Delgado-Pelayo Raúl, Gallardo-Guerrero Lourdes, Hornero-Méndez Dámaso
Group of Chemistry and Biochemistry of Pigments, Food Phytochemistry Department, Instituto de la Grasa (CSIC), Campus Universidad Pablo de Olavide, Ctra. de Utrera km. 1, 41013 Seville, Spain.
Group of Chemistry and Biochemistry of Pigments, Food Phytochemistry Department, Instituto de la Grasa (CSIC), Campus Universidad Pablo de Olavide, Ctra. de Utrera km. 1, 41013 Seville, Spain.
Food Chem. 2016 May 15;199:165-75. doi: 10.1016/j.foodchem.2015.11.135. Epub 2015 Nov 30.
The carotenoid composition of strawberry tree (Arbutus unedo) fruits has been characterised in detail and quantified for the first time. According to the total carotenoid content (over 340 μg/g dw), mature strawberry tree berries can be classified as fruits with very high carotenoid content (>20 μg/g dw). (all-E)-Violaxanthin and 9Z-violaxanthin were found to be the major carotenoid pigments, accounting for more than 60%, responsible for the bright colour of the flesh of ripe fruits. In addition other 5,6-epoxide carotenoids, such as (all-E)-neoxanthin, (9'Z)-neoxanthin (all-E)-antheraxanthin and lutein 5,6-epoxide, together with (all-E)-lutein, (all-E)-zeaxanthin and (all-E)-β-carotene were found at high levels (>5-20 μg/g dw). The LC-MS (APCI+) analysis of the xanthophyll fraction in their native state (direct extract) revealed that most of them (>90%) were totally esterified with saturated fatty acids (capric, lauric, myristic, palmitic and stearic). Monoesters, homodiesters and heterodiesters of (all-E)-violaxanthin and 9Z-violaxanthin were the major pigments.
首次对草莓树（草莓）果实的类胡萝卜素组成进行了详细表征和定量分析。根据总类胡萝卜素含量（超过340μg/g干重），成熟的草莓树浆果可归类为类胡萝卜素含量非常高（>20μg/g干重）的果实。发现（全-E）-紫黄质和9Z-紫黄质是主要的类胡萝卜素色素，占比超过60%，它们赋予了成熟果实果肉明亮的颜色。此外，还发现了其他5,6-环氧类胡萝卜素，如（全-E）-新黄质、（9'Z）-新黄质、（全-E）-花药黄质和叶黄素5,6-环氧化物，以及（全-E）-叶黄素、（全-E）-玉米黄质和（全-E）-β-胡萝卜素，含量较高（>5-20μg/g干重）。对叶黄素部分的天然状态（直接提取物）进行LC-MS（APCI+）分析表明，其中大部分（>90%）与饱和脂肪酸（癸酸、月桂酸、肉豆蔻酸、棕榈酸和硬脂酸）完全酯化。（全-E）-紫黄质和9Z-紫黄质的单酯、同二酯和异二酯是主要色素。
