title: Carotenoid composition and antioxidant activity of the raw and boiled fruit mesocarp of six varieties of Bactris gasipaes.
abstract: Total carotenoid content and composition of carotenoids of six varieties of Bactris gasipaes were determined by spectrophotometry and HPLC, with photodiode array detector. Significant differences in total carotenoid content (1.1 to 22.3 mg/100g) were detected among these varieties. Boiling the fruits for 30 minutes did not affect total carotenoid content, but did change the amount of some specific carotenoids, mainly by the production of Z-isomers. Peach palm varieties had the same carotenoids, but in different proportions, presenting mainly, all E-beta-carotene (26.2% to 47.9%), Z-gamma-carotene (18.2% to 34.3%) and Z-lycopene (10.2% to 26.8%). When antioxidant activity was evaluated using DPPH, it was observed that the variety with higher percentages of beta-carotene (54.1%) presented the higher activity. This is one of the first reports in carotenoid content and antioxidant activity in well typified varieties of Bactris gasipaes, whose results could have a positive impact in the consumption of certain peach palm varieties.
authors.affiliation: Escuela de Medicina, Universidad de Costa Rica, Facultad de Microbiología, Universidad de Costa Rica, San José, Costa Rica.
authors.forename: Sorel
authors.initials: S
authors.lastname: Jatunov
authors.forename: Silvia
authors.initials: S
authors.lastname: Quesada
authors.forename: Cecilia
authors.initials: C
authors.lastname: Díaz
authors.forename: Enrique
authors.initials: E
authors.lastname: Murillo
mesh_terms: D000975:Antioxidants / Q000032:analysis*; D028023:Arecaceae / Q000737:chemistry*; D002338:Carotenoids / Q000032:analysis* / Q000145:classification; D002851:Chromatography, High Pressure Liquid; D005511:Food Handling; D005638:Fruit / Q000737:chemistry*; D006358:Hot Temperature; D013058:Mass Spectrometry
chemical_list: D000975:Antioxidants; D002338:Carotenoids