Carotenoids and Vitamin C during Handling and Distribution of Guava (Psidium guajava L.), Mango (Mangifera indica L.), and Papaya (Carica papaya L.) at Commercial Restaurants

• Published in: Journal of agricultural and food chemistry Vol. 58; no. 10; pp. 6166 - 6172
• Main Authors: Oliveira, Daniela Da Silva, Lobato, Alvanice Lemos, Ribeiro, Sônia Machado Rocha, Santana, Ângela Maria Campos, Chaves, José Benício Paes, Pinheiro-Sant’Ana, Helena Maria
• Format: Journal Article
• Language: English
• Published: Washington, DC American Chemical Society 26-05-2010
• Subjects: Antioxidants - analysis; ascorbic acid; Ascorbic Acid - analysis; beta-carotene; beta-cryptoxanthin; Biological and medical sciences; Carica - chemistry; carotenoids; Carotenoids - analysis; Chemical Changes Induced by Processing/Storage; Chromatography, High Pressure Liquid; dehydroascorbic acid; Drug Stability; food handling; Food Handling - methods; Food industries; food service; Fruit - chemistry; Fruit and vegetable industries; fruit composition; Fundamental and applied biological sciences. Psychology; General aspects; guavas; Handling, storage, packaging, transport; high performance liquid chromatography; lycopene; Mangifera - chemistry; mangoes; nutrient content; nutritive value; papayas; Psidium - chemistry; Restaurants; dehydroascorbic acid; ascorbic acid; carotenoids; Tropical fruits; handling stages; stability; Papaya; Vitamin; Mango; Caricaceae; Tropical fruit; Dicotyledones; Quality; Angiospermae; Myrtaceae; Pigments; Carica papaya; Anacardiaceae; Guava; Stability; Mangifera indica; Restaurant; Psidium guajava; Distribution; Spermatophyta; Carotenoid; Handling
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/jf903734x

The content and stability of vitamin C (ascorbic acid, AA, and dehydroascorbic acid, DHA) and carotenoids (β-carotene, lycopene, and β-cryptoxanthin) were analyzed in papaya, mango, and guava after the reception, preparation (cleaning, peeling, and slicing), and distribution stages for consumption in a commercial restaurant. The analysis of carotenoids and vitamin C was carried out by high performance liquid chromatography (HPLC). The fruits analyzed were considered excellent sources of vitamin C and carotenoids. There were no significant differences in the vitamin C and carotenoids content during the different fruit handling stages at the commercial restaurant, which demonstrates the excellent stability of the components under the usual handling conditions employed. The results show that customers of the commercial restaurant are directly benefitted since the nutritional quality of the fruits was preserved during all of the handling and distribution periods.