aspera L.) berries has been analyzed for the first time. Lycopene was found to be the main carotenoid (242.44 μg/g fresh wt) in the pulp, followed by β-carotene (65.76 μg/g fresh wt) and β-cryptoxanthin (42.14 μg/g fresh wt; including the free and esterified forms). Other minor carotenoids were lycophyll (13.70 μg/g fresh wt), zeaxanthin (8.56 μg/g fresh wt; including the free and esterified forms), lutein (0.94 μg/g fresh wt), and antheraxanthin (0.58 μg/g fresh wt). β-Cryptoxanthin and zeaxanthin were present in free and esterified forms. β-Cryptoxanthin was mainly esterified with saturated fatty acids (capric, lauric, myristic, palmitic, and stearic), although a low amount of β-cryptoxanthin oleate was also detected. In the case of zeaxanthin, only a monoester with myristic acid (zeaxanthin monomyristate) was identified. The diverse carotenoid profile, some with provitamin A activity, together with the relatively high content, up to 375 μg/g fresh wt, makes sarsaparilla berries a potential source of carotenoids for the food, animal feed, and pharmaceutical industries.

Topics: beta Carotene; Carotenoids; Chromatography, Gas; Chromatography, High Pressure Liquid; Cryptoxanthins; Fatty Acids; Fruit; Lutein; Lycopene; Mass Spectrometry; Smilax; Xanthophylls; Zeaxanthins

Two mutants of Arabidopsis thaliana deficient in lutein have been investigated with respect to their responses to growth under a range of suboptimal conditions. The first mutant, lut1, was enriched in violaxanthin, antheraxanthin, zeaxanthin and zeinoxanthin compared with the wild-type (WT). In the second mutant, lut2, the lack of lutein was compensated for only by an increase in xanthophyll cycle (XC) carotenoids. Upon transfer of plants grown under optimal conditions to high light (HL), drought or HL + drought, both mutants acclimated during several days to the new conditions to the same extent as the WT. In contrast, transfer to chilling conditions (6 degrees C) for 6 days induced responses that were different between WT and mutants and between the mutants themselves. In contrast to the WT, the lut2 mutant in particular exhibited a large increase in the Chl a/b ratio and the XC pool size, extensive de-epoxidation and an enhanced extent of non-photochemical quenching. It is suggested that although the role of lutein in the structure and organisation of the light-harvesting complexes can be fulfilled by other xanthophylls under excess light conditions at optimal temperatures, this is not the case at low temperature.

Topics: Acclimatization; Arabidopsis; beta Carotene; Chloroplasts; Cryptoxanthins; Droughts; Intracellular Membranes; Light; Lutein; Mutation; Xanthophylls; Zeaxanthins