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Chemical Studies on Concentrated Pineapple Juice 1. Carotenoid Composition of Fresh Pineapples
Author(s) -
MORGAN R. C.
Publication year - 1966
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.1365-2621.1966.tb00482.x
Subject(s) - carotenoid , lutein , chemistry , food science , carotene , composition (language) , beta carotene , lycopene , chromatography , philosophy , linguistics
SUMMARY The carotenoid composition of fresh pineapples was examined by counter‐current distribution and column chromatography. The number of different compounds found, not including isomers, was 21. The major constituents of the carotenoid mixture were violaxanthins (50%), luteoxanthins (13%), beta‐carotene (9%), and neoxanthins (8%). Less abundant carotenoids included zeta‐carotene, hydroxy alpha‐carotene, cryptoxanthins, lutein, auroxanthins, and neochromes.