Carotenoids and Vitamin C during Handling and Distribution of Guava (Psidium guajava L.), Mango (Mangifera indica L.), and Papaya (Carica papaya L.) at Commercial Restaurants.
The content and stability of vitamin C (ascorbic acid, AA, and dehydroascorbic acid, DHA) and carotenoids (beta-carotene, lycopene, and beta-cryptoxanthin) were analyzed in papaya, mango, and guava after the reception, preparation (cleaning, peeling, and slicing), and distribution stages for consumption in a commercial restaurant. The analysis of carotenoids and vitamin C was carried out by high performance liquid chromatography (HPLC). The fruits analyzed were considered excellent sources of vitamin C and carotenoids. There were no significant differences in the vitamin C and carotenoids content during the different fruit handling stages at the commercial restaurant, which demonstrates the excellent stability of the components under the usual handling conditions employed. The results show that customers of the commercial restaurant are directly benefitted since the nutritional quality of the fruits was preserved during all of the handling and distribution periods.
Oliveira
Daniela Da Silva
Dda S
Department of Nutrition and Health, Federal University of Viçosa, Avenue PH Rolfs, Viçosa, MG 36571-000, Brazil.
Lobato
Alvanice Lemos
AL
Ribeiro
Sônia Machado Rocha
SM
Santana
Angela Maria Campos
AM
Chaves
José Benício Paes
JB
Pinheiro-Sant'Ana
Helena Maria
HM
D000975:Antioxidants / Q000032:analysis; D001205:Ascorbic Acid / Q000032:analysis*; D029441:Carica / Q000737:chemistry*; D002338:Carotenoids / Q000032:analysis*; D002851:Chromatography, High Pressure Liquid; D004355:Drug Stability; D005511:Food Handling / Q000379:methods; D005638:Fruit / Q000737:chemistry; D031022:Mangifera / Q000737:chemistry*; D031647:Psidium / Q000737:chemistry*; D012147:Restaurants
D000975:Antioxidants; D002338:Carotenoids; D001205:Ascorbic Acid