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The Carotenoids of Italian Prunes
Author(s) -
CURL A. LAURENCE
Publication year - 1963
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.1365-2621.1963.tb01665.x
Subject(s) - carotenoid , phytoene , lutein , chemistry , violaxanthin , zeaxanthin , food science , lycopene
SUMMARY The major constituents of the carotenoid mixture of Italian prunes were found to be violaxanthin (35%), beta‐carotene (197&b), and. lutein (16%). Less abundant constituents included cryptoxanthin, cryptoxanthiu‐5,6‐epoxide, cryptoxanthin 5,6,5′,6′‐diepoxide, persicaxanthin, luteoxanthins, anthera‐xanthin, phytoene, and phytofluene. About 20 other carotenoids were' found as very minor constituents. The earotenoid mixture in Italian prunes was notable for its low content of 5,8‐epoxides.