Hplc Analysis Of Carotenoids From Five Rhodotorula Strains [análise, Por Clae, De Carotenóides De Cinco Linhagens De Rhodotorula]

A method for extraction and HPLC separation of carotenoids from five Rhodotorula strains was optimized. The extraction by mechanical disruption of the yeast cell wall with fine treated sand was shown to be more efficient than chemical disruption with dimethylsulfoxide. The carotenoids were separated and quantified by HPLC on a C 18 column using as mobile phase acetonitrile/methanol (0.1% triethylamina)/ethyl acetate (75:15:10) with 100% methanol (0.1% triethylamine) between the injections, at a flow rate of 1.0 mL/min. In all strains, the major carotenoids found were torularhodin, torulene, γ-carotene and β-carotene. The total carotenoid contents, in μg/g, obtained were 251.7 for R. glutinis, 123.5 for R. rabra, 113.2 for R. araucariae, 105.8 for R. lactosa and 103.7 for R. minuta.393309318Assunção, R.B., Mercadante, A.Z., Carotenoids and ascorbic acid from cashew apple (Anacardium occidentale L) (2003) Food Chem., 81, pp. 495-502. , AmsterdamBritton, G., Overview of carotenoid biosynthesis (1998) Synthesis and Metabolism, 3, pp. 13-147. , Britton, G.Liaaen-Jensen, S.Pfander, H., eds. Carotenoids: bio. Basel: Birkhäuser VerlagBritton, G., UV/Visible spectroscopy (1995) Carotenoids: Spectroscopy, 1 B, pp. 13-62. , Britton, G.Liaaen-Jensen, S.Pfander, H., eds. Basel: Birkhäuser VerlagBushway, R.J., Wilson, A.M., Determination of α- and β-carotene in fruit and vegetables by high performance liquid chromatography (1982) Can. Inst. Food. Sci. Technol. J., 15, pp. 165-169. , OttawaBuzzini, P., Martini, A., Production of carotenoids by strains of Rhodotorula glutinis cultured in raw materials of agro-industrial origin (1999) Bioresour. Technol., 71, pp. 41-44. , AmsterdamDavies, B.H., Carotenoids (1976) Chemistry and Biochemistry of Plant Pigments. 2. Ed., 2, pp. 38-165. , Goodwin, T. W., ed. London: Academic PressFrengova, G., Simova, E., Pavalova, K., Beshkova, D., Grigorova, D., Formation of carotenoids by Rhodotorula glutinis in whey ultrafiltrate (1994) Biotechnol. Bioeng., 44, pp. 888-894. , New YorkFrengova, G.I., Simova, E.D., Beshkova, D.M., Effect of temperature changes on the production of yeast pigments co-cultivated with lacto-acid bacteria in whey ultrafiltrate (1995) Biotechnol. Lett., 17, pp. 1001-1006. , DordrechtHaard, N.F., Astaxanthin formation by the yeast Phaffia rhodozyma on molasses (1988) Biotechnol. Lett., 10, pp. 609-614. , DordrechtHamano, P.S., Mercadante, A.Z., Composition of carotenoids from commercial products of caja (Spondias luteas) (2001) J. Food Compos. Anal., 14, pp. 335-343. , OrlandoHayman, E.P., Yokoyama, H., Chichester, C., Simpson, K.L., Carotenoid biosynthesis in Rhodotorula glutinis (1974) J. Bacteriol., 120, pp. 1339-1343. , WashingtonJohnson, E.A., Schroeder, W.A., Microbial carotenoids (1995) Adv. Biochem. Eng./Biotechnol., 53, pp. 119-178. , BerlinJohnson, E.A., Villa, T.G., Lewis, M.J., Phaff, H.J., Simple method for the isolation of astaxanthin from the Basidiomycetous yeast Phaffia rhodozyma (1978) Appl. Environ. Microbiol., 35, pp. 1155-1158. , WashingtonKester, A.S., Computer-optimized normal-phase high-performance liquid chromatographic separation of corynebacterium poinsettiae carotenoids (1984) J. Chromatogr., 310, pp. 372-378. , AmsterdamKrinsky, N.I., The biological properties of carotenoids (1994) Pure Appl. Chem., 66, pp. 1003-1010. , Research Triangle ParkMartelli, H., Silva, I.M., Beta-carotene synthesis in Rhodotorula (1993) Methods Enzymol., 214, pp. 386-390. , San DiegoMartelli, H.L., Silva, I.M., Souza, N.O., Pomeroy, D., Production of β-carotene by a Rhodotorula strain grown on sugar cane juice (1990) Biotechnol. Lett., 12, pp. 207-208. , DordrechtMartin, A.M., Lu, C., Patel, T.R., Growth parameters for the yeast Rhodotorula rubra grown in peat extracts (1993) J. Ferment. Bioeng., 76, pp. 321-325. , AmsterdamMeyers, S.P., Developments in world aquaculture, feed formulation, and role of carotenoids (1994) Pure Appl. Chem., 66, pp. 1069-1976. , Research Triangle ParkNam, H.S., Chi, S.Y., Rhee, J.S., High-performance liquid chromatographic analysis of major carotenoids from Rhodotorula glutinis (1988) J. Chromatogr., 448, pp. 445-447. , AmsterdamOkagbue, R.N., Lewis, M.J., Autolysis of the red yeast Phaffia rhodozyma: A potential tool to facilitate extraction of astaxanthin (1984) Biotechnol. Lett., 6, pp. 247-250. , DordrechtParajó, J.C., Santos, V., Vazquez, M., Optimization of carotenoid production by Phaffia rhodozyma cells grown on xylose (1998) Process Biochem., 33, pp. 181-187. , OxfordPerrier, V., Dubreucq, E., Gayzy, P., Fatty acid and carotenoid composition of Rhodotorula strains (1995) Arch. Microbiol., 164, pp. 173-179. , BerlinPeterson, W.J., Lecce, E.E., Bell, T.A., Etchells, J.L., Quantitative determination of the carotenoids in yeasts of the genus Rhodotorula (1958) J. Bacteriol., 75, pp. 586-591. , WashingtonScott, K.J., Finglas, P.M., Seale, R., Hart, D.J., Froidmont-Görtz, I., Interlaboratory studies of HPLC procedures for the analysis of carotenoids in foods (1996) Food Chem., 57, pp. 85-90. , AmsterdamSedmak, J.J., Weerasinghe, D.K., Jolly, S.O., Extraction and quantitation of astaxanthin from Phaffia Rhodozyma (1990) Biotechnol. Tech., 4, pp. 107-112. , LondonShih, C.T., Hang, Y.D., Production of carotenoids by Rhodotorula rubra from sauerkraut brine (1996) Lebensm.-Wiss. Technol., 29, pp. 570-572. , LondonSimpson, K.L., Nakayama, T.O.M., Chichester, C.O., Biosynthesis of yeast carotenoids (1964) J. Bacteriol., 88, pp. 1688-1094. , WashingtonSquina, F.M., Yamashita, F., Pereira, J.L., Mercadante, A.Z., Production of carotenoids by Rhodotorula rubra and R. glutinis in culture medium supplemented with sugar cane juice (2002) Food Biotechnol., 16, pp. 227-235. , New Yor

Advantages And Disadvantages Of C18 And C30 Columns For Hplc Separation Of Carotenoids [vantagens E Desvantagens Das Colunas C18 E C30 Para A Separação De Carotenóides Por Clae]

Several studies have demonstrated a high association between dietary intake or plasma levels of carotenoids and the decrease of risk or the protection against some diseases. Taking this into consideration, as well as the high susceptibility of these compounds to light and heat, leading to the formation of cis isomers with lower biological activity, it is important to develop systems that allow the separation of such compounds in foods. This work evaluated the separation of the geometric isomers of lycopene and of the position isomers, lutein and zeaxanthin, by high performance liquid chromatography (HPLC) using C18 (monomeric, 4 mm, 300 x 3.9 mm) and C30 (polymeric 3 mm, 250 x 4.6 mm) columns and many different mobile phases, with either isocratic or gradient elution. The carotenoids were identified by their spectral characteristics and co-chromatography with standards. The best chromatographic conditions were achieved with the C30 column, temperature set at 33°C and as mobile phase an isocratic elution of methanol (0.1% triethylamine)/tert-butyl methyl ether (50:50) to separate lycopene isomers and (95:5) for lutein and zeaxanthin, both at 1 mL/min. However, for quantitative analysis, it is necessary to evaluate the peak area repeatability on the C 30 column. In addition, the monomeric C18 column can be employed for separation of lutein and zeaxanthin.424539546BÖHM, V., Use of column temperature to optimize carotenoid isomer separation by C30 high performance liquid chromatography (2001) J. Sep. Sci, 24, pp. 955-959BÖHM, V., PUSPITASARI-NIENABER, N.L., FERRUZZI, M.G., SCHWARTZ, S.J., Trolox equivalent antioxidant capacity of different geometrical isomers of α-carotene, β-carotene, lycopene and zeaxanthin (2002) J. Agric. Food Chem, 50, pp. 221-226BOILEAU, A.C., CLINTON, S.K., ERDMAN, J.J.W., Tissue lycopene concentrations and isomer patterns are affected by androgen status and dietary lycopene concentration in male F344 rats (2000) J. Nutr, 130, pp. 1613-1618BOILEAU, A.C., CLINTON, S.K., ZARIPHEH, S., MONACO, M.H., DONOVAN, S.M., ERDMAN, J.J.W., Testosterone and food restriction modulated hepatic lycopene isomer concentrations in male F344 rats (2001) J. Nutr, 131, pp. 1746-1752BREITHAUPT, D.E., BAMEDI, A., Carotenoids and carotenoids esters in potatoes (Solanum tuberosum L): New insights into an ancient vegetable (2002) J. Agric. Food Chem, 50, pp. 7175-7181BRITTON, G., UV/visible Spectroscopy (1995) Carotenoids: Spectroscopy, 1 B, pp. 13-62. , BRITTON, G, LIAAEN-JENSEN, S, PFANDER, H, eds, Basel: BirkhäuserEMENHISER, C., ENGLERT, G., SANDER, L.C., LUDWIG, B., SCHWARTZ, S.J., Isolation and structural elucidation of the predominant geometrical isomers of α-carotene (1996) J. Chromatogr. A, 719, pp. 333-343FANG, L., PAJKOVIC, N., WANG, Y., GU, C., VAN