Produção Nacional
Revisado por pares
Qualitative and Quantitative Differences in Carotenoid Composition among Cucurbita moschata , Cucurbita maxima , and Cucurbita pepo
2007; American Chemical Society; Volume: 55; Issue: 10 Linguagem: Inglês
10.1021/jf063413d
ISSN1520-5118
AutoresCristiane Hess de Azevedo Meleiro, Délia B. Rodriguez–Amaya,
Tópico(s)Food Chemistry and Fat Analysis
ResumoSquashes and pumpkins are important dietary sources of carotenoids worldwide. The carotenoid composition has been determined, but reported data have been highly variable, both qualitatively and quantitatively. In the present work, the carotenoid composition of squashes and pumpkins currently marketed in Campinas, Brazil, were determined by HPLC-DAD, complemented by HPLC-MS for identification. Cucurbita moschata 'Menina Brasileira' and C. moschata 'Goianinha' had similar profiles, with β-carotene and α-carotene as the major carotenoids. The hybrid 'Tetsukabuto' resembled the Cucurbita pepo 'Mogango', lutein and β-carotene being the principal carotenoids. Cucurbita maxima 'Exposição' had a different profile, with the predominance of violaxanthin, followed by β-carotene and lutein. Combining data from the current study with those in the literature, profiles for the Cucurbita species could be observed. The principal carotenoids in C. moschata were β-carotene and α-carotene, whlereas lutein and β-carotene dominate in C. maxima and C. pepo. It appears that hydroxylation is a control point in carotenoid biosynthesis. Keywords: Carotenoids; Cucurbita moschata; Cucurbita maxima; Cucurbita pepo; compositional variation; carotenoid profile
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