Institute of Nutritional and Food Sciences, Molecular Food Technology, University of Bonn , Römerstraße 164, D-53117 Bonn, Germany.
National Center for Food Science and Technology (CITA), University of Costa Rica , 11501-2060 San José, Costa Rica.
J Agric Food Chem. 2017 May 10;65(18):3737-3747. doi: 10.1021/acs.jafc.6b04560. Epub 2017 May 2.
Pigments of pericarp and pulp of pink guava (Psidium guajava L. cv. 'Criolla') were investigated to elucidate the profile and the accumulation of main carotenoids during four stages of fruit ripening by using HPLC-DAD and APCI-MS/MS analysis. Seventeen carotenoids were identified, and changes in their profile during fruit ripening were observed. The carotenoids all-trans-β-carotene, 15-cis-lycopene, and all-trans-lycopene were present in all ripening stages, but all-trans-lycopene was found to be predominant (from 63% to 92% of total carotenoids) and responsible for the high lipophilic antioxidant capacity determined by spectrophotometric assays. By using light and transmission electron microscopy, the development of chromoplasts in pericarp and pulp was demonstrated. The accumulation of all-trans-lycopene and all-trans-β-carotene coincided with the development of large crystals; the chromoplasts of pink guava belong, therefore, to the crystalline type.
本研究采用 HPLC-DAD 和 APCI-MS/MS 分析方法，研究了番石榴（Psidium guajava L. cv. 'Criolla'）果皮和果肉色素在果实成熟四个阶段的主要类胡萝卜素的特征和积累情况。共鉴定出 17 种类胡萝卜素，并观察了它们在果实成熟过程中的特征变化。所有顺式-β-胡萝卜素、15-顺式-番茄红素和全反式-番茄红素均存在于所有成熟阶段，但全反式-番茄红素占主导地位（占总类胡萝卜素的 63%至 92%），并负责通过分光光度法测定的高亲脂性抗氧化能力。通过光镜和透射电镜观察，证明了果皮和果肉中质体的发育。全反式-番茄红素和全反式-β-胡萝卜素的积累与大晶体的发育相吻合；因此，番石榴的质体属于结晶型。
