Abstract
Amber (yellow), Laird’s Large (red) and Mulligan (purple–red) cultivars of New Zealand tamarillo fruit were separated into pulp (endo- and mesocarp) and peel (exocarp), and analyzed by liquid chromatography-mass spectrometry/mass spectrometry (LC-MS/MS) for carotenoids, α-tocopherol and ascorbic acid contents. Fresh Mulligan pulp had the highest content of β-carotene (0.9 mg/100 g), α-tocopherol (1.9 mg/100 g), and ascorbic acid (28 mg/100 g). Higher concentrations of β-carotene and ascorbic acid, and lower concentrations of α-tocopherol were detected in pulps compared with peels. Compared with standard serves of other fruit, tamarillo had the highest β-carotene (9–20% RDI (recommended dietary intake)/serve), high ascorbic acid (67–75% RDI/serve), and α-tocopherol (16–23% adequate intake/serve). All cultivars had diverse carotenoid profiles dominated by provitamin A carotenoids (β-carotene and β-cryptoxanthin) and xanthophyll carotenoids (lutein; zeaxanthin and antheraxanthin). Favorable growth conditions (high light intensity and low temperature) may explain the higher antioxidant vitamin content in New Zealand tamarillos compared to those from other countries. Tamarillo peels may be used as natural food coloring agent to reduce waste and deliver sustainable production.
Highlights
Antioxidant compounds in fruit and vegetables reduce oxidative stress and these in turn contribute towards treatment and prevention of cardiovascular diseases and cancers, as demonstrated by many of biochemical and epidemiological studies [1]
We have shown that tamarillo is a dietary source of β-carotene and α-tocopherol (RDI and AI > 10%); and a good source of ascorbic acid (RDI > 25%)
Our results have demonstrated that tamarillo, both pulp and peel, is good a dietary source of carotenoid pigments, provitamin A (β-carotene and β-cryptoxanthin), vitamin C, and vitamin E (α-tocopherol) and it may contribute to resolve micronutrient deficiency in New Zealanders [59] and deliver health and nutritional benefits arising from the antioxidant vitamins
Summary
Antioxidant compounds in fruit and vegetables reduce oxidative stress and these in turn contribute towards treatment and prevention of cardiovascular diseases and cancers, as demonstrated by many of biochemical and epidemiological studies [1]. Carotenoids (β-carotene, β-cryptoxanthin, lutein, and zeaxanthin), α-tocopherol and vitamin C are some of the most significant antioxidants present in fruit and vegetables [1]. Carotenoids possess ability to trap singlet oxygen and eliminate peroxyl radical, thereby known as strong antioxidants. They act as photoprotectors to protect membrane lipids against. In vitro and in vivo studies have demonstrated the ability of carotenoids in prevention of cardiovascular diseases and protection against some types of cancers.
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
