Carotenoid Composition and Vitamin A Values of Oils from Four Brazilian Palm Fruits

✍ Scribed by Trujillo-Quijano, Joséa. ;Rodriguez-Amaya, Delia B. ;Esteves, W. ;Plonis, Gerhard F.

• Publisher: John Wiley and Sons
• Year: 1990
• Weight: 517 KB
• Volume: 92
• Category: Article
• ISSN: 0931-5985
• DOI: 10.1002/lipi.19900920603

✦ Synopsis

Abstract

In oils extracted from fresh and sterilized palm fruits (Elaeis guineensis, Jacq. tenera, dura dumpy and psifera and E. oleifera), cis‐phytofluene, 13‐cis‐α‐carotene, α‐carotene, 13‐cis‐β‐carotene, β‐carotene, 9‐cis‐β‐carotene, σ‐carotene, zeaxanthin, ‐‐cryptoxanthin, poly‐cis‐lycopene, mono‐lycopene and lycopene, were identified and quantified by normal phase open column chromatography (stepwise‐elution), TLC, UV/Vis spectroscopy and specific chemical reactions. The sum of α‐ and β‐carotene in all samples analysed was higher than 80% of the total carotenoid content, while the α/β‐carotene ratios were W.9, 1/11.1, 1/22 and V2.6 for oils extracted from fresh fruits of dura dumpy, psifera, tenera and E. oleifera, respectively. Total carotenoid contents (pg/g) and vitamin A values (R. E./100 g) of these samples were 1 120.7 and 12 404 for dura dumpy, 283.2 and 3612 for psifera, 660.5 and 7630 for tenera and 1576.8 and 21691 for E. oleifera. The sterilization of fruits (127°C × 35 min.) resulted in isomerization of pigments and reduction of vitamin A values of approximately 45% and 25%, respectively.