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Changes in carotenoids during processing and storage of pumpkin puree
João Gustavo Provesi1, Carolinne Odebrecht Dias1, Edna Regina Amante1
1Federal 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.
Food Chemistry
|September 13, 2014
Summary
Pumpkin puree production significantly impacts carotenoid content, with cooking causing greater losses than sterilization. Pro-vitamin A carotenes like alpha-carotene and beta-carotene showed high retention, while xanthophylls were less stable.
Area of Science:
- Food Science
- Nutritional Biochemistry
- Agricultural Science
Background:
- Carotenoids, including pro-vitamin A compounds and xanthophylls, are vital nutrients found in pumpkins.
- Pumpkin puree is a widely consumed food product, making nutrient retention during processing crucial.
Purpose of the Study:
- To evaluate the changes in carotenoid content and true retention during pumpkin puree production.
- To assess the stability of carotenoids in pumpkin puree during 180 days of storage.
Main Methods:
- Analysis of carotenoids (alpha-carotene, beta-carotene, lutein, violaxanthin) using High-Performance Liquid Chromatography (HPLC) with a photodiode array detector.
- Monitoring of carotenoid concentrations and true retention (% TR) after processing (cooking vs. commercial sterilization) and during storage.
Main Results:
- Cooking resulted in higher carotenoid losses compared to commercial sterilization.
- Xanthophylls (lutein, violaxanthin) exhibited low stability and significant losses during processing and storage.
- Major pro-vitamin A carotenoids (alpha-carotene, all-trans-beta-carotene) demonstrated high retention rates (>75%) post-processing.
- Storage for 180 days did not significantly affect the concentration of major carotenoids.
Conclusions:
- Pro-vitamin A carotenoids in pumpkin puree are relatively stable during processing and storage.
- Xanthophylls are susceptible to degradation, indicating lower stability in pumpkin puree.
- Processing methods significantly influence carotenoid retention, with sterilization being preferable to cooking for preserving these nutrients.
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