Changes in carotenoids during processing and storage of pumpkin puree

João Gustavo Provesi; Carolinne Odebrecht Dias; Edna Regina Amante

doi:10.1016/j.foodchem.2011.03.027

Changes in carotenoids during processing and storage of pumpkin puree

Food Chem. 2011 Sep 1;128(1):195-202. doi: 10.1016/j.foodchem.2011.03.027. Epub 2011 Mar 9.

Authors

João Gustavo Provesi¹, Carolinne Odebrecht Dias¹, Edna Regina Amante²

Affiliations

¹ Federal University of Santa Catarina, Department of Food Science and Technology, Laboratory of Fruits and Vegetables, Rodovia Admar Gonzaga 1.346, 88034-001 Florianopolis, SC, Brazil.
² Federal University of Santa Catarina, Department of Food Science and Technology, Laboratory of Fruits and Vegetables, Rodovia Admar Gonzaga 1.346, 88034-001 Florianopolis, SC, Brazil. Electronic address: eamante@cca.ufsc.br.

PMID: 25214348
DOI: 10.1016/j.foodchem.2011.03.027

Abstract

Changes in the contents of carotenoids and their true retentions (% TR) during the production of puree of Cucurbita moschata 'Menina Brasileira' and of Cucurbita maxima 'Exposição' pumpkins and the stability of such compounds during 180days of storage were monitored by liquid chromatography coupled with a photodiode array detector. Cooking caused higher losses than commercial sterilisation. High losses of xanthophylls such as lutein and violaxanthin were noted during processing and storage of pumpkin puree. Such losses show the low stability of these compounds. The major carotenoids, pro-vitamin A carotenes, namely, α-carotene and all-trans-β-carotene for C. moschata 'Menina Brasileira' and all-trans-β-carotene for C. maxima 'Exposição' obtained high retentions (>75%) after processing. A slight degree of isomerisation of β-carotene was noted in the puree samples, but with low concentrations of cis-isomers. Storage for 180days did not significantly affect (P⩽0.05) the concentrations of these carotenoids.

Keywords: Carotenoids; Processing; Pumpkin puree; Stability; Storage.