Carotenoids from new apricot (Prunus armeniaca L.) varieties and their relationship with flesh and skin color

Journal of Agricultural and Food Chemistry

Volumn 53, Issue 16, 2005, Pages 6368-6374

  Ruiz, David ^a   Egea, José ^a   Tomás Barberán, Francisco A ^b   Gil, María I ^b  

^a 30100 Campus Universitario   (Spain)

^b Research Group on Quality   (Spain)

Author keywords

Carotene; Color; Colorimeter; Correlation; HPLC; Provitamin A

Indexed keywords

CAROTENOID;

ARTICLE; CHEMISTRY; COLOR; COMPARATIVE STUDY; FRUIT; PRUNUS; SPECIES DIFFERENCE;

CAROTENOIDS; COLOR; FRUIT; PRUNUS; SPECIES SPECIFICITY;

PRUNUS ARMENIACA; SELENE;

EID: 23844470532     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0480703     Document Type: Article

References (17)

1. Machlin, L. J. Critical assessment of the epidemiological data concerning the impact of antioxidant nutrients on cancer and cardiovascular disease. Crit. Rev. Food Sci. Nutr. 1995, 35, 41-50.
2. Van den Berg, H.; Faulks, R.; Fernando Granado, H.; Hirschberg, J.; Olmedilla, B.; Sandmann, G.; Southon, S.; Stahl, W. The potential for the improvement of carotenoid levels in foods and the likely systemic effects. J. Sci. Food Agric. 2000, 80, 880-912.
3. Brokmann, H. Die carotinoide der aprikose (Prunus armeniaca). Z. Physiol. Chem. 1933, 216, 45.
4. Curl, A. L. The carotenoids of apricots. Food Res. 1960, 24, 190-196.
5. Bolin, H. R.; Stafford, A. E. Effect of processing and storage on provitamin A and vitamin C in apricots. J. Food Sci. 1974, 39, 1034-1036.
6. Katayama, T.; Nakayama, T. O. M.; Lee, T. H.; Chichester, C. O. Carotenoid transformations in ripening apricots and peaches. J. Food Sci. 1971, 36, 804-806.
7. Gil, M. I.; Tomás-Barberán, F. A.; Hess-Pierce, B.; Kader, A. A. Antioxidant capacity, phenolic compounds, carotenoids and vitamin C of nectarine, peach and plum cultivars from California. J. Agric. Food Chem. 2002, 50, 4976-4982.
8. Arias, R.; Lee, T. C.; Logendra, L.; Janes, H. Correlation of lycopene measured by HPLC with the L*, a*, b* color readings of a hydroponic tomato and the relationship of maturity with color and lycopene content. J. Agric. Food Chem. 2000, 48, 1697-1702.
9. Ameny, M. A.; Wilson, P. W. Relationship between hunter color values and β-carotene contents in white-fleshed African sweet-potatoes (Ipomoea batatas Lam). J. Sci Food Agric. 1997, 73, 301-306.
10. AOAC. Official Methods of Analysis, 14th ed.; Association of Official Analytical Chemists: Arlington, VA, 1984; pp 414-420.
11. Wright, K. P.; Kader, A. A. Effect of controlled-atmosphere storage on the quality and carotenoid content of sliced persimmons and peaches. Postharvest Biol. Technol. 1997, 10, 89-97.
12. Hart, D. J.; Scott, K. J. Development and evaluation of an HPLC method for the analysis of carotenoids in foods and the measurement of the carotenoid content of vegetables and fruits commonly consumed in the UK. Food Chem. 1995, 54, 101-111.
13. Gurrieri, F.; Audergon, J. M.; Albagnac, G.; Reich, M. Soluble sugars and carboxylic acids in ripe apricot fruit as parameters for distinguishing different cultivars. Euphytica 2001, 117, 183-189.
14. Kobayashi, K.; Miyamoto, K.; Akuta, S. Studies on carotenoid pigments and colour of fruits in Japan. Part III. The carotenoids of apricots. Bull. Fac. Agric. Yamaguti Univ. 1970, 21, 139-146.
15. Müller, H. Determination of the carotenoid content in selected vegetables and fruit by HPLC and photodiode array detection. Z. Lebensm. Unters. Forsch. 1997, 204, 88-94.
16. de Rigal, D.; Gauillard, F.; Richard-Forget, F. Changes in the carotenoid content of apricot (Prunus armeniaca, var Bergeron) during enzymatic browning: β-carotene inhibition of chlorogenic acid degradation. J. Sci Food Agric. 2000, 80, 763-768.
17. Romani, R. J.; Jacob, F. C.; Mitchell, F. G.; Sprock, C. M. Light transmittance characteristics of maturity apricots. Am. Soc. Hortic. Sci. 1963, 226-233.