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The Xanthophylls of Tomatoes
Author(s) -
CURL A. LAURENCE
Publication year - 1961
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1961.tb00777.x
Subject(s) - neoxanthin , xanthophyll , violaxanthin , lutein , zeaxanthin , chemistry , polyol , carotenoid , pigment , food science , organic chemistry , polyurethane
SUMMARY The carotenoids of ripe tomatoes were found to contain about 6% xanthophylls; the composition of the latter was about 15% monols, 49% diols, 4% monoepoxide diols, 22% diepoxide diols, and 11% polyols. The diol and polyol xanthophylls were much like those of green leaves, with lutein the major pigment, somewhat smaller amounts of violaxanthin and neoxanthin, and much smaller amounts of zeaxanthin, lutein 5,6‐epoxide, and several others. The monol fraction contained lycoxanthin and “monol 487” (which may be 3‐hydroxy‐delta‐carotene), together with substances tentatively identified as poly cis isomers of lycoxanthin, rubixanthin, and “monol 487.”