2009_Book_FoodChemistry

18.1 Fruits 819
Table 18.11. Carotenoids occurring in fruit (Roman numerals
refer to their structures shown in 3.8.4)
Number Carotenoid
1 Phytoene (I)
2 Phytofluene (II)
3 ζ-Carotene (III)
4 Lycopene (IV)
5 α-Carotene (VI)
6 β-Carotene (VII)
7 β-Zeacarotene (Va)
8 Lycoxanthin (16-hydroxylycopene)
9 α-Cryptoxanthin (3-hydroxy-α-carotene)
10 β-Cryptoxanthin (3-hydroxy-β-carotene)
11 β-Carotene-5,6-epoxide
12 Mutatochrome (β-carotene-5,8-epoxide)
13 Lutein (IX)
14 Zeaxanthin (VIII)
15 Cryptoflavin (α-cryptoxanthin-5,8-epoxide)
16 β-Carotene-5,6,5 ′ ,6 ′ -diepoxide
17 Antheraxanthin (zeaxanthin-5,6-epoxide)
18 Lutein-5,6-epoxide
19 Mutatoxanthin (XVI)
20 Lutein-5,8-epoxide
21 Cryptoxanthin-5,8,5 ′ ,8 ′ -diepoxide
22 Violaxanthin (XIII)
23 Luteoxanthin (XIV)
24 Auroxanthin(zeaxanthin-5,8,5 ′ ,8 ′ -diepoxide)
25 Neoxanthin (XX)
26 Capsanthin (X)
Table 18.12. Carotenoid patterns of various fruits
Fruit
Carotenoid
Content a
Compounds b
Pineapple 6, 13
Orange 24 1, 2, 3, 4, 6, 10, 11, 12, 15, 17,
20, 21, 22, 23, 24
Banana 6, 13
Pear 0.3–1.3 2, 3, 6, 7, 8, 11, 12, 13, 14, 16,
18, 20, 24, 25
Fig 8.5 1, 2, 5, 6, 13, 14, 22, 23, 25
Guava 5, 6
Peach 27 1, 2, 3, 5, 6, 9, 10, 13, 14, 17,
18, 19, 22, 23, 24
Plum/ 1, 2, 3, 5, 6, 9, 10, 12, 14, 15,
prune 17, 18, 19, 20, 22, 23, 25
Grapes 1.8 1, 2, 4, 5, 13, 14, 22, 23
Cantaloupe 20–30 1, 2, 3, 5, 6, 13, 14, 22, 23
a mg/kg fresh weight.
b The numerals refer to Arabic numerals in Table 18.11.
• Fruits with relatively high contents of lycopene,
phytoene, phytofluene, ζ-carotene
and neurosporene, e. g., peaches.
• Fruits with relatively high contents of β-carotene,
cryptoxanthin and zeaxanthin. This class
includes oranges, pears, peaches and sweet
melons.
• Fruits with high amounts of epoxides, e. g., oranges
and pears.
• Fruits which contain unusual carotenoids,
e. g., oranges.
The compositional pattern of carotenoids which
can be readily analyzed by HPLC is important for
analytical characterization of fruit products.
18.1.2.3.3 Triterpenoids
This fraction contains bitter compounds of
special interest, limonoids and cucurbitacins.
Limonoids are found in the flesh and seeds of Rutaceae
fruits. For example, limonin (II) is present
in seeds, juice, and fruit flesh of oranges and
grapefruit. The limonin content decreases with
fruit ripening in oranges but remains constant in
grapefruit. Development of a bitter taste in heated
orange juice is a processing problem. Limonin
monolactone (I), a nonbitter compound which
is stable in the neutral pH range, is present in
orange albedo and endocarp. During production
of orange juice it is transferred to the juice in
which, due to the lower pH, it is transformed
(18.5)