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THE COMPOSITION AND VITAMIN A VALUE OF THE CAROTENOIDS OF PUMPKINS OF DIFFERENT COLORS
Author(s) -
HIDAKA TOSHIRO,
ANNO TAKAHIKO,
NAKATSU SEIICHIRO
Publication year - 1987
Publication title -
journal of food biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 47
eISSN - 1745-4514
pISSN - 0145-8884
DOI - 10.1111/j.1745-4514.1987.tb00112.x
Subject(s) - zeaxanthin , carotenoid , cucurbita moschata , lutein , flesh , food science , vitamin , orange (colour) , pigment , cucurbita maxima , carotene , chemistry , botany , biology , biochemistry , organic chemistry , medicine , alternative medicine , pathology
The carotenoid pigments of the yellow and orange flesh varieties of the pumpkins Cucurbita moschata and C.maxima were identified and quantified, α‐Carotene, β‐carotene, ζ‐carotene, β‐carotene 5,6‐epoxide, β‐cryptoxanthin, lutein, taraxanthin, zeaxanthin, luteoxanthin and auroxanthin were detected in the pumpkins. The difference was that the yellow variety of C. moschata had no zeaxanthin. The quantitative patterns of the two varieties were similar. Although some quantitative variation was observed, lutein, β‐carotene and luteoxanthin predominated. The difference in the color between the two varieties resulted from these quantitative differences in carotenoid composition. The vitamin A activity of the C. moschata variety with yellow flesh was higher than that of the C. maxima, which had many oxygenated carotenoids.