2. Academic Validation
  3. Carotenoids, carotenoid esters, and anthocyanins of yellow-, orange-, and red-peeled cashew apples (Anacardium occidentale L.)

Carotenoids, carotenoid esters, and anthocyanins of yellow-, orange-, and red-peeled cashew apples (Anacardium occidentale L.)

  • Food Chem. 2016 Jun 1:200:274-82. doi: 10.1016/j.foodchem.2016.01.038.
Ralf M Schweiggert 1,  Ester Vargas 2,  Jürgen Conrad 3,  Judith Hempel 4,  Claudia C Gras 4,  Jochen U Ziegler 4,  Angelika Mayer 4,  Víctor Jiménez 5,  Patricia Esquivel 6,  Reinhold Carle 7
Affiliations

Affiliations

  • 1 Chair of Plant Foodstuff Technology and Analysis, Institute of Food Science and Biotechnology, University of Hohenheim, 70599 Stuttgart, Germany. Electronic address: ralf.schweiggert@uni-hohenheim.de.
  • 2 CIGRAS, Universidad de Costa Rica, 2060 San Pedro, Costa Rica.
  • 3 Department of Bioorganic Chemistry, Institute of Chemistry, University of Hohenheim, 70599 Stuttgart, Germany.
  • 4 Chair of Plant Foodstuff Technology and Analysis, Institute of Food Science and Biotechnology, University of Hohenheim, 70599 Stuttgart, Germany.
  • 5 CIGRAS, Universidad de Costa Rica, 2060 San Pedro, Costa Rica; Food Security Center, University of Hohenheim, 70599 Stuttgart, Germany.
  • 6 School of Food Technology, Universidad de Costa Rica, 2060 San Pedro, Costa Rica.
  • 7 Chair of Plant Foodstuff Technology and Analysis, Institute of Food Science and Biotechnology, University of Hohenheim, 70599 Stuttgart, Germany; King Abdulaziz University, Faculty of Science, Biological Science Department, P. O. Box 80257, Jeddah 21589, Saudi Arabia.
PMID: 26830589 DOI: 10.1016/j.foodchem.2016.01.038
Abstract

Pigment profiles of yellow-, orange-, and red-peeled cashew (Anacardium occidentale L.) apples were investigated. Among 15 identified carotenoids and carotenoid esters, β-carotene, and β-cryptoxanthin palmitate were the most abundant in peels and pulp of all samples. Total carotenoid concentrations in the pulp of yellow- and red-peeled cashew apples were low (0.69-0.73 mg/100g FW) compared to that of orange-peeled samples (2.2mg/100g FW). The color difference between the equally carotenoid-rich yellow and red colored samples indicated the presence of a further non-carotenoid pigment type in red peels. Among four detected anthocyanins, the major anthocyanin was unambiguously identified as 7-O-methylcyanidin 3-O-β-D-galactopyranoside by NMR spectroscopy. Red and yellow peel color was chiefly determined by the presence and absence of anthocyanins, respectively, while the orange appearance of the peel was mainly caused by increased carotenoid concentrations. Thus, orange-peeled fruits represent a rich source of provitamin A (CA. 124 μg retinol-activity-equivalents/100g pulp, FW).

Keywords

7-O-Methylcyanidin; 7-O-Methylcyanidin 3-O-β-d-galactopyranoside (PubChem CID: 101765178); Cashew; Lutein; Lutein (PubChem CID: 16061204); Vitamin A; Zeaxanthin; Zeaxanthin (PubChem CID: 5280899); α-Carotene (PubChem CID: 4369188); β-Carotene; β-Carotene (PubChem CID: 5280489); β-Cryptoxanthin; β-Cryptoxanthin (PubChem CID: 44554791).

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