scholarly journals Impact of Mild Oven Cooking Treatments on Carotenoids and Tocopherols of Cheddar and Depurple Cauliflower (Brassica oleracea L. var. botrytis)

Antioxidants ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 196
Author(s):  
Ancuta Nartea ◽  
Benedetta Fanesi ◽  
Pasquale Massimiliano Falcone ◽  
Deborah Pacetti ◽  
Natale Giuseppe Frega ◽  
...  
Keyword(s):  
Dry Weight ◽  
Point Of View ◽  
Carotenoid Content ◽  
Total Carotenoid ◽  
Total Carotenoids ◽  
Fresh Vegetable ◽  
Total Carotenoid Content ◽  
Domestic Practice ◽  
Sous Vide ◽  
First Time

The effect of steam and sous-vide oven procedures on liposoluble antioxidants of colored cauliflower (orange and purple) was assessed for the first time and compared with domestic practice (boiling). In raw samples, the total carotenoid content was 10-fold higher in Cheddar than in Depurple (20.9 ± 2.1 vs. 2.3 ± 0.5 mg/kg dry weight), whereas the level of tocopherols was similar (28.5 ± 4.4 vs. 33 ± 5.2 mg/kg dry weight). The Cheddar liposoluble antioxidant matter contained violaxanthin, neoxanthin, α-carotene and δ-tocopherol, not detected in Depurple. All tests increased the bioactive compounds extractability with steam oven and sous-vide displaying similar effects, lower than boiling. In boiled Cheddar cauliflower, the total carotenoids and tocopherols contents increased with cooking time until they were 13-fold and 6-fold more than in raw cauliflower, respectively. Conversely, in the Depurple variety, contents increased by half with respect to the orange variety. However, from a nutritional point of view, no differences were revealed among the three different cooking treatments in terms of vitamin A and E levels expressed in μg/100 g of fresh vegetable because of the higher water content of boiled samples that must be considered when evaluating the effect of thermal treatment on cauliflower nutritional traits.

scholarly journals Investigations on carotenoids in lichens. XXXII. Carotenoids occurring in the thalli of lichens from Kenya (Equatorial Africa)

2014 ◽  
Vol 61 (2) ◽  
pp. 231-239 ◽  
Author(s):  
Bazyli Czeczuga ◽  
Roland Moberg ◽  
Vagn Alstrup
Keyword(s):  
Dry Weight ◽  
Carotenoid Content ◽  
Total Carotenoid ◽  
Thinlayer Chromatography ◽  
Equatorial Africa ◽  
Total Carotenoid Content ◽  
First Time ◽  
Β Carotene

The presence of cartenoids in nineteen species of lichens from Kenya (Equatorial Africa) was studied by column and thinlayer chromatography. This investigations revealed the presence of the following carotenoids: neurosporene, α-carotene, β-carotene, rubixanthin, α-cryptoxanthin, β-cryptoxanthin, zeaxanthin, lutein, 3'-epilutein, torularhodin, diatoxanthin, neoxanthin, echinenone, 3'-hydroxyechinenone, canthaxanthin, α-doradexanthin, astaxanthin, β-carotene epoxide, antheraxanthin, lutein epoxide, violaxanthin, mutatoxanthin, flavoxanthin, capsochrome, β-apo-8'-carotenal, β-apo-10'-carotenal and apo-12'-violaxanthal. Five of these, torularhodin, 3'-hydroxyechinenone, capsochrome, β-apo-8'-carotenal and β-apo-10'-carotenal, are reported for the first time from lichens. The total carotenoid content of the material ranged from 15.88 (Pyxine cocoes) to 135.44 µg g-1 dry weight (Telaschistes chrysophthalmus).

scholarly journals 058 Variation in β-carotene and Total Carotenoid Content in Capsicum Germplasm

HortScience ◽  
2000 ◽  
Vol 35 (3) ◽  
pp. 398C-398
Author(s):  
Marisa Wall ◽  
Cynthia Waddell ◽  
Paul Bosland ◽  
Stephanie Walker
Keyword(s):  
Dry Weight ◽  
Fresh Fruit ◽  
Carotenoid Content ◽  
Total Carotenoid ◽  
Fresh Weight ◽  
Total Carotenoids ◽  
New Mexican ◽  
Total Carotenoid Content ◽  
Dried Fruit ◽  
Β Carotene

