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Determination of the carotenoid profile in peach fruits, juice and jam

Published online by Cambridge University Press:  19 December 2012

Daniele Giuffrida ,
Germana Torre ,
Paola Dugo  and
Giacomo Dugo
Daniele Giuffrida
Affiliation:
Dip. Sci. Ambient. Sicurezza Territ. Aliment. Salut. (SASTAS.), Univ. Studi Messina, Viale Ferdinando Stagno d’Alcontres, 31, 98166 S. Agata, Messina, Italy. [email protected]
Germana Torre
Affiliation:
Univ. Messina, Fac. Farm., Dip. Farm.-Chim., Viale Annunziata 98168 Messina Italy
Paola Dugo
Affiliation:
Univ. Messina, Fac. Farm., Dip. Farm.-Chim., Viale Annunziata 98168 Messina Italy Univ. Campus Bio-Med., Via Álvaro del Portillo 21 00128 Rome Italy
Giacomo Dugo
Affiliation:
Dip. Sci. Ambient. Sicurezza Territ. Aliment. Salut. (SASTAS.), Univ. Studi Messina, Viale Ferdinando Stagno d’Alcontres, 31, 98166 S. Agata, Messina, Italy. [email protected]
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Abstract

Introduction. Carotenoids havebeen described as possessing several important functional propertiesand health benefits. These properties make these compounds idealfor the always increasing functional food industry as well as forpromoting the consumption of the natural products in which theyare contained. Here, we report the first characterisation of thenon-saponified carotenoid composition in fresh peach fruits and commercialpeach juice and jam. Materials and methods. Fully matureyellow-fleshed peach fruits produced in Sicily were purchased ata local market; they were peeled and the pulp was analysed. Commercialpeach juice and commercial peach jam from three different knownmanufacturers were also purchased at the local market. Both thejuice and jam analysed were produced by local manufacturers fromthe same kind of fresh fruit studied in this work. After carotenoid extractionwith organic solvents, the samples were analysed by a direct HPLC-DAD-APCI-MSmethodology. Results and discussion. Three free carotenoids(zeaxanthin, β-cryptoxanthin and β-carotene) and three monoestersof β-cryptoxanthin were identified and detected in all the samplesanalysed. Interestingly, the carotenoid profile remained the same inall the samples, and it was not affected by the peach processingoccurring during the production of the peach juice and jam. Moreover,small differences were observed in the relative contents of the identifiedcomponents among the samples investigated.

Keywords

ItalyPrunus persicapeachesfruit juicesjamschromatographyproximate compositioncarotenoidsItaliePrunus persicapêche (fruits)jus de fruitsconfiturechromatographiecomposition globalecaroténoïdeItaliaPrunus persicaduraznojugo de frutasmermeladascromatografíacomposición aproximadacarotenoides
Type
Original article
Information
Fruits , Volume 68 , Issue 1 , January 2013 , pp. 39 - 44
Copyright
© 2012 Cirad/EDP Sciences

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