Preprint Article Version 1 This version is not peer-reviewed

Characterization of Carotenoid and Carotenoid Esters of Astringent Persimmon Tissues (Diospyros kaki Thunb. var. Rojo Brillante). Effects of Thermal and High Pressure Non-Thermal Processing

Version 1 : Received: 21 November 2018 / Approved: 22 November 2018 / Online: 22 November 2018 (14:26:40 CET)

How to cite: Cano, M.P.; Gómez-Maqueo, A.; Welti-Chanes, J.; García-Cayuela, T. Characterization of Carotenoid and Carotenoid Esters of Astringent Persimmon Tissues (Diospyros kaki Thunb. var. Rojo Brillante). Effects of Thermal and High Pressure Non-Thermal Processing. Preprints 2018, 2018110548 (doi: 10.20944/preprints201811.0548.v1). Cano, M.P.; Gómez-Maqueo, A.; Welti-Chanes, J.; García-Cayuela, T. Characterization of Carotenoid and Carotenoid Esters of Astringent Persimmon Tissues (Diospyros kaki Thunb. var. Rojo Brillante). Effects of Thermal and High Pressure Non-Thermal Processing. Preprints 2018, 2018110548 (doi: 10.20944/preprints201811.0548.v1).

Abstract

Carotenoid and carotenoid esters profiles of peel, pulp and whole fruit tissues of astringent persimmon (Diospyrus kaki Thunb., var. Rojo Brillante) have been characterized in detail and quantified for the first time. Carotenoids were determined by HPLC-PDA-MS/MS (APCI+), using a reverse phase C30 column. A total of 38 carotenoids were identified and quantified, corresponding to 21 free carotenoids (13 xanthophylls and 8 hydrocarbon carotenes) and a total of 17 carotenoid esters. The qualitative profiles are very similar among tissues, differing only in the carotenoids concentration. The most important identified free xanthophylls were (all-E)-β-cryptoxanthin, (all-E)-antheraxanthin, (all-E)-lutein, (all-E)-zeaxanthin and (all-E)-violaxanthin . Hydrocarbon carotenoids found were (all-E)-β-carotene, (all-E)-α-carotene, (9Z)-β-carotene, (13Z)-β-carotene, (9Z)-α-carotene, and lycopene. The most abundant carotenoid esters were (all-E)-lutein-3-O-palmitate, (all-E)-zeaxanthin myristate, (all-E)-zeaxanthin palmitate and (all-E)-cryptoxanthin laurate. Processing by high pressures produced no regular effect on persimmon carotenoids and pasteurization affected negatively the content of all carotenoids from all studied persimmon tissues. This work will contribute to the development of scientific research about the bioaccessibity and bioavailabity of each individual free or esterified persimmon carotenoids in order to a better understanding of the carotenoid compounds impact in human health.

Subject Areas

Persimmon, Diospyrus kaki Thunb., var. Rojo Brillante, astringent, carotenoids, carotenoid esters, HPLC-PDA-MS (APCI+), processing effects

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