Carotenoid composition and vitamin A value of an Argentinian squash (Cucurbita moschata)

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Abstract

The carotenoid composition of butternut squash (Cucurbita moschata) cultivated in the province of Santiago del Estero, Argentina, was determined. The main carotenoids isolated were identified as beta -carotene (beta ,beta -carotene), alpha -carotene (beta ,epsilon -carotene), and lutein (beta ,epsilon -carotene-3,3’-diol) and the minor carotenoids, as phytofluene (7,8,11,12,7’,8’-hexahydro-psi ,psi -carotene), zeta -carotene (7,8,7’,8’-tetrahydro-psi ,psi -carotene), neurosporene (7,8-dihydro-psi ,psi -carotene), violaxanthin (5,6,5’,6’-diepoxy-5,6,5’,6’-tetrahydro-???-carotene-3,3’-diol) and neoxanthin (5,6-epoxy-6,7-didehydro-5,6,5’,6’-tetrahydro-beta ,beta -carotene-3,5,3’-triol). In some samples, 5,6,5’,6’-beta -carotene diepoxide, (5,6,5’,6’-diepoxy-5,6,5’,6’-tetrahydro-beta ,beta -carotene) and flavoxanthin (5,8-epoxy-5,8-dihydro-beta ,epsilon -?carotene-3,3'-diol) were detected. The presence of cis-isomers of -beta ,beta -carotene was also detected by HPLC. The vitamin A value obtained was 432 ?g RE/ 100g fresh sample, which indicates that this vegetable is an important source of provitamin A

Translated abstract

Composición de carotenoides y valor de vitamina a de una calabaza argentina (Cucurbita moschata). Se determinó la composición de carotenoides de un tipo de calabaza (Cucurbita moschata), conocida como "anco coreano" cultivada en la provincia de Santiago del Estero, Argentina. Los principales carotenoides aislados fueron identificados como mayoritarios, beta -caroteno (beta ,beta -caroteno), alfa -caroteno (beta ,épsilon -caroteno), luteína (beta ,épsilon -caroteno-3,3’-diol) y como minoritarios, fitoflueno (7,8,11,12,7’,8’-hexahidro-psi ,psi -caroteno), zeta -caroteno (7,8-7’,8’-tetrahidro-psi ,psi -caroteno), neurosporeno (7,8-dihidro-psi ,psi -caroteno), violaxantina (5,6,5’,6’-diepoxi-5,6,5’,6’-tetrahidro-beta ,beta -caroteno-3,3’-diol) y neoxantina (5’,6’-epoxi-6,7-didehidro-5,6,5’,6’-tetrahidro-beta ,beta -caroteno-3,5,3’-triol). En algunas muestras fueron detectados beta -caroteno 5,6,5’,6’-diepóxido (5,6,5’,6’-diepoxi-5,6,5’,6’-tetrahidro-beta ,beta -caroteno) y flavoxantina (5,8-epoxi-5,8-dihidro-?,?-caroteno-3,3'-diol). También fue detectada por HPLC la presencia de isómeros cis de beta ,beta -caroteno. El valor de vitamina A obtenido fue 432 my g RE/ 100g de muestra fresca, lo cual indica que este vegetal es una fuente importante de provitamina A

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Carotenoids and food preparation: The retention of provitamin A carotenoids in prepared, processed, and stored foods

DB Rodrigues-Amaya, DB Rodriguez-Amaya, D., Rodríguez-Amaya … (1997)

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Changes in carotenoids during processing and storage of foods.

D B Rodriguez-Amaya (1999)

Being highly unsaturated, carotenoids are susceptible to isomerization and oxidation during processing and storage of foods. Isomerization of trans-carotenoids to cis-carotenoids, promoted by contact with acids, heat treatment and exposure to light, diminishes the color and the vitamin A activity of carotenoids. The major cause of carotenoid loss, however, is enzymatic and non-enzymatic oxidation, which depends on the availability of oxygen and the carotenoid structure. It is stimulated by light, heat, some metals, enzymes and peroxides and is inhibited by antioxidants. Data on percentage losses of carotenoids during food processing and storage are somewhat conflicting, but carotenoid degradation is known to increase with the destruction of the food cellular structure, increase of surface area or porosity, length and severity of the processing conditions, storage time and temperature, transmission of light and permeability to O2 of the packaging. Contrary to lipid oxidation, for which the mechanism is well established, the oxidation of carotenoids is not well understood. It involves initially epoxidation, formation of apocarotenoids and hydroxylation. Subsequent fragmentations presumably result in a series of compounds of low molecular masses. Completely losing its color and biological activities, the carotenoids give rise to volatile compounds which contribute to the aroma/flavor, desirable in tea and wine and undesirable in dehydrated carrot. Processing can also influence the bioavailability of carotenoids, a topic that is currently of great interest.