BREEMEN, R.B., Quantitative analysis of lycopene isomers in human plasma using high performance liquid chromatography-tandem mass spectrometry (2003) Anal. Chem, 75, pp. 812-817FERRUZZI, M.G., NGUYEN, M.L., SANDER, L.C., ROCK, C.L., SCHWARTZ, S.J., Analysis of lycopene geometrical isomers in biological microsamples by liquid chromatography with coulometric array detection (2001) J. Chromatogr. B, 760, pp. 289-299GIOVANNUCCI, E., Lycopene and prostate cancer risk. Methodological considerations in the epidemiologic literature (2002) Pure Appl. Chem, 74, pp. 1427-1434HACKETT, M.M., LEE, J.H., FRANCIS, D., SCHWARTZ, S.J., Thermal stability and isomerization of lycopene in tomato oleoresins from different varieties (2004) J. Food. Sci, 69, pp. 536-541HENGARTNER, U., BERNHARD, K., MEYER, K., ENGLERT, G., GLINZ, E., Synthesis, isolation, and NMR-Spectroscopic characterization of fourteen (Z)-isomers of lycopene and of some acetylenic didehydro-and tetradehydrolycopenes (1992) Helv. Chim. Acta, 75, pp. 1849-1865HENTSCHEL, V., KRANI, K., HOLLMANN, J., LINDHAUER, M.G., BÖHM, V., BITSCH, R., Spectrophotometric determination of yellow pigment content and evaluation of carotenoids by high-performance liquid chromatography in durum wheat grain (2002) J. Agric. Food Chem, 50, pp. 6663-6668HUMPHRIES, J.M., KHACHIK, F., Distribution of lutein, zeaxanthin, and related geometrical isomers in fruit, vegetables, wheat, and pasta products (2003) J. Agric. Food Chem, 51, pp. 1322-1327JUNGHANS, A., SIES, H., STAHL, W., Macular pigments lutein and zeaxanthin as blue light filters studied in liposomes (2001) Arch. Biochem. Biophys, 391, pp. 160-164MENDES-PINTO, M.M., FERREIRA, A.C.S., OLIVEIRA, M.B.P.P., PINHO, P.G., Evaluation of some carotenoids in grapes by reversed and normal phase liquid chromatography: A qualitative analysis (2004) J. Agric. Food Chem, 52, pp. 3182-3188MERCADANTE, A.Z., STECK, A., PFANDER, H., Carotenoids from guava (Psidium guajava L.): Isolation and structure elucidation (1999) J. Agric. Food Chem, 47, pp. 145-141MOROS, E.E., DARNOKO, D., CHERYAN, M., PERKINS, E.G., JERREL, J., Analysis of xanthophylls in corn by HPLC (2002) J. Agric. Food Chem, 50, pp. 5787-5790MOULY, P.P., GAYDOU, E.M., CORSETTI, J., Determination of the geographical origin of Valencia orange juice using carotenoid liquid chromatographic profiles (1999) J. Chromatogr. A, 844, pp. 149-159NUNES, I., MERCADANTE, A.Z., Obtenção de cristais de licopeno a partir de descarte de tomate (2004) Ciênc. Tecnol. Aliment, 24, pp. 440-447PANFILI, G., FRATIANNI, A., IRANO, M., Improved normal-phase high-performance liquid chromatography procedure for the determination of carotenoids in cereals (2004) J. Agric. Food Chem, 52, pp. 6373-6377RE, R., FRASER, P.D., LONG, M., BRAMLEY, P.M., RICE-EVANS, C., Isomerization of lycopene in the gastric milieu (2001) Biochem. Biophys. Res. Commun, 281, pp. 576-581SANDER, L.C., SHARPLESS, K.E., CRAFT, N.E., WISE, S.A., Development of engineered stationary phases for the separation of carotenoid isomers (1994) Anal. Chem, 66, pp. 1667-1674SANDER, L.C., SHARPLESS, K.E., PURSCH, M., C30 stationary phases for the analysis of food by liquid chromatography (2000) J. Chromatogr. A, 880, pp. 189-202SCHIERLE, J., BRETZEL, W., BÜHLER, I., FACCIN, N., HESS, D., STEINER, K., SCHÜEP, W., Content and isomeric ratio lycopene in food and human blood plasma (1997) Food Chem, 59, pp. 459-465STRINGHAM, J.M., HAMMOND, B.R., Dietary lutein and zeaxanthin: Possible effects on visual function (2005) Nutr. Rev, 63, pp. 59-64VAN DEN BERG, H., FAULKS, R., GRANADO, H.F., HIRSCHBERG, J., OLMEDILLA, B., SOUTHON, S., STHAL, W., The potential for the improvement of carotenoid levels in foods and the likely systemic effects (2000) J. Sci. Food. Agric, 80, pp. 880-912VENKATESWARAN, V., FLESHNER, N.E., SUGAR, L.M., KLOTZ, L.H., Antioxidants block prostate cancer in lady transgenic mice (2004) Cancer Res, 64, pp. 5891-5896ZANATTA, C.F., MERCADANTE, A.Z., Carotenoid composition from the Brazilian tropical fruit camu-camu (Myrciaria dubia) (2007) Food Chem, 101, pp. 1543-154

Comparison Of Normal-phase And Reversed-phase Gravity-flow Column Methods For Provitamin A Determination

