Fruit pigments composition

Koskitalo LN and Ormrod DP. 1972. Effects of sub-optimal ripening temperatures on the color quality and pigment composition of tomato fruit. J Food Sci 37 56-59. 

In most cases an optimisation of harvesting and postharvest treatments would be needed for each kind of fruit and variety, and this can only be carried out after a full characterisation of the pigment composition. A deep knowledge of the pigment metabolism, including biosynthetic capacity, implicated enzymes and... 

Cano, M.P. and Marin, M.A. 1992. Pigment composition and color of frozen and canned kiwi fruit slices. J. Agric. Food Chem. 40, 2141-2146. 

Ancos, B, Cano, M, Hernandez, A and Monreal, M (1999) Effects of microwave beating on pigment composition and colour of fruit purees. J. Sci. Food Agric., 79, 663-670. 

Together with a texture improvement, the penetration of solutes, combined with a dehydration effect, could modify the fruit composition and improve pigment, color, and vitamin retention during frozen storage. 

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... 

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