Free Access
Issue
Fruits
Volume 70, Number 3, May-June 2015
Page(s) 163 - 172
DOI https://doi.org/10.1051/fruits/2015009
Published online 22 April 2015
  1. International Food Data Conference: A summary, Food Chem. 140 (2013) 399–401. [Google Scholar]
  2. Charrondière U.R., Stadlmayr B., Rittenschober D., Moiille B., Nilsson E., Medhammar E., Olango T., Eisenwagen S., Persijn D., Ebenk K., Nowak V., Du J., Burlingame B., FAO/INFOODS food composition database for biodiversity, Food Chem. 140 (2013) 408–412. [CrossRef] [PubMed] [Google Scholar]
  3. Lichtenstein A.H., Russell R.M., Essential nutrients: food or supplements? Where should the emphasis be?, J. Am. Med. Ass. 294 (2005) 351–358. [CrossRef] [Google Scholar]
  4. Shenkin A., The key role of micronutrients, Clinic. Nutr. 25 (2006) 1–13. [CrossRef] [Google Scholar]
  5. Britton G., Liaaen-Jensen S., Pfander H., Carotenoids. Volume 5: Nutrition and Health. Birkhauser, Basel, Switzerland, 2009. [Google Scholar]
  6. Beutner S., Bloedorn B., Frixel S., Hernandez-Blanco I., Hoffman T., Martin H.D., Mayer B., Noack P., Ruck C., Schmidt M., Schulke I., Sell S., Ernst H., Haremza S., Seybold G., Sies H., Stahl W., Walsh R., Quantitative assessment of antioxidant properties of natural colorants and phytochemicals: carotenoids, flavonoids, phenols and indigoids. The role of β-carotene in antioxidant functions, J. Sci. Food Agric. 81 (2001) 559–568. [CrossRef] [Google Scholar]
  7. Caris-Veyrat C., Antioxidant and prooxidant actions and stabilities of carotenoids in vitro and in vivo and carotenoid oxidation products, in: Socaciu C. (Ed.). Food Colorants, chemical and functional properties, CRC Press, Taylor & Francis Group, Boca Raton, London, New York, 2008, pp. 177–192. [Google Scholar]
  8. Arab L., Steck S., Lycopene and cardiovascular disease, Am. J. Clin. Nutr. 71 (2000) 1691S-1695S. [PubMed] [Google Scholar]
  9. Nishino H., Tokuda H., Satomi Y., Masuda M., Bu P., Onozuka M., Yamaguchi S., Okuda Y., Takayasu J., Tsuruta J., Okuda M., Ichiishi E., Murakoshi M., Kato T., Misawa N., Narisawa T., Takasuka N., Yano M., Cancer prevention by carotenoids, Pure App. Chem. 12 (1999) 2273–2278. [Google Scholar]
  10. Snodderly M. D., Evidence for protection against age-related macular degeneration by carotenoids and antioxidant vitamins, Am. J. Clin. Nutr. 62 (1995) S1448-S1461. [Google Scholar]
  11. Krinsky N. I., Landrum J. T., Bone, R. A., Biologic mechanisms of the protective role of lutein and zeaxanthin in the eye, Ann. Rev. Nutr. 23 (1) (2003) 171–201. [CrossRef] [Google Scholar]
  12. Krinsky N.I., Johnson E. J., Carotenoid actions and their relation to health and disease, Molec. Aspect Med. 26 (2005) 459–516. [CrossRef] [PubMed] [Google Scholar]
  13. Amorim-Carrilho K. T., Cepeda A., Fente C., Regal P., Review of methods for analysis of carotenoids, Trends Anal. Chem. 56 (2014) 49–73. [CrossRef] [Google Scholar]
  14. Biehler E., Mayer F., Hoffmann L., Krause E., Bohn T., Comparison of 3 spectrophotometric methods for carotenoid determination in frequently consumed fruits and vegetables, J. Food Sci. 75 (2010) C55-C61. [CrossRef] [PubMed] [Google Scholar]
  15. Muzhingi T., Yeum K. J., Russell R. M., Johnson E. J., Qin J., Determination of carotenoids in yellow maize, the effects of saponification and food preparations, Int. J. Vit. Nutr. Res. 78 (2008) 112–120. [CrossRef] [Google Scholar]
  16. Davey M. W., Keulemans J., Swennen R., Methods for the efficient quantification of fruit provitamin A contents, J. Chrom. A 1136 (2006) 176–184. [CrossRef] [PubMed] [Google Scholar]
