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Characterization and thermal lability of carotenoids and vitamin C of tamarillo fruit (Solanum betaceum Cav.)

Mertz C., Brat P., Caris-Veyrat C., Günata Z.. 2010. Food Chemistry, 119 (2) : p. 653-659.

The carotenoids from yellow tamarillo were determined by high-performance liquid chromatographyphotodiode array detection/mass spectrometry (HPLC-PDA/MS). Xanthophylls were found as esterified with palmitic and myristic acids. All-trans-b-cryptoxanthin esters and all-trans-b-carotene were the major carotenoids of tamarillo. Changes in carotenoid and vitamin C contents after thermal pasteurization of degassed and not degassed tomato tree nectars were studied. Zeaxanthin esters appeared to be the less thermo-labile carotenoids. Carotenoids degradation was not significantly influenced by dissolved oxygen level. However, thermal treatment induced 5,8-epoxidation and cis-isomerization. Retention of ascorbic acid was total under degassed conditions while losses of dehydroascorbic acid were not affected by the initial level of dissolved oxygen. (Résumé d'auteur)

Mots-clés : caroténoïde; acide ascorbique; composition chimique; traitement thermique; stabilité; solanum; Équateur; solanum betaceum

Thématique : Composition des produits alimentaires; Traitement et conservation des produits alimentaires

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