Correlation of trans-Lycopene Measurements by the HPLC Method with the Optothermal and Photoacoustic Signals and the Color Readings of Fresh Tomato Homogenates

The trans-lycopene content of fresh tomato homogenates was assessed by means of the laser photoacoustic spectroscopy, the laser optothermal window, micro-Raman spectroscopy, and colorimetry; none of these methods require the extraction from the product matrix prior to the analysis. The wet chemistry method (high-performance liquid chromatography) was used as the absolute quantitative method. Analytical figures of merit for all methods were compared statistically; best linear correlation was achieved for the chromaticity index a* and chroma C*

Dietary carotenoid-rich oil supplementation improves exercise-induced anisocytosis in runners: influences of haptoglobin, MnSOD (Val9Ala), CAT (21A/T) and GPX1 (Pro198Leu) gene polymorphisms in dilutional pseudoanemia (sports anemia)

Physical training induces beneficial adaptation, whereas exhaustive exercises increase reactive oxygen-species generation, thereby causing oxidative damage in plasma and erythrocytes, fractions susceptible to lipid peroxidation. Pequi (Caryocar brasiliense Camb.) is a Brazilian Cerrado fruit containing a carotenoid-rich oil. The aim was to investigate the effects of pequi-oil on exercise-induced oxidative damage in plasma and erythrocytes, after running in the same environment and undergoing weekly training under the same conditions as to type, intensity and length. Evaluations were accomplished after outdoor running on flat land before and after ingestion of 400 mg pequi-oil capsules for 14 days. Blood samples were taken after running and submitted to TBARS assay and erythrogram analysis. Haptoglobin, MnSOD (Val9Ala), CAT (21A/T) and GPX1 (Pro198Leu) gene polymorphisms were priorly investigated, so as to estimate genetic influence The reduction in erythrocytes, hemoglobin and hematocrit after pequi-oil treatment was notably associated with higher plasma expansion. Except for MCHC (mean corpuscular hemoglobin concentration) and RDW (red cell distribution width), the results were influenced by the polymorphisms studied. The best response to pequi-oil was presented by MnSOD Val/Val, CAT AA or AT genotypes and the GPX1 Pro allele. The significantly lower RDW and higher MHCH values were related to pequi-oil protective effects. Pequi oil, besides possessing other nutritional properties, showed protective blood effects

Qualitative and quantitative differences in the carotenoid composition of yellow and red peppers determined by HPLC-DAD-MS

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)The carotenoids of a yellow (F(1) Amanda hybrid) and a red (F(1) Magali hybrid) pepper (Capsicum annuum L.) at the ripe stage, marketed in Campinas, Brazil, were identified by the combined use of the chromatographic behavior, absorption spectra, and chemical reactions, confirmed by the mass spectra. HPLC was carried out with a Spherisorb ODS 2 (C18, monomeric, 3 mu m, 4.6 x 150 mm) column and DAD and mass detector. The main carotenoids in the yellow pepper were violaxanthin (27.1-36.6 mu g/g), lutein (5.3-9.3 mu g/g), and beta-carotene (1.6-3.9 mu g/g). Neoxanthin, (Z)-violaxanthin, (Z)-antheraxanthin, (Z)-lutein, alpha-cryptoxanthin, beta-cryptoxantliin, zeta-carotene, alpha-carotene, and phytofluene were also found as minor carotenoids. In red pepper, the major carotenoids were capsanthin (29.2-36.2 mu g/g), lutein (5.8-8.7 mu g/g), beta-carotene (5.1-6.8 mu g/g), and violaxanthin (1.8-3.6 mu g/g), Minor carotenoids were capsorubin, beta-apo-8'-carotenal, antheraxanthin, zeaxanthin, and beta-cryptoxanthin.3221SI36523658Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)CNPq [66.2307/1996-8

Carotenoids of endive and New Zealand spinach as affected by maturity, season and minimal processing

It is increasingly recognized that the nutrient/phytochemical composition in foods can be optimized through agriculture and food technology. To put this strategy into practice, the compositional variation throughout the food chain has to be known. Additionally, natural variation in carotenoid composition must be distinguished from analytical variability. In endive, as well as lettuce, the carotenoid concentrations of the mature leaves were two to four times greater than those of the young leaves. In contrast, the younger leaves of New Zealand spinach had slightly higher carotenoid levels than the mature leaves. The carotenoid contents of marketed minimally processed endive and New Zealand spinach were significantly higher in the summer than in the winter, reflecting seasonal rather than processing effects. beta-Carotene, lutein, violaxanthin, and neoxanthin were reduced 18%, 19%,12% and 8%, respectively, in minimally processed endive during 5 days of storage at 7-9 degrees C. The corresponding losses in New Zealand spinach were 42%, 32%, 20% and 20%. (c) 2005 Elsevier Inc. All rights reserved.18884585