Considering the high cost of HPLC, the use of preparative C18 packing material as stationary phase in classical gravity-flow columns is proposed as an alternative for developing countries. In the present study, three methods were compared, one utilizing a normal-phase MgO: HyfloSupercel column, developed with increasing concentration of acetone in petroleum ether and two utilizing C18 reversed-phase columns developed with acetonitrile-methanol-chloroform (RP-C18 method) or with decreasing concentration of water in acetone (modified RP-C18 method). Percent recoveries of β-carotene from the columns were 98, 96 and 98% and of the entire analysis (β-carotene added to kale) 92, 89 and 92%, for the normal phase, RP-C18 and modified RP-C18 methods respectively. No significant difference was observed in the provitamin A contents (exclusively β-carotene) of two leafy vegetables determined by the modified reversed-phase and normal-phase methods; however, significantly lower values were obtained by the RP-C18 method. The situation became more complicated when samples containing other provitamins were analyzed. For squash both types of stationary phase could separate α- and β-carotene; however, for tomato and red-fleshed papaya, part of lycopene remained mixed with β-carotene in both reversed-phase columns. Although β-cryptoxanthin was separated in the modified RP column, it was also mixed with lycopene in the RP column. For all samples, the normal-phase column demonstrated much better separation. © 1989 Friedr. Vieweg & Sohn Verlagsgesellschaft mbH.285-624925

Carotenoid Composition Of Two Brazilian Genotypes Of Acerola (malpighia Punicifolia L.) From Two Harvests

Acerola fruit is native to Central America and adapted very well to Brazil, which in turn became the major worldwide acerola producer, consumer and exporter. Two acerola genotypes were harvested from a Brazilian plantation during the 2003 and 2004 summer harvests. Both genotypes presented β-carotene (265.5-1669.4 μg/100 g), lutein (37.6-100.7 μg/100 g), β-cryptoxanthin (16.3-56.5 μg/100 g) and α-carotene (7.8-59.3 μg/100 g) as the major carotenoids. In both harvests, the β-carotene, β-cryptoxanthin and α-carotene levels were higher in the Olivier genotype, whereas the lutein content was higher in the Waldy Cati 30 genotype. Due to higher sunlight exposure, the fruits harvested in 2004 showed higher total carotenoid contents than those from the 2003 harvest. Acerola, especially the Olivier genotype, with 148-283 RE/100 g, can be considered as a good source of provitamin A. © 2005 Elsevier Ltd. All rights reserved.388-910731077Assis, S.A., Lima, D.C., Faria-Oliveira, O.M.M., Activity of pectinmethylesterase, pectin content and vitamin C in acerola fruit at various stages of development (2001) Food Chemistry, 74, pp. 133-137Assunção, R.B., Mercadante, A.Z., Carotenoids and ascorbic acid from cashew-apple (Anacardium occidentale L.): Variety and geographic effects (2003) Food Chemistry, 81, pp. 495-502Britton, G., UV/visible spectroscopy (1995) Carotenoids Spectroscopy, 1, pp. 13-62. , G. Britton S. Liaaen-Jensen H. Pfander Birkhauser BaselCavalcante, M.L., Rodriguez-Amaya, D.B., Carotenoid composition of the tropical fruits Eugenia uniflora and Malpighia glabra (1992) Food Science and Human Nutrition, pp. 643-650. , G. Charalambous Elsevier Sci. Publ. AmsterdamDavies, B.H., Carotenoids (1976) Chemistry and Biochemistry of Plant Pigments, 2, pp. 38-165. , T.W. Goodwin Academic Press LondonGodoy, H.T., Rodriguez-Amaya, D.B., Occurrence of cis-isomers of provitamin a in Brazilian fruits (1994) Journal of Agricultural and Food Chemistry, 42, pp. 1306-1313Hamano, P.S., Mercadante, A.Z., Composition of carotenoids from commercial products of caja (Spondias lutea) (2001) Journal of Food Composition and Analysis, 14, pp. 335-343Mercadante, A.Z., Chromatographic separation of carotenoids (1999) Archivos Latinoamericanos de Nutrition, 49, pp. 52-57Mercadante, A.Z., Rodriguez-Amaya, D.B., Performance of thin-layer chromatography versus HPTLC in the screnning of carotenoids (1991) Ciência e Tecnologia de Alimentos, 11, pp. 200-209Mercadante, A.Z., Rodriguez-Amaya, D.B., Effects of ripening, cultivar differences, and processing on the carotenoid composition of mango (1998) Journal of Agricultural and Food Chemistry, 46, pp. 128-130Mercadante, A.Z., Rodriguez-Amaya, D.B., Britton, G., HPLC and mass spectrometric analysis of carotenoids from mango (1997) Journal of Agricultural and Food Chemistry, 45, pp. 120-123Merzlyak, M.N., Solovchenko, A.E., Chivkunova, O.B., Patterns of pigment changes in apple fruits during adaptation to high sunlight and sunscald