  17. da Silva L. M. R., de Figueiredo E. A. T., Ricardo N. M. P. S., Vieira I. G. P., de Figueiredo R. W., Brasil I. M., Gomes C. L., Quantification of bioactive compounds in pulps and by-products of tropical fruits from Brazil, Food Chem. 143 (2014) 398–404. [CrossRef] [PubMed] [Google Scholar]
  18. Fu H., Xie B., Fan G., Ma S., Zhu X., Pan S., Effect of esterification with fatty acid of [beta]-cryptoxanthin on its thermal stability and antioxidant activity by chemiluminescence method, Food Chem. 122 (2010) 602–609. [CrossRef] [Google Scholar]
  19. Bunea A., Andrei S., Rugina D., Pintea A., Thermal and light stability of β-cryptoxanthin esters, in: Proceedings of the 7th International Congress on Pigments in Food, Novara, Italy, 2013, pp. 170–173. [Google Scholar]
  20. Pintea A., Bunea A., Socaciu C., Effect of esterification on thermal stability and antioxidant activity of zeaxanthin, in: Proceedings of the 7th International Congress on Pigments in Food, Novara, Italy, 2013, pp. 174–177. [Google Scholar]
  21. Pérez-Gálvez A., Mínguez-Mosquera, M. I., Esterification of xanthophylls and its effect on chemical behavior and bioavailability of carotenoids in the human, Nutr. Res. 25 (2005) 631–640. [CrossRef] [Google Scholar]
  22. Perez-Galvez A., Minguez-Mosquera, M.I., Degradation of non-esterified and esterified xanthophylls by free radicals, Biochem. Biophys. Acta 1569 (2002) 31–34. [CrossRef] [Google Scholar]
  23. Goda Y., Sakamoto S., Nakanishi T., Maitani T., Yamada T., Identification of monoesterified capsanthin in paprika (Capsicum annuum): the nature of esterification of capsanthin, Chem. Pharm. Bull. 43 (1995) 1248–1250. [CrossRef] [Google Scholar]
  24. Biacs P., Czinkotai B., Hoschke, A., Factors affecting stability of coloured substances in paprika, J. Agric. Food Chem. 40 (1992) 363–367. [CrossRef] [Google Scholar]
  25. Yahia E. M., Gutiérrez-Orozco F., Arvizu-de Leon C., Phytochemical and antioxidant characterization of mamey (Pouteria sapota Jacq. H.E. Moore & Stern) fruit, Food Res. Int. 44 (2011) 2175–2181. [CrossRef] [Google Scholar]
  26. Akter M. S., Oh S., Eun J. B., Ahmed M., Nutritional compositions and health promoting phytochemicals of camu-camu (Myrciaria dubia) fruit: A review, Food Res. Int. 44 (2011) 1728–1732. [CrossRef] [Google Scholar]
  27. Isabelle M., Lee B. L., Lim M. T., Koh W. P., Huang, D., Ong C. N., Antioxidant activity and profile of common vegetables in Singapore, Food Chem. 120 (2010) 993–1003. [CrossRef] [Google Scholar]
  28. de Rosso V. V., Mercadante A. Z., Identification and quantification of carotenoids, by HPLC-PDA-MS/MS, from Amazonian fruits, J. Agric. Food Chem. 55 (2007) 5062–5072. [CrossRef] [PubMed] [Google Scholar]
  29. Murillo E., Giuffrida D., Menchaca D., Dugo P., Torre G., Meléndez-Martinez A.J., Mondello L., Native carotenoids composition of some tropical fruits, Food Chem. 140 (2013) 825–836. [CrossRef] [PubMed] [Google Scholar]
  30. Hornero-Méndez D., Mínguez-Mosquera M. I., Xanthophyll esterification accompanying carotenoid overaccumulation in chromoplast of Capsicum annuum ripening fruits is a constitutive process and useful for ripeness index, J. Agric. Food Chem. 48 (2000) 1617–1622. [CrossRef] [PubMed] [Google Scholar]
  31. Ross de Cerdas M. Las fruitas del paraiso, The fruits of paradise, San José, C.R.: Editorial de la Universidad de Costa Rica, 2003, 244 p. [Google Scholar]
