Please use this identifier to cite or link to this item:
|Type:||Artigo de periódico|
|Title:||Effects of ripening, cultivar differences, and processing on the carotenoid composition of mango|
|Abstract:||The carotenoid composition of mangoes produced in Brazil was determined by HPLC to appraise the effects of some influencing factors. Total carotenoid rose from 12.3 to 38.0 mu g/g in the cultivar Keitt and from 17.0 to 51.2 mu g/g in the cultivar Tommy Atkins from the mature-green to the ripe stage. Ripening alterations occurred principally in the major carotenoids, violaxanthin and beta-carotene. In the Keitt mangoes, all-trans-beta-carotene, all-trans-violaxanthin, and 9-cis-violaxanthin (location of cis double bond tentative) increased from 1.7, 5.4, and 1.7 mu g/g in the mature-green fruits to 6.7, 18.0, and 7.2 mu g/g, respectively, in the ripe fruits. In the Tommy Atkins cultivar, these carotenoids went from 2.0, 6.9, and 3.3 mu g/g to 5.8, 22.4, and 14.5 mu g/g, respectively, on ripening. In both cultivars, the small amount of 13-cis-violaxanthin practically disappeared on ripening. Geographic effects appeared to be substantial. In commercially processed mango juice, violaxanthin was not detected, auroxanthin appeared at an appreciable level, and p-carotene became the principal carotenoid.|
|Editor:||Amer Chemical Soc|
|Citation:||Journal Of Agricultural And Food Chemistry. Amer Chemical Soc, v. 46, n. 1, n. 128, n. 130, 1998.|
|Appears in Collections:||Unicamp - Artigos e Outros Documentos|
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.