The β-carotene and total carotenoid content of different Capsicum fruit types and species were analyzed using HPLC. This information is useful for breeding high carotenoid chiles (New Mexican type) for the food industry, and also provides nutritional data for the range of fruit types within the Capsicum genus. Fresh fruit from 25 accessions and dried fruit from 39 accessions were evaluated in 1996 and 1997. β-carotene levels varied from 0 to 16.6 mg/100 g fresh weight, and carotenoid levels were from 0.1 to 89.6 mg/100 g in red ripe fruit in 1996. The range of values for β-carotene was similar in 1997, but a wider range in total carotenoids (0.4 to 117.3 mg/100 g fresh weight) was observed. Fresh fruit (100 g) of the cultivars `Greenleaf Tabasco', `Pulla', `Guajillo', `NuMex Conquistador', `Ring-O-Fire', and `Thai Dragon' contained greater amounts of β-carotene than the RDA for vitamin A for the average adult. For dried Capsicum entries, New Mexican, aji, pasilla, ancho, and guajillo types had the highest levels of β-carotene. In 1996, β-carotene levels among the dried Capsicum germplasm ranged from 0 to 739.2 μg/g dry weight, and carotenoid levels were from 21.3 to 6,225.9 μg/g. Values were higher in 1997, and ranged from 23.7 to 1,198.1 μg/g dry weight for β-carotene and from 76.9 to 10,120.6 μg/g for total carotenoids. A pasilla type (C. annuum) had the highest total carotenoid content among the dried entries in both years.

scholarly journals Variation in β-Carotene and Total Carotenoid Content in Fruits of Capsicum

HortScience ◽  
2001 ◽  
Vol 36 (4) ◽  
pp. 746-749 ◽  
Author(s):  
Marisa M. Wall ◽  
Cynthia A. Waddell ◽  
Paul W. Bosland
Keyword(s):  
High Performance ◽  
Dry Weight ◽  
Carotenoid Content ◽  
Total Carotenoid ◽  
Fresh Weight ◽  
Ripe Fruit ◽  
Total Carotenoids ◽  
New Mexican ◽  
Total Carotenoid Content ◽  
Β Carotene

The β-carotene and total carotenoid content of either fresh or dried tissue of fruits of a total of 57 cultivars of six Capsicum species were analyzed using high performance liquid chromatography (HPLC). β-Carotene levels in ripe fruit varied from 0 to 166 μg·g-1 fresh weight, and carotenoid levels were from 1 to 896 μg·g-1 in ripe fruit in 1996. The range of values for β-carotene was similar in 1997, but that for total carotenoids was wider (4 to 1173 μg·g-1 fresh weight). Fresh fruit of the cultivars Greenleaf Tabasco, Pulla, Guajillo, NuMex Conquistador, Ring-O-Fire, and Thai Dragon contained greater amounts of β-carotene per 100 g fresh weight than the recommended dietary allowance (RDA) for vitamin A for the average adult. For dried Capsicum entries, New Mexican, aji, pasilla, and ancho types had the highest levels of β-carotene. In 1996, β-carotene levels among the dried Capsicum germplasm ranged from 2 to 739 μg·g-1 dry weight, and carotenoid levels from 111 to 6226 μg·g-1. Values were higher in 1997, ranging from 24 to 1198 μg·g-1 dry weight for β-carotene and from 187 to 10,121 μg·g-1 for total carotenoids. A pasilla type (C. annuum L.) had the highest total carotenoid content among the dried entries in both years.

scholarly journals Effects of selected agronomical factors on the content of health-promoting compounds in spaghetti squash (Cucurbita pepo L. subsp. pepo)

2012 ◽  
Vol 24 (1) ◽  
pp. 33-39
Author(s):  
Wanda Wadas ◽  
Halina Mioduszewska ◽  
Krzysztof Kalinowski
Keyword(s):  
Ascorbic Acid ◽  
Cucurbita Pepo ◽  
Sowing Date ◽  
Carotenoid Content ◽  
Plant Spacing ◽  
Total Carotenoid ◽  
Total Carotenoids ◽  
Total Carotenoid Content ◽  
Health Promoting ◽  
Β Carotene

