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KMID : 1160620010060010001
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Preventive Nutrition and Food Science
2001 Volume.6 No. 1 p.1 ~ p.5
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Identification of Carotenoid Oxidation Products in Pigment Extracts from Star Ruby Grapefruit Pulp at Different Temperatures with Exposure to Light
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Shim Soon-Mi
Kim Gun-Hee
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Abstract
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Pigment extracts obtained from Star Ruby grapefruit pulp were stored at different temperatures (4.5℃, 23℃) and exposed to light. Many carotenoid oxidation products were formed due to light-exposure during storage periods. They were monitored by using HPLC with photodiode array detection and tentatively identified. Including (all-E)-Iycopene and trans-β-carotene as predominant carotenoids in red grapefruit, 5Z-Iycopene, 9Z-lycopene, 13Z-lycopene, and 15-cis-β-carotene were formed at 4.5℃, 23℃. Degradation of all-trans Iycopene was more susceptible to light-exposure and temperature than that of all-trans β-carotene. The formation of Iycopene cis isomers was favored under lighted condition. Respectively, (5Z)-Iycopene was formed in greater amounts than other isomers at 23℃ storage. The concentration of 15-cis-β-carotene was significantly increased during storage at 23℃.
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KEYWORD
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Star Ruby grapefruit pulp, carotenoid oxidation, all-trans lycopene, all-trans-β-carotene
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