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dc.creatorSchweiggert, Ralf M.
dc.creatorVargas, Ester
dc.creatorConrad, Jürgen
dc.creatorHempel, Judith
dc.creatorGras, Claudia C.
dc.creatorZiegler, Jochen U.
dc.creatorMayer, Angelika
dc.creatorJiménez García, Víctor
dc.creatorEsquivel Rodríguez, Patricia
dc.creatorCarle, Reinhold
dc.date.accessioned2017-08-18T16:59:45Z
dc.date.available2017-08-18T16:59:45Z
dc.date.issued2016-06-01
dc.identifier.citationhttp://www.sciencedirect.com/science/article/pii/S0308814616300425es_ES
dc.identifier.issn0308-8146
dc.identifier.urihttp://hdl.handle.net/10669/72993
dc.description.abstractPigment profiles of yellow-, orange-, and red-peeled cashew (Anacardium occidentale L.) apples were investigated. Among 15 identified carotenoids and carotenoid esters, b-carotene, and b-cryptoxanthin palmitate were the most abundant in peels and pulp of all samples. Total carotenoid concentrations in the pulp of yellow- and red-peeled cashew apples were low (0.69–0.73 mg/100 g FW) compared to that of orange-peeled samples (2.2 mg/100 g FW). The color difference between the equally carotenoid-rich yellow and red colored samples indicated the presence of a further non-carotenoid pigment type in red peels. Among four detected anthocyanins, the major anthocyanin was unambiguously identified as 7-O-methylcyanidin 3-O-b-D-galactopyranoside by NMR spectroscopy. Red and yellow peel color was chiefly determined by the presence and absence of anthocyanins, respectively, while the orange appearance of the peel was mainly caused by increased carotenoid concentrations. Thus, orange-peeled fruits represent a rich source of provitamin A (ca. 124 lg retinol-activity-equivalents/100 g pulp, FW).es_ES
dc.description.sponsorshipAlexander von Humboldt Foundation/[]//Germanyes_ES
dc.description.sponsorshipBaden-Württemberg Stiftung/[]//Germanyes_ES
dc.description.sponsorshipNational Scientific and Technological Research Council of Costa Rica/[]/CONICIT/Costa Ricaes_ES
dc.language.isoen_USes_ES
dc.sourceFood Chemistry Volume; Volumen 200. 2016es_ES
dc.subjectCashewes_ES
dc.subjectVitamin Aes_ES
dc.subjectβ-Carotenees_ES
dc.subjectβ-Cryptoxanthines_ES
dc.subject7-O-Methylcyanidines_ES
dc.subjectLuteines_ES
dc.subjectZeaxanthines_ES
dc.subject634.11 Manzanas
dc.titleCarotenoids, carotenoid esters, and anthocyanins of yellow-, orange-, and red-peeled cashew apples (Anacardium occidentale L.)es_ES
dc.typeinfo:eu-repo/semantics/articlees_ES
dc.typeArtículo científicoes_ES
dc.identifier.doi10.1016/j.foodchem.2016.01.038
dc.description.procedenceUCR::Investigación::Unidades de Investigación::Ciencias Agroalimentarias::Centro para Investigaciones en Granos y Semillas (CIGRAS)es_ES


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