Carotenoid composition of strawberry tree (Arbutus unedo L.) fruits

•Carotenoids in strawberry tree fruits have been characterised.•The detailed individual pigment characterisation was carried out for the first time.•(all-E)-Violaxanthin and 9Z-violaxanthin were the major carotenoid pigments (>60%).•Xanthophylls were mostly (>90%) esterified with saturated fat...

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Bibliographic Details
Published in:Food chemistry 2016-05, Vol.199, p.165-175
Main Authors: Delgado-Pelayo, Raúl, Gallardo-Guerrero, Lourdes, Hornero-Méndez, Dámaso
Format: Article
Language:English
Subjects:
Arbutus unedo L
Carotenoids
Carotenoids - analysis
Chromatography, High Pressure Liquid - methods
Fatty acids
Fragaria - chemistry
Fruit - chemistry
HPLC–DAD
LC–MS (APCI+)
Mass Spectrometry - methods
Xanthophyll esters
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Summary:•Carotenoids in strawberry tree fruits have been characterised.•The detailed individual pigment characterisation was carried out for the first time.•(all-E)-Violaxanthin and 9Z-violaxanthin were the major carotenoid pigments (>60%).•Xanthophylls were mostly (>90%) esterified with saturated fatty acids. The carotenoid composition of strawberry tree (Arbutus unedo) fruits has been characterised in detail and quantified for the first time. According to the total carotenoid content (over 340μg/g dw), mature strawberry tree berries can be classified as fruits with very high carotenoid content (>20μg/g dw). (all-E)-Violaxanthin and 9Z-violaxanthin were found to be the major carotenoid pigments, accounting for more than 60%, responsible for the bright colour of the flesh of ripe fruits. In addition other 5,6-epoxide carotenoids, such as (all-E)-neoxanthin, (9′Z)-neoxanthin (all-E)-antheraxanthin and lutein 5,6-epoxide, together with (all-E)-lutein, (all-E)-zeaxanthin and (all-E)-β-carotene were found at high levels (>5–20μg/g dw). The LC–MS (APCI+) analysis of the xanthophyll fraction in their native state (direct extract) revealed that most of them (>90%) were totally esterified with saturated fatty acids (capric, lauric, myristic, palmitic and stearic). Monoesters, homodiesters and heterodiesters of (all-E)-violaxanthin and 9Z-violaxanthin were the major pigments.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2015.11.135