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Quantitative Analyses of Major Carotenoid Fatty Acid Esters in Fruits by Liquid Chromatography: Persimmon and Papaya
Author(s) -
PHILIP THOMAS,
CHEN TUNGSHAN
Publication year - 1988
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.1365-2621.1988.tb07825.x
Subject(s) - carotenoid , chemistry , zeaxanthin , antheraxanthin , xanthophyll , chromatography , saponification , high performance liquid chromatography , column chromatography , beta carotene , petroleum ether , astaxanthin , lycopene , lutein , food science , extraction (chemistry)
A procedure for the quantitative analyses of major carotenoids and carotenoid esters in persimmons and papayas using column and liquid chromatography is described. The carotenoids and carotenoid esters were first separated by column chromatography on alumina into three fractions by elution with petroleum ether‐benzene (80:20), benzene and methanol. The column fractions were further separated by reversed phase liquid chromatography and characterized. The total carotenoid contents in persimmon and papaya calculated as beta ‐carotene equivalents were 43 and 25 μg/g, respectively. The major carotenoids in persimmon were beta ‐cryptoxanthin, zeaxanthin, beta ‐carotene, lycopene and antheraxanthin and the major carotenoids in papaya were beta ‐cryptoxanthin, cryptoxanthin 5,6‐epoxidc, beta ‐carotene and antherxanthin. The xanthophylls were acylated with C 8 to C 16 saturated fatty acids.