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The Carotenoids of Several Low‐Carotenoid Fruits
Author(s) -
CURL A. LAURENCE
Publication year - 1964
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.1365-2621.1964.tb01725.x
Subject(s) - carotenoid , lutein , food science , beta carotene , chemistry , botany , horticulture , biology
SUMMARY The carotenoids were examined in several fruits of low carotenoid content. Fruits studied in detail were black figs, cranberries, and Thompson seedless grapes; the examination was less comprehensive for blackberries, blueberries, strawberries, and pomegranates. The carotenoid mixtures of the various fruits were similar to those in green leaves, but (except in the grapes) the beta‐carotene content was much lower. Lutein‐5,6‐epoxide was a major carotenoid of cranberries, and violaxantbin was the most abundant carotenoid of black figs.