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

Mertz Christian, Brat Pierre, Caris-Veyrat Catherine, Günata Ziya. 2010. Characterization and thermal lability of carotenoids and vitamin C of tamarillo fruit (Solanum betaceum Cav.). Food Chemistry, 119 (2) : 653-659.

https://doi.org/10.1016/j.foodchem.2009.07.009

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Quartile : Q1, Sujet : FOOD SCIENCE & TECHNOLOGY / Quartile : Q1, Sujet : CHEMISTRY, APPLIED / Quartile : Q1, Sujet : NUTRITION & DIETETICS

Résumé : 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.

Mots-clés Agrovoc : Solanum, stabilité, traitement thermique, composition chimique, acide ascorbique, caroténoïde

Mots-clés géographiques Agrovoc : Équateur

Mots-clés complémentaires : Solanum betaceum

Classification Agris : Q04 - Composition des produits alimentaires
Q02 - Traitement et conservation des produits alimentaires

Champ stratégique Cirad : Axe 3 (2005-2013) - Alimentation accessible et de qualité

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