Abstract：
:The carotenoid profiles of citrus fruit have been well studied, but knowledge about the xanthophylls esters pattern is more limited. In this study, the native carotenoid profiles of mandarin and orange juices were studied. Xanthophylls in oranges were esterified with lauric, myristic, palmitic and stearic acids. The fatty acids esterifying β-cryptoxanthin in mandarins were lauric, myristic, palmitic and capric acid. In oranges, the average relationships of total free carotenoids to the sum of mono-esters and di-esters were 0.82 and 1.67, respectively, and the average relationships total mono-esters to total of di-esters was 2.51. In general, the mono-ester fraction was the most significant quantitatively. In mandarins, the average relationship of total free carotenoids to the sum of mono-esters was 0.17, which is in line with the fact that β-cryptoxanthin was mostly esterified and not free (unesterified).
journal_name
Food Chemjournal_title
Food chemistryauthors
Giuffrida D,Cacciola F,Mapelli-Brahm P,Stinco CM,Dugo P,Oteri M,Mondello L,Meléndez-Martínez AJdoi
10.1016/j.foodchem.2019.125139subject
Has Abstractpub_date
2019-12-01 00:00:00pages
125139eissn
0308-8146issn
1873-7072pii
S0308-8146(19)31245-2journal_volume
300pub_type
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