Abstract
A study was conducted to analyse the carotenoids by high-performance liquid chromatography (HPLC) using reversed-phase cross linked end-capping and to study the pigment content and composition in sea buckthorn products as well as in freshly harvested fruits from peach thees grown under organic and integrated farming conditions. It was found that carotenoids in fruits of both crops occur mainly esterified with fatty acids in form of mono- and di-esters. The major carotenoids were esters of zeaxanthin, lutein, β-cryptoxanthin and β-carotene. The major carotenoids showed different response to processing of sea buckthorn being highly sensitive to thermal treatments such as blanching, cooking and drying. Significant differences were found between peach varieties in their carotenoid content, whereas the impact of organic farming on carotenoids formation was found to be variety-dependent. Two of the three varieties examined in this work, when cultivated under organic farming conditions contained lower carotenoid level as compared to that found in the fruits of the same varieties but produced in integrated farms.
Highlights
Fruits of sea buckthorn and peach are among those having special importance from nutritional therapeutic points of view
Summary: A study was conducted to analyse the carotenoids by high-performance liquid chromatography (HPLC) using reversed-phase cross linked end-capping and to study the pigment content and composition in sea buckthorn products as well as in freshly harvested fruits from peach thees grown under organic and integrated farming conditions
It was found that carotenoids in fruits of both crops occur mainly esterified with fatty acids in form of mono- and di-esters
Summary
Fruits of sea buckthorn and peach are among those having special importance from nutritional therapeutic points of view Such fruits have considerably high content of bioactive compounds beside carbohydrates, proteins, lipids, amino acids and vitamins (Geetha et al, 2002; Guliyev et al, 2004). At post-harvest of plant crops, during processing, carotenoids undergo some chemical alteration, such as isomerisation and oxidation on their molecules (Niizu and Rodriguez-Amaya, 2005). Such a chemical alteration can change, to a considerable extent, their chemical and biological properties (Granado et al, 1992; Molnár, 2009). Under certain biological conditions all-trans to cis geometrical isomerisation occur in processed foods and in human serum (Pérez-Gálvez and MínguezMosquera, 2005)
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