Effects of ripening, cultivar differences, and processing on the carotenoid composition of mango

dc.creatorMercadante, AZ
dc.creatorRodriguez-Amaya, DB
dc.date1998
dc.dateJAN
dc.date2014-12-02T16:24:49Z
dc.date2015-11-26T16:10:21Z
dc.date2014-12-02T16:24:49Z
dc.date2015-11-26T16:10:21Z
dc.date.accessioned2018-03-28T22:58:58Z
dc.date.available2018-03-28T22:58:58Z
dc.identifierJournal Of Agricultural And Food Chemistry. Amer Chemical Soc, v. 46, n. 1, n. 128, n. 130, 1998.
dc.identifier0021-8561
dc.identifierWOS:000071650900023
dc.identifier10.1021/jf9702860
dc.identifierhttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/65079
dc.identifierhttp://www.repositorio.unicamp.br/handle/REPOSIP/65079
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/65079
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1266854
dc.descriptionThe carotenoid composition of mangoes produced in Brazil was determined by HPLC to appraise the effects of some influencing factors. Total carotenoid rose from 12.3 to 38.0 mu g/g in the cultivar Keitt and from 17.0 to 51.2 mu g/g in the cultivar Tommy Atkins from the mature-green to the ripe stage. Ripening alterations occurred principally in the major carotenoids, violaxanthin and beta-carotene. In the Keitt mangoes, all-trans-beta-carotene, all-trans-violaxanthin, and 9-cis-violaxanthin (location of cis double bond tentative) increased from 1.7, 5.4, and 1.7 mu g/g in the mature-green fruits to 6.7, 18.0, and 7.2 mu g/g, respectively, in the ripe fruits. In the Tommy Atkins cultivar, these carotenoids went from 2.0, 6.9, and 3.3 mu g/g to 5.8, 22.4, and 14.5 mu g/g, respectively, on ripening. In both cultivars, the small amount of 13-cis-violaxanthin practically disappeared on ripening. Geographic effects appeared to be substantial. In commercially processed mango juice, violaxanthin was not detected, auroxanthin appeared at an appreciable level, and p-carotene became the principal carotenoid.
dc.description46
dc.description1
dc.description128
dc.description130
dc.languageen
dc.publisherAmer Chemical Soc
dc.publisherWashington
dc.publisherEUA
dc.relationJournal Of Agricultural And Food Chemistry
dc.relationJ. Agric. Food Chem.
dc.rightsfechado
dc.sourceWeb of Science
dc.subjectcarotenoids
dc.subjectmango
dc.subjectHPLC
dc.subjectripening
dc.subjectcultivar differences
dc.subjectprocessing effects
dc.titleEffects of ripening, cultivar differences, and processing on the carotenoid composition of mango
dc.typeArtículos de revistas


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