development (2002) Plant Physiology and Biochemistry, 40, pp. 679-684(1989) Recommended Dietary Allowances (10th Ed.), , WashingtonNational Academy of ScienceOliveira, J.R.P., Soares Filho, W.S., Situação da cultura da acerola no Brasil e ações da Embrapa Mandioca e Fruticultura em recursos genéticos e melhoramento (1998) Simpósio de Recursos Genéticos e Melhoramento de Plantas para O Nordeste Do Brasil, p. 1998. , Embrapa Semi-Árido Petrolina, PE, BrazilPorcu, O.M., Rodriguez-Amaya, D.B., Carotenóides de Acerola: Efeito de Estágio de Maturação e Remoção de Película (2003) V Simpósio Latinoamericano de Ciencia de Alimentos, , Campinas, SP, Brazil, 10-14 November 2003Vendramini, A.L., Trugo, L.C., Chemical composition of acerola fruit (Malpighia punicifolia L.) at three stages of maturity (2000) Food Chemistry, 71, pp. 195-19

Evaluation Of Colour And Stability Of Anthocyanins From Tropical Fruits In An Isotonic Soft Drink System

Due to the growing market of food products associated to good health, the colour changes and stability of anthocyanin extracts from acerola, containing high level of ascorbic acid, and from açai, rich in flavonoids, were evaluated in an isotonic soft drink like system and in buffer solution. The degradation of anthocyanins from both sources followed first-order kinetics in all the systems, under air, either in the presence or absence of light. Addition of sugars and salts had a negative effect on the anthocyanin stability, being the rate constant (kobs) values in isotonic soft drink system 6.0 × 10- 2 h- 1 for acerola and 7.3 × 10- 4 h- 1 for açai, both in the dark. In the presence of light, the anthocyanin degradation was 1.2 times faster for acerola and 1.6 times faster for açai in soft drink isotonic systems, as compared to their respective buffer solutions. The highest stability observed in all açai systems was correlated to its high total flavonoid content and absence of ascorbic acid. The gradual degradation of red colour during storage of all systems was verified by the decrease of a* values, accompanied with decreased colour intensity (decrease in C* values) and tonality changes from red to yellow colour, as the h values increased during the experiment time. Industrial relevance: Functional foods and addition of bioactive compounds to processed foods and drinks are a worldwide growing market. Thus, the aim of this study was to evaluate the stability of added anthocyanins from acerola and açai to an isotonic soft drink system and to study the effect of fluorescent light, mimicking the supermarket conditions, in such systems. Since colour is of fundamental importance for the acceptance of a food by consumers, the colour fading that occurs in these systems was also verified. © 2007 Elsevier Ltd. All rights reserved.83347352ACNielsen Global, Services., (2004) News Report Os produtos mais quentes de mundo - Informações sobre o crescimento de categorias de alimentos & bebidas em 2004Assis, S.A., Lima, D.C., Faria-Oliveira, O.M.M., Activity of pectinmethylesterase, pectin content and vitamin C in acerola fruit at various stages of development (2001) Food Chemistry, 74, pp. 133-137Debicki-Pospisil, J., Lovric, T., Trinajstic, N., Sabljic, A., Anthocyanin degradation in the presence of furfural and 5-hydroxymethylfurfural (1983) Journal of Food Science, 48, pp. 411-416De Rosso, V.V., Mercadante, A.Z., Carotenoid composition of two Brazilian genotypes of acerola (Malpighia punicifolia L.) from two harvests (2005) Food Research International, 38, pp. 1073-1077De Rosso, V.V., Mercadante, A.Z., The high ascorbic acid content is the main cause of the low stability of anthocyanin extracts from acerola (2007) Food Chemistry, 103, pp. 935-943Duhard, V., Garnier, J.C., Megard, D., Comparison of the stability of selected anthocyanins colorants in drink model systems (1997) Agro-Food-Industry Hi-Technology, 8, pp. 28-34Dyrby, M., Westergaard, N., Stapelfeldt, H., Light and heat sensitivity of red cabbage extract in soft drink model systems (2001) Food Chemistry, 72, pp. 431-437Es-Safi, N.-E., Cheynier, V., Moutounet, M., Study of the reactions between (+)-catechin and furfural derivatives in the presence and absence of anthocyanins and their implication in food color change (2000) Journal of Agricultural and Food Chemistry, 48, pp. 5946-5954Gallori, S., Bilia, A.R., Bergonzi, M.C., Barbosa, W.L.R., Vincieri, F.F., Polyphenolic constituents of fruit pulp of Euterpe oleracea Mart. (açai palm) (2004) Chromatographia, 59, pp. 739-743Gonnet, J.