Effects of selected agronomical factors on the content of health-promoting compounds in spaghetti squash (Cucurbita pepoL. subsp.pepo)The study examined the effects of the sowing date (5, 15 and 25 May) and plant spacing (1 × 0.6 m, 1 × 0.8 m and 1 × 1 m) on the content of carotenoids and L-ascorbic acid in the fruits of two cultivars of spaghetti squash (‘Makaronowa Warszawska' and ‘Pyza’). The field experiment was carried out in central-eastern Poland. Fully mature spaghetti squash fruits were harvested from the beginning of September to the beginning of October. The content of total carotenoids and β-carotene was the greatest in the fruits of plants sown on 15 May. The sowing date did not affect the content of L-ascorbic acid. Increasing the plant spacing from 1 × 0.6 m to 1 × 1 m resulted in an increase of total carotenoid content, particularly for the spaghetti squash sown on 25 May. Plant spacing did not have a significant effect on the content of β-carotene and L-ascorbic acid. Fruits of the ‘Makaronowa Warszawska’ with light orange flesh contained more total carotenoids and β-carotene than fruits of the ‘Pyza’ with cream-coloured flesh. The content of L-ascorbic acid in the fruits of both cultivars did not differ significantly.

scholarly journals Dynamics of Selected Bioactive Substances Changes in Cucurbita Moschata Duch. Ex Poir. After Storage and Different Methods of Technological Processing

2016 ◽  
Vol 64 (2) ◽  
pp. 387-393
Author(s):  
Alena Andrejiová ◽  
Alžbeta Hegedűsová ◽  
Miroslav Šlosár ◽  
Silvia Barátová
Keyword(s):  
Vitamin C ◽  
Positive Impact ◽  
Research Work ◽  
Carotenoid Content ◽  
Cucurbita Moschata ◽  
Total Carotenoid ◽  
Total Carotenoids ◽  
Total Carotenoid Content ◽  
Technological Processing ◽  
Winter Squash

The winter squash is an important source of antioxidants, especially carotenoids. The aim of submitted research work was to determine the effect of genotype, storage and different methods of technological processing (baking, boiling and sterilization) on the content of ascorbic acid and total carotenoids in fruits of winter squash (Cucurbita moschata Duch. ex Poir.). The small-plot field experiment was established at Slovak University of Agriculture in Nitra in 2013. Five cultivars of winter squash (‘Liscia’, ‘Orange’, ‘Hannah’, ‘UG 205 F1’ and ‘Waltham’) were examined in experiment. The total carotenoids content in the pulp of fresh fruits was ranged from 9.33 to 15.10 mg.100 g−1. Its highest value was determined in case of ‘Orange’ variety. The storage and the thermal treatment of fruit pulp in case of baking had positive impact from the total carotenoid content point of view. The baking resulted in the increase of its value in winter squash. On the contrary, sterilization tended to the decrease of total carotenoid content in edible part of squash. The total carotenoids content in the baking pulp was ranged from 14.27 to 31.87 mg.100 g−1. The vitamin C content before storage and technological processing ranged in interval from 13.88 to 18.69 mg.100 g−1. Particular thermal methods of processing and storage resulted in decrease of vitamin C content in the pulp of all winter squash varieties.

scholarly journals Characteristic carotenoids in some phytobenthos species in the coastal area of the Adriatic Sea

2014 ◽  
Vol 55 (4) ◽  
pp. 601-609 ◽  
Author(s):  
Bazyli Czeczuga
Keyword(s):  
Coastal Area ◽  
Adriatic Sea ◽  
Dry Weight ◽  
Carotenoid Content ◽  
Total Carotenoid ◽  
Total Carotenoid Content ◽  
Chaetomorpha Aerea