  32. Morton, J. Yellow Mombin, in: Julia F. Morton (Ed.), Fruits of warm climates, Miami, FL, 1987, pp. 245–248. [Google Scholar]
  33. Gervais L., Lavigne C. Mamey (Mammea americana L.) in Martinique island: an inheritance to be developed, Fruits 62 (2007) 237–246. [CrossRef] [EDP Sciences] [Google Scholar]
  34. Rodriguez-Amaya D. B., A guide to carotenoid analysis in food, ILSI Press, Washington, DC, USA, 2001. [Google Scholar]
  35. Britton G., General carotenoids methods, Meth. Enzymol. 111 (1985) 113–148. [CrossRef] [Google Scholar]
  36. Britton G., Khachik F., Carotenoids in Food, in: Britton G., Liaaen-Jensen S., Pfander H (Eds.) Carotenoids, Volume 5: Nutrition and Health, Birkhauser Basel, Switzerland, 2009, pp. 45–66. [Google Scholar]
  37. Grenado F. Carotenoid composition in raw and cooked Spanish vegetables, J. Agric. Food Chem. 40 (1992) 2135–2139. [CrossRef] [Google Scholar]
  38. Lessin W. I., Catigani G. I., Schwartz S. J., Quantification of cis-trans isomers of provitamin A carotenoids in fresh and processed fruits and vegetables, J. Agric. Food Chem. 45 (1997) 3728–3735. [CrossRef] [Google Scholar]
  39. Almeida L. B., Penteado, M. V. C., Carotenoids with provitamin A activity of carrots (Daucus carota L.) consumed in San Paulo, Brazil. Rev. Farm. Bioquim. Univ. S. Paulo 23 (1987) 133–137. [Google Scholar]
  40. Schalch W., Cohn W., Barker F. M., Kopcke W., Mellerio J., Bird A. C., Robson A. G., Fitzke F. F., van Kuijk F. J. G. M., Xanthophyll accumulation in the human retina during supplementation with lutein or zeaxanthin - the LUXEA (LUtein Xanthophyll Eye Accumulation) study, Arch. Biochem. Biophys. 458(2) (2007) 128–135. [CrossRef] [PubMed] [Google Scholar]
  41. Le M., Xiao-Ming L., Effects of lutein and zeaxanthin on aspects of eye health, J. Agric. Food Chem. 90(1) (2010) 2–12. [CrossRef] [Google Scholar]
  42. Tiburski J.H., Rosenthal A., Deliza R., de Oliveira Godoy R. L., Pacheco S., Nutritional properties of yellow mombin (Spondias mombin L.) pulp, Food Res. Int. 44 (2011) 2326–2331. [CrossRef] [Google Scholar]
  43. Hamano P. S., Mercadante A. Z., Composition of carotenoids from commercial products of caja (Spondias lutea), J. Food Comp. Anal. 14 (2001) 335–343. [CrossRef] [Google Scholar]
  44. de Carvalho J. M., Maia G. A., da Fonseca A. V. V., de Sousa Sueli Rodrigues P. H. M., Effect of processing on physicochemical composition, bioactive compounds and enzymatic activity of yellow mombin (Spondias mombin L.) tropical juice, J. Food Sci. Technol. (2013) 1–6. [Google Scholar]
  45. Yamaguchi M., Role of carotenoid β-cryptoxanthin in bone homeostasis, J. Biom. Sci. 19 (2012) 1–13. [CrossRef] [Google Scholar]
  46. Krinsky N. I., Landrum J. T., Bone R. A., Biologic mechanisms of the protective role of lutein and zeaxanthin in the eye, Ann. Rev. Nutr. 23(1) (2003) 171–201. [CrossRef] [Google Scholar]
  47. Melendéz-Martinez. A., Mapelli-Brahm P., Stinco C., Wang X.-D., A minireview on the colourless carotenoids phytoene and phytofluene. Are they invisible bioactive compounds? In Proceedings of the 7th International Congress on Pigments in Food, Novara, Italy, 2013, pp. 322–325. [Google Scholar]
  48. Ornelas-Paz J., Yahia E. M., Gardea-Bejar A., Identification and quantification of xanthophyll esters, carotenes, and tocopherols in the fruit of seven mexican mango cultivars by liquid chromatography-atmospheric pressure chemical ionization time of flight mass spectrometry [LC-(APcI+)-MS], J. Agric. Food Chem. 55(16) (2007) 6628–6635. [CrossRef] [PubMed] [Google Scholar]