-F., Colour effects of co-pigmentation of anthocyanins revisited. 3: A further description using CIELAB differences and assessment of matched colours using CMC model (2001) Food Chemistry, 63, pp. 409-415Hanamura, T., Hagiwara, T., Kawagishi, H., Structural and functional characterization of polyphenols isolated from acerola (Malpighia emarginata DC.) fruit (2005) Bioscience, Biotechnology, and Biochemistry, 69, pp. 280-286Katsaboxakis, K., Papanicolaou, D., Melanitou, M., Stability of pigmented orange anthocyanins in model and real food systems (1998) Italian Journal of Food Sciences, 1, pp. 17-25Kong, J.-M., Chia, L.-S., Goh, N.-K., Chia, T.-F., Brouillard, R., Analysis and biological activities of anthocyanins (2003) Phytochemistry, 64, pp. 923-933Krifi, B., Chouteau, F., Boudrant, J., Metche, M., Degradation of anthocyanin from blood orange juices (2000) International Journal of Food Science & Technology, 35, pp. 275-283López, R., (2002) Energia Potencial - Segmentos de bebidas isotônicas e energéticas apresentam mercados em ascenção no Brasil, com perspectivas de manutenção do crescimento. Revista Engarrafador Moderno, , setembro, 12-16Malien-Aubert, A., Dangles, O., Amiot, J., Color stability of commercial anthocyanin-based extracts in relation to the phenolic composition. Protective effects by intra- and intermolecular copigmentation (2001) Journal of Agricultural and Food Chemistry, 49, pp. 170-176Martí, N., Pérez-Vicente, A., García-Viguera, C.G., Influence of storage temperature and ascorbic acid addition on pomegranate juice (2001) Journal of the Science of Food and Agriculture, 82, pp. 217-221Mazza, G., Miniati, E., Introduction (1993) Anthocyanins in fruits, vegetables and grains, pp. 1-23. , Mazza G. (Ed), CRC Press, Boca RatonRodriguez-Saona, L.E., Giusti, M.M., Wrolstad, R.E., Color and pigment stability of red radish and red-fleshed potato anthocyanins in juice model systems (1999) Journal of Food Science, 64, pp. 451-456Sangronis, E., Teixeira, P., Otero, M., Guerra, M., Hidalgo, G., Manaca, sweet potato and yam: Possible substitutes of wheat in foods for two ethnic population in Venezuelan Amazon (2006) Archivos Latinoamericanos De Nutricion, 56, pp. 77-82Seeram, N., Nair, M., Inhibition of lipid peroxidation and structure- activity-related studies of the dietary constituents anthocyanins, anthocyanidins, and catechins (2002) Journal of Agricultural and Food Chemistry, 50, pp. 5308-5312Shinoda, Y., Komura, H., Homma, S., Murata, M., Browning of model orange juice solution: Factors affecting the formation of decomposition products (2005) Bioscience, Biotechnology, and Biochemistry, 69, pp. 2129-2137Vendramini, A.L., Trugo, L.C., Chemical composition of acerola fruit (Malpighia punicifolia L.) at three stages of maturity (2000) Food Chemistry, 71, pp. 195-198Wrolstad, R.E., Anthocyanin pigments - Bioactivity and coloring properties (2004) Journal of Food Science, 69, pp. 419-421Wrolstad, R.E., Skrede, G., Lea, P., Enersen, G., Influence of sugar on anthocyanin pigment stability in frozen strawberries (1990) Journal of Food Science, 55, pp. 1064-1065. , 107

Dyes In South America

[No abstract available]5364Tiempos, L., Cultivos de achiote crecen, pero no cubre la demanda (2004), www.lostiempos.com/noticias/31-08-04/31_08_04_eco6.phpFAO entrega resultados positivos de programa contra deforestación (2006), http://www.un.org/spanish/News/printnews.asp?newsID=6627, Servicio de Noticias de las Naciones Unidas, BolíviaMarinozzi, G., Canto-Leite, W., Roma, S.B., Oliveira, E., Fortalecimento organizacional e institucional para construção coletiva da competitividade nos sistemas agro-alimentares localizados: o caso do cluster da curcuma em Mara Rosa-GO (2001) Estabelecimento de Tecnologia para o Fortalecimento de Agronegócio do Açafrão, , (Curcuma longa L.) em Mara Rosa-GOFranco, C.F.O., Silva, F.C.P., Cazé-Filho, J., Barreiro-Neto, M., São José, A.B., Rebouças, T.N.H., Fontinélli, I.S.C., Urucuzeiro: Agronegócio de Corantes Naturais (2002), EMEPA-PB, João PessoaIrobi, O.N., Mooyoung, M., Anderson, W.A., Antimicrobial activity of annatto (Bixa orellana) extract (1996) Int. 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Bioactive Compounds Of Blackberry Fruits (rubus Spp.) Grown In Brazil [compostos Bioativos Presentes Em Amora-preta (rubus Spp.)]