The author investigated the presence of various carotcnoids in some phytobenthos species (20 species representative of <em>Chlorophytn, Phaeophyta</em> and <em>Rhodophyta</em>) from the coast of the Adriatic Sea. The presence of following carotenoids has been determined 1) in <em>Chlorophyta</em> lycopene, α-, β-, γ- , ε-carotene, β-cryptoxanthin, lutein, lutein epoxide, zeaxanthin, antheraxanthin, neoxanthin, violaxanthin, siphonein and astaxanthin esier; 2) in <em>Phorophyta</em>: α-, β-, γ- , ε- carotene, zeaxanthin, antheraxanthin, diataxanthin, fucoxanthin, fucoxanthol, neoxanthin, violaxanthin and rhodoxanthin-like: 3) in <em>Rhodophyta</em> α-, β-, γ-carotene,α-, β-,cryptoxanthin, lutein lutein epoxide, zeaxanthin, anthcraxanthin, mutatoxanthin, fucoxanthin neoxanthin and violaxanthin The total carotenoid content ranged from 1.197 ( <em>Cystoseira corniculata</em>) to 16 748 mg g<sup>-1</sup> dry weight (<em>Chaetomorpha aerea</em>).

scholarly journals Free radicals scavenging -antioxidant phytochemicals in cherry tomato (Solanum lycopersicon var. Ceresiforme (DUNAL) A. Gray)

2015 ◽  
Vol 43 (3) ◽  
pp. 255-260
Author(s):  
Gyanendra Kumar Rai ◽  
Rajesh Kumar ◽  
Ranjeet Ranjan Kumar ◽  
Sheetal Dogra
Keyword(s):  
Vitamin C ◽  
Water Soluble ◽  
Soluble Solids ◽  
Carotenoid Content ◽  
Total Carotenoid ◽  
Cherry Tomato ◽  
Total Carotenoids ◽  
Total Carotenoid Content ◽  
Maximum Acidity ◽  
Lycopene Content

Significant differences (p ? 0.05) were observed among the cherry tomato lines for the principal antioxidants, viz. total carotenoids, lycopene and vitamin-C. Vitamin-C content ranged from 17.62 - 46.16 mg/100 g, the total carotenoid content ranged from 3.86 - 6.66 mg/100 g and lycopene content ranged from 2.83 - 5.26 mg/100 g on fresh weight basis. The total phenolics, another important class of antioxidants, also differed significantly amongst the cherry tomato line (12.41-31.17 mg gallic acid equivalent/100 g). Significant variation (p ? 0.05) was also observed for pH and titrable acidity. The pH varied from 4.15 - 4.52 and anhydrous citric acid ranged from 0.050 up to 0.323%. The total soluble solids were 3.41 - 5.16%. The maximum vitamin-C content was recorded in VRCT-6 (46.16 mg/100 g) closely followed by VRCT-7 (45.51 mg/100 g) and VRCT-15 (44.71 mg/100 g), whereas maximum total carotenoid content were recorded in VRCT-16 (6.66 mg/100 g) followed by VRCT-7 (6.48 mg/100 g) and VRCT-1(6.36 mg/100 g), respectively. On the other hand, maximum lycopene content was estimated in VRCT-16 (5.26 mg/100 g) followed by VRCT-3 (5.23 mg/100 g) and VRCT-14 (4.73 mg/100 g). Maximum acidity and total water soluble solids were recorded in VRCT-9 (0.323%) and VRCT-7 (5.16%), respectively. DOI: http://dx.doi.org/10.3329/bjb.v43i3.21591 Bangladesh J. Bot. 43(3): 255-260, 2014 (December)

scholarly journals Mucosal Immune Responses and Total Carotenoid Content of Juvenile Male Guppy Fish (Poecilia Reticulata) Fed With Different Herbal Supplements ​

2021 ◽  
Author(s):  
Seyed Nesa Mousavi ◽  
Hamid Mohammadiazarm ◽  
Fatemeh Azadbakht
Keyword(s):  
Growth Performance ◽  
Poecilia Reticulata ◽  
Red Pepper ◽  
Carotenoid Content ◽  
Total Carotenoid ◽  
Herbal Supplements ◽  
Total Carotenoids ◽  
Immunological Parameters ◽  
Total Carotenoid Content ◽  
Guppy Fish

