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Characterization of Carotenoid and Carotenoid Esters of Astringent Persimmon Tissues (Diospyros kaki Thunb. var. Rojo Brillante). Effects of Thermal and High Pressure Non-Thermal Processing
Version 1
: Received: 21 November 2018 / Approved: 22 November 2018 / Online: 22 November 2018 (14:26:40 CET)
How to cite:
Cano, M. P.; G�mez-Maqueo, A.; Welti-Chanes, J.; Garc�a-Cayuela, T. Characterization of Carotenoid and Carotenoid Esters of Astringent Persimmon Tissues (Diospyros kaki Thunb. var. Rojo Brillante). Effects of Thermal and High Pressure Non-Thermal Processing. Preprints2018, 2018110548. https://doi.org/10.20944/preprints201811.0548.v1
Cano, M. P.; G�mez-Maqueo, A.; Welti-Chanes, J.; Garc�a-Cayuela, T. Characterization of Carotenoid and Carotenoid Esters of Astringent Persimmon Tissues (Diospyros kaki Thunb. var. Rojo Brillante). Effects of Thermal and High Pressure Non-Thermal Processing. Preprints 2018, 2018110548. https://doi.org/10.20944/preprints201811.0548.v1
Cano, M. P.; G�mez-Maqueo, A.; Welti-Chanes, J.; Garc�a-Cayuela, T. Characterization of Carotenoid and Carotenoid Esters of Astringent Persimmon Tissues (Diospyros kaki Thunb. var. Rojo Brillante). Effects of Thermal and High Pressure Non-Thermal Processing. Preprints2018, 2018110548. https://doi.org/10.20944/preprints201811.0548.v1
APA Style
Cano, M. P., G�mez-Maqueo, A., Welti-Chanes, J., & Garc�a-Cayuela, T. (2018). Characterization of Carotenoid and Carotenoid Esters of Astringent Persimmon Tissues (<em>Diospyros kaki </em>Thunb. var.<em> Rojo Brillante</em>). Effects of Thermal and High Pressure Non-Thermal Processing. Preprints. https://doi.org/10.20944/preprints201811.0548.v1
Chicago/Turabian Style
Cano, M. P., Jorge Welti-Chanes and Tom�s Garc�a-Cayuela. 2018 "Characterization of Carotenoid and Carotenoid Esters of Astringent Persimmon Tissues (<em>Diospyros kaki </em>Thunb. var.<em> Rojo Brillante</em>). Effects of Thermal and High Pressure Non-Thermal Processing" Preprints. https://doi.org/10.20944/preprints201811.0548.v1
Abstract
Carotenoid and carotenoid esters profiles of peel, pulp and whole fruit tissues of astringent persimmon (Diospyrus kaki Thunb., var. Rojo Brillante) have been characterized in detail and quantified for the first time. Carotenoids were determined by HPLC-PDA-MS/MS (APCI+), using a reverse phase C30 column. A total of 38 carotenoids were identified and quantified, corresponding to 21 free carotenoids (13 xanthophylls and 8 hydrocarbon carotenes) and a total of 17 carotenoid esters. The qualitative profiles are very similar among tissues, differing only in the carotenoids concentration. The most important identified free xanthophylls were (all-E)-β-cryptoxanthin, (all-E)-antheraxanthin, (all-E)-lutein, (all-E)-zeaxanthin and (all-E)-violaxanthin . Hydrocarbon carotenoids found were (all-E)-β-carotene, (all-E)-α-carotene, (9Z)-β-carotene, (13Z)-β-carotene, (9Z)-α-carotene, and lycopene. The most abundant carotenoid esters were (all-E)-lutein-3-O-palmitate, (all-E)-zeaxanthin myristate, (all-E)-zeaxanthin palmitate and (all-E)-cryptoxanthin laurate. Processing by high pressures produced no regular effect on persimmon carotenoids and pasteurization affected negatively the content of all carotenoids from all studied persimmon tissues. This work will contribute to the development of scientific research about the bioaccessibity and bioavailabity of each individual free or esterified persimmon carotenoids in order to a better understanding of the carotenoid compounds impact in human health.
Keywords
Persimmon, Diospyrus kaki Thunb., var. Rojo Brillante, astringent, carotenoids, carotenoid esters, HPLC-PDA-MS (APCI+), processing effects
Subject
Chemistry and Materials Science, Food Chemistry
Copyright:
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.