Carotenoids cultivars

The range (p,g/100 fresh weight) of lycopene and P-carotene in selected tomato cultivars can be 20-62000 and 35-2200 respectively, and of P-carotene and a-carotene in selected carrot cultivars 1100-64000 and 530-36000 respectively. Some of the carotenoids may be present as fatty acid esters (Breithaupt and Bamedi, 2001). More extensive listings can be found (O Neill et al, 2001 van den Berg et al, 2000 Hart and Scott 1995). 

Mercadante, A.Z. and Rodriguez-Amaya, D.B., Effects of ripening, cultivar differences, and processing on the carotenoid composition of mango, J. Agric. Food Chem., 46, 128, 1998. 

In tropical and subtropical regions, fruits also contribute to the p-carotene supply. The mango, one of the most consumed tropical fruits, showed a wide range of carotenoids, especially p-carotene contents, depending on cultivar, plantation weather conditions, and degree of ripening (Table 4.2.1). Fresh fruits and pro-... 

In processed products of the tropical fruit caja and in some cultivars of persimmons, all-tran P-cryptoxanthin was found to be the major carotenoid, contributing to 31 to 38% of the total carotenoid contents in both fruits (Table... 

Although p-cryptoxanthin was not the major carotenoid in three cultivars of sea buckthorn berries, their contents were higher than those found in other fruits (Table 4.2.2). 

Lycopene is well known as the predominant carotene in tomatoes, accounting for 65 to 98% of the total colored carotenoid content, depending on the cultivar (Table 4.2.3). The levels of lycopene in fresh tomatoes for salad varied from 21 to 79 g/g 34,35 jjj tomatoes for processing and deep-red tomatoes, the level of lycopene can be as high as 623 More than 80% of the tomatoes produced are... 

Other common fruits are also good sources of lycopene that represents 87 to 95% of the total carotenoid content in several seeded and seedless watermelon cultivars," ° 56 to 66% in different papaya cultivars, and 24 to 58% in pink grapefruits (Table 4.2.3). 

Heinonen, M.I., Carotenoids and provitamin A activity of carrot (Daucus carota L.) cultivars, J. Agric. Food Chem., 38, 609,1990. 

Ahneida, L.B. and Penteado, M.V.C., Carotenoids and provitamin A value of some Brazilian sweet potato cultivars (Ipomoea batatas Lam.), Rev. Farm. Bioquim. Univ. S. Paulo, 28, 145, 1992. 

Kimura, M., Rodriguez-Amaya, D.B., and Yokoyama, S.M., Cultivars differences and geographic effects on the carotenoid composition and vitamin A value of papaya, Lebensm.-Wiss. u.-TechnoL, 24, 415, 1991. 

Mejia LA, Hudson E, Gonzalez E and Vazquez F. 1988. Carotenoid content and vitamin A activity of some common cultivars of Mexican peppers (Capsicum annuum) as determined by HPLC. J Food Sci... 

Dragovic-Uzelac V, Levaj B, Mrkic V, Bursae D and Boras M. 2007. The content of polyphenols and carotenoids in three apricot cultivars depending on stage of maturity and geographical region. Food... 

Gil MI, Tomas-Barberan FA, Hess-Pierce B and Kader AA. 2002. Antioxidant capacities, phenolic compounds, carotenoids, and vitamin C contents of nectarine, peach, and plum cultivars from California. J Agric Food Chem 50(17) 4976-4982. 

Paprika contains capsombin and capsanthin (Fig. 8.3) which occur mainly as the lauric acid esters, and about 20 other carotenoid pigments. Paprika is produced in many countries which have developed their own specialties. Cayenne or cayenne pepper, produced from a different cultivar of C. annum, is usually more pungent. C. frutescens is the source of the very pungent Tabasco sauce. Paprika oleoresin is produced by solvent extraction of the ground powder. Obviously paprika supplies both flavor and color and its use is limited to those products compatible with the flavor. The recent rise in demand for tomato products in the form of pizza, salsa, etc., has increased the demand for paprika. Paprika is used in meat products, soups, sauces, salad dressings, processed cheese, snacks, confectionery and baked goods.1018... 

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