Abstract In this experiment, the influences of dietary garlic, onion, and sweet red pepper meals as herbal supplements were studied on some immunological parameters, total carotenoid content, and growth performance of male guppy fish (Poecilia reticulata) in the juvenile stage. The experimental diets were fed to fish as a control (0), and three other diets contained 20 g kg− 1 garlic, or 20 g kg− 1 red onion, and or 20 g kg− 1 sweet red pepper powders. The male guppies with the early weight of 0.642g ± 0.07 were stocked in twelve circular tanks (40 L capacity) at density of 30 fish per tank. Fish were fed to satiation the diets thrice daily. The results showed that dietary herbal additives induced a significant increase (P < 0.05) in some mucosal immunological parameters contained alternative complement (ACH50), total immunoglobulin (Ig), lysozyme, and total protein compared to control, which were the highest in the group with 20 g kg− 1 garlic powder. Also, various dietary herbal additives resulted in higher (P < 0.05) total carotenoids levels of lateral skin body and caudal fin of fish than control, which were the highest in the group with 20 g kg− 1 sweet red pepper. The growth performance and feeding indices enhanced significantly (P < 0.05) in experimental groups compared to the control. As a result, used herbal supplements had beneficial effects on immunological parameters and total carotenoid content of fish. So, the highest immunity and coloration was obtained separately at 20 g kg− 1 respectively with garlic and sweet red pepper meals.

scholarly journals Drying Optimisation to Obtain Carotenoid-Enriched Extracts from Industrial Peach Processing Waste (Pomace)

Beverages ◽  
2019 ◽  
Vol 5 (3) ◽  
pp. 43
Author(s):  
Stavros Lalas ◽  
Aggeliki Alibade ◽  
Eleni Bozinou ◽  
Dimitris P. Makris
Keyword(s):  
Antiradical Activity ◽  
Carotenoid Content ◽  
Total Carotenoid ◽  
Processing Waste ◽  
Total Carotenoids ◽  
Drying Time ◽  
Total Carotenoid Content ◽  
Major Process ◽  
Negative Effect ◽  
Drying Conditions

In this study, peach pomace (PP) moisture reduction using conventional oven-drying was investigated by implementing the Box-Behnken experimental design, considering two major process variables, time—t and temperature—T. The purpose was the optimisation of the process to obtain PP extracts as rich as possible in total carotenoids (TCn). It was shown that effective moisture removal up to a final level of approximately 24%, could be achieved after 8.27 h (496 min) at 70 °C. Under these optimised drying conditions, the maximum carotenoid yield was 84.57 ± 8.56 μg CtE g−1 dm. This yield was by almost 63% lower than that achieved using fresh (non-dried) samples. Temperatures higher than 70 °C were demonstrated to be even more detrimental in this regard, yet from the model built, it was made clear that prolonged drying time may bring about a more pronounced negative effect on the total carotenoid yield. The drop in total carotenoid content of PP as a result of drying was accompanied by a significant decline in the antiradical activity of PP extracts.

scholarly journals Natural β-Carotene Production by Blakeslea trispora Cultivated in Spanish-Style Green Olive Processing Wastewaters

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 327
Author(s):  
Eugenia Papadaki ◽  
Fani Th Mantzouridou
Keyword(s):  
Production Costs ◽  
Carotenoid Content ◽  
Blakeslea Trispora ◽  
Total Carotenoid ◽  
Total Carotenoid Content ◽  
Reference Medium ◽  
Green Olive ◽  
First Time ◽  
Β Carotene ◽  
Carotene Synthesis

In the current research, the potential of Spanish-style green olive processing wastewaters (lye and washing waters) exploitation toward natural β-carotene production by Blakeslea trispora was tested for the first time. Mating culture generated by the joint cultivation of the heterothallic fungal strains ATCC 14271 and 14272 in the non-sterile lye and washing waters was able to grow, achieving the phytotoxic hydroxytyrosol degradation by 57.3% and 66.8%, respectively. However, the low sugar and nitrogen content of the streams did not favor carotenogenesis. Alternatively, in the nutrient-enriched effluents, a notable quantity of β-carotene was produced, accounted for 61.2 mg/L (lye) and 64.1 mg/L (washing waters) (82–88% of total carotenoid content). Above all, enriched streams had a noteworthy stimulating effect on the β-carotene synthesis, because both the maximum β-carotene yield per volume of enriched effluents and specific β-carotene production rate were higher when compared with the respective values obtained from trials with synthetic reference medium without added effluents. Hydroxytyrosol and tyrosol showed high stability during the non-sterile process for β-carotene production by B. trispora grown in the enriched effluents. This finding strengthens the potential toward the generation of multiple high-value products, which could lower the natural β-carotene production costs.

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