Carotenoids, carotenoid esters, and anthocyanins of yellow-, orange-, and red-peeled cashew apples (Anacardium occidentale L.)
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- 作者：Ralf M. Schweiggerta ; ralf.schweiggert@uni-hohenheim.de" class="auth_mail" title="E-mail the corresponding author ; Ester Vargasb ; Jü ; rgen Conradc ; Judith Hempela ; Claudia C. Grasa ; Jochen U. Zieglera ; Angelika Mayera ; Ví ; ctor Jimé ; nezb ; d ; Patricia Esquivele ; Reinhold Carlea ; f
- 关键词：7-O-Methylcyanidin 3-O-β-d-galactopyranoside (PubChem CID ; 101765178) ; α-Carotene (PubChem CID ; 4369188) ; β-Carotene (PubChem CID ; 5280489) ; β-Cryptoxanthin (PubChem CID ; 44554791) ; Lutein (PubChem CID ; 16061204) ; Zeaxanthin (PubChem CID ; 5280899)
- 刊名：Food Chemistry
- 出版年：2016
- 出版时间：1 June 2016
- 年：2016
- 卷：200
- 期：Complete
- 页码：274-282
- 全文大小：527 K
文摘
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Yellow and orange color of cashew apples was due to at least 15 carotenoids.
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Red peels additionally contained characteristic anthocyanins.
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β-Carotene and β-cryptoxanthin palmitate were major carotenoids in all samples.
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Several minor β-cryptoxanthin, lutein, and zeaxanthin esters were detected.
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Orange-fleshed cashew apples represent a good source of provitamin A carotenoids.