Quantification of Carotenoids, α-Tocopherol, and Ascorbic Acid in Amber, Mulligan, and Laird’s Large Cultivars of New Zealand Tamarillos (<i>Solanum betaceum</i> Cav.)
Amber (yellow), Laird’s Large (red) and Mulligan (purple–red) cultivars of New Zealand tamarillo fruit were separated into pulp (endo- and mesocarp) and peel (exocarp), and analyzed by liquid chromatography-mass spectrometry/mass spectrometry (LC-MS/MS) for carotenoids, α-tocopherol and ascorbic aci...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2020-06-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/9/6/769 |
| _version_ | 1797565587600179200 |
|---|---|
| author | Tung Thanh Diep Chris Pook Elaine C. Rush Michelle Ji Yeon Yoo |
| author_facet | Tung Thanh Diep Chris Pook Elaine C. Rush Michelle Ji Yeon Yoo |
| author_sort | Tung Thanh Diep |
| collection | DOAJ |
| description | Amber (yellow), Laird’s Large (red) and Mulligan (purple–red) cultivars of New Zealand tamarillo fruit were separated into pulp (endo- and mesocarp) and peel (exocarp), and analyzed by liquid chromatography-mass spectrometry/mass spectrometry (LC-MS/MS) for carotenoids, α-tocopherol and ascorbic acid contents. Fresh Mulligan pulp had the highest content of β-carotene (0.9 mg/100 g), α-tocopherol (1.9 mg/100 g), and ascorbic acid (28 mg/100 g). Higher concentrations of β-carotene and ascorbic acid, and lower concentrations of α-tocopherol were detected in pulps compared with peels. Compared with standard serves of other fruit, tamarillo had the highest β-carotene (9–20% RDI (recommended dietary intake)/serve), high ascorbic acid (67–75% RDI/serve), and α-tocopherol (16–23% adequate intake/serve). All cultivars had diverse carotenoid profiles dominated by provitamin A carotenoids (β-carotene and β-cryptoxanthin) and xanthophyll carotenoids (lutein; zeaxanthin and antheraxanthin). Favorable growth conditions (high light intensity and low temperature) may explain the higher antioxidant vitamin content in New Zealand tamarillos compared to those from other countries. Tamarillo peels may be used as natural food coloring agent to reduce waste and deliver sustainable production. |
| first_indexed | 2024-03-10T19:15:18Z |
| format | Article |
| id | doaj.art-ab48940e598d40cf98edccd17746e049 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T19:15:18Z |
| publishDate | 2020-06-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-ab48940e598d40cf98edccd17746e0492023-11-20T03:30:12ZengMDPI AGFoods2304-81582020-06-019676910.3390/foods9060769Quantification of Carotenoids, α-Tocopherol, and Ascorbic Acid in Amber, Mulligan, and Laird’s Large Cultivars of New Zealand Tamarillos (<i>Solanum betaceum</i> Cav.)Tung Thanh Diep0Chris Pook1Elaine C. Rush2Michelle Ji Yeon Yoo3School of Science, Faculty of Health and Environment Sciences, Auckland University of Technology, Private Bag 92006, Auckland 1142, New ZealandThe Liggins Institute, The University of Auckland, Private Bag 92019, Auckland 1142, New ZealandRiddet Institute, Centre of Research Excellence, Private Bag 11 222, Palmerston North 4442, New ZealandSchool of Science, Faculty of Health and Environment Sciences, Auckland University of Technology, Private Bag 92006, Auckland 1142, New ZealandAmber (yellow), Laird’s Large (red) and Mulligan (purple–red) cultivars of New Zealand tamarillo fruit were separated into pulp (endo- and mesocarp) and peel (exocarp), and analyzed by