The blackberry (Rubus spp.), a small fruit that grows in temperate climate, shows an attractive color ranging from purple red to blue, due to the high content of anthocyanins. The anthocyanins, along with carotenoids, are the major natural pigments found in several fruits. Many studies have reported the importance of these natural pigments as protectors and, or, inhibitors of degenerative disorders; however, data regarding the bioactive compounds in blackberry cultivated in Brazil are rare. Thus, the objectives of the present study were to identify the anthocyanins and carotenoids in blackberry (Rubus spp.), to determine the total contents of phenolic compounds, flavonoids, carotenoids, and total, monomeric, polymeric and co-pigmented anthocyanins, and the antioxidant capacity against the free radicals ABTS and DPPH. The total carotenoids level was low (86.5 ± 0.2 μg/100 g), with all-trans-b-carotene (39.6 %) and all-trans-lutein (28.2 %) as the major ones. The blackberries showed high antioxidant status mainly due to the high level of monomeric anthocyanins (104.1 ± 1.8 mg/100 g of fruit), presence of polymeric anthocyanins (22.9 ± 0.4 %), low percentage of co-pigmented anthocyanins (1.6 ± 0.1 %) and high contents of phenolic compounds (241.7 ± 0.8 mg Gallic acid equivalent/100 g) and total flavonoids (173.7 ± 0.7 mg catechin equivalent/100 g). Cyanidin 3-glucoside was the major anthocyanin (92.9 %). These results indicate that the blackberry cultivated in Brazil can be considered a rich natural source of antioxidants and pigments.323664674Antunes, L.E.C., Duarte Filho, J., de Souza, C.M., Conservação pós-colheita de frutos de amoreira-preta (2003) Pesquisa Agropecuária Brasileira, 38 (3), pp. 413-419. , BrasíliaAntunes, L.E.C., Trevisan, R., Gonçalves, E.D., Franzon, R.C., Produção Extemporânea de Amora-preta (2006) Revista Brasileira de Fruticultura, 28 (3), pp. 430-434. , JaboticabalBarreto, G.P.M., Benassi, M.T., Mercadante, A.Z., Bioactive compounds from several tropical fruits and correlation by multivariate analysis to free radical scavenger activity (2009) Journal Brazilian Chemical Society, , São Paulo, In pressBenvenuti, S., Pellati, F., Melegari, M., Bertelli, D., Polyphenols, anthocyanins, ascorbic acid and radical scavenging activity of Rubus, Ribes, and Aronia (2004) Journal of Food Science, 69 (3), pp. 164-169. , ChicagoBrand-Williams, W., Cuvelier, M.E., Berset, C., Use of a free radical method to evaluate antioxidant activity (1995) Lebensmittel-Wissenschaft und-Technologie, 28 (1), pp. 25-30. , ZurichBritton, G., UV/visible Spectroscopy (1995) Carotenoids: Spectroscopy, 1 B, pp. 13-62. , In: BRITTON, G.LIAAEN-JENSEN, S.PFANDER, H (Ed.). Basel: BirkhauserDe Rosso, V.V., Mercadante, A.Z., HPLC-PDA-MS/MS of anthocyanins and carotenoids from dovyalis and tamarillo fruits (2007) Journal of Agricultural and Food Chemistry, 55 (22). , Washington, 9135-3141De Rosso, V.V., Mercadante, A.Z., Identification and quantification of carotenoids, by HPLC-PDA-MS/MS, from Amazonian fruits (2007) Journal of Agricultural and Food Chemistry, 55 (13), pp. 5062-5072. , Washingtondi Mascio, P., Kaiser, S., Sies, H., Lycopene as the most efficient biological carotenoid singlet oxygen quencher (1989) Archives Biochemistry Biophysics, 274 (2), pp. 532-538. , AmsterdamFan-Chiang, H., Wrolstad, R.E., Anthocyanin pigment composition of blackberries (2005) Journal of Food Science, 70 (3), pp. 198-202. , ChicagoFrancis, F.J., Analysis of anthocyanins (1982) Anthocyanins as food colors, pp. 181-206. , In: MARKAKIS, P. 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Carotenoids Inhibit Lipid Peroxidation And Hemoglobin Oxidation, But Not The Depletion Of Glutathione Induced By Ros In Human Erythrocytes

