Premium
CAROTENOIDS IN JUICE OF SHAMOUTI ORANGE
Author(s) -
GROSS JEANA,
GABAI MICHAELA,
LIFSHITZ A.
Publication year - 1971
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.1365-2621.1971.tb06390.x
Subject(s) - carotenoid , orange (colour) , lutein , chemistry , food science , orange juice , lycopene , citrus × sinensis , polyol , column chromatography , chromatography , organic chemistry , polyurethane
SUMMARY— More than 50 carotenoids were isolated from the juice of Shamouti orange (Citrus sinensis [L] Osb.) using a combination of column and thin layer chromatography. In addition to carotenoids usually found in citrus, others not previously detected in common orange varieties were identified. These include γ‐carotene, rubixanthin, the new ketones sinthaxanthin and its OH‐derivative, as well as lutein 5,6‐monoepoxide. The dial‐polyol fraction was most predominant yielding about 70% of the total carotenoids. It was established that low pigmentation of Shamouti orange juice is due to its low total carotenoid content rather than the absence of colored carotenoids.