liquid chromatography-mass spectrometry/mass spectrometry (LC-MS/MS) for carotenoids, α-tocopherol and ascorbic acid contents. Fresh Mulligan pulp had the highest content of β-carotene (0.9 mg/100 g), α-tocopherol (1.9 mg/100 g), and ascorbic acid (28 mg/100 g). Higher concentrations of β-carotene and ascorbic acid, and lower concentrations of α-tocopherol were detected in pulps compared with peels. Compared with standard serves of other fruit, tamarillo had the highest β-carotene (9–20% RDI (recommended dietary intake)/serve), high ascorbic acid (67–75% RDI/serve), and α-tocopherol (16–23% adequate intake/serve). All cultivars had diverse carotenoid profiles dominated by provitamin A carotenoids (β-carotene and β-cryptoxanthin) and xanthophyll carotenoids (lutein; zeaxanthin and antheraxanthin). Favorable growth conditions (high light intensity and low temperature) may explain the higher antioxidant vitamin content in New Zealand tamarillos compared to those from other countries. Tamarillo peels may be used as natural food coloring agent to reduce waste and deliver sustainable production.https://www.mdpi.com/2304-8158/9/6/769tamarillodietary antioxidantsβ-caroteneascorbic acidα-tocopherolcarotenoids |
| spellingShingle | Tung Thanh Diep Chris Pook Elaine C. Rush Michelle Ji Yeon Yoo Quantification of Carotenoids, α-Tocopherol, and Ascorbic Acid in Amber, Mulligan, and Laird’s Large Cultivars of New Zealand Tamarillos (<i>Solanum betaceum</i> Cav.) Foods tamarillo dietary antioxidants β-carotene ascorbic acid α-tocopherol carotenoids |
| title | Quantification of Carotenoids, α-Tocopherol, and Ascorbic Acid in Amber, Mulligan, and Laird’s Large Cultivars of New Zealand Tamarillos (<i>Solanum betaceum</i> Cav.) |
| title_full | Quantification of Carotenoids, α-Tocopherol, and Ascorbic Acid in Amber, Mulligan, and Laird’s Large Cultivars of New Zealand Tamarillos (<i>Solanum betaceum</i> Cav.) |
| title_fullStr | Quantification of Carotenoids, α-Tocopherol, and Ascorbic Acid in Amber, Mulligan, and Laird’s Large Cultivars of New Zealand Tamarillos (<i>Solanum betaceum</i> Cav.) |
| title_full_unstemmed | Quantification of Carotenoids, α-Tocopherol, and Ascorbic Acid in Amber, Mulligan, and Laird’s Large Cultivars of New Zealand Tamarillos (<i>Solanum betaceum</i> Cav.) |
| title_short | Quantification of Carotenoids, α-Tocopherol, and Ascorbic Acid in Amber, Mulligan, and Laird’s Large Cultivars of New Zealand Tamarillos (<i>Solanum betaceum</i> Cav.) |
| title_sort | quantification of carotenoids α tocopherol and ascorbic acid in amber mulligan and laird s large cultivars of new zealand tamarillos i solanum betaceum i cav |
| topic | tamarillo dietary antioxidants β-carotene ascorbic acid α-tocopherol carotenoids |
| url | https://www.mdpi.com/2304-8158/9/6/769 |
| work_keys_str_mv | AT tungthanhdiep quantificationofcarotenoidsatocopherolandascorbicacidinambermulliganandlairdslargecultivarsofnewzealandtamarillosisolanumbetaceumicav AT chrispook quantificationofcarotenoidsatocopherolandascorbicacidinambermulliganandlairdslargecultivarsofnewzealandtamarillosisolanumbetaceumicav AT elainecrush quantificationofcarotenoidsatocopherolandascorbicacidinambermulliganandlairdslargecultivarsofnewzealandtamarillosisolanumbetaceumicav AT michellejiyeonyoo quantificationofcarotenoidsatocopherolandascorbicacidinambermulliganandlairdslargecultivarsofnewzealandtamarillosisolanumbetaceumicav |