Carotenoids in oranges

Harashima, K., Ohno, T., Sawachika, T., Hidaka, T., and Ohnishi, E. 1972. Carotenoids in orange pupae of the swallowtail, Papilio xuthus. Insect Biochem., 2 29-48. 

Another study employed an ODS column and different mobile phase composition for the measurement of carotenoids in orange juice. Citrus fruits were hand-squeezed and the juice was filtered. Aliquots of 5 ml of juice were extracted with ethyl acetate (3 X 50 ml) containing 0.004 per cent butyl hydroxytoluene (BHT). The organic phase was dried with 50 g of anhydrous sodium sulphate and the aqueous phase was mixed with 50 ml of mehanol and 100 ml of 1 M NaCl, extracted with 75 and 25 ml of ethyl acetate. The ethyl acetate fractions were combined, evaporated to dryness at 40°C and redissolved in the mobile phase. Extracts were analysed in an ODS column (250 X 4.6 mm i.d. particle size 5 jian). The mobile phase consisted of ACN-methanol-l,2-dichloroethane (60 35 5, v/v) containing 0.1 per cent BHT, 0.1 per cent triethylamine and 0.05 M of ammonium acetate. The column was not thermostated and the flow rate was 1 ml/min. Pigments were detected... 

Fig. 2.17. Saponified carotenoids in orange juice. Chromatographic conditions are given in text. Chromatograms from absorbance monitoring at 430, 486 and 350 nm, respectively, are shown, all at identical attenuation. Peak identification 1, 3, 5, 8, 26 and 29 = unidentified peaks 4 = valen-ciaxanthin 6 = neochrome 7 = trollichrome 9 = antherxanthin 11 = c/s-anthexanthin 12 = neoxanthin 19 = auoxanthin B 20 = c/s-violaxanthin 22 = leutoxanthin 23 = mutatoxan-thin A 24 = mutatoxanthin B 25 = lutein 27 = zeaxanthin 28 = isolutein 31 = a-cryptoxanthin 33 = /J-cryptoxanthin 34 = phytofluene 35 = a-carotene 36 = ae-carotene 37 = / -carotene. Reprinted with permission from R. Rouseff et al. [41].

A.M. Pupin, M.J. Dennis and M.C.F. Toledo, HPLC analysis of carotenoids in orange juice. Food Chem. 64 (1999) 269-275. 

Identification of Major Carotenoids in Orange and Tangerine Peel... 

Photosynthetic pigments, chlorophylls, and carotenoids have a clear hydro-phobic character and are usually analyzed by C18-reversed-phase (RP) columns. A C30-RP appeared on the market. The C30-RP is particularly efficient in the separation of carotenoids because the interactions of the pigments and the stationary phase are maximized by the similar size. With this phase, many cis isomers of the same carotenoid are separated from each other (Emenhiser et al., 1995 Lacker et al., 1999 Sharpless et al., 1996). This C30-RP has been successfully applied to the determination of saponified carotenoids in orange juice (Rousseff et al., 1996). However, when a mixture is complex, coelutions may become rapidly limiting and less selective stationary phases, such as the C18-RP, are therefore preferably... 

Cortes et al. (2006a) studied the effect of pasteurization and PEF treatment on carotenoids in orange juice. In their study, they found that PEF processing generally caused an increase in the concentrations of the carotenoids identified as treatment time increased. The decrease in the concentrations of carotenoids with provitamin A activity was very small, although it always decreased in comparison with untreated fresh juice. The concentration of total carotenoids decreased by 12.6% in the pasteurized orange juice in comparison with untreated fresh orange juice, as opposed to decreases of 9.6%, 6.3%, or 7.8% when fields of 25, 30, or 40 kV/cm were applied. 

Lutein is also the major carotenoid in kiwi fruit, red seedless grapes, zucchini squash and pumpkin, while zeaxanthin is the major carotenoid in orange pepper. 3-Cryptoxanthin is also distributed in foodstuffs such as broccoli and green grapes, and is one of the major carotenoids detectable in human blood. 

Britton, G., UV/visible spectroscopy, in Carotenoids Spectroscopy, IB, Britton, G., Liaaen-Jensen, S., and Pfander, H., Eds., Birkhanser, Basel, 1995, 13. Melendez-Martinez, A.J. et ah. Identification of isolntein (Intein epoxide) as cis-antheraxanthin in orange juice, J. Agric. Food Chem., 53, 9369, 2005. 

Experiment 5. The fluorescence of crystalline allelochemicals and some pigments Yellow-green emission is peculiar to quercetin, while orange - to rutin. Azulene fluoresce in blue, carotenoids - in yellow, and chlorophyll - in red. 

Cortes C, Esteve MJ, Rodrigo D, Torregrosa F and Frrgola A. 2006. Changes of colour and carotenoid contents during high intensity pulsed electric field treatment in orange juices. Food Chem Toxicol 44 1932-1939. 

Dugo P, Herrero M, Giuffrida D, Ragonese C, Dugo G and Mondello L. 2008. Analysis of native carotenoid composition in orange juice using C30 columns in tandem. J Sep Sci 31 2151—2160. 

The carotenoid content of orange juices has also been investigated by RP-HPLC. Thus, a non-endcapped C30 column was employed for the analysis of saponified carotenoids in... 

Fig. 2.18. HPLC chromatogram of carotenoids in an authentic sample of orange juice I Sudan I, II lutein, III zeaxanthin, IV /J-cryploxanlhin. V a-carotene, VI / -carotene. For chromatographic conditions see text. Reprinted with permission from A. M. Pupin et al. [42].

Guzman 1, Hamby S, Romero J, Bosland PW, O Connell MA (2010) Variability of Carotenoid Biosynthesis in Orange Colored Capsicum spp. Plant Science, 179 49-59... 

Coenen et al. [60,61] proposed a two-step extraction for the separation of pungent compounds and carotenoid fractions. Aroma- and pungent components were recovered at 120 bar and 40°C, and the paprika residue was re-extracted at 320 bar and 40°C to recover carotenoids. The solubility of capsaicin in carbon dioxide was relatively low at a pressure of 120 bar, so a great amount of solvent (for example 130 kg of CO2 per kg of paprika) was needed to recover the aroma components totally. The extraction time was 6.5 hour. In the separator the pressure was 56 bar and the temperature was 45°C. The orange, paste-like extract recovered in the first step was extremely pungent in taste. It contained water, and the yield was about 15%. In the second step, a relatively great amount of CO2 (approximately 50 kg/kg) was needed to recover the carotenoids in quantitative yield. The extraction time was 4 hours. The dark red, liquid colour-concentrate is without capsaicinoids. The yield was 2.5%. 

Many of the colors associated with higher plants (green leaves in the spring and summer, yellow or red leaves in the fall, the orange color of carrots, some colors in flower petals) are due to the presence of pigment molecules such as chlorophylls and carotenoids. In this experiment a mixture of these pigments will be isolated by solvent extraction of plant tissue, separated by chromatography, and the components identified by visible spectrophotometry. 

F Khachik, GR Beecher. Application of a C-45-/3-carotene as an internal standard for the quantification of carotenoids in yellow/orange vegetables by liquid chromatography. J Agric Food Chem 35 732-738, 1987. 

In natural tissues, carotenoids generally occur as complex mixtures of many substances in orange juice, for instance, more than 50 carotenoids were identified. A survey of the carotenoid content in some fruits and vegetables is given in Refs. 19 and 20. Differences due to variety, site, and maturity must be considered. 

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