Aims Despite the presence of endogenous antioxidants in erythrocytes, these cells are highly susceptible to oxidative damage and some exogenous antioxidants, such as carotenoids, are able to inhibit the pro-oxidant effect provided by reactive oxygen species. In this study, we evaluated the potential of carotenoids usually detected in human blood plasma (β-carotene, zeaxanthin, lutein, β-cryptoxanthin and lycopene) to prevent the oxidative damage in erythrocytes. Main methods Human erythrocytes were subjected to induced oxidative damage and the following biomarkers of oxidative stress were monitored: lipid peroxidation [induced by tert-butyl hydroperoxide (tBHP) or by 2,2′-azobis (2-methylpropionamidine) dihydrochloride (AAPH)] and AAPH-induced oxidation of hemoglobin and depletion of glutathione. Key findings When tBHP was used to induce lipid peroxidation, lycopene was the most efficient carotenoid (IC50 = 2.2 ± 0.4 μM), while lutein was the most efficient (IC50 = 2.5 ± 0.7 μM) when peroxyl radicals (ROO) were generated by AAPH. In relation to the hemoglobin oxidation induced by AAPH, β-carotene and zeaxanthin were the most efficient antioxidants (IC50 = 2.9 ± 0.3 μM and 2.9 ± 0.1 μM, respectively). Surprisingly β-cryptoxanthin and lycopene did not inhibit hemoglobin oxidation or lipid peroxidation when induced by AAPH, even at the highest tested concentration (3 μM). Additionally, the tested carotenoids did not prevent ROO-mediated GSH depletion and GSSG formation probably due to the lack of interaction between carotenoids (apolar) and glutathione (polar). 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Efficiency Of Different Solvents On The Extraction Of Bioactive Compounds From The Amazonian Fruit Caryocar Villosum And The Effect On Its Antioxidant And Colour Properties

Caryocar villosum has been reported as a source of bioactive compounds that can be used as a potential product against oxidative damage in foods or biological systems. Objective - To obtain extracts from fruit pulps of C. villosum with high levels of bioactive compounds that have both antioxidant and colour properties. Method - The contents of bioactive compounds (total phenolic compounds, flavonoids, tannins, carotenoids and tocopherols), the colour parameters, the scavenging capacity against peroxyl radicals (ROO •) and the quenching activity against singlet oxygen ( 1O2) were determined. All data were used for extract classification by applying principal components analysis and hierarchical cluster analysis. Results - The water and ethanol:water (1:1, v/v) extracts presented the highest levels of total phenolic compounds (9.2 and 6.3 mg gallic acid equivalent/g extract, respectively), total flavonoids (3.8 and 2.5 mg catechin equivalent/g extract, respectively) and total tannins (7.6 and 2.4 mg tannic acid equivalent/g extract, respectively). The ethanol:water (1:1, v/v) extract also showed the highest scavenging capacity against ROO• (0.3 mmol trolox equivalent/g extract) and the highest protection against 1O2 (12.5%). On the other hand, the ethanol extracts, which were the most vivid and yellow colour (C*ab = 13.7 and b*= 13.3), presented the highest level of total carotenoids (0.1 mg/g), but low scavenging capacity against ROO• (0.01 mmol trolox equivalent/g extract). Conclusion - Based on these results and depending on the applicability, the ethanol:water, water and ethanol are the most promising solvents to obtain C. villosum extracts with high contents of bioactive compounds, ROO• scavenging capacity and protection against 1O2. Copyright © 2013 John Wiley & Sons, Ltd.254364372Almeida, M.R., Darin, J.D.C., Hernandes, L.C., Aissa, A.F., Chisté, R.C., Mercadante, A.Z., Antunes, L.M.G., Bianchi, M.L.P., Antigenotoxic effects of piquiá (Caryocar villosum) in multiple rat organs (2012) Plant Foods Hum Nutr, 67, pp. 171-177A.O.C.S official method ce 8-89 (reapproved 1997). Determination of tocopherols and tocotrienols in vegetable oils and fats by HPLC (1997) Official Methods and Recommended Practices of the American Oil Chemists' Society, p. 5. , AOCS. In, 5th edn. 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